Irish Soda Bread Cookies Recipe -
Irish Soda Bread Cookies Recipe
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Irish Soda Bread Cookies
Turn the flavors of soda bread into quick-and-easy cookies. See more

Irish Soda Bread Cookies

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"All the flavors of Irish Soda Bread in a quick and easy cookie!"

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Ingredients Edit and Save

Original recipe makes 3 dozen (approx.) Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants.
  3. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).
  4. On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter).
  5. Bake for 12 to 14 minutes or until slightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2005

I did not roll out these cookies....I skipped the kneading on the floured surface completely as I wanted an easy cookie to make. I used a 1 tablespoon scoop, and scooped the dough so that it would be quicker. The cookies were baked approximately 12 minutes, then I let them sit for 2 minutes on the cookie sheet before removing. They tasted like slightly richer shortbread cookies, with a hint of sweetness. I substituted raising for currants and omitted the carraway as they were for DH's office potluck and I thought many would prefer without. His coworkers ate them all up...and sadly I only had one cookie myself to test them after they came out of the oven. Everyone loved them.

Most Helpful Critical Review
Apr 25, 2004

These were OK but I would prefer just making plain old Irish soda bread. In fact it is less work to make the bread instead of the cookies.

Mar 17, 2004

I made this recipe for St. Pat's Day. I did not roll it out, but dropped the batter onto parchment paper-lined pans in half-tablespoon dollops, about two inches apart, and baked for thirteen minutes. They came out heavenly! The caraway gives them an unusual and delicious flavor and they are not too sweet. Thanks so much for a great new tradition!

Dec 19, 2005

I just made a test batch of these to see if I wanted to bring them for a holiday cookie Swap. I will definitely be making these!To make them more christmasy I used Craisins (and chopped them up to make it easier when cutting out shapes)instead of currants and I left out the caraway seeds (didn't miss them a bit!)For my cookie swap batch I Plan to use holiday cookie cutter shapes. I'm already planning to make these for my daughters class at school for St. Patricks day and using a shamrock cookie cutter. Definitely my new favorite cookie recipe!!! Excellent!

May 05, 2006

Delicious! Definitely sweet enough. And you're missing out if you leave out the caraway! That makes it different and adds an exotic flavor. I, too, added more currants to my 2nd batch; more caraway, too! Give them a try.

Mar 15, 2007

Fantastic recipe! I left out the caraway seeds, used raisins in place of the currants and I dusted the finished cookies with confectioners sugar before serving. My customers were skeptical at first, but once they sampled a cookie my entire double batch was gone in less than 10 minutes!!!

Mar 17, 2006

Wow, these are fantastic! We made them without the currants or seeds 'cause we're not big fan of "stuff" (other than chocolate) in our cookies. I did have to add a little more buttermilk too, to get the dough to a rolling consistency. They turned out so great -- I like them unfrosted but of course my kids must frost and sprinkle every cookie they have a hand in making! ;) Thanks for the recipe!

Feb 18, 2005

This was such an easy recipe, and the cookies came out great! I used dried cranberries instead of currants, which turned out well. I also needed to use closer to 1/2 cup of buttermilk to get the dough to the right consistency.


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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