Ingredients
Equipment
Method
- In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar on medium-high speed for 2 to 3 minutes until the mixture is pale yellow, light, and fluffy.
- Lower the mixer speed and add the egg, vanilla extract, and almond extract. Mix until the egg is fully incorporated and the batter looks smooth.
- Add the green gel food coloring, starting with a small amount and adding more until you reach your desired shade of emerald green.
- In a separate medium bowl, whisk together the flour, baking powder, and salt to ensure the leavening agent is evenly distributed.
- Gradually add the flour mixture to the wet ingredients in two or three batches, mixing on low speed just until the flour disappears. Do not overmix.
- Divide the dough into two equal balls and flatten them into discs. Wrap each disc tightly in plastic wrap and refrigerate for at least one hour (or up to overnight).
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Remove one disc of dough from the fridge. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use a shamrock-shaped cookie cutter to cut out your designs.
- Place the cut-out cookies onto the prepared baking sheets, leaving about an inch of space between them.
- Bake for 8 to 10 minutes. Remove them when they are set and matte on top, but before the edges start to brown to maintain the green color.
- Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before decorating.
Notes
To prevent the cookies from warping, if the dough gets too warm during rolling, place the tray in the freezer for 5 minutes before baking. For a gluten-free version, swap the flour for a high-quality 1:1 gluten-free baking blend. If you prefer not to use almond extract, you can double the vanilla or use lemon zest. Store cookies in an airtight container at room temperature for up to 5 days.