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Shamrock Cookies Recipe

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4 from 10 reviews

Delight in festive Shamrock Cookies, perfect for celebrating St. Patrick’s Day or anytime you want a sweet peppermint-flavored treat with a charming green twist. These tender, buttery cookies are infused with peppermint extract and colored with green paste food coloring for a vibrant look. Topped optionally with green colored sugar, these cookies are sure to bring joy and a burst of flavor to your cookie platter.

Ingredients

Cookie Dough

  • 1 cup shortening
  • 1 cup confectioners’ sugar
  • 1 large egg, room temperature
  • 1 teaspoon peppermint extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • Green paste food coloring, enough to tint dough

Optional Topping

  • Green colored sugar, for sprinkling

Instructions

  1. Prepare the batter: Preheat your oven to 375°F (190°C). In a large mixing bowl, cream together the shortening and confectioners’ sugar using a hand or stand mixer on medium speed until light and fluffy, about three to four minutes. Beat in the egg and peppermint extract until fully combined. Gradually add the all-purpose flour and salt, mixing until just incorporated. Add green paste food coloring a little at a time, mixing until the dough is evenly tinted. Cover the dough with plastic wrap and refrigerate for at least one hour or until firm enough to handle.
  2. Roll out and cut the cookies: Lightly flour a clean surface and roll out the chilled dough to about 1/4-inch thickness. Use a lightly floured 2-inch shamrock-shaped cookie cutter to cut out the shapes. Transfer the cutouts to ungreased baking sheets, spacing them about 1 inch apart to allow for slight spreading. If desired, sprinkle the tops of the cookies with green colored sugar for extra sparkle and crunch.
  3. Bake the cookies: Place the baking sheets in the preheated oven and bake the cookies until the edges just start to turn a light golden brown, generally 10 to 12 minutes. Remove from the oven and let the cookies cool on the baking sheets for one minute. Then, carefully transfer the cookies to wire racks to cool completely before serving or storing.

Notes

  • Ensure the shortening is at room temperature for easier creaming.
  • Use green paste food coloring for a more vibrant, concentrated color without adding extra moisture.
  • Refrigerating the dough helps control spreading during baking and makes rolling easier.
  • If you don’t have a shamrock cookie cutter, you can use any small cookie cutter or shape freehand.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Find it online: https://cookedbysarah.com/shamrock-cookies-recipe/