If you’re dreaming of a treat that brings together the rustic charm of traditional Irish soda bread with the sweet satisfaction of a cookie, let me introduce you to Irish Soda Bread Cookies. These little gems have the comforting flavors of buttermilk, cinnamon, raisins, and a touch of caraway tucked inside a soft, golden cookie. They’re just the thing for teatime, Saint Patrick’s Day, or anytime you want to bake up something unique, cozy, and utterly delicious!
Ingredients You’ll Need
One of the best things about Irish Soda Bread Cookies is that they rely on humble, everyday ingredients, but each plays a crucial role in creating their distinctive taste and texture. Here’s what you’ll need and why you shouldn’t skip any of them:
- All-purpose flour: This forms the backbone of the cookie dough, giving them structure and that lovely tender crumb.
- Granulated sugar: Adds just the right amount of sweetness to balance the tang from the buttermilk.
- Baking powder & baking soda: Both work together to give the cookies their lift and signature soft texture.
- Salt: A small pinch that sharpens and balances all the flavors.
- Ground cinnamon: Brings warm, cozy notes that make these cookies extra special.
- Cold unsalted butter (cut into cubes): Makes for flaky, tender cookies – just like a proper soda bread.
- Large egg: Holds everything together and adds some extra richness.
- Buttermilk: Gives the cookies their characteristic tang and moist texture (no buttermilk? Milk with a little lemon juice works in a pinch!)
- Vanilla extract: Lends a gentle aromatic sweetness to each bite.
- Currants or raisins: These little bites of fruity sweetness are the hallmark of any classic soda bread.
- Caraway seeds (optional): Bring a hint of traditional Irish flavor and a slight, nutty crunch – feel free to leave them out if you prefer a milder taste.
- Coarse sugar for sprinkling (optional): For a sparkly finish and a lovely sweet crunch on top.
How to Make Irish Soda Bread Cookies
Step 1: Prep Your Oven and Baking Sheet
Set the tone for baking success: preheat your oven to 375°F and line a large baking sheet with parchment paper. This little bit of prep will make sure your Irish Soda Bread Cookies don’t stick and get that beautiful golden bottom.
Step 2: Mix the Dry Ingredients
Grab a big mixing bowl and whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Whisking helps blend everything evenly and adds a little air; it’s the secret to those pillowy cookies!
Step 3: Cut in the Cold Butter
Add the cold, cubed butter right into your flour mixture. Use a pastry cutter (or even your fingertips) to work the butter in until the ingredients resemble coarse crumbs. Keeping the butter cold will give you those irresistibly tender, flaky bites – just like scones.
Step 4: Combine Wet Ingredients
In a separate, smaller bowl, whisk together the egg, buttermilk, and vanilla extract. This mixture will infuse richness, creaminess, and aroma into every cookie.
Step 5: Bring it All Together
Pour the wet mixture into the dry ingredients and stir gently until just combined. For the most tender Irish Soda Bread Cookies, avoid overmixing – the dough should look a little shaggy and rustic at this stage!
Step 6: Add the Fruit and Seeds
Fold in your currants or raisins and the caraway seeds if you’re feeling traditional. These bits of fruit and seed will distribute pockets of flavor throughout your cookies.
Step 7: Form and Bake
Drop heaping tablespoons of dough onto your prepared baking sheet, leaving about 2 inches of space between each. If you like, sprinkle the tops with coarse sugar for a little sparkle and crunch. Bake for 12 to 15 minutes, until the edges are just turning golden. Transfer to a wire rack and allow to cool. (And try not to sneak too many while they’re warm!)
How to Serve Irish Soda Bread Cookies
Garnishes
A light dusting of powdered sugar transforms Irish Soda Bread Cookies into an elegant treat, while a brush of buttermilk or an extra sprinkle of coarse sugar before baking gives extra sparkle and crunch. For a touch of color, a few extra currants or a tiny pinch of cinnamon on top before serving are lovely finishing touches.
Side Dishes
These cookies pair beautifully with a strong black tea, a cozy mug of coffee, or even a creamy glass of milk. For brunch or afternoon spreads, serve them alongside fresh fruit or a bowl of softly whipped cream—guests will swoon over the combination!
Creative Ways to Present
Arrange your Irish Soda Bread Cookies on a rustic wooden board for that homey, Irish-cottage feel, or pile them high in a linen-lined breadbasket for gatherings. If you’re making them for a party, try serving them as part of a “Saint Patrick’s Day” dessert tray with green-tinted treats and chocolate coins. They also make a memorable gift in a cute box tied with twine!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep your Irish Soda Bread Cookies in an airtight container at room temperature. They’re at their very best the day you bake them, but will stay delicious for up to two days. Their texture remains soft and slightly cakey, making them excellent for quick snacking.
Freezing
If you want to make these cookies in advance, freezing is a smart option. After cooling, place the cookies in a single layer in an airtight container or freezer bag. They’ll keep perfectly for up to a month; just thaw at room temperature before serving (or warm gently for a fresh-baked feel).
Reheating
For a bakery-fresh, warm cookie, you can reheat leftover Irish Soda Bread Cookies in a 300°F oven for about 5 minutes, or just a few seconds in the microwave. They’re especially comforting when a little warm, with butter or jam alongside if you’re feeling indulgent.
FAQs
Can I substitute dried cranberries or other fruit for the raisins?
Absolutely! Dried cranberries, chopped dried apricots, or golden raisins all work beautifully in Irish Soda Bread Cookies. Just keep the pieces small so they distribute evenly in each cookie.
Do I have to use caraway seeds?
Nope, the caraway seeds are traditional but entirely optional. They add a distinctive, slightly nutty flavor. If you’re not a fan, feel free to leave them out or even try poppy seeds for a subtle twist.
What can I use if I don’t have buttermilk on hand?
Easy fix! Stir 1 teaspoon of lemon juice or vinegar into half a cup of regular milk and let it sit for 5 minutes. This quick buttermilk substitute works perfectly and preserves the tangy character of your Irish Soda Bread Cookies.
Can I make these cookies gluten free?
Yes, you can substitute a cup-for-cup gluten free flour blend for the all-purpose flour, though results may vary slightly in texture. Be sure to check your other ingredients for gluten if you have sensitivities.
Are Irish Soda Bread Cookies best served warm or at room temperature?
They’re irresistible both ways! Right out of the oven, they’re soft and fragrant. At room temperature, the flavors mellow and the texture stays lovely. If you like, reheat for a few seconds before devouring.
Final Thoughts
Baking up a batch of Irish Soda Bread Cookies is the kind of little joy everyone deserves now and again. Whether you’re celebrating a special occasion or just craving something old-fashioned and tender, these cookies hit the spot—comforting, unique, and sure to make you smile. Give them a try and let your kitchen fill with the scent of pure Irish delight!
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 the classic soda bread, transformed into sweet, tender cookies perfect for St. Patrick’s Day or any time you crave a simple and delicious treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- ½ cup cold unsalted butter (cut into cubes)
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Additional:
- ½ cup currants or raisins
- 1 tablespoon caraway seeds (optional)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients including flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a small bowl, whisk together the egg, buttermilk, and vanilla extract. Add to the dry mixture and stir until just combined.
- Add Mix-Ins: Fold in currants or raisins and caraway seeds if using.
- Bake: Drop spoonfuls of dough onto the baking sheet, sprinkle with sugar, and bake for 12–15 minutes until lightly golden.
- Cool and Serve: Cool the cookies on a wire rack before serving.
Notes
- For extra richness, brush the tops with buttermilk before baking.
- Best served the day they’re made but can be stored for up to 2 days.
- If you don’t have buttermilk, substitute with milk and lemon juice or vinegar.
- 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: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
