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Perfect Shamrock-Shaped Shortbread Cookies with Green Royal Icing

shamrock-shaped shortbread cookies - featured image
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These festive shamrock-shaped shortbread cookies feature a tender, buttery crumb topped with smooth, glossy green royal icing, perfect for St. Patrick’s Day celebrations or any joyful occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened (preferably European-style)
  • ½ cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • For the royal icing:
  • 2 cups (240g) powdered sugar, sifted
  • Egg whites from 2 large eggs or 4 tablespoons pasteurized egg whites
  • 1 teaspoon lemon juice
  • Green gel food coloring (mix of leaf green and a touch of yellow recommended)

Instructions

  1. In a medium bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  2. Mix in the pure vanilla extract until just combined.
  3. In a separate bowl, whisk together the all-purpose flour and salt.
  4. Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough barely comes together. Avoid overmixing.
  5. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll out chilled dough to about ¼ inch (6mm) thickness. Use a shamrock-shaped cookie cutter to cut shapes and transfer them carefully to the baking sheets.
  8. Bake for 10-12 minutes, until edges just begin to turn golden but centers remain pale. Let cool completely on the baking sheet.
  9. While cookies cool, whisk powdered sugar, egg whites, and lemon juice in a clean bowl until stiff peaks form and icing is glossy, about 7-8 minutes on medium-high speed.
  10. Stir in green gel food coloring gradually until desired shade is reached.
  11. Fill piping bags fitted with small round tips. Outline each shamrock cookie, then flood the inside with thinner icing (thin with a few drops of water if needed).
  12. Let the icing dry completely, at least 2 hours, before stacking or storing.

Notes

Use softened but cool butter to help dough hold shape. Chill dough at least 30 minutes to prevent spreading. For royal icing, keep outlining icing thick and flooding icing thinner but not runny. Let decorated cookies dry overnight if possible for best finish. Pop air bubbles in icing with a toothpick before piping. Dough can be prepared up to 48 hours ahead and refrigerated. For gluten-free, substitute almond flour; for dairy-free, use plant-based butter and aquafaba for royal icing.

Nutrition

Keywords: shamrock cookies, shortbread cookies, royal icing, St. Patrick's Day, festive cookies, green icing, homemade cookies

Find it online: https://breezybake.com/perfect-shamrock-shaped-shortbread-cookies-recipe-easy-homemade-green-royal-icing-tutorial/