St. Patricks Day Lofthouse Cookies
An easy way to celebrate St. Patricks Day! Use a Shamrock cookie cutter, green frosting or sprinkles to decorate these soft, chewy and delicious cookies.
Directions
1. In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder and salt. Set aside.
2. In the large bowl or in the bowl of a stand mixer add butter and sour cream. Beat until creamy. Scraping down the sides when necessary.
3. Slowly add sugar and beat until well combined.
4. Add egg and egg yolk and vanilla. Beat until combined.
5. Add half of the flour to the wet mixture and beat on low speed scraping down the edges when necessary. Add remaining flour and mix until all flour is incorporated in the dough.
6. Cover the bowl with plastic wrap and let chill in fridge for 2 hours.
7. On a lightly floured surface, roll out half of the dough to 1/4 “ thick. Cut out the cookies and place on a parchment lined baking sheet.
8. Bake in oven for 6-7 minutes at 400 degrees. Remove and let cool completely before decorating.
Buttercream Icing
1. With a hand mixer or in the bowl of a stand mixer, add butter and beat until smooth and creamy.
2. Add the vanilla and salt. Mix until smooth.
3. While mixing on low, slowly add powdered sugar. Mixture will be clumpy. Add some of the heavy whipping cream and mix until smooth.
4. Repeat last step until desired consistency is reached.
5. Gradually increase mixing speed to high and beat for 1-2 minutes and icing is light and fluffy.
St. Patricks Day Cookies
1. Add buttercream to an icing bag with a star tip. Cover all of the shamrock with stars.
2. Cover with green sprinkles and shake off the excess.
*You can also draw the Shamrock on another shape cookie and follow the same steps.
St. Patricks Day Lofthouse Cookies
ingredients:
- 3 cups flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sour cream
- 1 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoons vanilla
- ½ cup butter, softened
- 2½ cups powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons heavy cream
- Green sprinkles
instructions:
How to cook St. Patricks Day Lofthouse Cookies
- In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder and salt. Set aside.
- In the large bowl or in the bowl of a stand mixer add butter and sour cream. Beat until creamy. Scraping down the sides when necessary.
- Slowly add sugar and beat until well combined.
- Add egg and egg yolk and vanilla. Beat until combined.
- Add half of the flour to the wet mixture and beat on low speed scraping down the edges when necessary. Add remaining flour and mix until all flour is incorporated in the dough.
- Cover the bowl with plastic wrap and let chill in fridge for 2 hours.
- On a lightly floured surface, roll out half of the dough to 1/4 “ thick. Cut out the cookies and place on a parchment lined baking sheet.
- Bake in oven for 6-7 minutes at 400 degrees. Remove and let cool completely before decorating.
- With a hand mixer or in the bowl of a stand mixer, add butter and beat until smooth and creamy.
- Add the vanilla and salt. Mix until smooth.
- While mixing on low, slowly add powdered sugar. Mixture will be clumpy. Add some of the heavy whipping cream and mix until smooth.
- Repeat last step until desired consistency is reached.
- Gradually increase mixing speed to high and beat for 1-2 minutes and icing is light and fluffy.
- Add buttercream to an icing bag with a star tip. Cover all of the shamrock with stars.
- Cover with green sprinkles and shake off the excess.
- You can also draw the Shamrock on another shape cookie and follow the same steps.
NOTES:
Calories
153.42Fat (grams)
6.79Sat. Fat (grams)
3.99Carbs (grams)
21.73Fiber (grams)
0.28Net carbs
21.44Sugar (grams)
13.32Protein (grams)
1.69Sodium (milligrams)
80.53Cholesterol (grams)
32.54