St. Patrick's Day Cookies

Instructions

Cream the Butter – In a stand mixer fitted with the paddle attachment, add the softened butter and sugar. Mix on medium-low speed (setting 4) until light and fluffy, 2 minutes. Scrape down the sides of the bowl with a spatula.
Incorporate the Egg – Add the room-temperature egg and vanilla extract. Mix on medium-high speed (setting 6) until combined, 20 to 30 seconds. Scrape down the paddle, side, and bottom of the bowl.
Add the Dry Ingredients – In a separate bowl, sift flour and baking powder, then add salt and whisk to combine. Add the dry mixture to the stand mixer. Pulse on and off 8 times. Scrape down the sides as needed. Mix on low speed (setting 2) until the dough just comes together, 10 to 15 seconds. Do not overmix. Use a spatula to give the final mix. The dough will have a sticky consistency.
Refrigerate the Dough – Transfer half of the dough to a piece of plastic wrap, cover, and press it into a ½" thick disc. Repeat with the remaining dough. Refrigerate for at least 1 hour, 3 hours is ideal. Alternatively, freeze for 30 to 90 minutes.
Preheat the Oven – Set the oven rack to the middle position. Heat to 350ºF (177ºC). Line two baking sheets with parchment paper, then set aside.
Roll Out the Dough (1st Dough) – Work one piece of dough at a time to keep the other cool. Allow the dough to sit on the counter for 5 to 10 minutes to to slightly soften. Lightly dust the work surface, the top of the dough, and the adjustable rolling pin with flour, using more as needed. Roll, rotate, and dust with flour until ¼" thick.
Cut Out Shapes – Immediately use desired cookie cutters to cut out shapes, cutting them as close together as possible. Transfer the pieces to the sheet pans, about 1" apart. Any extra dough scraps can be rerolled out 1 more time. If needed, chill before rolling.
Bake – Bake the cookies while still cool, one tray at a time. If not baking immediately after cutting, keep them chilled in the refrigerator. Bake for 6 minutes, rotate, and bake for an additional 4 to 5 minutes or until the surface is dry and the bottoms are lightly golden brown.
Cool – Cool on the baking sheet for 3 to 5 minutes, then transfer cookies to a wire rack. Alternatively, for a softer cookie with less crisp edges, immediately transfer to the wire rack. Completely cool before decorating, about 30 minutes.
Repeat the Process (2nd Dough) – With the remaining piece of refrigerated dough, repeat steps 6 to 9 above. If reusing the parchment paper lined sheet pans, make sure the pan is cooled down before using.
Make the Royal Icing – In a stand mixer fitted with the whisk attachment, add the powdered sugar, meringue powder, 9 tablespoons warm water, and vanilla extract. Mix on low speed (setting 2) for 7 minutes.
Increase the speed to medium-low (setting 4) and mix until a thick glue-like consistency is reached, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
Create Icing Colors – Divide the royal icing into small bowls. Place a piece of plastic wrap directly on top to prevent them from drying out. Add the gel or liquid colors to each bowl, mix well with a spoon. Cover with plastic wrap.
Make Border Icing (for outlining cookies) – The consistency should be similar to peanut butter but pipeable. If you drizzle a little from your spoon, the ribbon should hold for a few seconds before combining back together. Add ½ teaspoon of water to the royal icing and mix. Gradually add more as needed.
Add the border icing to a small squeeze bottle or piping bag fitted with a round tip (optional). Pipe an outline around the edge of the cookies. Allow it to dry until just beginning to set. Once done, if you have leftover, add it back to the bowl with the corresponding color. Keep the bag or bottle for the flood icing.
Make Flood Icing (for filling cookies) – The consistency should be similar to glue and not too runny. When drizzled from a spoon, it should sink immediately back into itself. If it gets too runny, add more powdered sugar, 1 teaspoon at a time. Add ¼ teaspoon of water to the icing and mix. Gradually add more as needed.
Add the flood icing to the piping bag or bottle used to make the border icing or a new bag or bottle. Fill in the cookie's interior with flood icing, pushing into the corners and against the edges. If needed, use a small offset spatula or toothpick to spread it closer to the outline.
Add Decorations – Add sprinkles, nonpareils, or other decorations while the icing is still wet. Use border icing or edible writing pens to write messages on the dried cookies if desired.
Dry the Cookies – Place iced cookies on a parchment paper-lined sheet pan or on top of a wire rack until completely dried before stacking or eating, at least 6 to 8 hours. Depending on the thickness of your icing, it may take longer. When the cookies are dry, the surface should be smooth and resistant to nicks or smudges.

St. Patrick's Day Cookies

Ingredients

Sugar Cookies

Royal Icing

Instructions

Notes

Nutrition