Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.

Add Eggs & Vanilla: Mix in eggs one at a time, followed by the vanilla extract.

Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually mix into the creamed butter mixture.

Chill the Dough: Cover dough and refrigerate for 30 minutes or until firm.

Preheat Oven: Set oven to 350°F (175°C).

Roll & Cut: Roll dough to ¼-inch thickness on a floured surface. Cut into leprechaun shapes using a 5-inch gingerbread boy cutter.

Create Hats: Cut small squares and brims from dough scraps and attach them to the leprechaun heads.

Bake & Cool: Place cookies 2 inches apart on baking sheets and bake for 10-14 minutes until edges are lightly browned. Let cool before decorating.

Decorate: Tint Royal Icing in pink, skin tone, black, white, Kelly green, leaf green, and orange. Add shamrock sprinkles, gold buttons, and edible freckles for extra charm.