Irish Butter Shortbread Cookies (2024)

Published: February 16, 2019 • Modified: November 24, 2022 • by Author: 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!

Jump to:

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
Irish Butter Shortbread Cookies Recipe

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.

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

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.

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

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.

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.

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.

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.

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 tryGuinness 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 ofIrish coffee and another interesting warm hot toddy like libation theScailtin or Irish whiskey milk punch. Both of these will warm you up on a cold night!

Irish Butter Shortbread Cookies Recipe

These Irish butter cookies will literally melt in your mouth. They are delicious, and perfect to go along with a cup of coffee or tea.

4.92 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: Irish

Keyword: baking, cookies, Irish butter, Saint Patrick's Day, shortbread

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Dough Chill Time: 3 hours hours

Total Time: 3 hours hours 22 minutes minutes

Servings: 24 cookies

Calories: 133kcal

Author: Analida Braeger

Ingredients

2 cups flour
½ tsp baking powder
¼ tsp salt
⅔ cups sugar
8 oz butter Irish (Kerrygold)
2 egg yolks beaten
1 tsp vanilla extract
2 dozen pecans for topping

Instructions

Preheat oven to 325'F
In a stand up mixer, cream the butter and the sugar until well combined and fluffy.
Add vanilla and eggs to the creamed butter and sugar.
Sift together the flour, baking powder and salt.
Slowly add the flour mixture until you have a stiff dough.
Remove dough from mixer and form two logs, about 7 ½" long x 1 ½" wide each.
Wrap them in plastic wrap and refrigerate for at least 3 hours. You can also refrigerate overnight.
Cut into ⅜" inch circles with a sharp knife. Place cookies about 1" apart. Place a pecan on top of each cookie. Bake them immediately as you don't want them to get warm.
Bake for about 12 minutes.*
*5 minutes into the baking, open the oven and lightly press down on the pecan. I like to use a long chop stick or wooden spoon. Return to baking.

Notes

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.

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.

Nutrition

Reader Interactions

Comments

Rebecca@Figs and Pigs
June 08, 2015 at 1:28 pm

These cookies look wonderful they look like they would melt in your mouth.
Reply
- Analida
  June 08, 2015 at 5:57 pm
  
  Thanks Rebecca. They actually do melt in your mouth. Yum!!!!!
  Reply
Kristen @ A Mind Full Mom
June 10, 2015 at 8:19 am

Oh, how I love to have some Irish Breakfast Tea and these cookies would be the absolute perfect addition to my tea time!
Reply
- Analida
  June 10, 2015 at 9:04 am
  
  Thanks for commenting Kristen. These cookies ARE to die for. They freeze well too!!!
  Reply
Michelle @ A Dish of Daily Life
June 10, 2015 at 12:16 pm

Kerrygold butter is delicious, I have to agree with you! These look delicious! I put them on my baking to-do list!
Reply
- Analida
  June 10, 2015 at 8:37 pm
  
  🙂 you'll be addicted like me.
  Reply
Joy @ Joy Love Food
June 10, 2015 at 8:33 pm

Yum, I love butter cookies, these sound amazing!
Reply
- Analida
  June 10, 2015 at 8:37 pm
  
  Thanks Joy. They are delicious!!! Very hard to eat only one.
  Reply
Christie
June 12, 2015 at 6:11 am

These look delicious! Thanks for sharing at Bloggers Brags this week! I'm pinning! 🙂
See Also
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Reply
- Analida
  June 12, 2015 at 6:13 am
  
  Thanks Christie!
  🙂
  Reply
Gentle Joy
June 12, 2015 at 8:58 am

These look wonderful! We use only butter in our cookies... it makes them so yummy. 🙂
Reply
- Analida
  June 12, 2015 at 10:25 am
  
  Yes Joy, it's better with butter!!! 🙂
  Reply
- Aidan
  August 28, 2019 at 10:12 pm
  
  these were great instructions were clear heres a tip you can put them in the freezer for 15 minutes and itle be basicaly the same
  Reply
Laura
January 02, 2016 at 3:35 am

Is this used with the salted or unsalted Kerrygold butter? Most recipes call for unsalted, but it's usually specified. These sound amazing. =)
Reply
- Analida
  January 02, 2016 at 8:35 am
  
  Laura, I use Kerrygold Irish butter in the gold package. I could not see if it was salted or unsalted. For some reason, the American butter will not work, due to a lower fat content. Hope this helps!
  Reply
Renee
February 25, 2016 at 2:08 am

I recently saw this butter for the first time at the store, and now this recipe. I think it's a sign that I MUST make these tasty looking cookies!
Reply
- Analida
  February 25, 2016 at 8:04 pm
  
  LOL!!! It is indeed a sign. you must make them. 🙂
  Reply
Kristen @ A Mind Full Mom
February 25, 2016 at 8:24 am

My parents have traveled to Ireland many times and I always look forward to the cookies they bring back--so rich and buttery. I can't wait to try these!
Reply
- Analida
  February 25, 2016 at 8:04 pm
  
  They are great. The Irish butter makes all the difference in the world.
  Reply
Caroline
February 25, 2016 at 10:58 am

These look delicious, perfect with your morning cuppa!
Reply
- Analida
  February 25, 2016 at 8:03 pm
  
  🙂 oh yes!
  Reply
Denise Wright
February 25, 2016 at 1:21 pm

These look yummy and the perfect thing to go with a cup of tea. Wish I had a few in front of me now. 🙂
Reply
- Analida
  February 25, 2016 at 8:03 pm
  
  🙂 They are so good! One of my faves!!!
  Reply
Jade @ Jonesin' For Taste
February 27, 2016 at 11:20 pm

My husband has been telling me for years how butter and cheese taste so different in Switzerland and how families would make their own and each families tasted different depending on what they fed their cows. Sometimes you just can't get the same flavor without seeking out the good quality brands.
Reply
- Analida
  February 28, 2016 at 6:24 pm
  
  You are so right. Your husband is definitely right too. I know this old French lady who tells stories about going to the market with her mother as a child. Her favorite part was the butter stalls, because all the butters tasted a bit different. Yes, the butter will taste different depending on what the cows are fed.
  Reply
Emily
February 28, 2016 at 12:16 am

These cookies sound so decadent! Thank you for sharing with our Merry Monday party. Hope you'll join us again this coming week 🙂
Reply
- Analida
  February 28, 2016 at 6:22 pm
  
  you are welcome Emily! I hope to be there next week! 🙂
  Reply
Alison
February 29, 2016 at 8:34 am

These look gorgeous, loving the pecan addition
Reply
- Analida
  February 29, 2016 at 5:39 pm
  
  🙂 I love pecans, so had to add them in.
  Reply
Eileen
February 29, 2016 at 11:09 am

These cookies look delicious! Everything is better with butter, for sure. I remember traveling in Ireland and loving the butter and soft serve ice cream (a "99") with a Flake bar.
Reply
- Analida
  February 29, 2016 at 5:38 pm
  
  Yes!!! Irish ice cream is the best!!! Love the Flake bars too!!! Irish butter is so awesome. 🙂
  Reply
Jennifer
March 13, 2016 at 12:25 pm

Made these yesterday and turned out perfect. Melt in your mouth.
Reply
- Analida
  March 13, 2016 at 1:31 pm
  
  YAY!!! Aren't they delicious? My students have been asking me to bring them some, 🙂
  Reply
- Mary
  See Also
  Roasted Carrot Recipe
  December 19, 2019 at 9:45 pm
  
  Preheating oven...doing the things and then bam! Refrigerate for 3 hours.... dang it. Turn off Oven. Go watch two movies come back. The batter is delicious though so I’m hopeful the cookies will be too!
  Reply
Jessica
March 20, 2016 at 12:02 pm

Made these recently and they were great. Everyone loved them. Thank you for sharing this recipe.
Reply
- Analida
  March 20, 2016 at 3:28 pm
  
  Jessica, I am so glad they turned out. 🙂
  Reply
laura@motherwouldknow
November 22, 2016 at 5:05 pm

What gorgeous and simple cookies! I can't imagine anything that goes better with tea than these crispy delights.
Reply
- Analida
  November 23, 2016 at 5:00 pm
  
  🙂 You are so right Laura!!
  Reply
Michelle
November 22, 2016 at 10:15 pm

Quality butter does make a difference! These cookies sound wonderful...perfect for a cookie exchange!
Reply
- Analida
  November 23, 2016 at 4:59 pm
  
  Yes, quality butter matters. I was thinking the same thing regarding the cookie exchange! 🙂
  Reply
T babatunde
December 22, 2016 at 8:19 pm

Love love love..... Reminiscent of a chance ls hood favorite!
I add 1/4 tsp of lemon extract and substitute raisins for the pecans..... Delicious!!!!!!
Reply
- T Babatunde
  December 22, 2016 at 8:22 pm
  
  (Reminiscent of a childhood favorite)
  Forgive the error with autocorrect...lol
  Reply
  - Analida
    December 23, 2016 at 8:59 pm
    
    🙂 so glad it brought a back pleasant memories.
    Reply
- Analida
  December 23, 2016 at 9:00 pm
  
  Interesting, I will give it a try.
  Reply
Nicoletta @sugarlovespices
January 02, 2018 at 2:21 pm

They do look like they melt in your mouth! And that pecan on top, you're right, is just the perfect crunch to counterbalance the buttery texture.
Reply
- Analida
  January 03, 2018 at 11:24 am
  
  🙂 Thanks for commenting Nicoletta. I absolutely love these Irish butter cookies. I think I need to make a batch, and take them into work.
  Reply
Gloria @ Homemade & Yummy
January 03, 2018 at 12:06 pm

I know hubby would love these with a cup of tea any day of the week. They look delicious.
Reply
- Analida
  January 04, 2018 at 2:14 pm
  
  Hi Gloria! Thanks for commenting.These are indeed delicious. You can freeze them, that way they last longer. 🙂
  Reply
Jessica Robinson
January 03, 2018 at 2:57 pm

Quality ingredients makes a huge difference with any recipe! Love the sound of these cookies!
Reply
- Analida
  January 04, 2018 at 2:16 pm
  
  Thanks Jessica. Yes, the European butter certainly makes the difference.
  Reply
Elaine @ Dishes Delish
January 04, 2018 at 1:53 pm

I love butter cookies so much that I actually drooled when I saw your beautiful cookies!! I look forward to making them asap!!
Reply
- Analida
  January 04, 2018 at 2:20 pm
  
  LOL Elaine, that made me laugh. Let me know how you like the cookies. 🙂
  Reply
Tina
January 05, 2018 at 10:36 am

I have used Kerrygold but have never baked with it. Thanks so much for the tips!
Reply
- Analida
  January 05, 2018 at 2:09 pm
  
  You are very welcome Tina! I think you will like baking with it.
  Reply
Abby @ WinsteadWandering
January 06, 2018 at 9:10 pm

I've never heard of Irish Butter Cookies, but these look and sound amazing! I had no idea Irish butter was so different.
Reply
- Analida
  January 07, 2018 at 11:22 am
  
  Hi Abby, Any European butter is different from American butter. The difference lies in the fat/water ratio. European butter is thus better for baking because it has a higher fat content. 🙂 I hope you get to try these Iris butter cookies. 🙂
  Reply
Amanda Mason
January 07, 2018 at 3:47 pm

These look and sound like the Pecan Sandies cookies my mom used to make when I was a kid. I LOVED those cookies and have no idea what her recipe was so I"m going to have to give yours a try!! Looks and sounds so amazing! Love cookies! Where do I get the Irish butter?
Reply
- Analida
  January 08, 2018 at 8:52 am
  
  Hi Amanda! Yes, they are similar to pecan sandies. My husband's grandmother used to make them. You can get Irish butter at a well stocked grocery store. If you have a Wegman's near you, they carry it. Also, other European butters like President (French), or Puglia (Italian) will also work. I hope this is helpful. Good luck with the cookies.
  Reply
Christine
January 08, 2018 at 9:46 am

Totally going to have to make these for my sister, who's birthday is coming up on St. Patty's day! They look so yummy and delicious 😉
Reply
- Analida
  January 08, 2018 at 5:04 pm
  
  Christine, I think your sister will love these. You will see what I mean by the texture of these Irish butter cookies. They are simply divine, melt in your mouth. 🙂
  Reply
elcitrakale
January 08, 2018 at 12:43 pm

already on my must make list. cookie jar never empty in house so this will be our new fave. 🙂
Reply
- Analida
  January 08, 2018 at 5:03 pm
  
  I hope you like these! 🙂 Enjoy.
  Reply
Claire | The Simple, Sweet Life
January 09, 2018 at 1:04 am

I never realized Irish butter could make such a difference when it comes to baking! Thanks for sharing your tips on this!
Reply
- Analida
  January 09, 2018 at 6:16 pm
  
  You are welcome Claire. Yes, it does make a difference. 🙂
  Reply
Mary
August 24, 2018 at 4:56 pm

Do you use only the egg yolk like the recipe states?
Reply
- Analida
  August 25, 2018 at 11:09 am
  
  Hi Mary,
  Yes, just the yolks. Enjoy!
  Reply
Genan
December 29, 2018 at 8:02 pm

Is Canadian butter the same as American?? I haven't seen a European butter, if the crappy butter is used what happens??
Reply
- Analida
  December 30, 2018 at 11:30 am
  
  Hi Genan, There is a higher water content in standard off the shelf butter that is sold here in the USA. This will cause the cookies to spread out and not hold their shape. See if you can find the Kerry Gold butter. Good luck!
  Reply
Jenni LeBaron
February 22, 2019 at 2:02 pm

Butter cookies are one of my primary weaknesses when the holidays roll around. I think I eat more butter cookies than any other holiday dessert, so I am all about this recipe. It really shines when you use great butter like Kerrygold.
Reply
Kathleen
November 26, 2019 at 1:25 pm

I just made these cookies and they are WONDERFUL! I have always struggled to find a good shortbread cookie to make. I think some of it was that I was using the wrong butter but this recipe is also fantastic. Simple but outstanding.
I did make one tiny change. My husband doesn't like pecans. And I love a tiny bit of chocolate (not too much) so I baked them the 12 min and then, while still on the cookie sheet, I added a Goober. (Chocolate covered peanut) Then I transferred to the cooling rack.
Thanks for a lovely recipe! I'll be sure to come back to your site again soon! : )
Reply
- Analida
  November 26, 2019 at 9:24 pm
  
  Thank you so much Kathleen! I would have never guessed anyone would put a Goober candy on these cookies! That is great!
  Reply
Vilenia
February 06, 2022 at 2:21 am

Really excited about making these. Can I freeze after wrapping the logs in plastic wrap, before baking? I think one log would be enough for our family of 3 🙂
Reply
- Analida
  February 06, 2022 at 9:41 pm
  
  Yes, you can freeze the dough but you need to take it out the day before and let it thaw in the refrigerator before baking.
  Reply
Jeanette T
April 12, 2022 at 9:33 pm

I definitely agree on the use of Irish butter. That’s all I buy. Would you please reply with the number of grams used for your 2 cups of flour? May I use whole wheat pastry flour or is all purpose best?
Thanks
Reply
- Analida
  April 13, 2022 at 6:30 am
  
  Thanks for the question. I have a chart that shows that one cup of all purpose flour is 120 grams. So 240 for 2 cups and I only use all purpose flour for this recipe.
  Reply
Gwynn Galvin
February 21, 2024 at 10:59 am

Love the flavor and the texture of these cookies! So yummy!
Reply
- Analida
  February 25, 2024 at 10:15 am
  
  Thanks Gywnn! We love these for St. Patrick's day and Christmas also!
  Reply
Savita
February 21, 2024 at 12:52 pm

These Irish butter shortbread cookies are pure indulgence! With their rich, buttery flavor and perfectly crumbly texture, they're the ultimate treat for any occasion.
Reply
- Analida
  February 25, 2024 at 10:16 am
  
  Thanks you Savita! These are a family favorite cookie in our house!
  Reply
Amy Liu Dong
February 24, 2024 at 11:48 pm

Oh my, these Irish butter cookies look incredibly yummy! An awesome cookie to be perfectly paired with our hot drinks! I totally love it!
Reply
- Analida
  February 25, 2024 at 10:17 am
  
  These are great to dunk in some Irish breakfast tea! Thanks Amy!
  Reply
Jamie
February 25, 2024 at 12:38 am

Hoping to taste this someday and share it with my family this looks very delicate and tasty
Reply