Vanilla Bean Shamrock Cookies (The Ultimate Gourmet St. Patrick's Day Treat)

These Vanilla Bean Shamrock Cookies are a refined take on the classic sugar cookie, made with real vanilla bean paste for deep, floral flavor and a buttery, tender crumb. Engineered with a no-spread dough and double-chill technique, they bake into crisp-edged shamrocks that are perfect for elegant St. Patrick’s Day celebrations, gifting, or dessert boards.

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Prep Time 25

Cook Time 12

Total Time 37

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 145

Ingredients Equipment Method Notes

Ingredients

2.5 cups all-purpose flour
1 tsp baking powder
1 tbsp cornstarch
0.5 tsp fine sea salt
1 cup unsalted butter, softened but cool
1 cup granulated sugar
1 large egg, room temperature
2 tsp vanilla bean paste

Equipment

stand mixer or hand mixer
Mixing Bowls
Rolling Pin
shamrock cookie cutter
Baking sheets
Parchment Paper

Method

In a large bowl, whisk together flour, baking powder, cornstarch, and salt until fully combined.
Beat butter and sugar together on medium-high speed for 2–3 minutes until pale and fluffy. Scrape down the bowl as needed.
Add the egg and vanilla bean paste. Beat until fully incorporated and evenly speckled with vanilla seeds.
With the mixer on low speed, gradually add the dry ingredients. Mix just until a cohesive dough forms.
Divide dough into two discs, wrap tightly, and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F (175°C). Roll chilled dough to 1/4-inch thickness on a lightly floured surface. Cut into shamrock shapes and place on parchment-lined baking sheets.
Bake for 10–12 minutes until centers are set and matte but not browned. Cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

For best results, ensure the butter is softened but cool and the dough is thoroughly chilled before rolling and baking.

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