Shamrock Shake Cookies

Shamrock Shake Cookies

Yield 14 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 30 minutes

These Shamrock Shake Cookies are light and fluffy with just the right combination of vanilla and mint flavoring and topped with a dollop of extra creamy vanilla frosting and a maraschino cherry. Perfection!

Ingredients

Cookies

  • 1 cup Butter (Salted, Softened to Room Temperature)
  • 2 cups Powdered Sugar
  • 2 Large Eggs
  • 1/4 cup Half 'n Half (or Milk)
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Peppermint Extract
  • 3 1/2 cups All-Purpose
  • 1 teaspoon Baking Soda
  • Food Coloring - Yellow, Blue
  • Maraschino Cherries (Optional)

Frosting

  • 1 cup Butter (Salted, Softened to Room Temperature)
  • 4 cups Powdered Sugar (or 1 pound)
  • 1 teaspoon Vanilla Extract
  • 1-2 tablespoons Milk

Instructions

Cookies

  1. In a mixing bowl, cream the butter and sugar for 3 minutes on high speed.
  2. Add the eggs and continue to mix for an additional 3 minutes. Scrape sides of the bowl.
  3. Add the Half n' Half (you can substitute milk) and the Vanilla Extract and the Peppermint Extract. (If you want a super Minty cookie, add another 1/4 teaspoon of the Peppermint Extract.) Mix until just combined. Scrape sides of the bowl.
  4. Mix in the baking soda.
  5. Finally, mix in the flour and lightly mix together. You don't want to over-work this cookie dough and you will be mixing again when you add the food coloring. It is fine if there is a little bit of flour that hasn't been fully incorporated into the dough at this point.
  6. Add 3 drops of yellow food coloring and 1 drop of Blue food coloring. (We use the Wilton Color Right Food Coloring.) Mix until the rest of the flour is completely mixed with the dough and you have a pretty light green color.
  7. Refrigerate the dough for 30 minutes.
  8. Measure 2.5 oz. of cookie dough, roll it into a ball, and then flatten them onto the cookie sheet.
  9. Bake the Mint Cookies in an oven that has been preheated to 350-degrees for 9-10 minutes and allow them to cool.
  10. While the cookies are cooling, make the Whipped Vanilla Frosting (see detailed instructions below.)
  11. Using a decorator bag and a Wilton 2D Closed Star tip, add a dollop of frosting to the top of the cookie.
  12. Top with a Maraschino Cherry for a little extra pizzaz!


Frosting

  1. Add softened butter and vanilla to a new mixing bowl and mix until completely combined.
  2. Add Powdered Sugar and beat on low until it is incorporated. Move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
  3. Add milk, a little bit at a time, until frosting is the proper consistency.
  4. Change the paddle on the mixer to the whisk and whip the frosting on high speed for another 2-3 minutes.  (This will add air in the frosting to make it lighter and more whipped cream-like.)

Notes

Storage/Freezing Tips
Cookies should always be stored in an airtight container.  They should be completely cooled before storing them. Since these are frosted cookies, we usually add a layer of parchment paper between each row of cookies in our plastic container.  Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!