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–+ servings
Benjamin

Soft & Chewy Vanilla Bean Shamrock Cookies

These Vanilla Bean Shamrock Cookies are a buttery, soft sugar cookie infused with real vanilla bean for a rich and aromatic flavor. With their delicate texture and smooth vanilla bean buttercream, they are perfect for St. Patrick’s Day or any occasion that calls for a festive, melt-in-your-mouth treat. Whether you decorate them with sprinkles, gold dust, or a simple swirl of frosting, these cookies are sure to be a hit!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter softened to room temperature
  • Granulated sugar
  • Large egg at room temperature
  • Pure vanilla extract
  • Seeds scraped from 1 whole vanilla bean
For the Vanilla Bean Buttercream:
  • Unsalted butter softened to room temperature
  • Confectioners’ sugar
  • Heavy cream
  • Pure vanilla extract
  • Seeds scraped from 1 whole vanilla bean
  • Salt to taste
  • Green food coloring optional
  • Sprinkles for decorating (optional)

Method
 

Prepare the Cookie Dough:
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  2. In a larger bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and granulated sugar together on high speed until creamy and smooth.
  3. Add the large egg, pure vanilla extract, and the seeds from 1 vanilla bean to the butter-sugar mixture. Beat on high speed until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. The dough will be relatively soft.
Chill the Dough:
  1. Divide the dough into two equal portions.
  2. Place each portion onto a piece of lightly floured parchment paper or silicone baking mat.
  3. With a lightly floured rolling pin, roll out each portion to about 1/4-inch thickness.
  4. Stack the rolled-out dough (with parchment paper or baking mats) onto a baking sheet and refrigerate for at least 1–2 hours or until firm.
Cut and Bake:
  1. Once the dough is firm, preheat the oven to 350°F (177°C).
  2. Line baking sheets with parchment paper or silicone baking mats.
  3. Using shamrock-shaped cookie cutters (or any desired shape), cut the dough into cookies and place them onto the prepared baking sheets, spacing them about 2 inches apart.
  4. Re-roll any leftover dough and continue cutting until all dough is used.
  5. Bake the cookies for 11–12 minutes or until the edges are lightly browned.
  6. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Vanilla Bean Buttercream:
  1. In a medium bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened unsalted butter on high speed until creamy.
  2. Gradually add the confectioners’ sugar, heavy cream, pure vanilla extract, and the seeds from 1 vanilla bean. Beat on low speed until combined, then increase to high speed and beat for 3 full minutes.
  3. If desired, add a pinch of salt to taste and green food coloring to achieve the desired shade.
Decorate the Cookies:
  1. Once the cookies have cooled completely, spread or pipe the vanilla bean buttercream onto each cookie.
  2. Decorate with sprinkles if desired.
  3. Allow the decorated cookies to set at room temperature for a few hours before serving or storing.

Notes

  • For softer cookies, slightly underbake and let them finish setting on the baking sheet.
  • If dough becomes too sticky to roll, chill for an additional 30 minutes.
  • Store in an airtight container at room temperature for up to 5 days or freeze for later enjoyment.

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