Shamrock Cookie Cups
These adorable Shamrock Cookie Cups feature soft, buttery sugar cookie shells filled with vibrant green buttercream frosting and topped with festive shamrock sprinkles. Easy to make using a standard muffin tin, they’re the perfect handheld St. Patrick’s Day treat for parties, classrooms, and family celebrations.
Servings: 12 cookie cups
Calories: 340kcal
Cost: 1
Equipment
- 12-cup muffin tin
- mixing bowls
- electric mixer
- wire cooling rack
- piping bag with star tip (optional)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract (divided)
- 3 cups powdered sugar, sifted
- 2-3 tbsp heavy cream or milk
- 4-8 drops green gel food coloring
- 1/4 cup shamrock sprinkles or decorations
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 12-cup muffin tin.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat butter and granulated sugar until light and fluffy.
- Add egg and 1 teaspoon vanilla extract, mixing until smooth.
- Gradually mix in dry ingredients until a soft dough forms.
- Divide dough into 12 portions and press into muffin cups, forming wells in the center.
- Bake for 15–18 minutes until lightly golden. Cool in pan 10 minutes, then transfer to wire rack.
- Beat butter for frosting until fluffy. Add powdered sugar gradually, then mix in remaining vanilla and heavy cream until smooth.
- Add green gel food coloring and beat until desired shamrock green color is achieved.
- Pipe or spoon frosting into cooled cookie cups and decorate with shamrock sprinkles.
Notes
Grease muffin tin thoroughly to prevent sticking. Allow cookie cups to cool completely before frosting. Store unfrosted cups at room temperature up to 5 days or freeze up to 3 months. Frosted cookie cups should be refrigerated and brought to room temperature before serving.