These Irish Soda Bread Cookies are a delightful twist on the traditional Irish soda bread. Tender, buttery, and packed with raisins and optional pecans, they offer the comfort of Irish flavors in a cookie form. Whether you’re enjoying them with a cup of tea or coffee, these cookies are sure to bring a touch of Irish charm to your day.
Why You’ll Love This Recipe
I absolutely love these Irish Soda Bread Cookies because they’re so simple to make yet incredibly delicious. They have a delicate, crumbly texture thanks to the combination of buttermilk and cold butter. The raisins or currants bring in a bit of sweetness, and the optional pecans add a nice crunch. I also love how quick they are to bake, making them the perfect treat when I’m craving something comforting but don’t want to spend too much time in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
½ cup granulated sugar
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon (optional)
¼ cup unsalted butter, cold and cubed
½ cup buttermilk
1 egg
½ tsp vanilla extract
½ cup raisins or currants
¼ cup chopped pecans (optional)
Directions
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper to prevent the cookies from sticking.
In a medium-sized bowl, I whisk together the dry ingredients: flour, sugar, baking soda, baking powder, and cinnamon (if using).
Cut the cold, cubed butter into the dry mixture using a pastry cutter or my fingers until it becomes crumbly.
Add the wet ingredients: pour in the buttermilk, crack the egg, and add the vanilla extract. Stir until the dough is just combined.
Gently fold in the raisins (or currants) and the optional chopped pecans.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies for 12-15 minutes or until they are golden brown on top.
Once done, let them cool slightly before enjoying these soft, buttery treats.
Servings and Timing
This recipe makes about 16 cookies, depending on the size of the scoops.
Prep time: 10 minutes
Bake time: 12-15 minutes
Total time: Approximately 25 minutes
Variations
For a slightly different flavor, I can substitute the raisins or currants with dried cranberries or chopped dried apricots.
If I want to make these cookies extra indulgent, I can add a few tablespoons of white or dark chocolate chips.
Instead of pecans, I can try using walnuts, hazelnuts, or even slivered almonds for a unique twist.
For a dairy-free version, I can replace the butter with a plant-based butter substitute and use non-dairy milk in place of buttermilk.
Storage/Reheating
I typically store any leftover cookies in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. If I want to keep them for longer, I can freeze them in a ziplock bag for up to a month. To reheat, I can simply pop them in the microwave for about 10-15 seconds or warm them up in the oven for a few minutes to regain their soft texture.
Related Recipes:
FAQs
Can I make these cookies without raisins or currants?
Yes! If I prefer, I can leave out the raisins or currants. The cookies will still have a delicious, buttery flavor. Alternatively, I could add other mix-ins like dried cranberries or chocolate chips for a different taste.
How do I make these cookies more tender?
To make these cookies as tender as possible, I ensure not to overmix the dough. I mix until just combined and avoid excessive handling, which could make the cookies tough.
Can I use regular milk instead of buttermilk?
If I don’t have buttermilk on hand, I can substitute it by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk up to the ½ cup mark. Let it sit for a few minutes before using.
Can I freeze the dough to bake later?
Yes! I can freeze the cookie dough by scooping it onto a parchment-lined baking sheet and freezing the individual dough portions. Once frozen, I can transfer them to a ziplock bag or airtight container. When ready to bake, I can place the frozen dough directly on a baking sheet and bake for an additional 2-3 minutes.
Can I make these cookies gluten-free?
For a gluten-free version, I can replace the all-purpose flour with a 1:1 gluten-free flour blend. It’s essential to make sure the baking soda and other ingredients are also gluten-free.
Conclusion
I love how easy and quick these Irish Soda Bread Cookies are to make, and how they bring the comforting flavors of traditional Irish soda bread into a fun cookie form. Whether I’m having them as a snack or serving them alongside my favorite hot drink, they always hit the spot. I hope you enjoy making them as much as I do.
📖 Recipe:
Print
Irish Soda Bread Cookies
- Total Time: Approximately 25 minutes
- Yield: About 16 cookies
- Diet: Vegetarian
Description
These Irish Soda Bread Cookies offer a delicious twist on the classic Irish soda bread recipe. Soft, buttery, and loaded with raisins and optional pecans, they’re the perfect treat for any time of the day. Easy to make and bursting with Irish flavors, these cookies will become your new favorite comfort snack.
Ingredients
2 cups all-purpose flour
½ cup granulated sugar
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon (optional)
¼ cup unsalted butter, cold and cubed
½ cup buttermilk
1 egg
½ tsp vanilla extract
½ cup raisins or currants
¼ cup chopped pecans (optional)
Instructions
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and cinnamon (if using).
- Cut the cold, cubed butter into the dry mixture using a pastry cutter or your fingers until the mixture is crumbly.
- Add the wet ingredients: pour in the buttermilk, crack in the egg, and add vanilla extract. Stir until just combined.
- Gently fold in the raisins (or currants) and optional chopped pecans.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until golden brown on top.
- Let the cookies cool slightly before serving.
Notes
To make these cookies more tender, avoid overmixing the dough.
You can replace raisins with dried cranberries or chopped apricots for variety.
For a more indulgent treat, add white or dark chocolate chips to the dough.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Cookies, Irish-inspired treats
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: About 16 cookies
