Description
These Irish Soda Bread Cookies are a delightful twist on the classic soda bread, transformed into sweet, tender cookies studded with currants and a hint of spices. Perfect for St. Patrick’s Day or any time you crave a taste of Irish-American tradition.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
Mix-ins:
- 1/2 cup currants or raisins
- 1 tablespoon caraway seeds (optional)
- Coarse sugar for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix the Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, then add the vanilla and buttermilk, mixing until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the currants and caraway seeds if using.
- Bake the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the tops with coarse sugar. Bake for 10–12 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- You can substitute raisins for currants or omit the caraway seeds if you prefer a simpler flavor.
- For a dairy-free option, use plant-based butter and milk with a splash of lemon juice to mimic buttermilk.
