Description
These Irish Soda Bread Cookies blend the rustic charm of traditional Irish soda bread with the sweet, tender texture of cookies. Featuring simple ingredients like flour, buttermilk, and a hint of cinnamon, these cookies are studded with juicy raisins and crunchy pecans, perfect for an afternoon treat or festive gathering.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon (optional)
Wet Ingredients
- ¼ cup unsalted butter, cold and cubed
- ½ cup buttermilk
- 1 egg
- ½ tsp vanilla extract
Add-ins
- ½ cup raisins or currants
- ¼ cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat your oven to 175°C (350°F) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and optional cinnamon until thoroughly combined.
- Incorporate butter: Cut the cold, cubed butter into the dry mixture using a pastry cutter or fingertips until it resembles coarse crumbs, creating a flaky texture.
- Add wet ingredients: Pour in the buttermilk, add the egg, and vanilla extract, then gently stir until just combined. Avoid overmixing to keep the cookies tender.
- Fold in add-ins: Carefully fold in the raisins or currants and optional chopped pecans so they are evenly distributed throughout the dough.
- Shape the cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the oven and bake the cookies for 12-15 minutes or until the tops turn golden brown, indicating they’re cooked through.
- Cool and serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack or plate. Serve warm or at room temperature.
Notes
- Optional cinnamon adds a warm spice flavor that complements the raisins and pecans.
- For a nut-free version, omit the pecans.
- Use fresh buttermilk for the best texture and flavor; if unavailable, make a substitute by adding a tablespoon of lemon juice or vinegar to milk and letting it sit for 5 minutes.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies can also be frozen after baking; thaw at room temperature before serving.
