St. Patty’s Day Sugar Cookies


Since today is St Patty’s day I decided to whip up a batch of shamrock sugar cookies last night to celebrate.




So lets get started!




Start with 1 1/2 cups of softened butter



Beat in 3 cups of White Sugar



Beat in 4 eggs



Add 2 Tsp Vanilla extract ( I always use clear vanilla so as not to change the color)



Beat well




Fold in 5 cups all-purpose flour, 2 teaspoons baking powder, & 1 teaspoon salt .


I mixed this by hand because if you over beat it will be crumbly.



I then let my mixer SLOWLY stir it for a few seconds to make sure everything was well mixed together



And it will look like this. Now COVER and REFRIGERATE for at least one hour. Longer if you can. The longer you refrigerate the less it will fall apart and spread while baking.



Pull out some dough and let ther rest refrigerate, you don’t want the dough to become warm. Roll out to between 1/4 – 1/2 inch thick. I used parchment paper and POWDERED SUGAR instead of flour to prevent sticking.



Cut into shaped and place on pan. I ALWAYS spray my pans with Baker’s Joy first, its God’s gift to baking.



Bake at 350 for aprox. 7 min. the cookies in this picture were the first out of the fridge so they spread a bit as they prob weren’t cold enough. the other batches were refrigerated longer, so they held their shape a lot better



AFTER COOLING I outlined the cookie with Royal Icing. Let dry for 5-10 min until hard



I then flooded the cookies with green icing, and wallah! Shamrock sugar cookies!



Sugar Cookies


1 1/2 cups butter, softened
3 cups white sugar
4 eggs
2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt


1 In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2 Preheat oven to 400 degrees F (200 degrees C). Roll out dough on sugared surface (sprinkle powdered sugar on parchment paper ) 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on greased cookie sheets.
3 Bake 6 to 8 minutes in preheated oven. Cool completely.

* Store in air tight container if you want them to stay soft, otherwise they will be a crispy cookie *

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