St. Patrick’s Day Cookies for Kids

Shamrock Sugar Cookies

by brandiann

What better way to celebrate St. Patrick’s Day then with some fun Shamrock Shaped Cookies! We love our easy sugar cookie recipe that leaves your leaves perfectly shaped and ready for decorating. Of course, it’s not complete without some fun toppings. We used a simple buttercream frosting recipe! Feel free to add sprinkles and your creative flair!

St. Patrick's Day Cookies

Shamrock Sugar Cookies

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )


  • 1 large egg
  • 1 tsp. baking powder
  • 1 cups granulated sugar
  • 1 tbsp. milk
  • 3 cups all-purpose flour, plus more for surface
  • 1/2 tsp. kosher salt
  • 1 cup or (2 sticks) butter, softened
  • 1 tsp. pure vanilla extract
  • Green food coloring
  • 1/4 tsp. almond extract (or vanilla)
  • 1/3 cups light corn syrup
  • 1/4 cups milk
  • 5 cups powdered sugar



  1. In a large bowl, whisk together baking powder, flour, and salt. In another large bowl, beat sugar and until pale in color and fluffy. Add in your egg, milk, and vanilla and beat until mixed, gradually add flour mixture until combined. Shape into a disk and wrap in plastic. Refrigerate for 1 hour.
  2. When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out your dough until 1/8” thick. Use your shamrock cookie cutter to cut out shapes and transfer to  prepared baking sheets. Freeze 10 minutes.
  3. Bake cookies until edges are lightly golden, about 8 to 10 minutes. Let cool completely.
  4. Meanwhile, make icing: In a large bowl, combine corn syrup, milk, powdered sugar and vanilla 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 if outlining cookies. Add green food coloring until you reach desired color.
  5. Transfer about ⅓ of the icing to a piping bag fitted with a small round tip. Pipe your design on your cookies.
  6. Add 1 tablespoon milk to remaining icing to create a thinner consistency for flooding the cookies. Add more milk 1 teaspoon at a time to thin it out more, if necessary.
  7. Transfer icing to a piping bag fitted with a small round tip. Pipe icing into center of 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.

Have you made these yet? Let us know how it went in the comments below!

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St Patrick's Day Cookies


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