Irish Soda Bread Cookies Recipe
If there’s a treat that instantly fills your kitchen with a comforting, homey aroma, it’s Irish Soda Bread Cookies. These delightful bites take everything you love about classic soda bread — crumbly edges, bursts of currants, a hint of spice — and wrap it up in a soft, buttery cookie that’s perfect for sharing over a cup of tea. Whether you’re preparing for St. Patrick’s Day or just want an easy, heartwarming bake, this recipe promises to be a new favorite on your cookie tray.
Ingredients You’ll Need
The magic of Irish Soda Bread Cookies lies in a handful of humble ingredients working together in perfect harmony. Each item on this list brings its own charm, from tenderness to sweetness to those signature little pops of fruit.
- All-purpose flour: The foundation of our cookies, giving them a classic, tender crumb.
- Granulated sugar: Adds just the right amount of sweetness to balance the rustic flavors.
- Baking soda: Provides lightness and that unique, subtle tang common in Irish soda bread.
- Baking powder: Ensures your cookies rise beautifully and stay soft inside.
- Salt: Enhances every other flavor without overpowering.
- Ground cinnamon: Lends a gentle warmth and extra aroma to each bite.
- Unsalted butter (cold, cubed): Cold butter is the secret to flaky, melt-in-your-mouth cookies.
- Buttermilk: Adds tang and tenderizes, resulting in an ultra-soft texture.
- Large egg: Binds everything together for structure and richness.
- Vanilla extract: Rounds out the flavors with a subtle, sweet depth.
- Dried currants or raisins: Classic add-ins for little juicy bursts of flavor.
- Caraway seeds (optional): A traditional twist that adds an earthy, slightly peppery note.
- Additional buttermilk and sugar (for topping): A quick brush and sprinkle adds glossy, sweet tops.
How to Make Irish Soda Bread Cookies
Step 1: Prep and Preheat
Start by preheating your oven to 375°F (190°C), and line a baking sheet with parchment paper. This little bit of prep work ensures your cookies bake up evenly and never stick to the pan. While the oven heats, gather your ingredients — baking always goes more smoothly when everything’s ready to go!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. This step evenly distributes the leaveners and spices, helping each cookie to rise well and taste perfectly balanced throughout.
Step 3: Cut in the Butter
Add your cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, gently cut or rub the butter in until the mixture looks like chunky sand or coarse crumbs. Cold butter is what gives Irish Soda Bread Cookies their signature flakiness and tender bite.
Step 4: Blend the Wet Ingredients
In a separate bowl, whisk together buttermilk, egg, and vanilla extract. This trio brings unbeatable moisture, richness, and a lovely mellow sweetness to the dough.
Step 5: Combine and Add-Ins
Pour the wet mixture into your dry ingredients, gently stirring just until combined. Be careful not to over-mix — a little shaggy is perfect! Fold in the currants (or raisins) and caraway seeds if you’re using them. These bits are the heart and soul of Irish Soda Bread Cookies, offering delightful little surprises in every cookie.
Step 6: Drop and Top
Using a tablespoon or small cookie scoop, drop rounded mounds of dough onto your lined baking sheet, spacing them about two inches apart. Brush the tops lightly with buttermilk and sprinkle with a pinch of sugar to give them a glossy, sparkly finish when baked.
Step 7: Bake to Perfection
Slide your tray into the oven and bake for 12 to 15 minutes, until the edges turn golden and the centers are set but still soft. Let the cookies cool on a wire rack before serving — though it’s tempting to sneak one while they’re still warm!
How to Serve Irish Soda Bread Cookies
Garnishes
For a bakery-worthy touch, dust your Irish Soda Bread Cookies with a light snowfall of powdered sugar once they’ve cooled. If you love a little extra sweetness, a drizzle of simple glaze made from powdered sugar and milk is pure magic. You might even sprinkle a few more caraway seeds on top for extra aroma.
Side Dishes
These cookies are a match made in heaven with a hot cup of tea or coffee — perfect for breakfast or an afternoon treat. If you’re feeling festive, serve them alongside a spread of Irish cheeses, fresh fruit, or even a dollop of clotted cream for a dessert-inspired spin on the traditional Irish tea.
Creative Ways to Present
Stack your Irish Soda Bread Cookies on a vintage cake stand for a charming teatime display, or wrap a few in parchment and tie with twine for the sweetest edible gift. For holiday gatherings, arrange them with slices of soda bread and shamrock-shaped shortbread for a nod to Irish tradition that everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Irish Soda Bread Cookies keep beautifully in an airtight container at room temperature for up to three days. To preserve their fresh-baked texture, slip a piece of parchment between layers and keep them in a cool, dry spot.
Freezing
You can absolutely freeze these cookies for longer storage! Once the cookies have cooled completely, arrange them in a single layer on a baking sheet and freeze until firm. Then, transfer to a zip-top bag or airtight container. They’ll keep well for up to two months and are perfect for pulling out whenever a sweet craving strikes.
Reheating
To reawaken their fresh-from-the-oven softness, simply pop a cookie in the microwave for about 10 seconds, or warm a few on a baking tray in a low oven for 5 minutes. This gently melts any remaining sugar glaze and brings out the fruity, buttery aroma.
FAQs
Do I have to use currants, or can I substitute another dried fruit?
Absolutely, substitutions are welcome! Dried cranberries or chopped dried cherries work beautifully if you don’t have currants or raisins, adding their own unique tang and color.
Can I make Irish Soda Bread Cookies without caraway seeds?
Certainly! The caraway seeds are completely optional — leave them out for a more classic sweet-cookie flavor, or include them if you love that rustic, earthy note.
How do I know when the cookies are done baking?
Watch for lightly golden edges and centers that look set but remain slightly soft to the touch. Every oven’s a little different, so start checking at the 12-minute mark to avoid overbaking.
Can these cookies be made gluten-free?
Yes! Swap in your favorite 1:1 gluten-free baking flour for the all-purpose, and check that your other ingredients are gluten-free, too. You may need a splash more buttermilk if the dough seems dry.
What’s the best way to store Irish Soda Bread Cookies to keep them fresh?
Keep them in an airtight container at room temperature, layering parchment between each row to prevent sticking. For the best texture and flavor, enjoy within three days, or freeze extras for later.
Final Thoughts
If you’re craving something sweet, tender, and with just enough Irish charm, Irish Soda Bread Cookies are truly a must-try. They’re simple to make, perfectly nostalgic, and guaranteed to spark smiles around the table. Give them a whirl, and don’t be surprised if they become your new go-to for cozy treats!
Print
Irish Soda Bread Cookies Recipe
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Irish Soda Bread Cookies are a delightful twist on traditional soda bread, combining the flavors of a classic Irish treat in a cookie form. Perfect for St. Patrick’s Day or any time you want a sweet taste of Ireland.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1/2 cup dried currants or raisins
- 1 tablespoon caraway seeds (optional)
- Additional buttermilk and sugar for brushing and topping
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Add butter: Cut in cold butter until mixture resembles coarse crumbs.
- Mix wet ingredients: In a separate bowl, whisk together buttermilk, egg, and vanilla. Pour into dry ingredients and stir.
- Add extras: Fold in currants and caraway seeds if desired.
- Bake: Drop tablespoons of dough onto baking sheet, brush with buttermilk, sprinkle with sugar, and bake for 12–15 minutes.
- Cool and serve: Let cookies cool on a wire rack before serving.
Notes
- You can substitute dried cranberries or chopped dried cherries for the currants.
- For a sweeter touch, drizzle with a simple glaze of powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
