These Shamrock Sugar Cookies are made with my all-time favorite soft sugar cookie recipe. The frosting is tinted bright green with an easy to make all-natural food dye. There’s no creepy artificial color in these cookies! Happy St. Patty’s Day!?
Shamrock Sugar Cookies:
- ¾ cups butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
All-natural green frosting:
- 2 cups spinach
- 1 cup powdered sugar
- 2–3 tablespoons natural green food dye/ water/ lemon juice (see notes)
- In a large bowl, cream together the butter, sugar, eggs, and vanilla using an electric mixer. In a medium-sized bowl whisk the flour, baking soda, and salt. Add to the wet ingredients and mix till combined.
- Make a ball out of the dough, wrap in plastic, and store in your fridge for at least 1 hour or overnight.
- Preheat oven to 400 degrees. Roll out half the dough to just under ½ inch between 2 pieces of parchment paper. Cut out shamrock shapes using a 3 1/2 inch cookie cutter and transfer the cookies to baking sheets. Note: the cookies will fill 4 half-size sheet pans. If you don’t have enough cookie sheets, bake one batch and then wait until the cookie sheet is completely cool before placing the next batch of cookies on it. Keep the cookie dough as cold as possible before you bake them, placing them back in the fridge for a few minutes on the baking sheets if they become soft.
- Bake on cookie sheets for 6-8 minutes, or until lightly browned on the bottom. Remove from oven and cool completely before frosting.
For the all-natural green frosting:
- Place the spinach in your high-powered blender or food processor and blend until smooth, scraping down the sides as needed. Place a fine mesh sieve over a bowl and strain the pulp from the liquid. You will be left with about 1/4 cup of green food dye.
- Place the powdered sugar in a small bowl and add water or lemon juice and some of the green dye and mix to combine. You may have to play with the amounts a little as you will need a lot more natural dye than if you were using artificial food coloring. To achieve the color in the pictures, you will need approximately 2 teaspoons. To frost the whole cookie, you want a thinner frosting. To decorate the cookies with designs, you’ll want the frosting thicker. Add more powdered sugar/ liquid to achieve the exact look you want.
*The amount of sugar/ liquid in the ingredient list is enough to decorate the cookies lightly with frosting. If you want them fully covered, you will need to triple the amounts.
*Lemon juice is a tasty alternative to using water and gives the cookies a slightly tangy taste.
*To fully cover the cookies in frosting, start by making the frosting pourable. Set a large bowl, or a few small bowls, under a cooling rack. Place a few cookies on top and generously pour the frosting over them. The frosting will coat the cookies and the excess will drip into the bowl, which you can use again for other cookies.
*The white frosting in the pictures is simply powdered sugar + water with no natural dye added.