Irish Butter Shortbread Cookies

Few cookies capture the magic of simplicity quite like shortbread—especially when made with the best Irish butter.

With just a handful of ingredients, these melt-in-your-mouth treats highlight pure buttery flavor, a crumbly-yet-tender texture, and a subtle sweetness.

Irish butter shortbread is beloved in both Ireland and Scotland, making its way onto holiday tables, afternoon teas, and homemade gift platters everywhere. Whether you’re a seasoned baker or a total beginner, this classic recipe delivers bakery-quality results every time.

Ingredients Checklist

To create the most luscious and authentic shortbread, use quality ingredients and precise measurements. Here’s what you’ll need:

Shortbread Cookie Ingredients

• 2 cups (250g) all-purpose flour, sifted

• 1 cup (227g) Irish butter, unsalted and softened to room temperature
  (Brands like Kerrygold are ideal for flavor and texture)

• 1/2 cup (100g) granulated sugar

• 1/4 cup (30g) confectioners’ sugar (plus extra for dusting, if desired)

• 1/2 teaspoon fine sea salt

• 1 teaspoon pure vanilla extract

Optional Add-ins

• Zest of 1 lemon or orange (for citrus shortbread)

• 1/2 teaspoon almond extract (for a nutty twist)

• 1 tablespoon finely chopped dark chocolate or espresso powder (for flavor variations)

• Coarse sanding sugar for sprinkling

Tools and Equipment

Having the right tools ensures even mixing and perfectly shaped cookies:

• Large mixing bowl and medium mixing bowl (preferably metal or glass)

• Hand mixer or stand mixer with paddle attachment

• Measuring cups and spoons

• Digital kitchen scale (for the most precise baking)

• Sifter for flour and sugars

• Rubber spatula

• Rolling pin (with thickness guides if you have them)

• Parchment paper

• Baking sheets (heavy-duty, light colored for even browning)

• Cookie cutters (or a sharp knife for bars/wedges)

• Wire cooling rack

• Plastic wrap

• Bench scraper or offset spatula

Step-by-Step Instructions

1. Prepare the Dough

• Sift Dry Ingredients: In a medium bowl, sift together the flour, both sugars, and salt. This ensures the dough is smooth and lump-free.

• Cream Butter and Sugar: In a large bowl, beat the Irish butter on medium speed until creamy, about 2 minutes. Add in the sifted sugars and continue beating until light and fluffy—another 2–3 minutes.

• Add Vanilla: Mix in the vanilla extract (and any optional extracts or citrus zest).

• Combine: Gradually add the dry ingredients to the creamed butter, mixing on low until just combined. The dough will look crumbly but should hold together when pressed.

• Chill: Turn dough onto a sheet of parchment, pat into a flat disk, wrap tightly, and refrigerate for at least 30–45 minutes. Chilling helps the butter stay cold and the cookies keep their shape.

2. Shape and Cut the Cookies

• Preheat Oven: Heat your oven to 325°F (165°C). Line baking sheets with parchment.

• Roll Out Dough: On a lightly floured surface (or between two sheets of parchment), roll the dough to about 1/4-inch thickness for traditional cookies, or up to 1/2-inch for thick, crumbly bars.

• Cut Shapes: Use a floured cookie cutter or sharp knife to cut rounds, bars, or wedges. For classic Scottish-style, score the top with a fork for a signature look.

• Transfer & Chill Again: Place cookies on prepared sheets, spacing about 1 inch apart. If the dough has softened, chill for another 10 minutes to prevent spreading.

3. Bake and Cool

• Bake: Bake for 15–18 minutes, or until the edges are just turning golden (not brown). Rotate sheets halfway through for even baking.

• Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

• Dust (Optional): Dust cooled cookies lightly with confectioners’ sugar for a classic finish.

Tips for Perfect Results

• Use Cold, High-Quality Butter: Cold butter creates the signature crumbly texture. Choose Irish butter for its higher fat content and rich taste.

• Avoid Overmixing: Mix just until the dough comes together; overworking can make cookies tough.

• Maintain Dough Temperature: Chill whenever the dough starts to feel soft—especially before baking.

• Uniform Thickness: Use a rolling pin with guides, or measure dough thickness for even baking.

• Cut and Bake Quickly: Warm dough spreads more—work efficiently for the sharpest edges.

• Don’t Overbake: Remove from the oven when edges are light gold; shortbread will continue to firm as it cools.

Serving Suggestions

• Serve shortbread with hot Irish tea, rich coffee, or a splash of Irish cream liqueur.

• Use as a base for desserts: top with lemon curd, berry jam, or dip half in melted chocolate.

• Package in tins for homemade gifts or holiday cookie swaps.

• Crumble over ice cream or fruit crisps for a simple dessert upgrade.

Storage and Make-Ahead Tips

• Room Temperature: Store in an airtight container at room temperature for up to 2 weeks.

• Layering: Separate layers with parchment to prevent sticking and crumbling.

• Freezing Dough: Dough can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before baking.

• Freezing Baked Cookies: Cool completely, layer with parchment in an airtight container, and freeze up to 3 months. Thaw at room temperature before serving.

Troubleshooting & Variations

• If Dough Is Too Dry: Add a tablespoon of milk or cream and gently knead until it holds together.

• For Bars or Wedges: Press dough into a parchment-lined pan, score before baking, and cut while still slightly warm.

• Flavor Add-ins: Try ground cardamom, rosemary, or lavender for a unique twist.

Final Thoughts

With its delicate crumb, buttery aroma, and simple elegance, Irish butter shortbread is a timeless cookie for every occasion.

Focus on the quality of your butter and the precision of your technique, and you’ll create treats that everyone will rave about. Make a double batch—these classic cookies never last long.