St. Patrick’s Day Sugar Cookies


First let us start off by saying HAPPY ST. PATRICK’S DAY to all of our Irish and non Irish friends! We hope your St. Paddy’s day is filled with lots of great Guinness beer, good friends and some good ole’ Irish music!  

This is our 3rd and final recipe in honor of St. Patrick’s Day. (You can check out the other 2 other recipes here and here.)

Sugar Cookies have always been a favorite of ours and our friends & family so we couldn’t possibly make it through St. Paddy’s Day without making some shamrock cookies. Sugar Cookies are such a classic go-to cookie and what makes them even better is the fact that there are endless options when it comes to decorating them! This was our second time using royal icing but this time we ended up changing the recipe a bit to make it taste and set better, (more glossy, no bubbles). We also used our go-to Sugar Cookie recipe (which you can see here).

Enjoy & Happy St. Paddy’s Day Baking!


St. Patrick's Day Sugar Cookies
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  1. (yield: approx. 60-80 cookies)
  2. 2 cups unsalted butter, at room temperature
  3. 3 cups sugar
  4. 2 large eggs
  5. 1 tsp. pure vanilla extract
  6. 1 1/2 tsp. salt
  7. 5 cups flour
For the Royal Icing
  1. 3 cups icing sugar
  2. 2 egg whites
  3. 1/2 teaspoon vanilla extract
  1. In a large bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy. Approx 5 minutes. Add eggs, vanilla and salt, mix until combined. With mixer on low speed add flour and mix until combined.
  2. Cover bowl with plastic wrap and refrigerate for at least 2 hours (or up to 1 week).
  3. Preheat oven to 350.
  4. Turn dough onto a clean lightly floured surface. Divide into 4 sections.
  5. Roll out dough into 1/4-inch thickness and cut into desired cookie cutter shapes.
  6. Place onto prepared cookie sheets 2 inches apart and bake until golden brown, approx 12-15 minutes.
  7. Transfer cookies to a wire rack to cool.
  8. Cool cookies completely before icing.
To make the Icing
  1. In a medium bowl, sift the icing sugar. In the bowl of your stand mixer fitted with the beat attachment, beat the egg whites and vanilla until mixed. Slowly add half of the icing sugar; mix well. Add the rest of the icing sugar and mix for approx. 5 minutes until you reach your desired consistency.
  1. - This recipe requires chilling the dough for at least 2 hours.
  2. - Store cookies in an airtight container for up to 2 weeks.
Rose & Lea
Natasha & Laura xo


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