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St. Patrick’s Day Sugar Cookies

Prep Time 30 mins Cook Time 13-14 mins


  • 1/2 cup unsalted butter, softened
  • 3/4 cups sugar
  • 1 large egg, room temperature
  • 1/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon mint extract (optional)
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp cream of tartar
  • 1/8 teaspoon salt
  • Green food coloring to color frosting, optional


  • 1/2 cup unsalted butter, softened
  • 2/3 teaspoon vanilla extract
  • 2.5 cups powdered sugar, plus more as needed to reach preferred consistency
  • pinch salt
  • 2-3 tablespoons heavy cream, plus more as needed to reach preferred consistency
  • Green or St. Patrick’s Day candy sprinkles to decorate, optional


Using your hand mixer or a stand mixer, beat the butter and sugar on medium-high speed until nice and fluffy. Add egg and beat until incorporated. Reduce speed to low and add sour cream and vanilla (mint extract if using) and beat, until well combined, scraping down the bowl with a silicone spatula. Add in green food coloring to turn dough green, optional

In a separate bowl, sift in the flour, cornstarch, baking soda, baking powder, cream of tartar and salt and whisk together. Turn the mixer on low and slowly add the dry ingredients to the wet ingredients and mix until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Time to Bake

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.

Remove half of the dough from the fridge. Working with a 1-tablespoon-sized piece of dough at a time, roll into a ball. Place dough ball onto the prepared baking pan (spacing about 2 inches apart) and use the bottom of a glass cup or the back of a large spoon to press and gently flatten they should still be about 1/2 inch thick.

Bake in preheated oven for 9-14 minutes or until the cookies are just starting to turn golden on the edges . Remove from oven and allow to cool completely on the sheet. Cookies will continue to cook while they cool. Repeat with any remaining dough.

CHEF TIP Bake on center rack, and switch and rotate baking sheets about halfway through for even baking.

To make frosting

Cream butter in a stand mixer or using your hand mixer for 3 minutes until light and fluffy. Add salt, vanilla then adds 2 cups of powdered sugar and beat until smooth. (Add the powdered sugar slowly as to not get all over.) Add heavy cream, 1 tablespoon at a time then add the remainder of powdered sugar until desired consistency and taste is reached, and continue to beat until smooth.

Once cookies are completely cool, frost, and add sprinkles. Allow frosting to set in air, then store in an air-tight container.