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Chocolate Shamrock Cookies with Mint Buttercream

Ingredients

For the cookie dough

  • 1 ½ cups powdered sugar sifted
  • 1 cup 2 sticks butter (slightly softened)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon kosher salt

For the buttercream

  • 1 cup butter room temperature
  • 4 cups powdered sugar
  • 6 drops peppermint oil
  • ⅛ teaspoon green food coloring paste
  • 1 tablespoon whole milk

Instructions

Making the cookies

  • In a mixing bowl, cream together the butter and powdered sugar.
  • Mix in the egg and vanilla. Thoroughly combine.
  • In another bowl, sift together the flour, cocoa powder, baking soda, salt, and cream of tartar.
  • Add the dry ingredients in batches to the creamed mixture until you have combined everything well.
  • Cover and refrigerate the dough for at least 30 minutes. This is to harden up the fat so the cookies don't spread too much.
  • Preheat the oven to 350 degrees
  • Cut the dough in half.
  • Roll one half out onto a floured surface to around a quarter-inch thickness. Cut the cookies out with a Shamrock cookie cutter
  • Transfer cookies to a parchment or silicone lined half sheet pan. Do no more than 6 cookies on a pan.
  • Bake for 10-14 minutes or until slightly browned around the edges
  • Allow to cool on a wire rack before frosting.

To make the buttercream

  • Whip the butter until it's fluffy.
  • Incorporate the sugar 1 cup at a time.
  • Add the oil and whip frosting until light and fluffy.
  • Add milk as needed to get desired consistency

Notes

I prefer using paste food coloring. It has more vivid colors and doesn't add moisture to the dough. You can find it at a good baking store or online. Use regular food color if you like.