Shamrock Shortbread Cookies (Easy Roll-Out Method)

Shamrock Shortbread Cookies are classic shortbread cookies cut into shamrock shapes and glazed with green icing. Use a Ziploc bag to roll out dough for easy clean-up.

several shamrock iced shortbread cookies in a metal pan.

Prep Time 45

Cook Time 30

Total Time 1 15

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 unsalted butter, room temperature and 3/4 cup powdered sugar until fluffy.
Add 1 tablespoon vanilla extract and beat until combined.
Gradually add 2 cups 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 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

Storage:

Store cookies in an airtight container at room temperature for up to 1 week or tightly wrapped in aluminum foil or plastic wrap for 1 month in the freezer.

Nutritional Information