Shamrock cookies

These Shamrock cookies are easy to make, but look impressive. You may be able to pick up a shamrock stencil in a pound shop or specialist baking store – or very simply make your own with cardboard.


Makes 50

  • 600g sifted plain flour, plus more for dusting
  • ½ tsp salt
  • 1tsp baking powder
  • 220g unsalted butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 2tsp pure vanilla extract
  • Shamrock stencil (make one by tracing a 2cm wide shamrock shape onto card and cutting it out)
  • Edible sanding sugar


1. Sift together the flour, salt, and baking powder into a large bowl; set aside. Beat the butter and granulated sugar in a bowl until light and fluffy. Beat in the eggs gradually.

2. Add flour mixture in two additions, mixing until well combined. Mix in the vanilla extract. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.

3. Preheat oven to 180°C/gas mark 4. Roll out one piece of dough on a lightly floured work surface until 3mm thick. With a 7cm wide cookie cutter, cut out 25 rounds. Working with one round at a time, place the shamrock stencil on top; sprinkle surface with sanding sugar. Arrange rounds on greased and lined baking sheets. Refrigerate for about 15 minutes, or until ready to bake. Repeat process with remaining dough.

4. Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks.

Enjoy your St. Patrick’s Day celebrations!

More like this:

Cornflake biscuits
Shortbread love hearts
Crispy fried chicken