It’s been a very busy time for us recently, but this easy recipe for St Patrick’s Day Sugar Cookies meant I still had time to make a St Patrick’s Day treat. These fluffy vanilla-spiked cookies are the work of moments, although you do have to allow an hour for the dough to chill. There is no need to roll out the dough and cut it into shapes so it’s a great recipe to make with the youngest of kids. All you have to do is roll the dough into balls and then roll the balls in coloured sugar.
These delicious cookies are scrumptious served with a nice hot cup of Irish tea or a big cold glass of milk.
I adapted the recipe from Hot Eats and Cool Reads.
- 1 cup unsalted butter, softened
- ¾ cup plus 2 tablespoons granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all purpose (plain) flour
- ½ teaspoon baking powder
- pinch of salt
- green decorating sugar
- Sift the flour, baking powder and salt together. Set aside.
- Cream the butter and sugar in an electric mixer.
- Add the egg and vanilla, beating until thoroughly blended.
- Gradually add the flour mixture to the butter mixture, beating just until blended.
- Shape the dough into a ball, cover and place in the fridge for an hour.
- Preheat the oven to 375°F (190°C or 170°C for fan ovens).
- Pour the decorating sugar on a plate.
- Divide the dough in half, leaving half in the fridge. Roll tablespoons of dough between your palms to make balls.
- Roll each ball in green coloured sugar.
- Place on ungreased baking sheets about an inch apart. Gently press the tops just to flatten a little bit.
- Repeat with the second half of the dough.
- Bake for 12 to 15 minutes or until just beginning to turn golden on the edges.
- Remove the baking sheets from the oven. Allow the cookies to cool for five minutes before carefully removing them. Cool on wire racks.