These Irish shortbread cookies boast a rich buttery flavor with a delicate crunch that creates a melt-in-your-mouth texture.

Who doesn't love cookies? Good thing there are plenty of options - from hazelnut cookies to peanut butter and jelly cookies to chocolate chip sugar cookies.
But one of the OGs are shortbread cookies. Known for their buttery, crumbliness, they are not overly sweet and perfect for any holiday. And while these Irish shortbread cookies are a slight twist on the classic, they can be made for more than just St. Patrick's Day!
Why This Recipe Works
- They are made with high-quality butter, such as Kerrygold, which imparts a rich and indulgent flavor to the cookies. The use of premium butter enhances the overall taste and gives them a melt-in-your-mouth quality.
- These cookies are renowned for their texture, being both buttery and crumbly. The high butter content contributes to a tender, delicate crumb that adds to the overall enjoyment of the cookie-eating experience.
- You can prep these cookies a day or two ahead of time and then bake when ready.
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Ingredient Notes
- Butter - Use a premium butter with a high fat content for the best flavor and texture. Kerrygold, an Irish brand, is often favored for its rich taste.
- Vanilla extract - While not a traditional ingredient in all Irish shortbread recipes, it can complement the buttery taste.
- Powdered sugar - This is used to sweeten the shortbread and also contributes to the texture. Powdered sugar creates a smoother and lighter cookie.
- Salt - A small amount of salt enhances the overall flavor profile by balancing the sweetness and highlighting the buttery richness.
- All-purpose flour - Choose a good quality all-purpose flour to provide the structure and foundation for the cookies.
Ingredient Swaps
Like any recipe, you can mix up what you use for the cookies. Some variations include:
- You can use regular American butter if you can't find a quality Irish butter.
- While I use powdered sugar for the dough, granulated sugar can be used in a pinch. Just keep in mind it won't just melt in your mouth as much. You can add ¼ cup cornstarch to the flour mixture to help make up the difference.
- Substitute vanilla extract for almond extract for a nutty flavor.
- If you need a gluten-free option, you can use a gluten-free all-purpose flour blend. For a heartier option, you can replace some or all of the all-purpose flour with whole wheat flour.
Step-by-Step Photos
Please note full ingredient list and instructions of the cookies can be found in recipe card below.
Using a hand-held or stand mixer, beat together butter and vanilla extract until fluffy. Add the powdered sugar and salt, beating to combine. Gradually add flour on low speed but don't overmix. The mixture should be crumbly.
Press the dough into the pan, using floured hands or plastic wrap for a level, compact surface. Use a fork or skewer to poke the dough for steam release.
Bake for 30-35 mins until golden brown. Remove and promptly transfer to a clean surface, then cut into 12 strips.
FAQs
Irish butter is often distinguished from American butter by its higher fat content and distinctive golden hue, attributed to grass-fed cows free of hormones.
I mentioned above but yes you can. The flavor will just be slightly different but they will still be tasty.
The main difference between shortbread and sugar cookies lies in their ingredients and textures. Shortbread typically has a higher ratio of butter, resulting in a crumbly and melt-in-your-mouth texture, while sugar cookies are often lighter, fluffier, and sweeter, with a more cake-like consistency.
No. You can form into a rectangle or square than is ½ inch thick. Place in the fridge for an hour before cutting into 12 rectangles and placing on a baking sheet. I'd bake at 350°F for 10 minutes.
It is a combination of eye/touch test. The edges should be golden brown but also firm to the touch. The continue to harden as they cool.
Shortbread cookies, when stored in an airtight container at room temperature, typically remain fresh for 1 to 2 weeks.
Refrigerating them can extend their lifespan to 2 to 3 weeks, while freezing allows for storage of up to 2 to 3 months.
Equipment
The equipment you use is important to how the cookies turn out. What is needed is the following:
- Stand mixer - You can also use a hand mixer with mixing bowls.
- Spatula - You need a rubber spatula to scrape the sides of the bowl between mixing.
- Baking pan - You want a square 8x8 baking pan.
Pro Tips/Recipe Notes
- The butter should be at room temperature, which helps the dough mix easily and evenly.
- Mix the ingredients until just combined. Overmixing can lead to a tougher texture. The dough should be crumbly.
- Use plastic wrap or floured hands to prevent the dough from sticking to you when pressing in a pan.
- Before baking, use a fork to prick the dough surface. This prevents the shortbread from puffing up too much during baking and helps achieve the characteristic texture.
Similar Recipes
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Irish Shortbread Cookies
Ingredients
- 10 tablespoon Irish unsalted butter, at room temperature
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- ¼ teaspoon sea salt
- 1 ½ cups all-purpose flour (180 grams)
Instructions
- Preheat the oven to 300°F. Lightly grease an 8x8 inch square pan and line with parchment paper.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and vanilla extract, until light and fluffy, about 2-3 minutes. Add the powdered sugar and salt and beat until combined.
- On low speed, slowly add the flour to the butter mixture. Do not overmix but make sure all the flour is incorporated. It should be crumbly at this point.
- Press the dough into the pan. Using floured hands or plastic wrap, firmly press the mixture into a level, compact surface. Use a fork or skewer to poke the dough which will allow steam to escape.
- Bake for about 30-35 minutes or until the tops are golden brown and the edges are just starting to turn golden.
- Remove the shortbread and immediately transfer to a clean work surface. Cut into 12 strips. Transfer to a rack to cool.
Notes
- The butter should be at room temperature, which helps the dough mix easily and evenly.
- Mix the ingredients until just combined. Overmixing can lead to a tougher texture. The dough should be crumbly.
- Use plastic wrap or floured hands to prevent the dough from sticking to you when pressing in a pan.
- Before baking, use a fork to prick the dough surface. This prevents the shortbread from puffing up too much during baking and helps achieve the characteristic texture.
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