Shamrock Sugar Cookies

Bring a touch of the Emerald Isle to your home with these dazzling Shamrock Sugar Cookies, decorated with green-tinted icing.

Shamrock Sugar Cookies

Test Kitchen Tip: Mix 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon McCormick® Cream of Tartar
  • 1/4 teaspoon McCormick® Nutmeg, Ground
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1 egg
  • 2 teaspoons McCormick® Pure Vanilla Extract

Emerald Isle Icing

  • 13 drops McCormick® Green Food Color
  • 2 to 3 teaspoons milk
  • 1/2 cup confectioners' sugar


  1. Mix flour, baking soda, cream of tartar and nutmeg. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
  3. Beat in egg and vanilla extract.
  4. Gradually stir in flour mixture until well mixed.
  5. Refrigerate dough for about 1 hour or until firm.
  6. Heat oven to 375 degrees F.
  7. Roll out dough on lightly floured surface (see Test Kitchen Tip) to 1/8-inch thickness. Cut out dough with shamrock cookie cutter. Place on greased baking sheets.
  8. Bake for 8 to 10 minutes or until lightly brown.
  9. Cool on baking sheets 1 minute.
  10. Remove to wire racks; cool completely.
  11. For the Icing, mix green food color and milk in small bowl. Add confectioners' sugar, stirring until color is evenly distributed and icing is smooth.
  12. To decorate cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.)
  13. Place glazed cookies on wire rack set over foil-covered baking sheet to dry.

Yield: about 4 dozen or 22 (2 cookie) servings | Prep: 15 min
Cook: 8 to 10 min per batch | Refrigerate: 1 hr

per serving: Calories: 167 Fat: 8 g Carbohydrates: 21 g Cholesterol: 32 mg Sodium: 122 mg Fiber: 0 Protein: 2 g

Recipe and photo used with permission from: McCormick