St. Patrick’s Day treats are always tricky for me because Stephen isn’t a huge fan of mint and I don’t like dumping a whole bottle of green food coloring into treats. So when I stumbled across some St. Patrick’s Day cookie cutters, I knew exactly what to make. Chocolate sugar cookies. These cookies are really easy to prepare and they come out of the oven smelling delicious and looking absolutely perfect. Oh, and they taste pretty darn good too. As far as frosting goes, you can use royal icing if you’re into the flooding technique or just a standard icing (with a bit of butter for softness and creaminess) if you’re wanting to pipe it on or use a knife to spread it around. Happy St. Patrick’s Day!
- 1 cup butter - room temperature
- 1/4 cup shortening
- 1 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 tbsp water - + ¼ tsp. espresso powder (diluted)
- 1 tsp salt
- 3/4 tsp baking powder
- 2/3 cup cocoa
- 3 1/2 cup all-purpose flour
- Preheat oven to 375 degrees.
- In the bowl of a stand mixer, on medium-hight speed, beat butter, shortening and sugar until light and fluffy.
- Add one egg at a time, mixing after each addition until incorporated. Then add vanilla. Mix.
- Add baking powder, salt and espresso mixture and cocoa. Mix on a low speed until combined.
- Gradually add flour. Mix until combined.
- Working with one fist-sized ball at a time, roll out flat on a floured surface (the thickness will depend on preference, I prefer 1/4" thick or a bit thinner). Cut out shapes. Place onto sheets and bake for 6-8 minutes.
- Remove from oven and let cool on sheets for 2 minutes.
- Transfer to a wire rack to cool completely. Frost and decorate as desired.*