Imagine the tender, slightly sweet flavors of classic soda bread transformed into a delicately crisp, utterly moreish treat – that’s the magic of Irish Soda Bread Cookies. Packed with warm cinnamon, studded with plump raisins, and sporting that wonderful buttermilk tang, these cookies are as fitting for festive St. Patrick’s Day baking as they are for your afternoon pick-me-up. If you adore homey, heartwarming bakes that come together in a flash, this recipe was made for you!
Ingredients You’ll Need
One of the best things about Irish Soda Bread Cookies is how they come together from such everyday ingredients. Each component plays its part, building flavor and the unique texture that sets these cookies apart from the ordinary.
- All-purpose flour: The sturdy base that gives these cookies their irresistible chew and substance.
- Granulated sugar: Adds perfect sweetness without overpowering that signature buttermilk tang.
- Baking powder: Ensures your cookies rise to the perfect airy, tender bite.
- Baking soda: Reacts with buttermilk for a classic soda bread crumb, tender and light.
- Salt: Balances the sweetness and brightens every bite.
- Ground cinnamon: Brings warmth and coziness to each cookie – a must!
- Unsalted butter (cold and cut into small pieces): The secret to deliciously flaky, crumbly edges and melt-in-your-mouth texture.
- Buttermilk: Adds wonderful tang and ensures soft, moist cookies; vital for that old-fashioned flavor.
- Vanilla extract: Enhances all the flavors and brings subtle aromatic sweetness.
- Raisins or currants: (or dried cranberries) Pop-in bursts of fruity sweetness in every bite.
- Chopped walnuts (optional): For those who want an extra crunch and rustic flair.
- Coarse sugar for sprinkling (optional): Adds a sparkly, satisfyingly crunchy top.
How to Make Irish Soda Bread Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This not only prevents sticking but makes clean-up a breeze, leaving you more time to enjoy your cookies!
Step 2: Combine Dry Ingredients
Grab your largest mixing bowl and whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is well distributed so each cookie bakes up with the same lovely flavor and rise.
Step 3: Cut in the Butter
Add your cold, cubed butter to the bowl. Use a pastry cutter or your fingertips to work the butter into the dry mixture until it looks like coarse bread crumbs. This is the hands-on secret to the tender, biscuit-like crumb in Irish Soda Bread Cookies.
Step 4: Bring the Dough Together
Pour in the buttermilk and splash of vanilla extract. Gently stir with a wooden spoon or spatula just until everything starts to come together. The trick is not to overmix – stop as soon as you see the dough forming.
Step 5: Add Mix-Ins
Scatter in the raisins (or currants or dried cranberries) and chopped walnuts if you’re feeling nutty. Fold them through so every cookie is studded with sweet, chewy fruit and crunchy nuts.
Step 6: Portion and Top
Using a cookie scoop or generous tablespoons, drop mounds of dough onto your lined baking sheet, spacing them about two inches apart. For an extra bit of sparkle and crunch, sprinkle the tops with a little coarse sugar.
Step 7: Bake and Cool
Bake for 12–15 minutes, or until your Irish Soda Bread Cookies are golden at the edges and a toothpick in the center comes out clean. Let them cool on a wire rack so they set up just right before you dig in.
How to Serve Irish Soda Bread Cookies
Garnishes
I love a final flurry of coarse sugar or even a drizzle of simple icing right as the cookies cool. A dusting of powdered sugar can also add a touch of elegance and highlight their gentle sweetness.
Side Dishes
Pair your Irish Soda Bread Cookies with a classic afternoon cup of tea or strong, freshly brewed coffee. If you’re feeling indulgent, serve them alongside fresh fruit or a dollop of clotted cream for a bistro-worthy treat.
Creative Ways to Present
Stack them high on a rustic wooden board for a cozy look, or wrap a few in parchment and twine for a homemade gift. They also make an adorable addition to your St. Patrick’s Day dessert spread, nestled among green sweets and fresh shamrocks.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left (trust me, that’s a big if!), keep them in an airtight container at room temperature. They’ll stay fresh and soft for about three days, making them perfect for snacking or packing into lunchboxes.
Freezing
Irish Soda Bread Cookies freeze beautifully! Once fully cooled, layer them between sheets of parchment in a freezer-safe container. They will keep their flavor and texture for up to two months—just thaw on the counter before enjoying.
Reheating
To recapture that oven-fresh loveliness, warm cookies in a preheated 300°F (150°C) oven for about 5 minutes or give them a brief zap in the microwave. This restores their soft centers and gently crisp edges.
FAQs
Can I use a different dried fruit instead of raisins?
Absolutely! Dried cranberries or chopped dried apricots work beautifully and add a unique twist to your Irish Soda Bread Cookies.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix an equal amount of milk with a teaspoon of lemon juice or vinegar, let it sit for 5 minutes, and use it as a perfect swap.
Can I make these cookies nut-free?
Yes, just leave out the walnuts; the cookies will still be delicious and perfectly chewy without any nuts.
How do I prevent overmixing the dough?
Stir gently and stop as soon as the dough comes together, even if there are a few streaks of flour left—this ensures your Irish Soda Bread Cookies stay light and tender.
Can I double the recipe for a crowd?
You sure can! Just bake in batches and keep an eye on them in the oven, as larger trays may need a minute or two longer to bake through.
Final Thoughts
Whether you’re baking for a holiday or just want to bring a little Irish cheer to your kitchen, these Irish Soda Bread Cookies are a delightful twist on tradition. I hope you treat yourself and your loved ones to a batch soon—one bite and you’ll see why they’re such a personal favorite. Happy baking!
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Irish Soda Bread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
- Diet: Vegetarian
Description
These Irish Soda Bread Cookies are a delightful twist on the classic soda bread, transformed into sweet, tender treats perfect for any occasion. With a hint of cinnamon, plump raisins, and crunchy walnuts, these cookies are a must-try for St. Patrick’s Day or a cozy afternoon tea.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/4 cup unsalted butter (cold and cut into small pieces)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Add-ins:
- 1/2 cup raisins or currants
- 1/2 cup chopped walnuts (optional)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Add wet ingredients: Stir in the buttermilk and vanilla extract until just combined.
- Combine and bake: Gently fold in the raisins and walnuts if using. Drop dough onto the baking sheet, sprinkle with sugar, and bake for 12–15 minutes until golden.
- Cool and serve: Let the cookies cool on a wire rack before serving.
Notes
- These cookies are a sweet twist on traditional Irish soda bread.
- You can use dried cranberries in place of raisins.
- Plain yogurt or milk with lemon juice can be used as a buttermilk substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 115mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
