Shamrock Cookie Bars (Print Version)

Soft sugar cookie bars with creamy green frosting and festive decoration, ideal for St. Patrick's Day.

# What You'll Need:

→ Cookie Base

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons vanilla extract
08 - 1/4 cup whole milk

→ Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon vanilla extract
13 - Green food coloring

→ Decoration

14 - Shamrock-shaped sprinkles or green sanding sugar

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating until combined. Mix in vanilla extract.
05 - Gradually add flour mixture, alternating with milk, beating on low speed until just combined.
06 - Spread dough evenly into the prepared pan. Bake for 18-20 minutes, or until edges are lightly golden and a toothpick inserted in the center comes out clean.
07 - Cool completely in the pan on a wire rack before frosting.
08 - Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth and fluffy. Add green food coloring, a few drops at a time, until desired shade is reached.
09 - Spread frosting evenly over cooled cookie base. Decorate with shamrock sprinkles or green sanding sugar if desired.
10 - Lift out of the pan using parchment overhang and cut into bars.

# Expert Suggestions:

01 -
  • The soft, pillowy texture tastes like childhood bakery memories but comes together in one pan
  • That vibrant green frosting makes everyone smile before they even take a bite
  • You can cut them into any size, making them perfect for parties or quiet afternoons with tea
02 -
  • Overbaking is the enemy here, so pull them from the oven when the edges just start to turn golden
  • The cookie base must be completely cool before frosting, otherwise the butter in your frosting will melt into a sad, glossy puddle
  • Gel food coloring produces much more vibrant green tones than liquid drops, which can sometimes make the frosting too thin
03 -
  • Run your knife under hot water and wipe it dry between cuts for perfectly clean, crumb free slices
  • If your frosting feels too stiff, add another teaspoon of milk until it reaches a spreadable consistency

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