It’s time for St. Patrick’s Day and what better way to celebrate than with some adorable shamrock cutout cookies. Our no fail cream cheese cutout recipe is perfect for this and easily adaptable too. To liven up the traditional recipe we thought we’d match a shamrock’s minty hue by adding peppermint extract into our cookies rather than vanilla and almond. The flavor gives a refreshing spring zing to the cookies but isn’t overpowering. These will be your new lucky charm in pleasing friends and family at your next St Patrick’s celebration.
Shamrock Cutouts
Ingredients
- 1 Cup butter (2 sticks)
- 8 oz package cream cheese
- 1 ½ Cup Sugar
- 3 ½ Cups flour
- 1 Teaspoon baking powder
- 1 Teaspoon peppermint extract
- 1 Egg
- Green food coloring if desired
Instructions
- In a large bowl combine butter & cream cheese and beat until well combined
- Add sugar and beat until fluffy
- Next, add egg, peppermint extract and food coloring (if desired)
- In a separate medium bowl stir together flour and baking powder
- Add flour mixture to cream cheese mixture in batches and beat until well mixed
- Cover the dough and chill in the refrigerator for around 1 ½ hours or until easy to handle, it should feel firm
- Preheat oven to 375 degrees
- Lightly flour a work surface and roll out the dough to about a ⅛ th inch thickness. Be careful not to roll it out too thin or your cookies may be too fragile or burn.
- Cut your dough with shamrock cookie cutter and place on an ungreased cookie sheet. I prefer to line with a silpat or parchment paper to prevent sticking.
- Bake in a 375 degree oven for 8 to 10 minutes or until just done. Be very careful as these cookies cook quickly and can easily burn if you’ve chosen a small cookie cutter. Err on the side of caution and take them out early!
- When finished remove from the oven and put them on cooling racks to cool and frost if desired!
