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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My iconic 5 Ingredient Irish Shortbread Cookies Recipe is a dream. My simple, mostly hands-off recipe comes together in just 20 minutes, and you’ll be rewarded with unbelievably buttery, perfectly tender treats.
- Simple ingredients, spectacular flavor: Butter, perfectly accented by vanilla, is the star of this recipe.
- No-fuss: You can use a mixer, but really, you only need a bowl and a wooden spoon.
- Miles better than store-bought: If you’ve only had packaged shortbread, you don’t know what you’re missing!
- Artisan look: Pro-tip from someone who’s not into fussy decorating—this cookie stamp is genius!
- Make them your way! This versatile dough can be shaped in many different ways.
I was lucky to grow up with such a fantastic baking tradition and with a Mum who is an incredible cook and who made everything from scratch! Irish baking is based on straightforward recipes that highlight the wonderful flavor of wholesome, local ingredients. This 5-Ingredient Irish Shortbread Cookies Recipe—ideal for St. Patrick’s Day or to enjoy with an afternoon cup of tea—is a perfect example! You’ll also adore Traditional Irish Oat Flapjacks, my Best Ever Scones, and Irish Brown Soda Bread.
I’ve been making shortbread since I was six, and these biscuits hold a special place in my heart. It’s part nostalgia and part pure indulgence, but there’s nothing like the buttery, melt-in-your-mouth texture of homemade shortbread. Over the years, I’ve created variations like Chocolate Shortbread, Matcha Shortbread, Ginger Shortbread, and Rose and Cardamom Shortbread, but the core technique remains the same. My biggest tip? Start with softened butter. It’s essential for creaming and helps the dough come together smoothly. If the butter is too firm, mixing becomes a struggle. As a kid, I made this dough by hand with just a bowl and a wooden spoon—proof that fancy equipment isn’t necessary when your ingredients are just right.
Table of Contents
- What are 5 Ingredient Irish Shortbread Cookies?
- Tools You Need
- Key Ingredients and Why
- How to Make 5 Ingredient Irish Shortbread Cookies
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Shortbread Recipes
What are 5 Ingredient Irish Shortbread Cookies?
- 5 Ingredient Irish Shortbread Cookies, traditional cookies famous for their tender texture, are made from a simple, flavorful, butter-rich dough. After the dough is mixed, it’s chilled, rolled, and cut. You can embellish the biscuits with a decorative stamp, as we do in this recipe.
- In the U.S. and worldwide, Irish shortbread is especially popular on St. Patrick’s Day, but in Ireland, shortbread is a favorite biscuit enjoyed year-round.
- Shortbread originated in Scotland, but Ireland has a centuries-old shortbread tradition. Irish shortbread differs because it typically contains more butter, thanks to Ireland’s world-famous dairy products, and is generally baked as rounds or bars.
Tools You Need
- Mixing bowl
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Kitchen scale (optional)
- Large baking tray
- Parchment paper
- Electric hand mixer (optional) or spoon
- Sieve
- Cling wrap
- Ruler
- 3-inch round cutter
- Cookie stamp (optional)
Key Ingredients and Why
Butter
- A high ratio of butter to flour gives this shortbread its signature tenderness.
- Butterfat coats the flour, inhibiting gluten development to make these cookies irresistibly delicate and not chewy.
- Butter gives the cookies a clean, fresh dairy taste.
- Make sure your butter is at room temperature.
- I recommend using Irish butter. Its higher butterfat content makes it creamier. Because Irish cows feed on grass, Irish butter has a rich flavor and lovely golden color.
Granulated sugar
- Granulated sugar adds just enough sweetness without overpowering the butter flavor.
- The sugar and butter form air pockets, which creates tenderness.
- Additionally, granulated sugar adds a bit of crispiness.
Vanilla extract
- Vanilla adds a creamy, warmly sweet note to the shortbread.
- Substitution: You can use an equal amount of Vanilla Bean Paste instead of the extract.
All-purpose flour
- All-purpose flour has a protein content of 8-11%, so the cookies have structure but will be tender and not chewy.
Salt
- Salt is essential to bring out the flavors and offset the sweetness of the sugar. Without it, the cookies will taste one-dimensional.
How to Make 5 Ingredient Irish Shortbread Cookies
Prepare to bake
- Preheat the oven to 325℉ (165℃). Line a large baking tray with parchment paper.
Make and chill the dough
- Cream butter, sugar, and vanilla: Using an electric mixer (or by hand), cream together butter, sugar, and vanilla on high speed until light and pale in color, about 3 minutes.
- Mix dry ingredients and combine: In a medium bowl, sift together the flour and salt, then add to the butter mixture. Mix on low speed until the dough comes together.
- Chill dough: Turn the dough onto your surface and shape it into a flat disk. Wrap in cling wrap and chill for a minimum of 60 minutes.
Cut and bake the cookies
- Roll dough: On a floured surface, roll the chilled dough to ¼ inch thick.
- Cut shortbread: Using a 3-inch round cutter, cut out as many cookies as possible. Re-roll the scraps of dough.
- Stamp cookies: Place the cookies on the baking tray. Stamp each cookie (if using) and sprinkle with a little sugar.
- Bake and cool: Bake for 18 to 20 minutes or until the edges begin to brown lightly. Allow the shortbread to cool completely before enjoying with a cup of tea.
FULL WRITTEN (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Butter is key: Make sure the butter is softened. If possible, use salted Irish butter. It will make a big difference. Irish dairy is the best! We have happy cows because of all the green grass they enjoy.
- No machine needed: Make dough with a mixer or by hand
- Tender cookie tip: Sifitng is kinda old school. This is how we made the cookies when I was a kid, so I stick with it! Plus, it makes the dry ingredients perfectly lump-free.
- Irish touch: This adorable stamp makes the cookies extra special.
- Perfect rolling: Always use a ruler when rolling out your cookie dough.
- Don’t overbake. Bake until the cookies are lightly brown; they’re not supposed to be dark brown.
- Save some for later! This recipe yields about 20 cookies, so you can bake half and freeze the rest of the dough to bake off at a later date.
Make Ahead and Storage Instructions
- Make ahead tips:
- Make dough and refrigerate: Make the dough in advance and keep it in the fridge for up to five days.
- Make dough and freeze: Shortbread dough freezes wonderfully and keeps in the freezer for up to eight weeks.
- How to store leftovers:
- Keep at room temperature: Store leftover cookies in an airtight container at room temperature for up to five days (these biscuits are on the dryer side and stay fresher longer).
- Freeze: For more extended storage, wrap baked cookies well and place in a freezer-save container. Freeze for up to three months.
- Let the cookies thaw at room temperature for 20 minutes, and then warm the cookies at 300°F (150°C) for five minutes. Refreshing the cookies for this brief time at low heat will restore their crispness.
FAQs
Yes, you can make these Irish Shortbread Cookies without rolling and cutting. Slice and bake: Shape the dough into a log 1.5 inches in diameter. Wrap it in cling film, twisting the ends tightly to create an even log, and chill for at least 60 minutes.
Cut the dough log into 1/2-inch slices and place on baking tray.
Bake for 18-20 minutes or until edges begin to brown lightly.
Press dough into an 9×13-inch (23×33 cm) parchment-lined pan. Using a sharp knife, cut the dough into five rows, and then cut six columns the opposite direction. This will create 30 bars.
Using a skewer, poke holes all over the dough, then sprinkle with a tablespoon of sugar (if desired).
Bake at 325°F (165°C) for about 35-40 minutes, until pale golden brown.
While the cookies are still hot, keep them in the pan and use a thin, serrated knife to recut the bars. Let cool completely.
Yes, you can make this shortbread gluten-free. Substitute a 1:1 gluten-free flour (like our Easy Almond Flour Baking Mix) for the all-purpose flour.
Note that gluten-free shortbread may have a different texture (and could be more crumbly and fragile).
Mix the dough just until it comes together.
Be sure to chill the dough for at least 60 minutes. This firms up the butter, which ensures a crumbly texture.
The low (325℉ {165℃}) baking temperature keeps the shortbread tender. Keep an eye on your cookies and take them out when the edges begin to brown lightly.
More Shortbread Recipes
- Homemade Walker’s Scottish Shortbread Cookies
- Ginger Shortbread
- Millionaire’s Shortbread (Caramel Squares)
- Orange Shortbread with Chocolate Orange Truffle Filling
- Cheddar Pecan Savory Shortbread Cookies
Try These Recipes!
Watch The Recipe Video!
Irish Shortbread Cookies
Ingredients
- 1 ½ cups (12 oz/340 g) butter, at room temperature
- 1 cup (8 oz/225 g) granulated sugar, plus extra for sprinkling
- 1 teaspoon vanilla extract
- 3 ½ cups (1 lb 1 oz/497 g) all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325℉ (165℃). Line a large baking tray with parchment paper.
- Using an electric mixer (or by hand), cream together butter, sugar and vanilla on high speed until light and pale in color, about 3 minutes.
- In a medium bowl, sift together the flour and salt, then add to the butter mixture. Mix on low speed until the dough comes together.
- Turn the dough onto your surface and shape into a flat disk. Wrap in cling wrap and chill for a minimum of 60 minutes.
- On a floured surface, roll the chilled dough to ¼ -inch thick.
- Using a 3-inch round cutter, cut out as many cookies as you can. Re-roll the scraps of dough.
- Place the cookies on the baking tray. Stamp each cookie (if using) and sprinkle with a little sugar.
- Bake for 18 to 20 minutes, or until the edges begin to brown lightly. Allow to cool completely before enjoying with a cup of tea. Store leftover cookies in an airtight container for up to 5 days.
Gemma, just saw the video for these cookies and they are so cute. Will definitely try them. Unfortunately, the company that makes the stamps no longer has this design – bummer. There is one similar but without the shamrock in the middle – which I think make it better. Thanks for sharing this recipe and all the others. Also enjoy watching your podcast!
Hello Gemma! This was a really simple and delightful recipe to make! However I couldn’t for the life of me stamp and cut the cookies so I resorted to chilling it as a log and slicing them instead. The cookies turned out melt in the mouth with a hint of caramelization from the sugar at the bottom. An instant hit with all my friends and family!! Thank you for this lovely recipe
Why preheat the oven to 325 at the start? Since we have to refrigerate for an hour after mixed, this is a definite waste of energy.
Hi Gemma, can these Irish shortbread be frozen (uncooked)? Thanks. Making some this week for a friend’s birthday.