Description
Delightfully crisp and buttery, these Easy Irish Shortbread Cookies are melt-in-your-mouth treats made with simple ingredients including soft Irish butter. With just one bowl and no mixer required, these cookies come together quickly and are perfect for sharing or enjoying with a cup of tea.
Ingredients
Units
Scale
Main Ingredients
- 8 ounces very soft butter (Irish butter, if available, salted preferred)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup corn starch
- Sugar for sprinkling
Instructions
- Prepare Baking Sheets: Line two sheet pans with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Vanilla: In a large bowl, combine the very soft butter and vanilla extract. Mix until smooth without any lumps, ensuring even flavor distribution.
- Add Sugar: Add the granulated sugar to the butter mixture and stir until it’s smooth and thoroughly incorporated, creating a creamy base for your dough.
- Incorporate Flour and Corn Starch: Add the all-purpose flour and corn starch to your bowl. Using a sturdy spatula or wooden spoon, mix until all the flour is fully absorbed into the mixture, despite the dough feeling initially dry and crumbly.
- Knead the Dough: Transfer the mixture onto a generously floured surface and knead gently for about 30 seconds until a ball forms and the dough is no longer sticky. Divide this dough into two halves, setting one aside.
- Roll Out the Dough: Lightly flour your rolling pin and roll the dough to about ¼-inch thickness. Add more flour to the surface and rolling pin as necessary to manage stickiness and achieve a smooth, even layer.
- Cut Cookies: Use your favorite cookie cutters to cut shapes from the rolled dough. Place these cookies on the prepared pans. Gather dough scraps, knead gently, roll out again, and continue cutting shapes until all dough is used.
- Chill: Refrigerate the pans uncovered for at least one hour and up to 12 hours to let the dough firm up, which helps in achieving the perfect texture when baked.
- Preheat Oven: When ready, preheat your oven to 350°F (175°C). Remove the chilled cookie trays from the fridge.
- Bake and Sugar Topping: Bake cookies for 8 minutes initially. Remove from the oven and sprinkle lightly with sugar. Press down any puffed parts gently with a flat metal spatula. Add another sprinkle of sugar on top to enhance sweetness and texture.
- Finish Baking: Return cookies to the oven and bake for an additional 5-7 minutes, or until they turn a light golden brown.
- Cool and Store: Let cookies cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely. Store them in an airtight container to maintain freshness. These delicious cookies disappear quickly, so be ready to share!
Notes
- These cookies require no mixer and only one bowl, making them quick and easy to prepare.
- Use Irish butter for an authentic flavor; salted butter works best for flavor balance.
- Chilling the dough before baking is essential to maintain shape and texture.
- Sprinkling sugar halfway through baking adds a delicate crunch and sweetness to the cookies’ surface.
- Store cookies in an airtight container to keep them fresh and crisp longer.
- Cookies are delicate and best enjoyed fresh but can last up to a week when stored properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 105 kcal
- Sugar: 4 g
- Sodium: 58 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 17 mg
