St Patricks Day Sugar Cookies (Printable)

Soft sugar cookies with colorful buttercream outlines, ideal for festive St Patricks Day treats.

# What You Need:

→ Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract, optional

→ Buttercream Outlines

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 1 to 2 tablespoons whole milk or heavy cream
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
14 - Green and gold gel food coloring

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg, vanilla extract, and almond extract if using until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
05 - Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into shamrock or festive shapes using cookie cutters.
08 - Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8 to 10 minutes, or until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla, salt, and 1 tablespoon milk. If needed, add more milk to reach a pipeable consistency.
11 - Divide buttercream into bowls and tint with green and gold food coloring as desired.
12 - Transfer colored buttercream to piping bags fitted with small round tips. Outline and decorate cooled cookies as desired. Allow frosting to set before serving.

# Expert Advice:

01 -
  • The dough stays soft and tender, nothing dry or crumbly, because the butter-to-sugar ratio is just right.
  • You can make the dough days ahead, so decorating becomes the fun part instead of feeling like a race against time.
  • Even if piping isn't your strongest skill, these cookies are forgiving and honestly look impressive no matter what.
02 -
  • Don't skip the chilling step thinking it'll save time; cold dough makes all the difference between cookies that spread into thin crisps and cookies that stay thick and tender.
  • Your oven temperature matters more than the exact baking time—ovens vary wildly, so start checking at 8 minutes and look for visual cues rather than relying on a timer.
  • Buttercream frosting needs to sit for a few minutes after you add coloring for the true shade to develop; what looks too pale might be perfect after a quick rest.
03 -
  • If your buttercream seems too soft after adding milk, pop it in the refrigerator for 10 minutes and it'll firm up just enough to pipe cleanly without losing its creamy texture.
  • Room-temperature ingredients mix faster and create a smoother, more uniform dough, so pull everything out of the fridge 30 minutes before you start baking.
Return