Shamrock Sugar Cookies
I love sugar cookies and these Shamrock Sugar Cookies are no exception! Admittedly, there has been a learning curve for me. You have to get the icing to just the right consistency for outlining and then flooding.
I usually use Colour Flow Mix from Wilton and follow the directions. They are fun to make and once you have the cookie cutters you can make then year after year. They are one of Amber’s favorites so they don’t last long here.
The sugar cookie freezes very well, so it can be made ahead. The recipe does make lots so this time I split half St. Patrick’s day and a half Easter. For the stenciled cookie I used my shamrock punch again with parchment paper. You need to make a pile of little squares that is as big as your cookie and punch out the shamrock.
Then use food color spray. Spray quickly and remove stencil carefully. Don’t overspray as the dye will run. Don’t try to use the square more than once or twice as the dye will bleed onto your cookie. I have posted the sugar cookie recipe before but here it is again.
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup butter, softened
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup white corn syrup
- pinch of salt
- 2 tsp. baking powder
- 3 1/4 cups flour
- In a stand-up mixer cream butter and sugars together
- Add the eggs until well mixed.
- Add vanilla and syrup.
- Whisk together dry ingredients and add slowly, mixing well until all is incorporated.
- Chill the dough well, best if done overnight.
- Roll out dough onto a well-floured surface and cut into your favorite shape.
- Bake at 325F for 8-10 min.
Amount Per Serving:Calories: 93Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 59mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.