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Shamrock Cut-Out Cookies

Yield: 1-1/2  to 2 dozen cookies
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Total Time 1 hr
Course Cookies
Servings 20


  • 6 tablespoons soft unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lime extract
  • 1/4 teaspoon green food color
  • 2 teaspoons grated lime zest
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • green crystal sugars or bottled white cookie icing (Wilton)


  • Cream together butter and sugar in an electric mixer.
  • Mix in egg, sour cream,  vanilla and lime extracts, food coloring and lime zest until smooth.
  • Sift together the flour, baking powder, and salt.
  • Add flour mixture gradually to mixer until a smooth dough forms.
  • Turn out dough onto parchment paper.
  • Knead softly to make a smooth ball, then cover with another piece of parchment and roll out dough to 3/8" thick.
  • Chill dough sandwiched between parchment on a baking pan for thirty minutes.
  • While dough is chilling, preheat oven to 350ºF.
  • Remove pan of dough from fridge,  lift off the top sheet of parchment and place it on another baking sheet.
  • Cut dough with cookie cutters (shamrock shape preferred) and place cookie cut outs onto the parchment lined baking sheet.
  • Sprinkle cookies with crystal sugars before baking. If you opt to use the icing drizzle leave them  plain.
  • Bake cookies for 10-14 minutes or until cookies are firm and just starting to brown around the edges.
  • Cool cookies on the parchment sheet slid onto a wire rack.
  • If you work ahead with a second sheet of cookies,  keep the cut out cookies chilled until time to bake or it will shorten the baking time.
  • If using the Wilton icing drizzle, wait until cookies are completely cool. Warm  icing according to bottle instructions, then drizzle, then allow to set for at least 45 minutes before storing (check to see if they are dry to the touch).


From the kitchen of palatablepastime.com
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