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\t\t\t<\/p>\n\n\t\t\t\t Hi Bold Bakers!<\/p>\n \t\t\t<\/p>\n WHY YOU\u2019LL LOVE THIS RECIPE: <\/strong>My<\/em>\u00a0iconic 5 Ingredient Irish Shortbread Cookies Recipe<\/strong> is a dream. My simple, mostly hands-off recipe comes together in just 20 minutes, and you\u2019ll be rewarded with unbelievably buttery, perfectly tender treats.<\/em><\/p>\n
\n<\/ul>\n I was lucky to grow up with such a fantastic baking tradition and with a Mum who is an incredible cook and who made everything from scratch! Irish baking<\/a> is based on straightforward recipes that highlight the wonderful flavor of wholesome, local ingredients. This 5-Ingredient Irish Shortbread Cookies Recipe<\/strong>\u2014ideal for St. Patrick\u2019s Day<\/a> or to enjoy with an afternoon cup of tea\u2014is a perfect example! You\u2019ll also adore Traditional Irish Oat Flapjacks<\/a>, my Best Ever Scones<\/a>, and Irish Brown Soda Bread<\/a>.<\/p>\n I\u2019ve been making shortbread<\/a> since I was six, and these biscuits hold a special place in my heart. It\u2019s part nostalgia and part pure indulgence, but there\u2019s nothing like the buttery, melt-in-your-mouth texture of homemade shortbread. Over the years, I\u2019ve created variations like Chocolate Shortbread<\/a>, Matcha Shortbread<\/a>, Ginger Shortbread<\/a>, and Rose and Cardamom Shortbread,<\/a> but the core technique remains the same. My biggest tip? Start with softened butter<\/a>. It\u2019s essential for creaming and helps the dough come together smoothly. If the butter is too firm, mixing becomes a struggle. As a kid, I made this dough by hand with just a bowl and a wooden spoon\u2014proof that fancy equipment isn\u2019t necessary when your ingredients are just right.<\/p>\n
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\n<\/ol>\n FULL WRITTEN (PRINTABLE) RECIPE BELOW!<\/a>\u00a0<\/strong><\/p>\n
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\n<\/ul>\n Yes, you can make these Irish Shortbread Cookies<\/strong> without rolling and cutting. Slice and bake: <\/strong>Shape the dough into a log 1.5 inches in diameter. Wrap it in cling film, twisting the ends tightly to create an even log, and chill for at least 60 minutes. Yes, you can make this shortbread gluten-free. Substitute a 1:1 gluten-free flour (like our Easy Almond Flour Baking Mix<\/a>) for the all-purpose flour. Mix the dough just until it comes together. \u00a0<\/p>\n
\n\t\t\t\t\tThis post may contain affiliate links. Please see my full disclosure <\/a> for details.\t\t\t\t<\/em>\n\t\t\t<\/p>\n
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<\/p>\nTable of Contents<\/h2>\n
What are 5 Ingredient Irish Shortbread Cookies?<\/h2>\n
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<\/p>\n![\"5](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/03\/5-Ingredient-Irish-Shortbread1.jpg.webp)
Key Ingredients and Why<\/h2>\n
Butter<\/a><\/h3>\n
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<\/p>\nGranulated sugar<\/h3>\n
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<\/p>\nVanilla extract<\/a><\/h3>\n
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<\/p>\nAll-purpose flour<\/h3>\n
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Salt<\/h3>\n
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How to Make 5 Ingredient Irish Shortbread Cookies<\/h2>\n
Prepare to bake<\/h3>\n
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Make and chill the dough<\/h3>\n
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<\/p>\n![\"Step-by-step](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/03\/5-Ingredient-Irish-Shortbread-collage.jpg.webp)
Cut and bake the cookies<\/h3>\n
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<\/p>\n![\"Roll](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/03\/5-Ingredient-Irish-Shortbread-collage1.jpg.webp)
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Gemma\u2019s Pro Chef Tips<\/h2>\n
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<\/p>\n![\"A](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/03\/5-Ingredient-Irish-Shortbread12.jpg.webp)
Make Ahead and Storage Instructions<\/h2>\n
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FAQs<\/h2>\n
Cut the dough log into 1\/2-inch slices and place on baking tray.
Bake for 18-20 minutes<\/strong> or until edges begin to brown lightly.
Press dough into an 9\u00d713-inch (23\u00d733 cm) parchment-lined pan. Using a sharp knife, cut the dough into five rows<\/strong>, and then cut six columns<\/strong> the opposite direction. This will create 30 bars<\/strong>.
Using a skewer, poke holes all over the dough, then sprinkle with a tablespoon of sugar (if desired).
Bake at 325\u00b0F (165\u00b0C)<\/strong>\u00a0for about 35-40 minutes<\/strong>, until pale golden brown.
While the cookies are still hot, keep them in the pan and use a thin, serrated knife to recut the bars. Let cool completely.<\/p>\n<\/div>\n
Note that gluten-free shortbread may have a different texture (and could be more crumbly and fragile).<\/p>\n<\/div>\n
Be sure to chill the dough for at least\u00a060 minutes<\/strong>. This firms up the butter, which ensures a crumbly texture.
The low (325\u2109 {165\u2103})<\/strong> baking temperature keeps the shortbread tender. Keep an eye on your cookies and take them out when the edges begin to brown lightly<\/strong>.<\/p>\n<\/div>\n<\/div>\nMore Shortbread Recipes<\/h2>\n