St. Patrick’s Day Sugar Cookies

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I decided to make sugar cookies for St. Patrick’s Day. I got this recipe from The Recipe Rebel. She uses the recipe for cut out Christmas sugar cookies. The recipe calls for sour cream, so it makes a thicker and softer sugar cookie.

Sugar Cookies

Prep Time: 20 minutes

Cook Time: 9 minutes 

Total Time: 29 minutes 

Servings: 30

Ingredients:

  • 1/2 cup unsalted butter (room temperature)
  • 2 cups granulated sugar 
  • 2/3 cup sour cream 
  • 1 egg 
  • 2 teaspoons vanilla extract 
  • 4 cups all purpose flour 
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Frosting (optional)
  • 1-1/2 cups powdered sugar 
  • 1/4 cup melted butter 
  • 2 tablespoons milk
  • 1 teaspoon vanilla (optional: will darken the frosting slightly)
Instructions:
  1. In a large mixing bowl, beat butter and sugar together until light and creamy, about 3-4 minutes.
  2. Add sour cream, egg and vanilla and beat until combined, scraping down the sides as necessary.
  3. Add flour, baking powder and salt and mix until combined. A slightly soft dough should form.
  4. Optional: You can chill this dough for 1 hour or overnight if you prefer, and it will be a little easier to work with. This isn’t necessary though, and the cookies will still keep their shape even if baked right away.
  5. Preheat the oven to 350°F.
  6. Roll out cookie dough to 1/4”-1/3” thickness (you can dust with a tiny bit of flour, but don’t overdo it. If it is too sticky to roll, sprinkle a little flour on top—the smallest amount possible.) 
  7. Bake at 350°F for 8-10 minutes, until they look slightly puffed and dry, but are not yet brown on the edges. Don’t overbake or they will become hard—they may look slightly underdone in the center, but will set up as they cool.
  8. Let cool completely before frosting.
Sugar Cookie Frosting 
  1. In a medium bowl, whisk together sugar, melted butter, milk and vanilla extract until smooth.
  2. Spread over cooled cookies and decorate as desired. The frosting takes 1-2 hours to set, but I still recommend placing wax paper in between layers for stacking.


The cookies are really delicious. I cut the recipe in half, which yielded a Baker’s dozen. You can see from the photo that I used a large cookie cutter. I did chill my dough overnight, and I did add flour. I added the sprinkles immediately after frosting. I would use this recipe again.

Happy St. Patrick’s Day! ☘️

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