This is the same recipe I used for my Frosted Valentine Butter Cookies. The recipe is so good that I knew I had to remake them for St Patrick’s Day.
The light cookie complements the buttercream frosting perfectly. The only downside to these cookies? They don’t last long because everyone snaps them up so quickly!
For the decoration, tint half of the frosting with green. If you’re not inclined toward decorating, just frost half the cookies with green and the other half with white. Sprinkle with green sprinkles or green sugar crystals.
For detailed instructions and photos, check out my Frosted Valentine Butter Cookies post.
- 1 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 2 1/2 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 3-4 TB milk
- green food coloring (optional)
- sprinkles or sugar crystals
- In a large bowl, cream the softened butter until light and fluffy. Add sugar. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture and mix well.
- Form dough into 1/2-1" balls and placed on cookie sheets. Flatten with the bottom of a glass dipped in flour. Bake at 375 degrees for 6-8 minutes or until set but not brown. Cool on wire racks.
- For frosting, cream butter. Add powdered sugar and vanilla; it will be very stiff. Add 3-4 tablespoons of milk, 1 tablespoon at a time until spreading consistency is reached. Add food coloring to a portion or all of frosting if desired. Frost cookies.
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