Vanilla Bean Shamrock Cookies: Soft, Festive St. Patrick’s Day Treats
These Vanilla Bean Shamrock Cookies are soft, buttery sugar cookies flavored with real vanilla bean, perfect for celebrating St. Patrick's Day. Decorate them with vibrant green vanilla bean buttercream and sprinkles or enjoy them plain for a simple yet delicious treat.
Ingredients
- 2 and 1/4 cups 281g plain flour, measured and leveled, with extra for rolling and dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup 12 Tbsp; 170g unsalted butter, softened
- 3/4 cup 150g white sugar
- Seeds from one whole vanilla bean*
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
Vanilla Bean Buttercream:
- 3/4 cup 12 Tbsp; 170g unsalted butter, softened
- Seeds from half of a vanilla bean*
- 3 cups 360g sifted powdered sugar (measure first, then sift)
- 3 tablespoons 45ml heavy cream, half-and-half, or whole milk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- Salt to taste
- Optional: gel food coloring for tinting
- Optional: sprinkles for decorating
Instructions
- Prepare the Dough: Start with a classic sugar cookie dough recipe. Add vanilla bean seeds for an extra layer of flavor.
- Chill Before Cutting: Roll out the dough before chilling it—trust me, it makes all the difference. Once chilled, use a shamrock cookie cutter to shape your cookies.
- Once chilled, use a shamrock cookie cutter to shape your cookies.
- Bake and Decorate: After baking, let the cookies cool completely before adding vanilla bean buttercream. Use gel food coloring for vibrant green hues, and don’t forget those festive sprinkles!
- Pro Tip: If you mess up while decorating, sprinkles are your best friend. They hide imperfections like magic!
Notes
- Freezing Instructions: Plain or frosted cookies freeze well for up to 3 months. Thaw in the refrigerator or at room temperature. You can also freeze the dough for up to 3 months before rolling it out.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for best results.
- Vanilla Bean Substitute: Use 1 teaspoon of vanilla bean paste instead of scraping seeds from a whole vanilla bean. Alternatively, increase pure vanilla extract to 2½ teaspoons if needed.
- Chilling Trick: Roll the dough out before chilling to prevent over-spreading during baking.