Measuring cups and spoons or a digital kitchen scale
2 Mixing bowls
Hand or stand mixer
Rolling Pin
baking sheet
Parchment paper
Cookie cutters
Fine mesh sieve
Piping bag and tips
Ingredients
1 ¼cupswhite sugar
¾cupbutter room temperature
1largeegg room temperature
1teaspoonvanilla extract
1tablespooninstant coffeeor espresso powder
2 ¼cupsall-purpose flour
½teaspoonbaking powder
¼teaspoonsea salt
icing
½cupbutter room temperature
3cupsicing sugar
1teaspoonvanilla extract
2tablespoonsIrish creamlike Baileys
Green food colouring
Instructions
Coffee Sugar Cookies
Add the sugar and butter to a large bowl (or the bowl of a standing mixer) and use an electric mixer to beat on high speed for about 5 minutes. It should be fluffy and lighter in colour.
1 ¼ cups white sugar, ¾ cup butter
Add the egg, vanilla, and instant coffee and beat again until well combined.
Add the flour, baking powder, and salt to the bowl. Mix again until the flour has been well incorporated and the dough is mixed, but don't over mix. It will be slightly crumbly but hold when pressed between finger and thumb.
2 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon sea salt
Divide the dough into two parts for easier rolling. Place the dough between two sheets of parchment paper. Roll the dough with a rolling pin to about ¼-inch (6-mm) thick.
Cut the dough into shamrocks or your desired shapes and remove the excess. Any extra dough can be re-rolled once.
Lift the parchment paper and place the cut-out cookies on a baking sheet. Place the sheet in the freezer for 10-15 minutes. Preheat the oven to 350°F (180°C).
Place the tray of cookies in the oven and bake for 9-13 minutes, or until the edges are very lightly golden. The baking time will vary depending on the size of the cookie cutters. Repeat for the remaining dough.
Remove the cookies from the oven and cool on the baking sheet for 5-10 minutes.
Remove the cookies from the tray and let them cool completely on a wire rack before frosting.
Irish Cream Frosting
Add the butter to a large mixing bowl and beat until light and fluffy, a couple of minutes.
½ cup butter
Sift the icing sugar into the bowl and beat into a thick frosting. It will be very thick at this point.
3 cups icing sugar
Add the vanilla and Irish cream, and mix again to combine. Add the green food colouring a few drops at a time, mixing on low between each addition, until it's the colour you'd like.
Only after the food colouring is added, the frosting can be thinned if needed with a little cream or milk.
Frost the cooled cookies as desired and let them set for an hour at room temperature to let the frosting harden a little bit before storing. The cookies can be kept in a sealed container in the fridge for up to a week or frozen for up to 3 months.