St. Patrick’s Day Themed Cookies

By Emily Burich

Is there any cuter way to celebrate St. Patrick’s Day than with shamrock shaped cookies? This easy sugar cookie recipe always keeps its shape while baking so you can relax in knowing all of your leaves will come out perfectly round and defined. You can use the best frosting for a quick and easy way to frost the cookies as well! 

Prep Time: 15 minutes

Total Time: 2 hours 30 minutes


For the Cookies

  • 3 cups all-purpose flour, plus more for surface
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tbsp. milk
  • 1 tsp. pure vanilla extract

For the Icing

  • 5 cups powdered sugar
  • 1/3 cup light corn syrup
  • 1/4 cup milk, plus more for thinning 
  • 1/4 tsp. almond extract (or vanilla) 
  • Green food coloring  


  1. In a large bowl, whisk together flour, baking powder, and salt. 
  2. In another large bowl, beat butter and sugar until fluffy and pale in color. 
  3. Add egg, milk, and vanilla and beat until incorporated, then add flour mixture gradually until just combined. 
  4. Shape into a disk and wrap in plastic. Refrigerate 1 hour.
  5. When ready to roll, preheat the oven to 350º and line two baking sheets with parchment paper. 
  6. Lightly flour a clean work surface and roll out dough until 1/8” thick. 
  7. Use a shamrock cookie cutter to cut out shapes and transfer to prepared baking sheets. 
  8. Freeze for 10 minutes.
  9. Bake cookies until edges are lightly golden, 8 to 10 minutes. Let cool completely.

Meanwhile, make icing: In a large bowl, combine powdered sugar, corn syrup, milk, and extract. Add more milk a teaspoon at a time, if necessary, to thin out frosting. You want it to be thick enough that it holds its shape when piped for outlining the cookies. Add green food coloring until desired color is reached. 

  1. Transfer about ⅓ of the icing to a piping bag fitted with a small round tip. Pipe around the edges of cookies to create a border. 
  2. Add 1 tablespoon milk to remaining icing to create a thinner consistency for flooding the cookies. 
  3. Add more milk 1 teaspoon at a time to thin it out more, if necessary. 
  4. Transfer icing to a piping bag fitted with a small round tip. Pipe icing into the center of the cookie to fill it in completely. Use a toothpick to pop any air bubbles or help the icing spread into corners. Let dry at room temperature.