St. Patrick's Day Cookies
Soft, festive St. Patrick’s Day cookies with creamy green buttercream frosting.
Ingredients
Ingredients
- 1 cup plus 2 tbsp unsalted butter softened
- 2.25 cups powdered sugar sifted
- 2 large eggs
- 8 oz sour cream
- 1 tsp vanilla bean paste
- 1 tsp almond essence
- 0.75 tsp salt
- 0.5 tsp baking soda
- 4 tsp baking powder
- 4.5 cups all-purpose flour
- 3 cups powdered sugar
- 0.5 cup unsalted butter softened
- 4 tbsp milk
- 1 tsp vanilla bean paste
- 1 pinch green food coloring
Instructions
- In a large mixing bowl, cream 1 cup plus 2 tbsp softened butter and 2.25 cups powdered sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the sour cream, 1 tsp vanilla bean paste, and almond essence, and mix until smooth and well combined.
- In a separate bowl, whisk together the salt, baking soda, baking powder, and flour until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until a soft, non-sticky dough forms and pulls away from the sides of the bowl.
- Divide the dough in half, shape each portion into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for 2 hours.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Working with one disc of dough at a time, roll the chilled dough between sheets of parchment paper to 1/4 inch thickness.
- Cut the dough into desired shapes using cookie cutters and place the cutouts 1 inch apart on the prepared baking sheets.
- Bake the cookies for 8 to 10 minutes, or until the edges are set and the tops are pale but no longer glossy.
- Let the cookies cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely.
- For the buttercream, beat 0.5 cup softened butter and 3 cups powdered sugar in a mixing bowl until thick and creamy.
- Add the milk and 1 tsp vanilla bean paste to the buttercream and beat until smooth and spreadable.
- Tint the buttercream by adding a pinch of green food coloring and mixing until the color is evenly distributed, adjusting the shade as desired.
- Once the cookies are completely cool, spread or pipe the green buttercream over the tops of the cookies.
- Let the frosted cookies sit at room temperature for 15 to 20 minutes to allow the buttercream to set slightly before serving or storing.
Notes
- Chill the dough fully so the cookies keep their shape and bake up thick and soft.
- Do not overbake; remove the cookies when edges are set and tops are still pale for the softest texture.
- Do not overbake; remove the cookies when edges are set and tops are still pale for the softest texture.