Description
These Irish Soda Bread Cookies are a delightful twist on the traditional Irish soda bread, transformed into soft, flavorful cookies. Featuring a perfect balance of sweetness from raisins and a hint of cinnamon, these cookies are quick to prepare and baked to golden perfection, making them an ideal treat for any occasion.
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 Oven: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and cinnamon if you are using it, ensuring the leavening agents are well distributed.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the mixture until it resembles coarse crumbs. This step helps create a tender texture.
- Add Wet Ingredients: Pour in the buttermilk, crack in the egg, and add the vanilla extract. Stir gently until the dough just comes together; be careful not to overmix to maintain a light texture.
- Incorporate Add-ins: Gently fold the raisins or currants into the dough, along with the optional chopped pecans, distributing them evenly without breaking the dough.
- Shape Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheet in the oven and bake the cookies for 12 to 15 minutes or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack or serving plate. Enjoy these warm or at room temperature.
Notes
- You can substitute raisins with currants or dried cranberries for a different flavor profile.
- For a nuttier taste, lightly toast the pecans before adding them to the dough.
- Make sure the butter is cold to achieve a crumbly texture in the cookies.
- These cookies pair wonderfully with a cup of tea or coffee.
- Store the cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
