Irish Soda Bread Cookies
These Irish Soda Bread Cookies are a quick, festive twist on traditional soda bread. Soft, lightly sweetened, and studded with raisins or currants, they’re perfect for celebrating St. Patrick’s Day or enjoying with a cup of tea.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter cold, cut into small cubes
- 0.75 cup buttermilk cold
- 1 cup raisins or currants
- 1 teaspoon caraway seeds optional
- 1 large egg beaten, for egg wash
- as needed coarse sugar for sprinkling on top
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Stir in the raisins and optional caraway seeds. Pour in the cold buttermilk and mix with a fork until a shaggy dough forms. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Brush the tops with the beaten egg and sprinkle with coarse sugar.
- Bake for 13–15 minutes, or until edges are golden brown and a toothpick inserted in the center comes out clean. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use very cold butter and buttermilk for the best texture. The dough may be sticky; lightly flouring hands helps when shaping cookies. Store in an airtight container at room temperature for up to 3 days; best enjoyed fresh.
