Vertical photo of Easy Irish Shortbread shamrock cookies on a white cake stand.
Recipes » Cookies and Bars

Easy Irish Shortbread Cookies

By Chris Scheuer | Updated on June 3, 2024
4.88 from 31 votes
These crisp, buttery melt-in-your-mouth delicious Easy Irish Shortbread Cookies require just one bowl and no mixer! They come together quickly and disappear even quicker, so make plenty!
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These crisp, buttery, melt-in-your-mouth delicious Irish Shortbread Cookies require just one bowl and no mixer! They come together quickly and disappear even quicker, so make plenty!

Oh my! I've made lots of shortbread in my years, but these Irish Shortbread Cookies... I think they just might be the best, ever!

Photo of a white pedestal stand filled with Easy Irish Shortbread Cookies surrounded by a green and white cloth and cups of Irish tea.

If you're intimidated by rolling and cutting dough, don't be! This dough is a dream to work with and can be made by even novice bakers. We made a little video to prove this to you! Check it out:

A fun, festive gift!

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If you enjoy sharing gifts from the kitchen with friends, family, neighbors, etc, it's your ☘️ lucky day ☘️! We've created some really fun labels to adorn you gifts. They're free for the asking, and you can print them up on your computer.

Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share.

a white box filled with Easy Irish Shortbread and decorated with bright green gingham ribbon and a custom label

What is shortbread?

Shortbread is probably the simplest of all sweet confections with an almost unbelievably short ingredient list - butter, sugar and flour.

According to Historic UK, the history of shortbread goes back to the days of Mary Queen of Scots who reigned in the mid to late 1500s. Originally, "Any leftover dough from bread making was dried out in a low oven until it hardened and became very crisp. It was called "biscuit bread". Gradually the yeast in the bread was replaced by butter" (and more sugar) and evolved into what we now know as shortbread.

The fame and popularity of shortbread spread quickly and it's been noted that Queen Victoria and Prince Albert loved serving shortbread to their important guests. Shortbread remains a classic tea time treat all throughout the UK and these delicious, crisp, buttery cookies have become a favorite of sweet eaters all over the world.

Closeup vertical photo of a white pedestal plate filled with Easy Irish Shortbread Cookies.

What is Irish shortbread?

You might be surprised at the answer to this question. There's really only one difference in these Irish Shortbread Cookies and most other shortbread recipes. And it's actually not the recipe itself.

The difference is Irish butter! I've made tons of shortbread over the years and have tried lots of different recipes. Most of them are fairly similar. As stated above, shortbread is not complicated as far as ingredients go; rather, it's super basic. In this particular recipe, I'm convinced that it's the Irish butter that takes these cookies over the top.

Vertical photo of a row of Easy Irish Shortbread Cookies laid out on a green and white patterned napkin.

Does the butter really make a difference?

Yes! I always bake with butter and keep a supply of good, but reasonably priced (American) butter in my refrigerator and freezer, but I decided to try making this Irish Shortbread Cookie recipe with Irish butter, as it's known to be among the best butters in the world. And after all, the recipe is for Irish shortbread, right?

So I splurged a bit and bought a stash of Irish butter (Kerrygold). After the cookies were baked and cooled, I took a little nibble. "Wow"! was my response. It was so crisp, buttery, and had fantastic flavor. And when I gave Scott a cookie to sample, he took one bite and said, "Amazing!" Since then, I've had quite a few additional taste-testers - young, old, and in between. They all agree these cookies are outrageously delicious.

Yes, the butter does make a difference!

Vertical ultra closeup photo of a stack of Easy Irish Shortbread Cookies.

Why is Irish butter so good?

After reading this post, thus far, you might think it's sponsored by the Irish Butter Board or whatever they call their butter-promoting organization, or maybe Kerrygold. Nope, not true. I've simply discovered that it's really fabulous butter, both for baking and on bread (it's crazy on these Unbelievably Easy Artisan Rolls), and I'm not alone in this observation. According to Epicurious, Irish butter is butter that's "churned with cream from Irish cows that eat Irish grass, not hay," which gives it amazing flavor. They also describe Irish butter (Kerrygold, in particular) as "a dream to bake with".

Irish butter (and many other European butters) is naturally more yellow in color. Part of this is due to the cows being grass-fed, and part is because there is less water than in most American-made butter. The less water, the more butterfat, which creates a richer, more flavorful butter. Kerrygold and most other European butters contain 82% butterfat, whereas the majority of American butter is at 80%. 2% might not seem like a lot but I think you will "get it" when you take the first bite!

Several years ago, Scott and I had the wonderful opportunity to visit Ireland. We traveled the perimeter of the beautiful Emerald Isle from north to south and lots of destinations in between. The name Emerald Isle is truly accurate. Below is what we saw just about everywhere we went. Can you see why the cows are happy in Ireland and produce such great milk for making butter?

Vertical photo of a herd of cow's in a field in Ireland.

All this to say, you can definitely make these Irish Shortbread Cookies with your usual brand of butter, and they will be delicious. But if you want something over-the-top, crazy delicious, put Irish butter on your shopping list and make a batch of these melt-in-your-mouth, almost-make-you-want-to-cry-they're-so-good cookies!

Vertical closeup photo of a row of Easy Irish Shortbread Cookies with a cup of Twinnings Irish Breakfast tea in the background.

Sláinte! (the Irish expression for "Cheers")

Café Tips for making these Irish Shortbread Cookies

  • Because there's no mixer used, the butter needs to be very soft when mixing up these Easy Irish Shortbread Cookies. Either let the butter come to room temperature by letting it sit out overnight, or you can use the microwave. A short stint in the microwave on power level 10 (10%) works like magic to soften butter. You'll need to experiment a bit with your microwave, though, as they're all different. Start with 20 or 30-second increments at power level 10 until you learn how long your microwave will take to get the butter nice and soft, but not melted.
  • You might wonder why these cookies need to be chilled for at least an hour before baking. The chilling helps them keep their shape in the hot oven. Also, chilling the cookies, uncovered, helps them to dry out a bit, which is a good thing with shortbread, as it intensifies the flavor. So it's a win-win!
  • A small amount of cornstarch in shortbread also helps the cookies to keep a nice shape in the oven and adds to the crisp texture.
  • The directions for these Irish Shortbread Cookies instruct you to roll them ¼-inch thick. I'm not very good at rolling dough to an even thickness, so I use this wonderful, reasonably-priced rolling pin that makes my cookies look like an expert rolled them. It has adjustable disks (1/16, ⅙, ¼, and ⅜-inch) that make it super simple to roll to whatever thickness you want. 
  • A few tips on rolling and cutting out cookies:
    • Keep your work surface and rolling pin dusted with flour.
    • I also like to rub the cutting edge of my cookie cutter in a little flour in between each cookie.
    • Press fairly firmly when cutting out the cookies, but don't twist the cookie cutter as the shape will get distorted.
    • If you don't have room in your refrigerator to chill the cookies on two sheet pans, just transfer all of them to one pan after cutting. Then later, once they're chilled, you can divide them between the two pans for baking.
    • It's fine to reroll the scraps and cut more cookies.
  • The cookies will be slightly puffed after being in the oven for a while. That's why I like to take them out after 8 minutes and give them a nice flat top by pushing gently on the tops with a metal spatula. This is also when I sprinkle the cookies with sugar, as it stays on top of the cookies better than if you sprinkle them right away.

Thought for the  day:

Whoever believes in Me,
as Scripture has said,
rivers of living water will flow from within them. 
John 7:38

What we're listening to for inspiration:

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Vertical picture of shamrock shortbread cookies on a white cake stand

Easy Irish Shortbread Cookies

Chris Scheuer
These crisp, buttery melt-in-your-mouth delicious Easy Irish Shortbread Cookies require just one bowl and no mixer! They come together quickly and disappear even quicker, so make plenty!
4.88 from 31 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 28
Calories 105
PRINT PIN COMMENTS

Ingredients
 
 

  • 8 ounces very soft butter, Irish butter, if available (I use salted)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • 1¾ cups all-purpose flour
  • ¼ cup corn starch
  • sugar for sprinkling

Instructions
 

  1. Line two sheet pans with parchment paper.
  2. In a large bowl, mix the butter and vanilla until smooth and no lumps remain. Add the sugar and mix together until smooth and thoroughly combined.
  3. Add the flour and corn starch. Mix with a sturdy spatula or wooden spoon until all flour is incorporated. It may seem like too much flour at first, but just keep mixing until it's all incorporated.
  4. Dump mixture out onto a generously-floured work surface and knead for about 30 seconds until dough forms into a ball and is not sticky. Divide dough in half and set one portion aside.
  5. Lightly flour your rolling pin and roll out the dough until it's ¼-inch thick (see Café Tips above in post.) Add more flour to work surface and rolling pin as needed if dough is sticky.
  6. Cut into your favorite shape and place on prepared sheet pans. Knead dough scraps together, roll and cut out shapes until dough is used up.
  7. Place pan in refrigerator, uncovered, for at least one hour and up to 12 hours.
  8. When ready to bake, preheat oven to 350˚F. Remove cookies from refrigerator.
  9. Bake for 8 minutes. Remove pan from oven and sprinkle lightly with sugar. Flatten any puffed part of cookies with the back of a flat metal spatula. Sprinkle cookies with more granulated sugar. Return to the oven for 5-7 additional minutes, or until light golden brown.
  10. Allow to cool on pan for 5 minutes then transfer to a cooling rack to cool completely. Store in an airtight container. Hide the container if you plan to serve these to guests.

Notes

See Café Tips above for further instructions and more detailed tips.
Alternatively, you can divide the dough in two and press it into 2 eight-inch pans that have been greased (I use baking spray) and lined with parchment paper. Place on a sheet pan (to prevent the bottom from getting too brown) and bake for 8 minutes, then sprinkle generously with granulated sugar. Return to oven for another 22-26 additional minutes or until the top is a nice, golden brown. Cool for 5 minutes then turn out onto a cutting board and cut into wedges. Transfer wedges to a cooling rack to cool completely.
If you'd like these shortbread cookies to be a little crisper, just pop them back in the oven for 5-8 additional minutes after cutting into wedges (a second baking, kind of like biscotti).

Nutrition

Calories: 105kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 17mgSodium: 58mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 200IUCalcium: 3mgIron: 0.4mg
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Course: Dessert/Cookies
Cuisine: Irish

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449 Comments

  1. These are delicious! I used Kerrygold butter, salted, left on counter overnight, and everything came together beautifully. Chilled for about 10 hours and baked, using sparkling sugar. Now need to triple t he batch for my boys!

    Reply

    1. Thank you for the great review and for sharing your experience making this recipe, Karen! So glad to hear how well this turned out for you - hope you and your boys have fun with your triple batch! Thanks for taking the time to let us know how much you enjoyed this recipe.

      Reply

  2. I've never been successful making crispy cut out cookies, until now! These are great and the Irish butter really does enhance the flavor! Slainte!

    Reply

    1. Hi S Emmel, Thanks for the excellent review! It's great to hear how well this recipe turned out for you. We appreciate you taking the time to let us know!

      Reply

    1. Hi Summer, the labels can be instantly downloaded up in the post. Just scroll up until you see the gifting box - it's near the top!

      Reply

  5. I love all your shortbread recipes and can’t wait to make these. Would you kindly send me the labels? Thank you.

    Reply

    1. Hi Sheila, Thanks for your kind comment! The labels are on the way to your inbox - hope you enjoy both the labels and the shortbread!

      Reply

  7. I have made these delicious cookies countless times over the past few years ~ for gifts, entertaining and for our own pleasure! I try to roll the dough out to at least 1/4", even a bit more and I do slightly flatten the cookies at the 8 minute mark as recommended ~ that seems to yield the best results. Using Kerrygold butter is key to ensuring a rich flavor. These are simply the best cookies! Thank you for sharing this now favorite recipe.

    Reply

    1. Thank you for the excellent review, Lauri! It's wonderful to hear how much, and how often, you enjoy this recipe - we so appreciate that you took the time to let us know!

      Reply

  8. I am excited to try this recipe! a friend of ours has a St Patrick's Day party every year. I am going to take them and make everyone a little gift box! I look forward having the labels to put on them! Thank you for your free labels! They are so cute! I always appreciated them!

    Reply

    1. Hi Margaret, The labels are on the way to your inbox. Hope you and your friends enjoy the cookie gifts for St. Patrick's Day this year - Great idea!

      Reply

  11. I love shortbread cookies but haven't been able to find a decent recipe. This looks so yummy. I can't wait to try it! Could I also get the Irish Shortbread tags PDF, please?

    Reply

  13. I will be making these today in a cooking class I teach with kids. I've made something similar but came on your site and decided to try it (loved the scripture <3 ). I browned the butter and the smell was INSANE! I also used the butter & nut flavoring along with the vanilla. The kids know I always have to tweak recipes. I like for them to learn to make things their own.
    I've never been a shortbread cookie type of person but they're are so addictive. I can NOT wait to try these.
    Cheryl

    Reply

  14. I love all of your recipes, these shortbreads are delicious, but are way too delicate, even when cooled. The only ones that stayed together are the slightly browned ones. Thank you though, the kids had fun making them anyway!

    Reply

    1. Hi Kirsten, thanks for your review.
      You're making wonderful memories with your kids!
      You may have rolled the dough a little too thin, I've never had any problem with the cookies being too delicate and haven't had this complaint from other readers.

      Reply

  17. Just found this recipe today. Buying ingredients to make tmrw and share with neighbors. Can almost taste the goodness already.
    Please send me the labels - so very cute and lets us look authentic.LOL thank you for sharing.

    Reply

  18. Yes, over-the-top flavor with Irish butter, so I will use that exclusively in the future. I plan to gift some (not all!) of the shortbread. Please send the label PDF. Thanks!

    Reply

  19. I am traveling to Ireland soon. So, I baked this shortbread to take to our pre-trip meet-up with fellow travelers.
    In addition to a lovely cake stand with assorted shapes, I gifted a bag of shortbread to each friend. The raves continue to arrive. Thank you!

    Reply

  24. I love you guys!!! Recipes are always a delight!!!
    May I please have the Irish Shortbread tags, thank you

    Reply

  26. What a lovely surprise to see an Irish Shortbread cookie. It's not just for Christmas anymore! Please send me the very pretty labels so I can get gifting! Thanks.

    Reply

  27. I can hardly wait to try your recipe for Irish Shortbread cookies.
    Please send me the labels.
    Thanks Chris
    Janet

    Reply

  29. I look forward to your emails and recipes. Your website photos are polished and inspiring, I especially love the scriptures at the end!
    Can you send me the Irish shortbread tags? I can't wait to make these for my husband's family,
    Kim O'Malley

    Reply

  32. Made these and they are perfect! May I have the PDF file for the label? Just an adorable way to package these delicious cookies!

    Reply

  34. I am Grandma, Aunt, and Great Aunt to Sean, Brendan, Keiran, Michael, Tristan, Angus, Aidan, and Declan. I am making these cookies to celebrate St. Patrick’s Day.. We need these labels🎩

    Reply

  35. Hello! I’ve made this recipe the past couple of years (with Kerrygold butter) for friends and co-workers and will be making it again this year. These cookies are fantastic! I have a question - would it be ok to make the dough a couple of days ahead and refrigerate until I’m ready to bake the cookies? Thank you so much for sharing your recipe.

    Reply

    1. Hi Lisa! So glad to hear you are enjoying this recipe. And yes, that will work. Just wrap it tightly in plastic wrap.

      Reply

  37. I'm thinking of making these for a St. Pat's day gathering, and I'm wondering if the dipped frosting technique for your spring shortbread cookies would work for these. Please send me the label template.

    Reply

  39. Kerrygold Irish Butter is always in my refrigerator. I am invited to two St.. Patrick’s Day dinners, so I will be making a double batch of this recipe. I would love to use your labels. Your presentation is lovely.

    Reply

    2. Hi! Im so happy that I "happened upon" the Irish shortbread recipe! Will be making a batch for a Church dinner and another for a St. Paddy's Day Party. Please send me the cute label template - will wrap some cookies up individually to "gift" 🙂

      Reply

    2. Please do send the PDF for the Irish Shortbread Labels. Thhnk you. The cookies look simply delicious. Perfect to gift to friends and family.

      Reply

  41. I would love to have the labels to use for my coworkers St. Patrick’s Day cookie treats. Thank you for being so kind ☘️

    Reply

  42. Can’t wait to make these! What size cookie cutter did you use in the picture ? Would love the label you suggested!

    Reply

  43. Also interested in the labels! Thinking they'd be a fun St. Patrick's Day gift for the teachers, along with a sachet of Irish breakfast tea like you have pictured.

    Reply

  44. Yes, I plan to make these cookies for St. Patrick's Day. Please send me the labels for the Irish shortbread cookies.

    Reply

  47. Thank you for the recipe. Want to use in March gift bags. And yes I will get the Irish butter for fun. Please send me your cute PDF labels. Thank you.

    Reply

  49. Hi Chris,
    I made these a few years back and they are delicious. I am planning to make them this year for a craft group that I belong to and our next get together is St. Patrick's Day. Please send me the labels... they will make a beautiful presentation of the cookies. Thank you so much for sharing your wonderful recipes and the labels with all of us.

    Reply

  52. I would love to print your story to pass on to my friends and the cute box labels. I can not wait to try to make these cookies.

    Reply

  54. This is a great recipe! I actually have a batch in the oven right now. I’d love the pdf for the adorable labels. Thanks!

    Reply

  55. OMGosh these sound delicious. I'm heading to the grocery store for ingredients. I would love to have the printable labels. Thank you

    Reply

  56. Hi,
    I plan on giving these cookies to friends. I would love the PDF for the labels. Thank you!
    Sherry

    Reply

  62. Hi, I am so excited to make these cookies and share them with my school at our Cultural Celebration! I would love to have the PDF for the labels. Thank you so much!

    Reply

  65. Thank you so much for your recipe. I wish I could get Irish butter in the US! I would love the Free Printable Labels for these shortbread cookies!

    Reply

    1. Hi Rabecca, we can find Kerrygold butter which is Irish butter in most of our grocery stores in NC. Maybe you can find it too! We are happy to send the labels.

      Reply

  66. I am in love with these cookies! Thank you, thank you, thank you for the recipe. I am going to give these as gifts along with the favorite and your famous Plum Ginger Pepper Jelly. Will you please forward the lovely labels you created for both. I greatly appreciate it! You are truly a wonder!

    Reply

  67. These biscuits are absolutely delicious. I cooked them with my kindy group and the children loved them. Can you please send me a email with the free printable labels.

    Reply

  68. I recently came back from Ireland and enjoyed the delicious Irish shortbread I ate there. Your lovely recipe is perfect, tastes just like what I remember. Made them with Irish butter, just like you said. Please send me the labels, I would love to have them.

    Reply

  69. I am so thrilled that I discovered your site.O love eeverything!!I would love your labels for Irish shortbread cookies and the butterscotch sauce. Thank You

    Reply

  70. I would absolutely LOVE to receive the template & instructions for your beautiful free, printable Leprechaun labels. Please send it to me in care of my email, as listed below.
    THANK-YOU!

    Reply

  71. These were absolutely delicious. I had made them last month for St Patty's day and used green sugar. My husband and I both loved them. Definitely a keeper. I meant to reply back sooner. I plan to make them again with a diamond cutter and dip two edges in chocolate. All your recipes that I've tries are winners.

    Reply

  72. Great recipes! I would like to receive your free printable labels for the Irish shortbread cookies.
    Thank you!

    Reply

  73. Thanks for the recipe! Please send leprechaun approved free printable labels - they are so festive! ☘️😉

    Reply

  75. These sound heavenly! Can’t wait to try them. Please send the adorable labels to me! Tanka’s so much : )

    Reply

  80. I'm always hunting for the best shortbread recipe. (That's my story and I'm sticking to it!)
    I'd like to have a copy of the printable labels template. Thank you.

    Reply

  81. Please send me the PDF for these cookies. I can't wait to make them for my family on St Patrick day.

    Reply

  82. Good Morning,

    I run a small home based decorated cut-out cookie business. Along with shamrocks, I would love to make your shortbread cookies. I have a 3 inch "shamrock" cookie stamp and would love to make them for St. Patrick's Day. What thickness do you recommend rolling the dough out to when using my stamp? I will have to try the Kerrygold butter, I have used Plugra before. I would also love to receive a PDF of your leprechaun label. I have white window cookie boxes that I'm sure the labels would look great on. Being of Irish descent, I always look forward to St. Patrick's Day.

    Slainte,
    Karen Coyne

    Reply

    1. That's great, Karen! We are happy to send the labels. As far as the stamp goes, we don't have much experience with cookie stamps so you would probably know best on that one. Enjoy!

      Reply

      1. These were delicious! Granddaughter, daughter, and I had a wonderful time making these. Now, we need to make them for gifts. Please send the pdf for the labels!

        Happy St. Patrick's Day!
        Happy Easter!

        Reply

    1. These cookies will be the perfect treat for my 3 little Irish grandsons for St. Patrick’s Day! Please send the labels to go along with them. Thank you!

      Reply

  85. Hello, I'm going to try these next week. Can you please send me the labels for these Irish Shortbread cookies? By the way, I love how you weave in the music and scripture verses into your recipe posts. I just got done reading "about". Aside from learning more about you and Scott, I now know how the Cafe got its name and what it means! Thanks

    Reply

  86. Making these cookies tomorrow - I can't wait to try them! I'm interested in receiving the label template.

    Reply

  87. I'm going to make these today! Please send the Free Printable Labels for the Irish Shortbread Cookies, please. They are perfect for gifting!
    Thank you!!

    Reply

      1. I would love the labels please! I am teaching a cooking class for teens - they would love these! Thank you,

        Reply

  90. These cookies sound delicious. I plan to make them with my granddaughter tomorrow. Please do send the label template. Thank you very much and Happy St. Patrick’s Day!

    Reply

  91. Please send me the labels for the Irish Shortbread! I am making these cookies for St. Patrick's Day! Thank you for the recipe and labels!

    Reply

    2. Hi Jeanne, it says the email with the labels was blocked due to spam content. You may need to update your email settings to receive the labels.

      Reply

    2. Hi Janelle, the labels could not be delivered. Could there be an error in your email address?

      Reply

      1. My cookies came out crumbly not sticky. I had to cut them on parchment paper and then carefully turn them over onto a cookie sheet. When I tried to lift them they crumbled. They are in the refrigerator now. I'll try to bake them later.

        What did I do wrong?

        Reply

        1. Hi Jo, it's difficult to say what went wrong without having been right there in the kitchen with you. The dough should not be crumbly. Did you use 2 sticks of butter?

          Reply

  98. I made these delicious Irish Shortbread along with your Blackberry Fool, and they were both superb!! Thank you!! I’d love the Irish Shortbread labels. Please and thank you!!☘️😊☘️

    Reply

  101. Whoever believes in Me,
    as Scripture has said,
    rivers of living water will flow from within them.
    John 7:38

    The BEST part of this whole blog!! THANK YOU!!

    Reply

  108. I made your savory Irish soda bread and everyone loved it! Can’t wait to try theses shortbread cookies. I have used Kerrygold for years and agree it’s the BEST butter! I would like your labels also.

    Reply

      1. Loved your history on shortbread and the recipe. Can't wait for St. Patrick's Day to make for friends and to use the labels. Thanks

        P.S. Please send the Mexican labels too.

        Reply

  109. My friend just emailed me looking for a cinnamon shortbread cookie recipe. Your recipes sounded so perfect I stopped looking when I found your site. Please send me the labels for both the Mexican and Irish shortbread. Wow, these will be a terrific hit at our fund raiser.
    Thank you so much, love your site!
    Sandy and Judy

    Reply

  110. will these freeze well after being baked? want to do them as my wedding favor, but will not have time to bake them right beforehand. have you frozen post baking, thawed, and taste tested? do they still taste as delicious? thank you for your help!!

    Reply

  111. I lost my receipe for shortbread cookies! Thank you so much. I can’t wait to try them. And thanks in advance for the labels.

    Reply

  112. This recipe is right up there with the various scones and biscuit recipes. Thank you for sharing. I missed this St. Patty's day but I'd love to receive the PDF for next year!

    Truly appreciate you being here.

    Reply

  115. I absolutely love ALL of your recipes. Love how you explain everything and of course, your presentations are so pretty. I find it such an informative website and have become a much better baker because of it. Thank you ! would appreciate receiving the labels and thanks again for sharing.

    Reply

    1. Thank you for the kind and encouraging comment, Joan! So happy to hear that. We will send the labels your way.

      Reply

    2. The labels were not able to be delivered. Could there be an error in your email address?

      Reply

  116. You don't specify salted or unsalted butter? I generally bake only with unsalted but I see there is no salt in the recipe at all. Please advise!

    Reply

    1. Hi Ellen,
      I always use salted butter. I know it's unconventional but I think it's better and agree with Christopher Kimball, the creator of Cook's Illustrated in this article.
      https://www.177milkstreet.com/discussion/discussion/73/salted-vs-unsalted-butter
      It was interesting when we visited Ireland several years ago. For the most part, they don't even sell unsalted butter. Everything has a little salt.

      All that being said, if you have unsalted butter, no problem! Just add a half teaspoon of salt when you cream the butter and sugar.

      Reply

  118. Once again, you have provided your readers with an excellent recipe for these shortbread cookies as well as very adorable/creative labels! Just wish I had some of your talent in cooking/baking and artistic presentation! Would you please forward the labels for my gift giving units?
    All the best from Prescott, Arizona!

    Reply

    1. Thanks for the encouraging comment, Barbara! We are happy to send the labels your way.

      Reply

  120. I cannot wait to make these cookies. I love shortbread and your recipe
    sounds fantastic. Also I would love to have your labels. Thank You!

    Reply

  121. Probably a silly question but I have always used your cookie recipe for Christmas cookies. So should I start using this recipe with the Kerrygold butter for Christmas and I do also make them all year around cause we love the cookies.
    Thank you

    Reply

  124. I don't know if this is a dumb question, can I see a stand mixer for this? Or does it mess up the texture?
    Irish dairy is best dairy!

    Reply

  125. These are fantastic! Kerry gold butter and their cheeses are a a staple in my fridge. I also made this recipe using my shamrock cookie stamp and they were equally as good as rolled. Thanks for a great recipe. I would love to have the label...perfect for gift giving !

    Reply

  128. This is a very easy recipe, however, my cookies spread out all over the pan. The sat in the fridge for about 6 hours. There is a possibility they were not exactly 1/4 inch but certainly close to that. I took them out after 8 minutes and reformed them into circles. After baking for another 5 minutes they spread out again so I repeated the reforming. I haven't tried them yet but am sure they'll be delicious.
    Any ideas? ( I followed the recipe exactly)
    Thanks

    Reply

    1. Hi Pauline, it's difficult to say why they spread. It is possible that your butter had a very high moisture content or that the flour was carrying moisture.

      Reply

  129. I know today's the official day, but I have two "Late St. Patrick's Day" gatherings coming up. I would love to have the "Leprechaun Approved" label PDF.
    Thank you so much for sharing!
    MJ

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  130. Hello Chris!

    On my way out to pick up some Kerrygold! I'm looking forward to making your Irish Shortbread; I only wish I could source a large Shamrock cutter, but no worries as I'll make my own template!

    Would it be possible please to send the label PDF to me . . . I think it is adorable! I usually do 'my own thing' for packaging, but I cannot resist yours!

    What actually caught my eye at first was your Irish Soda Bread Muffins which I'm ready to make too! Where I live we still have St. Patrick's Day celebrations over the weekend so both of these recipes will be perfect to serve! Thank you so much!

    You have a beautiful site . . . thank you both and to your family for sharing your talents and creativity!

    "Sláinte Mhath"!

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  134. Would love to have the adorable labels for the Irish shortbread cookies. It will be the "icing" on the "cake."
    Happy St. Patrick's Day!

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  136. By happy coincidence, I have just bought some Kerrygold and I would love the labels so that I can gift some cookies. 😀☘️

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  137. Like many others, I will make these with my grandchildren tomorrow. We’ve been baking together since they were two and three. Their favorite way to decorate is your dip and flip method. Thank you for all your great recipes and ideas. I read all your travel blogs, too. I’d love to have the labels as we’ll make some for gifts. Thank you for all you bring to us home bakers…and our grandchildren. Ginger

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  138. Thank you for this recipe. Going to try making these with my granddaughter/ grandson for St. Patrick’s Day. Please send me the labels! Sheila

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    2. It’s my lucky day to come across this recipe. This is my first time using Kerrygold butter and WOW, you are right. These cookies are amazingly good and I love that I can make them in one bowl without a mixer. Now it’s time to enjoy one with a cup of tea!! Thanks for sharing your recipe and all your baking tips. Happy St. Patrick’s Day! 💚🍀- Debbie

      Reply

        1. Hi all! I 'd love the labels pdf,please. I'd also like to say "Thanks!", for all the great recipes, the devotions/inspirational words, and the music links. I truly appreciate them.

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          1. So happy to hear you're enjoying the site, Terry!🥰 Sending the labels your way.

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  139. Hi - going to make your recipe for these Irish shortbread cookies for my card club for St. Patrick’s Day but plan to do the 2 8-inch cake pans rather than rolling and cutting. Should I still refrigerate before baking? Thank you.

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  141. These shortbread cookies look amazing, can't wait to bake them tomorrow! Could you please send a set of the labels. Thanks so much. I love your website and recipes.

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  143. Please send me the labels and information on the boxes and ribbon. Packaging food items just makes them so special! Thank you.

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    1. Hi Mary, I use salted butter. It's funny, in Ireland you can only find Kerrygold in the salted version.

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  146. Yummy Yummy!!! Just what was needed this dreary day. This recipe will make your Irish eyes smile. Pease snd the cute labels to make these cookies extra special. Thank you.

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  149. I just found your website and love it! These sound delicious! Could you send me your labels for them?
    PS: I love your scripture quotes at the end.

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    2. Thank you for this recipe. Going to try making these with my granddaughters for St. Patrick’s Day. Please send me the labels!

      Reply

  150. Thank you for the tip of using Irish butter. I’ve been making shortbread for years & this recipe turned out amazing. I would love some labels to enhance the gift packaging.
    Debora🍀

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  151. I have enjoyed so many of your recipes. Going to make these with my 7 year old granddaughter.
    May I please have the Labels to go with them.
    Thank you and looking forward to more of your great ideas.
    Kim

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  152. Wow Chris, I am never afraid to try your recipes because they are always amazing, until today. My shortbread shamrocks were a bit of a disaster. First batch was my error as I read ounces but was thinking tablespoons so through that out. Determined not to let this beat me, I mixed the second batch. Even with the kneading the dough was very crumbly. At this point I’m thankful that the have to sit in the fridge as a lot of frustration with these.

    Reply

    1. Hi Mary Kay, so sorry for your frustration. I'm not sure why they were crumbly. The only thing I can think of is too much flour. It may be the way you measured your flour that resulted in too much. Do you spoon the flour into the cup, then level it off?
      Again, so sorry this recipe being a problem for you - I hate that! 😔

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      1. Update: After baking the cookies my husband said they may be the best shortbread cookies he ever had! Guess that eased the frustrations.

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  155. Sorry, had a computer glitch so I am requesting a second time.

    The shortbread is fabulous! Please send labels for take-home treats ☘️Thank you!
    Happy St Patrick’s Day week☘️

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  156. Please supply the labels for the Shortbread as I am making this for the St Patrick’s Day lunch at the retirement village thanks.

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  158. So easy! So scrumptious! I intend to make these all year through using season appropriate cookie cutters. I would like to recieve the labels for St. Pat's. Please and thank you!

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  159. I love shortbread cookies, so I am excited to try this receipe.
    I would definitely love to have the labels, please send.
    Thank you1

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    1. ***** Made these cookies for a tea party and they were the biggest hit. Am making more tomorrow to bring to work for St. Patty's day. I would love the labels. Thanks

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  164. Love this recipe. Thank you for sharing. I would love to receive the labels as well. Best wishes.

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    2. I love shortbread, and look forward to trying your recipes. Please send the labels, as I already have selected a home- bound friend to bring these to…she will love them.

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  165. JUST ORDERED THE COOKIE CUTTER - MAKING THESE COOKIES THIS WEEKEND - WOULD LOVE TO HAVE THE LABELS. THANK YOU.

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  166. The Irish Shortbread Cookies sound delicious, can't wait to try them. Would love a label to go with them

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      1. My hubby is turning 60 on St Patrick’s Day. Would love to get the labels to share with party guests. Thank you!

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  167. Hi
    Im making these shamrock cookies for a tea at the local seniors' home where I volunteer.
    I would love to have the labels. Thanks

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  168. We plan to make the cookies so please send us the pdf so we can print the label for the shortbread cookies. Thanks

    Reply

    1. Hi Vicki, just tried to send the labels but they came back. Perhaps you entered an incorrect email???

      Reply

  172. Your recipes are fantastic!!!! Can't wait to try these with the irish butter!!! Would love the labels for both of these. Thank you so much!

    Reply

    1. Thanks so much, Carol - I appreciate your encouraging words. Sending these labels now. If you could leave a request on the other recipe, we'll be happy to send you those labels as well. That's how we keep track of things!

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  175. I'd love to include these cookies (with cute label on packaging) in donation baskets for charities I support. Thanks so much for all the great recipes!

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  176. Oh these cookies look sooooo gooood!!! Would love to have the label's. Will be great for my 3 precious grandchildren!! Thank you,
    Linda

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  177. How perfect for St. Patrick’s Day! Can’t wait to try them for my grandchild’s daycare class treat!
    I would love to attach your sweet labels, thank you!

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  179. Yes please! I'd love the label for these cookies. I use many of your tips for baking and decorating cookies. These will be a hit at my place of work for sure. Thank you!

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  180. I'd love the cute labels for the shortbread cookies.

    BTW, I love the Joseph rolling pin you suggested so much, that I gave one to a new bride this past week.

    Thank you!

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  182. I have made shortbread for years. Thus is the 1st time adding cornstarch. I used Kerrygold salted butter. I tripled the recipe sine I needed 6 dozen . I weighed all of the ingredients using your metric recipe amounts and my digital scale.
    I think my 1st mistake was creaming the ingredients in my Ankeshrum. The dough was the consistency of frosting.
    Way too fluffy to handle.
    I tried to chill the whole bowl, but that didn't work either.
    So...I tried roiling them. Disaster!
    Adding flour until I could handle the dough made them crumble and break apart when I tried to cut them.
    It took me 3 hours, but I was able to cut enough and chill them overnight.
    The baked cookies are ok....certainly not what I expected.
    I will try again.
    1. Single batch.
    2. Knead the dough.
    3. Pre-roll between silicone mats or parchment.
    4. Chill 45 - 60 minuutes before cutting.
    5. Chill overnight before baking.
    6. Plan on frosting or glazing them.

    Reply

    1. Hi CynDee, so sorry you had trouble with this recipe. The dough is the same one that I use for all my shortbread and is normally really easy to work with.

      Reply

      1. Yes....I think it was my fault for creaming the dough too much. I will definitely try again.
        After all of the trouble rolling them out, they baked beautifully and the taste ~ after glazing ~ was very good.

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  183. I am terribly disappointed. I made these for a St Patrick,s Party. I used Kerrygold butter and followed the recipe exactly. They taste like raw flour. I’m know for my baking skills, but these are so bad I won’t serve them. I do not know if this is usual for Irish sweets or not.

    Reply

    1. I'm so sorry these didn't come out well for you. It's difficult to say what went wrong without having been right there in the kitchen with you. So many others have made these and have loved them. These cookies should taste like shortbread which isn't super sweet but is super delicious.

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  184. Hi Chris,
    I have made these several times and they always turn out beautifully. This year I am making for a St. Patrick's party and would like to use the clover cookie cutter. Can you tell me the size you used?
    Thanks so much,
    Kaye

    Reply

    1. Hi Julie, this may sound strange but it depends where you live. In the US, corn flour means finely ground cornmeal where in the UK corn flour is the same as U.S. cornstarch.
      So if you're from the US, yes I mean cornstarch. It helps give a nice, crisp consistency and also helps the cookies keep their shape.
      If you're from the UK, corn flour and corn starch are one and the same so yes, use cornstarch or cornflour.

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  187. Followed recipe exactly with Kellygold butter and all. I know my oven well. Refrigerated for 3 hours. All went well until they baked up like ugly blobs of dough. They still tasted good. 🙁

    Reply

    1. Hi Stefani,
      First of all, I'm so sorry you had a problem with this recipe. I hate wasting good ingredients.
      It's really hard to say what went wrong without having been right there in the kitchen with you. No one else has reported this issue.

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        1. I'm sorry you had trouble with this recipe, Virginia. It's hard to say what went wrong without being in the kitchen with you. Maybe give them another try!

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  188. I would like to bake in a 9 x 13 glass dish. Then cut into squares after baking. Is that a good idea >

    I have been using Irish Butter eveer since I found it a year and a half ago and love it. Don't have a cookie cutter so would like to bake in
    glass dish/

    Do you recommend ?

    Reply

    1. Hi Marge, you definitely could bake this shortbead in a glass dish although it may not get as crisp. I would bake it then turn off the oven. Remove it from the pan and cut it into squares while it's warm. Then I would put them back in the oven to crisp up as the oven cools down.

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  189. If I could give this 10 stars, I would! It is the best. I had to use a portable mixer because I couldn’t mix it with a spoon or spatula. I tried. Kneading and flouring the surface and rolling pin makes it very easy to roll out. I didn’t use Irish butter, sorry. Thank you so much.

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    1. Thanks so much, Maureen, for sharing your results! I'm super happy you enjoyed this shortbread!

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    2. Thanks so much! With a name like "Maureen", that a true compliment. I appreciate you taking the time to share your results, Maureen!

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  190. Cookies were delicious...i did have some problem in rolling the dough out given how very soft it was...
    do you recommend put the dough back into the fridge before rolling it out to firm t up a bit?
    and if so, for how long?

    other than the extreme softness of the dough, recipe was a breeze and the cookies great.

    Reply

    1. Hi Ed,
      If your dough is soft when you're trying to roll it, just knead it with a little extra flour on the counter and it will roll just fine. Some butter has a little more water content than others so it can vary a bit. You really don't need to refrigerate the dough before rolling.

      Reply

    2. Hi! It’s easier to roll it out before the first refrigeration.
      What I do is when I finish the dough I put the ball of dough between two large sheets of parchment and roll it out BEFORE refrigeration. I roll out a large rectangular shape. I don’t refrigerate a big ball of dough. You can also roll it out between two pieces of plastic wrap. I put the flat sheet of dough in the refrigerator and let it chill for one hour. Then, I take it out and cut the shapes. Then, chill again for ten minutes. Crisp clean edges every time.

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  191. Hi Chris! Did you use salted or unsalted Irish Butter for this recipe?
    Can I cut it thicker, like 1/2-3/4 inch, if so, how long do you think should I bake it and at what temperature?
    I'm sending this out of State as a gift, will it be sturdy enough and safe when it reaches the destination. Any tips?
    Thank you so much!

    Reply

    1. Hi Ela, I use salted butter. I have tried cutting this shortbread thicker but the flavor and texture is not as good. I think if you wrap this carefully, it should be fine for mailing.

      Reply

  192. Hi! Not quite sure if I should use confectioners sugar or plain white sugar for the cookie dough....the recipe simply states “sugar.”
    Thank you.

    Reply

        1. Hi Rosemary, most larger grocery stores carry Kerrygold in the butter section. You can also find it at Costco, Trader Joe's and Whole Foods. Aldi has an Irish butter - it's not Kerrygold but it's also really good!

          Reply

    2. Thanks! I also took your advice and bought the “Joseph Joseph” rolling pin and it works like a charm!

      Reply

  193. This was a great recipe, I loved it! The second time I made it though I doubled the batch and the dough was a bit crumbly and harder to manage . Any tips?

    Reply

    1. Hmmm, it's hard to say Ashely without having been there in the kitchen with you. Could you have inadvertently added more flour?

      Reply

  194. I just finished making the cookies and realized I did not add the vanilla extract. I followed your instructions and did not see where it said to add the vanilla. I'm assuming it should have been added to the butter. I'll see how they taste after I bake them. Otherwise a very easy recipe. I was in Ireland in May of this year and had a fabulous time and I always use Kerrygold butter as I was raised in Ireland. My favourite butter.

    Reply

    1. So sorry, Noreen. Yes, the vanilla should be added with the butter. I have corrected the recipe. I love the Irish cows, they look so happy nibbling on all that beautiful green!

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  195. Can't wait to try these. I just whipped up a batch of your canestrelli and used European butter (but not Kerrygold) I find this to be a softer butter even when chilled - don't you? Should be easy to mix this up! Have a wonderful Irish adventure!

    Reply

    1. Thanks so much, Susanne!
      I agree some of the European butters are softer. In this recipe, I found I needed to dust my work surface with a bit more butter than when I bake with American butter.

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  196. What a great post Chris! You've packed it with such great info. Shortbread happens to be my favorite kind of cookie. Even more so than anything chocolate. So simple, but incredibly delicioius! Hope you have a wonderful trip!

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  197. So excited to follow along your trip! You're going to love it. And I love these cookies 🙂 Kerry Gold butter is so good because those Irish cows are so happy - you'll see 🙂

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  198. We had an interesting time in Dublin. We accidentally walked over the top of a drug dealer being held down by 2 policeman on the footpath! There were so many people we didn't see them till we were right there lol. We stayed above Marble Bar too. Awesome apartment it was. Air BNB. Another true story is the best food we ate in Dublin was Chinese! Beef and ale pies were pretty good too. Have fun! These cookies look and sound fabulous too.

    Reply

    1. Oh my goodness! That sounds pretty crazy! You just never know when you're traveling what you will run into, always an adventure!
      I'm looking forward to trying the Irish food!

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  199. My husband and I are headed to Ireland, too! Your recipe made me even more excited about our trip. We leave in a week! If I see you, we’ll introduce ourselves! Love your blog!

    Reply

      1. We’re doing a road trip heading south from Dublin and circling back to Dublin staying in a different town every night. It will be a whirlwind as we are packing a ton of stuff into 8 days. It sounds as though we may only be there a couple of days that you are. I wish we had 3 weeks! It’s our 30th anniversary trip! We love to travel, and I enjoy finding recipes and making food we try when we travel. We also love the Asheville area!

        Reply

        1. Have a fabulous trip! Who knows? We might run into each other 🙂 We are also starting in Dublin for a few days, then heading south and spending a week in the Cork area. After that, we'll head up the west coast and finally end up at the far north of Ireland at our niece's wedding. We're so excited to be able to experience all of this.
          Can't wait to discover some great new Irish recipes! Let me know what you find 🙂

          Reply

          1. Thank you! Hope your trip is wonderful! We’ll keep an eye for you when we arrive back in Dublin the last day we’re there. Sound like that may be the only place we’ll overlap. Can’t wait to see your posts about your trip!

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  200. I've never met a shortbread cookie I didn't love and so perfect to sit down with along with a nice cup of tea! These look perfect 🙂

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  201. We loved our trip to Ireland! The people are so welcoming---Nick was only 6 when we took the family, so I think it's time to plan a return visit. P.S. Pinning these beautiful shortbread cookies.

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  202. Oh wow, Chris, I am so excited for your trip to Ireland - it is on my bucket list for one day!! Enjoy the trip so much and I am looking forward to all the new cooking recipes and tips!! Bon Voyage!!!

    Reply