These Shamrock Sugar Cookies are an easy St. Patrick’s Day made with a no-chill sugar cookie dough and a simple royal frosting.
Happy Wednesday, y’all! I’m popping in with a quick post this week to share some easy but impressive St. Patrick’s Day cookies.
These Shamrock Sugar Cookies are easy to make, require just three main colors to decorate and are something anyone can do! It’s just lines & dots — nothing more. The color combination is what makes them appear so impressive.
I love Sugar Belle’s sugar cookie recipe. It’s my go-to. The dough does not require refrigeration or resting time, though you can choose to make the dough ahead of time and put it in the fridge for a 2-3 days if you’d like, just let it sit out on the counter for 10-20 minutes before rolling.
My royal frosting recipe is below and is one shared by Mindy’s Bakeshop during a cookie decorating class I took that I modified slightly to fit my needs and decorating style. It’s easy to make and simple to work with. I also learned from Mindy to use tip-less decorating bags. These were life changing, saving me lots of clean-up time. I highly suggest you invest in these bags for decorating purposes.
Here’s what you need for decorating:
- 1/2 cup dark green frosting
- 1/2 cup kelly green frosting
- 1/2 cup white frosting
- 3 tip-less decorating bags
- wooden skewer
Below you’ll find step-by-step instructions for creating each of the decorated Shamrock Sugar Cookies pictured above.
White Striped Shamrock Sugar Cookies
- Outline and flood the shamrock with your white frosting
- Using the dark green frosting create green stripes running top to bottom on a diagonal
- I like to think of the shamrock as a clock and I’m striping it running from 1pm to 7pm
- Using the kelly green frosting, create lines below the original dark green stripes, mirroring the dark green stripes
- While the stripes are still wet, use the white frosting to run stripes across the dark & kelly green stripes
- Think of it as running stripes from 11pm to 5pm
Green Striped Shamrock Sugar Cookies
- Outline and flood the shamrock with your dark green frosting
- Using the white frosting create white stripes running top to bottom on a diagonal
- I like to think of the shamrock as a clock and I’m striping it running from 1pm to 7pm
- Using the kelly green frosting, create lines running across the white stripes on a diagonal
- Think of it as running stripes from 11pm to 5pm
- While the stripes are still wet, using the dark green frosting, create lines below the kelly green stripes, mirroring the kelly green stripes
Zig-Zag Shamrock Sugar Cookies
- Outline and flood the shamrock with the dark green frosting
- Using the kelly green frosting, create stripes running horizontal across the shamrock about 1/8th inch apart
- Repeat the horizontal striping process with the white stripes in-between the kelly green stripes
- Using the tip of the wooden skewer and starting on the far left of the shamrock, slowly drag the tip from top to bottom through the white and kelly green stripes
- When you reach the bottom of the shamrock, move over about a 1/8th of an inch and pull the tip of the skewer up from the bottom to the top through the white and kelly green stripes.
- Repeat this process dragging the tip rotating between the top & bottom drags
Polkadot Shamrock Sugar Cookies
- Outline and flood the shamrock with the kelly green frosting
- Using the dark green frosting, place the tip into the flooded kelly green frosting and lightly squeeze your frosting bag to create a dot
- Slowly pull the tip of the bag out of the frosting and repeat the process randomly across the shamrock, creating 8-9 different sized dark green dots, leave room for white dots!
- Using the white frosting, place the tip into the flooded Kelly green frosting and lightly squeeze your frosting bag to create a dot
- Slowly pull the tip of the bag out of the frosting and repeat the process randomly across the shamrock, creating 8-9 different sized white dots
So test your luck and whip up these simple, impressive St. Patrick’s Day treats.
- 3 tablespoons wilton meringue powder
- 4 tablespoons warm water
- 4 cups confectioner’s sugar
- 2 tablespoons light corn syrup
- 4 additional tablespoons water at room temperature, separated
- In a small bowl, whisk together the meringue powder and 4 tablespoons warm water. Place the mixture into a stand mixer and mix on medium-high until foamy.
- Once foamy, add in the confectioner’s sugar and corn syrup and be a ton medium-high for an additional 5 minutes until stiff peaks form.
- To make the frosting a consistency suitable for outlining and flooding, whisk in an additional tablespoon of room temperature water one by one until the frosting is the consistency similar to a hair gel.
- You’ll know it’s correct because when you drop a spoonful of frosting from about 6 inches it will disappear back into the frosting within 10-12 seconds.
- Split the frosting into 3 bowls. Color one dark green, one kelly green, and leave the other white.
on top or stick a few 
in them before serving.
