Description

Vanilla Bean Shamrock Cookies are soft cut-out sugar cookies flavored with real vanilla bean and decorated with smooth vanilla bean buttercream. Their festive shamrock shape and gentle sweetness make them ideal for Saint Patrick’s Day dessert tables and holiday baking.

Ingredients

Scale

Cookies

2¼ cups (281g) all-purpose flour, spooned and leveled, plus more for rolling
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (170g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
Seeds scraped from 1 whole vanilla bean
1 large egg, at room temperature
2 teaspoons pure vanilla extract

Vanilla Bean Buttercream

¾ cup (170g) unsalted butter, softened to room temperature
Seeds scraped from ½ vanilla bean
3 cups (360g) confectioners’ sugar, sifted
3 tablespoons (45ml) heavy cream, half-and-half, or whole milk, at room temperature
1½ teaspoons pure vanilla extract
Salt, to taste
Optional: gel food coloring
Optional: sprinkles

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Instructions

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat the butter and sugar on high speed for about 3 minutes until creamy.
Add vanilla bean seeds and beat 1–2 minutes until well combined.
Add the egg and vanilla extract; beat about 1 minute, scraping the bowl as needed.
Add dry ingredients and mix on low speed just until combined. If dough is sticky, add 1 tablespoon flour.
Divide dough in half. Roll each portion between lightly floured parchment to ¼-inch thickness.
Stack rolled dough with parchment between layers, cover, and refrigerate 1–2 hours or up to 2 days.
Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
Cut dough with shamrock cookie cutter, re-rolling scraps as needed.
Place cookies 3 inches apart and bake 11–12 minutes until edges are lightly golden.
Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.

Buttercream
12. Beat butter and vanilla bean seeds on medium speed for 2 minutes until creamy.
13. Add confectioners’ sugar, cream, and vanilla extract. Beat on low 30 seconds, then medium-high for 2 minutes.
14. Add salt to taste. Tint frosting if desired.
15. Frost cooled cookies and decorate with sprinkles if using.

Notes

Chilling the dough is essential for clean-cut shapes and minimal spreading.
Frosting stays soft and does not fully harden; stack gently if needed.
Store unfrosted cookies at room temperature up to 5 days.

Store frosted cookies covered in the refrigerator up to 1 week.