Shamrock Shortbread Cookies (Easy Roll-Out Method)
Sneak Preview: Irish shortbread cookies with a buttery, melt-in-your-mouth texture! This recipe includes a simple trick for rolling out dough without the mess.
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Do you celebrate holidays at work with food? One year, my office held a “green food” potluck for March. I joked about bringing a salad—until I remembered these buttery shortbread cookies! They’re festive, delicious, and (best of all) require no fancy decorating skills.
Three Reasons You’ll Love These Cookies
- Minimal Ingredients, Maximum Flavor – Just butter, powdered sugar, vanilla, flour, and a pinch of baking powder.
- Mess-Free Dough Rolling – A genius trick (borrowed from Dorie Greenspan) makes rolling and cutting cookies easy.
- Perfectly Sweet, No Fuss – No piping bags needed! A quick dip in icing gives them a festive finish.
Happy Bakers Speak Up
“I used to make and eat shortbread when I lived in England. This turned out to be the best! I chilled the dough overnight and made sure to not leave in the oven once a couple of the edges started turning golden brown. Perfection! Thanks for sharing this recipe 🙂” —JOANNA
The Secret to Easy Roll-Out Shortbread
How to Roll Out Shortbread Dough with No Mess
- Pack the Dough: Place the dough into a gallon-sized zippered plastic bag and seal it.
- Roll It Evenly: Use a rolling pin to spread the dough evenly inside the bag.
- Freeze Until Firm: Pop the bag into the freezer until the dough is solid.
- Unzip & Cut: Trim two sides of the bag, peel back the plastic, and use cookie cutters to cut out shapes.
- Easy Cleanup: Toss the bag—no floury counters or sticky mess!
Bonus Tip: These cookies taste amazing straight from the freezer. If you have cookie thieves at home, double-wrap and hide them!
FAQ
How long do these cookies stay fresh?
They’ll keep up to a week in an airtight container or a month in the freezer (if you can resist!).
Can I make the dough ahead?
Yes! The dough can be refrigerated for up to 2 days or frozen for up to a month.
Can I use other shapes?
Absolutely! Hearts, stars, or circles work just as well.
Parting Thoughts: I have a special place in my heart for iced cookies. If you like them too, check out these Simple Cinnamon Jumbles with Brown Butter Icing, Iced Oatmeal Cookies with Coffee Icing, and my Mini Black and White Cookies.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Shamrock Shortbread Cookies (Easy Roll-Out Method)
Video
Ingredients
Cookie Dough
- 1 cup (227 g) unsalted butter, room temperature
- ¾ cup (85 g) powdered sugar
- 1 tablespoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
Icing
- 2 cups (227 g) powdered sugar, sifted, if lumpy
- 3 tablespoons milk
- ½ teaspoon vanilla or almond extract optional
- 2 + drops green food coloring
Instructions
Step 1: Make the Dough
- Beat 1 cup (227 g) unsalted butter, room temperature and 3/4 cup (85 g) powdered sugar until fluffy. Add 1 tablespoon vanilla extract and beat until combined.Gradually add 2 cups (240 g) all-purpose flour and 1 teaspoon baking powder, mixing on low until just combined. Shape dough into a disc, place inside a zippered bag, and chill for at least 30 minutes.
Step 2: Roll & Cut
- Roll the dough evenly inside the bag, then freeze until firm. (Dough can be frozen for several weeks at this point.)Preheat oven to 350˚F (173˚C) and line baking sheet with parchment paper.Cut open the bag and use cookie cutters to create shapes.Transfer cookies to a baking sheet and re-roll scraps as needed.
Step 3: Bake & Cool
- Bake for 10-12 minutes until edges are lightly golden.Cool completely before icing.
Step 4: Ice and Enjoy!
- Whisk together 2 cups (227 g) powdered sugar, sifted, if lumpy, 3 tablespoons milk, and 1/2 teaspoon vanilla or almond extract to make the icing.Stir in 2 + drops green food coloring until smooth.Dip cookies upside down into the icing or drizzle on top. Let them dry before storing.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Recipe adapted from The Pastry Queen by Rebecca Rather Technique inspired by Dorie Greenspan.
Updated and republished in March 2019.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.