Classic Irish Shortbread Cookies
Classic and Buttery Cookie Perfect for Spring (or anytime)
There are cookies that are decorated and flashy… and then there are cookies that don’t need anything extra. Irish shortbread is the second kind.
They’re simple, buttery, and slightly crumbly… but not overly sweet. The kind of cookie you make with tea in the afternoon or bring out during a family gathering or friend visit.
I didn’t grow up enjoying traditional Irish shortbread. My great-grandmother loved it but I always thought next to a chocolate chip cookie or even a peanut butter cookie… that Irish shortbread cookies were dry and bland at best. However, once I matured and started making it, I understood why it has lasted for centuries. It doesn’t rely on frosting or fillings or extra layers. It’s just good ingredients, handled well.
I usually make a few batches around St. Patrick’s Day, it feels like a natural fit. It isn’t overly themed… just a fun tradition.
🍀 A Little Shortbread History
Traditional shortbread comes from Scotland, but Ireland adopted and adapted it over time. Early versions were made with just three ingredients… butter, sugar, and flour. No eggs and no baking powder.
Because it doesn’t use leavening agents, it bakes into a dense, tender cookie with a melt-in-your-mouth texture. Many Irish and North American home bakers later began adding a little cornstarch for a softer, more delicate texture. That’s the version I prefer, tender without losing that classic buttery flavor.
How These Are Different Than Sugar Cookies
This is important because they look similar at first glance.
Sugar cookies…
- Use eggs
- Use baking powder
- Puff slightly
- Use more sugar usually
- Softer with an airy center
Shortbread…
- No eggs
- No leavening
- Dense and crumbly
- Less sugar
Shortbread is more rustic and, in my opinion, that’s part of the charm. They are also great for making into your favorite shapes, not that some sugar cookies can’t, but some recipes puff and lose the crisp shape.
Why You’ll Love These
These cookies are rich and buttery, use simple ingredients, and are perfect with coffee and tea. I make a batch of these, and they are gone in an hour!
They are also versatile because while they don’t need icing… feel free to use your favorite cookie cutter and icing or dip half of them in melted chocolate for a fun treat!
Making Irish Shortbread
Shortbread keeps it beautifully simple.
Ingredients:
- Butter (real butter matters here, some say use Irish butter… I use my salted homemade butter)
- Granulated sugar
- Flour
- Cornstarch
- Vanilla (optional but lovely)
You can leave it classic, or lightly sprinkle sugar on top before baking for a subtle crunch.
Directions:
These come together quickly.
- Cream the butter and sugar until smooth. Add vanilla if using. Slowly mix in flour and cornstarch and knead until combined.
- Roll into about 1/4 inch dough and cut into wedges or use cookie cutters.
- Chill for about an hour (up to overnight)
- Bake until the edges are just lightly golden. Don’t overbake… shortbread should stay pale with only a hint of color.
Note: The dough is crumbly and as to not overwork it, I cream butter and sugar in the mixer and briefly combine other ingredients, but leave the dough very crumbly. Then, I turn it onto my floured surface and knead into a dough. This only takes a few minutes. See pics below.
⭐ Kitchen Tools That I Love for These
You probably have much of what you need to make these but if you are curious about what I use or maybe need something new… here are some of my favorites!
- I use my stand mixer (for this and so much more). I do end up kneading the dough, but I always start it here!
- I use large baking sheets and opt for stainless steel.
- Parchment paper makes a world of difference, just get some that is silicone and PFAS free
- Cookie cutters and rolling pin
- Organic Cornstarch is not available in every store, but I feel is a must for anyone that uses it.
👉 See these and a list of my favorite baking and cooking tools here
🍀 A Simple Way to Celebrate March
While shortbread is delicious any time of year, it makes its appearance in the house during March. If you’re celebrating St. Patrick’s Day, this is an easy way to nod toward tradition without going full themed-dessert mode.
I’ve included this recipe in March’s chapter of my Family Binder as a simple seasonal baking idea, something easy and familiar to mark the shift toward spring.
Whether you’re honoring Irish heritage, celebrating St. Patrick’s Day, or just craving something buttery and simple, these cookies quietly earn their place.
If you try these Irish shortbread cookies, I’d love to hear how they turn out. Leave a comment below or tag me on Instagram or Facebook @bemandfam so I can see your kitchen creations.
Stay sweet!
BEM and Fam 🙂
👉 Save This for Later
PS. This post has some affiliate links, read more about those here.
👇Print this Irish Shortbread Cookies Recipe
- 8 ounces butter softened, I use salted
- ½ cup sugar granulated
- 1¾ cup flour all-purpose
- ¼ cup cornstarch
- 1 tsp. vanilla optional, but I use it
- sprinkling sugar
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In a mixer, cream butter, sugar, and vanilla (if using) together.
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Add the cornstarch and flour and mix until crumbly. Then, stop using the mixer and pour the crumbled flour onto a floured surface.
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Knead the crumbles into a dough, which should only take about a minute.
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Cut dough into half to allow for more workable dough. Take one portion and roll out to a ¼ inch thick dough.
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Line cookie sheets with parchment paper. Use a cookie cutter and cut out shapes and place shapes on cookie sheet (see notes). Use scrap dough and roll out again and again until there is little left. Do the same for second portion of dough.
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Place pans in the fridge to chill for an hour (up to overnight).
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When ready to bake, preheat oven to 350 ℉. Bake cookies for about 5 minutes and pull out of oven to sprinkle with sugar (if doing). Just a little dusting should do. Place back in the over for another 5-7 minutes, or until just beginning to brown around the edge.
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Pull out of the oven and allow the cookies to cool on a rack for about 5 minutes or until cool. Store in an airtight container.
Depending on cookie cutter size, how many you get will be different.
These cookies don't rise or spread much so you can fit them tighter together than many cookies.
You do not need to do the sugar dusting. If you don't, simply let the cookies bake without pulling them out.
These cookies don't need iced or anything, but you could use icing or even dip them partially in chocolate.
These don't last long in my home... so enjoy them!
Hi There, I have a question about the Irish Shortbread Cookies recipe. After kneading the dough and using the cookie cutter to shape the cookies, do you have to put them in the fridge for an hour before baking them? I’ve made other kinds of shortbread and have never put them in the fridge before baking. Is there a reason you have to do this step? Please let me know.
Hi Christine!
That’s such a great question and you’re not alone in wondering that!
Chilling the dough isn’t required for shortbread, but it does help in a couple of ways. It firms the butter back up after handling the dough, which helps the cookies hold their shape better and keeps them from spreading too much in the oven. It can also give you a slightly more tender, classic shortbread texture.
If you’ve made shortbread before without chilling and liked the results, you can absolutely skip it, especially if your kitchen is on the cooler side. But if your dough feels soft or sticky after shaping, even just 20–30 minutes in the fridge can make a difference.
I’m so glad you’re making them… I’d love to hear how they turn out for you!