Irish Butter Shortbread Cookies

Modified: Nov 4, 2025 · Published: Feb 16, 2019 by Analida · • Word count:1302 words. • About 7 minutes to read this article. • This post may contain affiliate links ·

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You've heard the expression "It's better with butter", you can now add Irish to this old saying. Am I exaggerating? No! Irish butter cookies will prove this to you. Irish butter cookies are to die for! They will literally melt in your mouth, thanks to the magic of Kerrygold butter. No this is not a sponsored post!

Irish butter cookies recipe using Kerry Gold makes a delicious cookie. | ethnicspoon.com

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What is shortbread?
Why use Irish butter?
Tips on Ingredients
Step by step photos to make Irish butter shortbread cookies
Frequently Asked Questions
More Irish recipes to try
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What is shortbread?

Shortbread is a very simply pastry that is usually made into a cookie, pie crust or tart shell. It is so simple it is just three ingredients: flour, sugar and butter. The "short" comes from its crumbly nature because it breaks into very small pieces. According to British Food History, this delicious treat originated in the UK around the 12th century.

Why use Irish butter?

Irish butter cookies are a delicious recipe that comes via my mother in law's friend, Judy. So, why do you have to use Irish butter? Well, because otherwise the texture will not be the same.

You see, Irish butter has a higher quality with less water and more fat content. Irish butter like other European butter has 82% butterfat. American butter has 80% butterfat and this is huge difference when baking. I know people who tried to make this recipe with American butter and they end up running all over the cookie sheet and won't hold their shape.

Irish butter cookies recipe using a true Irish style butter | ethnicspoon.com

The higher fat content is a must. This not only means that the cookies hold their shape but will taste better and their texture will be creamier. Another reason why Irish butter tastes better? Cows are only grass fed and not grain fed, as I witnessed on a recent trip to Ireland. It makes a huge difference in the flavor!

Tips on Ingredients

Flour - All purpose flour works just great for these cookies.
Sugar - Granulated sugar is the correct one to use.
Butter - Use a good quality European type butter as it has a high fat content and makes a really great shortbread cookie. I like to use Kerry Gold Irish butter.
Pecans - I use pecan halves to drop onto each cookie. The pecan in the middle is just the perfect crunchy contrast to the creamy melt in your mouth texture of the cookie.
Vanilla - Make sure you use good vanilla when making these cookies. The cheap imitation flavor will not do.

Step by step photos to make Irish butter shortbread cookies

A photo of a stand mixer and ingredients to make Irish shortbread cookies.

Step 1: Gather all the ingredients: flour, baking powder, salt, sugar, Irish butter, egg yolks, vanilla extract and pecans.
Step 2: In a stand mixer cream the butter and sugar until well combined and fluffy.

A photo showing butter beaten with sugar and adding vanilla.

Step 3: Add the vanilla and beaten egg yolks.
Step 4: Sift together the flour and baking powder.

A photo showing adding flour to Irish butter shortbread cookies.

Step 5: Slowly add the flour to the butter and sugar mixture.
Step 6: You will have a stiff dough once all the four is added.

A photo showing rolling the batch of Irish butter shortbread cookies into two cylinders and wrapping in plastic.

Step 7: Turn out the dough, split into half to make two logs. These should be about 1.5 inches around and 7 inches long.
Step 8: Wrap the logs in plastic wrap and refrigerate for at least 3 hours. You can bake the next day of you like.

A photo showing slicing the chilled cookie dough and adding a pecan to the top.

Step 9: After the dough is thoroughly chilled slice ⅜" circles, work fast so they stay chilled.
Step 10: Place a pecan on top of each cookie before they go into the oven.

A photo showing pressing the pean into the Irish butter shortbread butter cookies.

Step 11: After they have baked for 5 minutes you need to press the pecan down gently into the cookie. I like to use a long chop stick or wooden spoon.
Step 12: Bake for 12 minutes or until they have a slight golden brown edge.

Frequently Asked Questions

How long can I freeze these Irish butter shortbread cookies?

You can freeze them in an airtight container with freezer paper between layers of cookies. Be sure they are completely cooled before storing. They will store nicely for up to 6 months. This is a great cookie to make in advance for Christmas.

Do I have to refrigerate the cookies?

No, you do not. You can store these in an airtight container at room temperature for about a week.

Can I store the cookie dough?

Yes, wrap the dough tightly and you can store it in the refrigerator for 3-5 days. You can then remove the dough, slice then bake.

I love to enjoy these cookies with a cup of coffee or a glass of cold milk. They often make their way into my lunch too. Now, how does that happen? Hmmm... I'm not sure.

Irish shortbread butter cookies recipe for tea time or anytime | ethnicspoon.com

More Irish recipes to try

If you are looking for more Irish recipes to make for Saint Patrick's Day or anytime at home here are a few of my favorites to try. Dublin Coddle: is an Irish stew made with bangers (Irish sausages), and vegetables. If you want to make a hearty meal for your family then you have to try Guinness beef stew. The stew and the coddle go great with Irish brown bread which is our favorite soda bread. If you are into authentic Irish drinks them you will want to check out the recipe and history of Irish coffee and another interesting warm hot toddy like libation the Scailtin or Irish whiskey milk punch. Both of these will warm you up on a cold night!

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