Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Sugar Cookies with Clovers By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 21, 2020 Print Share Share Tweet Pin Email For a Saint Patrick's Day-themed treat, sprinkle a little luck on your sugar cookies with some decorative clovers. Ingredients 4 cups sifted all-purpose flour (sifted, then measured), plus more for dusting ½ teaspoon salt 1 teaspoon baking powder 8 ounces (2 sticks) unsalted butter 2 cups granulated sugar 2 large eggs 2 teaspoons pure vanilla extract ⅓ cup confectioners' sugar 1 teaspoon green powdered food coloring Directions Sift flour, salt, and baking powder into a large bowl, and set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until fluffy. Beat in eggs. Reduce speed to low. Add flour mixture in two additions, and mix until well combined. Mix in vanilla. Divide the dough in half, and wrap in plastic wrap; refrigerate 30 minutes. Preheat oven to 350 degrees. Sift together confectioners' sugar and food coloring into a small bowl, and set aside. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut out 25 rounds. Arrange rounds on parchment-lined baking sheets 2 inches apart. Working with one round at a time, place clover stencil on top; using a small sieve, sprinkle surface with green sugar. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough. Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Cook's Notes You can freeze the dough, wrapped in plastic wrap, for up to one month. Store the cookies in an airtight container up to five days. Print