Irish Butter Shortbread Cookies

Hey there! I have a super yummy cookie secret to share. It’s my Irish Butter Shortbread Cookies!

These cookies are so buttery and crumbly, they melt in your mouth. The Irish butter makes all the difference. I feel like a fancy baker every time I make them.

You should try them, too! They are perfect with a warm drink or all by themselves. I can’t stop eating them once I start.

So, want to learn how? Let me show you my simple steps. Let’s bake together!

Why You’ll Love This Recipe

• Rich, Buttery Flavor: Irish butter, known for its high butterfat content, makes these cookies incredibly indulgent.
• Minimal Ingredients, Maximum Flavor: Just four simple pantry staples create an exceptional cookie.
• Perfect Texture: Crisp on the outside, soft and crumbly on the inside—these cookies melt in your mouth.
• Make-Ahead Friendly: The dough can be prepared in advance and stored for baking fresh cookies anytime.
• Versatile and Customizable: Enjoy them plain, drizzled with chocolate, or sprinkled with coarse sugar.

What You Need to Know Before You Start

Prep & Bake Time:

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Bake Time: 12-15 minutes
• Total Time: About 1 hour

Servings:
This recipe makes 24 cookies, depending on size and shape.

Difficulty Level:
Easy. A great beginner-friendly recipe that requires minimal effort but delivers professional results.

Required Kitchen Tools

• Mixing Bowls – To mix the dough easily.
• Electric Mixer or Whisk – Helps cream the butter and sugar until fluffy.
• Measuring Cups and Spoons – For accurate ingredient portions.
• Rolling Pin – To flatten the dough evenly.
• Cookie Cutter or Knife – For shaping the cookies.
• Baking Sheet – To bake the cookies evenly.
• Parchment Paper – Prevents sticking and ensures even baking.
• Wire Rack – For cooling the cookies properly.

Ingredients for Irish Butter Shortbread Cookies

These simple yet essential ingredients create the most buttery and crumbly shortbread cookies:

• 1 cup (226g) Irish Butter, softened – The key ingredient! Irish butter has a higher butterfat content, making these cookies richer and more flavorful.
• ½ cup (60g) Powdered Sugar (Confectioners’ Sugar) – Gives the cookies a delicate texture and prevents them from being overly sweet.
• 2 cups (250g) All-Purpose Flour – Provides structure and helps create the classic crumbly shortbread texture.
• ¼ teaspoon Salt – Enhances the flavor and balances the sweetness.

Optional Additions:

• 1 teaspoon Vanilla Extract – Adds a hint of warmth and depth to the cookies.
• 1-2 tablespoons Demerara Sugar – Sprinkled on top for extra crunch and a touch of caramelized sweetness.

Variations for Irish Butter Shortbread Cookies

Shortbread cookies are classic but easily customizable! Here are some variations to try:

• Chocolate-Dipped Shortbread – Dip the cooled cookies in melted dark or white chocolate for an indulgent touch.
• Citrus Shortbread – Add lemon or orange zest to the dough for a refreshing citrus twist.
• Nutty Shortbread – Fold in finely chopped almonds, pecans, or hazelnuts for added crunch.
• Spiced Shortbread – Add a dash of cinnamon, nutmeg, or cardamom for a warm, spiced flavor.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar

• In a large mixing bowl, beat the softened Irish butter and powdered sugar together until light, creamy, and smooth. This process aerates the butter, giving the cookies a delicate, melt-in-your-mouth texture.

Step 2: Add the Dry Ingredients

• Gradually sift in the all-purpose flour and salt, mixing gently until a soft dough forms. Be careful not to overmix, as this can result in tough cookies instead of tender, crumbly shortbread.

Step 3: Shape and Chill the Dough

• Roll the dough into a flat disc, wrap it in plastic wrap, and chill for at least 30 minutes. This step helps the butter firm up, preventing excessive spreading in the oven.

Step 4: Preheat and Cut the Cookies

• Preheat the oven to 325°F (163°C).
• Roll out the dough to about ¼-inch thickness on a lightly floured surface.
• Use a cookie cutter or knife to cut into circles, squares, or traditional shortbread fingers.

Step 5: Bake to Golden Perfection

• Place cookies on a parchment-lined baking sheet, leaving about an inch of space between them.
• Bake for 12-15 minutes, or until the edges are lightly golden.
• Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving and Presentation Ideas

• With Tea or Coffee: These cookies pair beautifully with a cup of Earl Grey tea, Irish breakfast tea, or a strong coffee.
• Gift-Worthy: Package them in a decorative tin or box for an elegant homemade gift.
• Drizzled with Chocolate: A thin drizzle of melted chocolate adds a gourmet touch.
• With Ice Cream: Crumble the cookies over vanilla or caramel ice cream for a delicious treat.

Storing Irish Butter Shortbread Cookies

• Room Temperature: Store in an airtight container for up to one week.
• Refrigerator: Keeps fresh for up to two weeks.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

Tips and Tricks for Success

To ensure your Irish Butter Shortbread Cookies turn out perfectly every time, follow these tried-and-true baking tips:

1. Use High-Quality Irish Butter

• The butter is the star of this recipe, so using a high-quality Irish butter (like Kerrygold) with a higher butterfat content (82% or more) will give your cookies a richer flavor and more tender texture.
• Avoid salted butter unless adjusting the recipe to account for added salt.

2. Measure Ingredients Accurately

• Flour: Spoon the flour into the measuring cup and level it off with a knife—don’t scoop directly from the bag, as this can pack in too much flour and result in dense cookies.
• Butter: Make sure your butter is properly softened (not melted!) for easier creaming with sugar.

3. Do Not Overwork the Dough

• Overmixing the dough can lead to tough, dense cookies instead of light and crumbly shortbread.
• Mix until just combined—it’s okay if the dough looks slightly crumbly before chilling; it will come together as it rests.

4. Chill the Dough for Best Texture

• Chilling for at least 30 minutes (or up to 2 hours) solidifies the butter, helping the cookies maintain their shape and develop a rich flavor.
• If rolling and cutting shapes, chill the dough first to prevent sticking and spreading.

5. Roll Evenly for Consistent Baking

• Roll the dough to a ¼-inch thickness for cookies that are crisp on the edges but melt-in-your-mouth tender inside.
• Use rolling pin guides (or two rulers on either side of the dough) to ensure uniform thickness.

6. Dock the Dough for a Traditional Look

• If making traditional shortbread fingers, use a fork to poke holes in the cookies before baking. This helps steam escape and keeps them from puffing up.

Nutrition Information (Per Cookie)

Calories	Carbs	Fat	Protein	Sugar
120	12g	7g	1.5g	4g

Irish Butter Shortbread Cookies FAQs

Q: Why use Irish butter instead of regular butter?
A: Irish butter has a higher butterfat content, giving these cookies a richer taste and creamier texture.

Q: Can I make these cookies ahead of time?
A: Yes! The dough can be made and refrigerated for up to 3 days before baking.

Q: What’s the best way to store leftover cookies?
A: Keep them in an airtight container at room temperature for up to a week. For longer storage, freeze them.

Q: Can I use granulated sugar instead of powdered sugar?
A: Powdered sugar creates a softer texture, but granulated sugar can work for a slightly crispier cookie.

Conclusion

These Irish Butter Shortbread Cookies are buttery, crumbly, and perfectly balanced. With their simple ingredients and rich flavor, they’re ideal for tea time, special occasions, or just a comforting homemade treat. Try them plain or with a creative twist—and enjoy the taste of tradition in every bite.