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Irish Cookie Recipes

These Irish Cookie Recipes will make those with a sweet tooth very happy. They make wonderful gifts too!

We found some great items on Cooking.com for preparing & storing your favorite Irish cookie recipes.
Vollrath Co. 17x14-in. Cookie Sheet	Old Dutch International 4-pc. Canisters, DÍcor Copper	Kuhn Rikon 9-in. Stainless Steel Cookie Press

 

 

Chocolate Pots with Crunchy Irish Oatmeal Cookies

This extraordinarily rich, smooth chocolate dessert is complemented by crunchy Irish oatmeal cookies.

Chocolate Pots:
5  oz. semi-sweet chocolate
1  c. heavy cream
1  lg. egg
1  tbsp. vanilla

Break up the chocolate and place in food processor. Heat cream to almost boiling. Add to the chocolate. Blend until chocolate has melted and the mixture is smooth. Add the egg and vanilla and blend again until smooth. Pour into individual dishes and chill for at least 24 hours. Serve with crunchy oatmeal cookies.

Crunchy Irish Oatmeal Cookies:
8       oz. Kerrygold Irish Butter
1-1/2 c. fine granulated sugar
1       egg
1       tsp. vanilla extract
1-3/4 c. all-purpose flour
1       tsp. baking soda
1       tsp. baking powder
1-1/4 c. McCann's Quick Cooking Irish Oatmeal

Oven 350F

Using electric mixer, cream the butter and sugar. Add the egg and vanilla and beat until fluffy. Stir in the flour, baking soda, baking powder and oatmeal. Line a baking sheet with non-stick paper. Drop teaspoons full onto the sheet, leaving space between. Bake for 12 minutes until golden, but not brown. Remove from baking sheet and cool. Yield: 4 dozen

Dip each cookie into the chocolate pot for a delicious combination of flavors.

 

Easter Sugar Cookies

2      c. all-purpose flour
1/4   tsp. salt
3/4   c. Kerrygold Irish Butter
3/4   c. white sugar
1      lg. egg
1      tsp. pure vanilla extract
        assorted Easter cookie cutters
        assorted liquid food coloring
        fine tipped paintbrushes (1 for each color)

In a medium bowl, combine the flour and salt with a wire whisk. In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well mixed. Scrape down side of bowl, then add the flour mixture. Blend on low speed just until combined. Do not over mix. Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour until firm.

Preheat oven to 325F.

On a floured surface, roll out dough to a 1/4 inch thickness. With the cookie cutters, cut dough and place on ungreased cookie sheets lined with parchment paper. Bake for 13 to 15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.  When completely cool, place a few drops of each food coloring into however many containers you want for colors.  There are usually instructions on the box to make more colors than the 4 that come in the package.  Add water;  the less water - the brighter the color, but for Easter I like to make them pale or pastel, so I add more water.  Using fine tipped paintbrushes, dip into the color and apply to the cookie.  For white, I leave that part of the cookie unpainted.    Yield: 2 dozen cookies

 

Shamrock Sugar Cookies

 

2    c. all-purpose flour
1/4 tsp. salt
3/4 c. Kerrygold Irish Butter
3/4 c. white sugar
1    lg. egg
1    tsp. pure vanilla extract
      green food coloring
      green sugar crystals

In a medium bowl, combine the flour and salt with a wire whisk. In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed. Add the egg, vanilla, and green food coloring, and beat until well mixed. Scrape down side of bowl, then add the flour mixture. Blend on low speed just until combined. Do not over mix. Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour until firm.

Preheat oven to 325F. On a floured surface, roll out dough to a 1/4 inch thickness. With shamrock cookie cutter, cut dough and place on ungreased cookie sheets. Sprinkle with green sugar and bake for 13 to 15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface. Yield: 2 dozen cookies

 

Irish Flag Bars

1-1/2 c. all-purpose flour
1       tsp. baking powder
1/2    tsp. salt
3/4    c. granulated sugar
3/4    c. light brown sugar
1       stick butter, softened
2       eggs
2       tsp. vanilla
1       12 oz. pkg. semisweet chocolate chips
         prepared white frosting
         green and orange food coloring

Preheat oven to 350F. Grease 13 x 9 inch baking pan. Combine flour, baking powder and salt in a small bowl; set aside.

Beat granulated sugar, brown sugar and butter in a large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs and vanilla. Add flour mixture. Beat at low speed until well blended. Stir in chocolate chips. Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until golden brown. Remove pan to wire rack; cool completely. Cut into 3-1/4 x 1-1/2 inch bars.

Divide frosting into three small bowls. Tint one with green and one with orange. Leave remaining frosting white. Frost individual cookies as shown in photo. Yield: 2 dozen

 

Irish Cream Brownies

4     oz. semisweet baking chocolate, coarsely chopped
1/2  c. butter
1/2  c. sugar
2     eggs
1/4  c. Irish Cream
1     c. all purpose flour
1/2  tsp. baking powder
1/4  tsp. salt
      Irish Cream Frosting (recipe follows)

Oven 350F

Preheat oven to 350F. Grease 8 inch square baking pan. Melt chocolate and butter in medium heavy saucepan over low heat, stirring constantly. Remove from heat. Stir in sugar. Beat in eggs, one at a time, with wire whisk. Whisk in Irish Cream. Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended. Spread batter evenly in prepared pan.

Bake 22 to 25 minutes or until center is set. Remove pan to wire rack; cool completely. Prepare Irish Cream Frosting; spread over cooled brownies. Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.

Yield: 16 brownies

Irish Cream Frosting:

1/4    c. (2 oz.) cream cheese, softened
2       tbsp. butter or margarine, softened
2       tbsp. Irish Cream
1-1/2 c. powdered sugar

Beat cream cheese and butter in small bowl with electric mixer at medium speed until smooth. Beat in Irish Cream. Gradually beat in powdered sugar until smooth.

 

Irish Chocolate Mint Squares

1-1/2 c. (3 sticks) plus 6 tbsp. butter or margarine, divided
2       c. granulated sugar
2       tsp. vanilla
4       eggs
1       c. all purpose flour
3/4    c. cocoa powder
1/2    tsp. baking powder
2-2/3 c. powdered sugar
1       tbsp. plus 1 tsp. water
1       tbsp. mint extract
4       drops green food coloring
1       c. semisweet chocolate chips

Oven 350F

Heat oven to 350F. Grease 13 x 9 x 2 inch baking pan.

Place two sticks butter in large microwave safe bowl; cover. Microwave at HIGH two minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add flour, cocoa and baking powder; beat until well blended. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Prepare mint cream center by combining powdered sugar, one stick butter, water, mint extract and food coloring in large bowl. Beat until smooth. Spread evenly on brownies. Cover; refrigerate until cold.

Prepare chocolate glaze by placing remaining 6 tbsp. butter and chocolate chips in small microwave safe bowl. Microwave at HIGH one minute or until mixture is smooth when stirred. Cool slightly; pour over chilled bars. Cover; refrigerate at least one hour before serving. Cover; refrigerate leftovers.

Yield: 24 bars

 

Celtic Spiral Cookies

1-1/4 c. butter, softened
1       c. packed brown sugar
1/2    c. sugar
2       eggs
1/2    tbsp. vanilla extract
4       c. all-purpose flour
1       tsp. baking powder
1       tsp. salt
1/2    tsp. baking soda
2       squares unsweetened chocolate, melted and cooled
        green gel food coloring

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine flour, baking powder, salt and baking soda; gradually add to creamed mixture. Divide dough in half. Tint one portion green. Stir chocolate into other portion. Wrap each portion in plastic wrap; chill for one hour.

For spiral cookies, divide chocolate and green portions in half. Roll out each portion between waxed paper into a 9 x 6 inch rectangle. Refrigerate for 30 minutes. (Repeat for remaining portions.) Remove waxed paper; place one green rectangle over a chocolate rectangle and trim if necessary. Repeat for remaining portions or reverse colors if desired.) Roll up tightly jelly-roll style, starting with the long side. Wrap in plastic and chill for two hours. Repeat.

Unwrap and cut spiral doughs into 1/2-inch slices. Place one inch apart on ungreased baking sheets. Bake at 375 for 10 minutes. Remove to wire racks to cool.

Yield: 3-1/2 dozen spiral cookies.

 

Tyna’s Irish Tea Cakes

1     cup salted butter
1/2  cup confectioner’s sugar
2     teaspoons pure vanilla extract
2     cups all-purpose flour
1/4  teaspoon salt
1/4  cup Chivers Blackcurrant Jam }
1/4  cup Chivers Gooseberry Jam } Set aside
1/4  cup confectioner’s sugar }

Oven 325

Cream butter and sugar with an electric mixer. Add vanilla.

Beat in flour and salt till thoroughly combined. Roll dough into 1 inch balls and place 1 inch apart on lightly greased cookie sheet.

Using the second knuckle of your index finger, make a depression in the center of each ball.

Fill 1 dozen with 1 teaspoon each of Chivers Black Currant Jam, and 1 dozen with 1 teaspoon each of Chivers Gooseberry Jam.

Bake 18 minutes or until golden brown. Remove from pan immediately to a cooling rack.

When completely cooled, dust lightly with confectioner’s sugar.

Yield: 2 dozen.

In addition to the Irish cookie recipes above here are some of our very favorite cookie recipes for you to try.

 

Maple Caramels

1/4  c. white sugar
3/4  c. maple sugar
1/2  c. heavy cream
1/4  c. brown sugar
1/4  c. corn syrup
1/8  tsp. salt
1     tbsp. butter
1/3  c. whole nut meats (optional)

Cook the first five ingredients until a soft ball is formed when a little of the mixture is dropped into cold water (250F). Remove; add the salt, butter, and nut meats and pour into buttered pan. When cold, cut into squares.

Oatmeal Maple Drop Cookies

1/2    c. butter or margarine
1       c. maple syrup
1       egg
1       tsp. vanilla extract
1-1/2 c. all-purpose flour
1       tsp. salt
2       tsp. baking powder
1/4    c. milk
1-1/2 c. rolled oats
1/2    c. raisins
1/2    c. chopped nuts

Cream together the butter or margarine and maple syrup in a large bowl. Add the remaining ingredients in the order listed. Mix well; the batter will be stiff. Drop by the tablespoon onto greased cookie sheets.

Bake in a pre-heated 375F oven for 12-15 minutes. Remove the cookies to wire racks; cool. Makes 36-42 cookies.

 

Gingerbread Teddy Bears

1        c. butter
2/3     c. packed brown sugar
2/3     c. molasses
4        c. all purpose flour
1-1/2  tsp. ground cinnamon
1        tsp. ground ginger
3/4     tsp. baking soda
1/2     tsp. ground cloves
1        beaten egg
1-1/2  tsp. vanilla
         miniature semisweet chocolate pieces
         decorating icing for bow

Oven 350F

In a saucepan, combine margarine, brown sugar and molasses. Cook and stir over medium heat until margarine is melted and sugar is dissolved. Pour into a large mixing bowl; cool 5 minutes. Meanwhile, combine flour, cinnamon, ginger, soda and cloves.

Add egg and vanilla to margarine mixture and mix well. Add the flour mixture and beat until well mixed. Divide the dough in half. Cover and chill at least 2 hours or overnight.

To make each teddy bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and five 1/4-inch balls. On an ungreased cookie sheet, flatten the 1-inch ball to 1/2-inch thick for body. Attach the 3/4-inch ball for head and flatten to 1/2-inch. Attach the 1/2-inch balls for arms, legs and ears. Place one of the 1/4-inch balls on head for nose. Arrange remaining 1/4-inch balls atop ends of arms and legs for paws. Use miniature chocolate pieces for eyes, nose and navel. Bake at 350F for 9 to 10 minutes or until done. Carefully remove and cool.

Decorating Icing: Combine 1/2 cup sifted powdered sugar and enough milk or light cream (about 2 teaspoons) to make icing of piping consistency. Tint with one or two drops of red or green food coloring.

 

Springerle Cookies

4       large eggs
1 lb.   fine granulated sugar
2 tsp. anise extract
4-1/2  c. sifted cake flour

Beat eggs until thick. Add sugar gradually, beating well between each addition until all is combined and then beat for about fifteen minutes. This will make for a light finished cookie.

Add anise oil and blend. Fold in the flour lightly.

Roll out dough about one-half inch thick. Flour springerle mold or rolling pin (with each use) and press firmly into dough. Cut cookies along line of imprint.

Place on greased cookie sheet. Let stand overnight in a cool place to dry.

In the morning, place in a moderate oven (375° F.) to set the shape but reduce immediately to a slow 300° F. When done, in 12 to 15 minutes, cookies should be only lightly colored, with the appearance of being iced.

You can color details with a brush, if you like, using a bit of food color with water. Keep cookies in a tight can for 2-3 weeks before consumption to develop best taste. To soften, place a cut apple in the can two days before using.

Fruit & Oat Bars

1        c. all-purpose flour
2-1/2  c. uncooked quick oats
1        c. packed light brown sugar
2        tsp. baking soda
1/4     tsp. salt
1/2     tsp. ground cinnamon
1 c.     butter, softened
1-1/2  c. fruit preserves or jam, any flavor
3/4     tsp. almond extract

Preheat oven to 375F. Beat butter in a large bowl until smooth. Add the first 6 ingredients and beat until well blended and crumbly. Reserve 1/3 of the mixture for topping. Press remaining 2/3 crumb mixture onto bottom of un-greased 13 x 9 inch baking pan. Bake 15 minutes; let cool on wire rack for 5 minutes.

Combine preserves and almond extract; spread over crust; sprinkle evenly with reserved crumb mixture. Return to oven; bake 20 to 25 minutes or until topping is golden and filling is slightly bubbly. Cool completely in pan on wire rack. Yield: 2-1/2 dozen bars

Note: If using raspberry or blackberry preserves, buy the seedless variety for a smoother filling.

Chocolate Walnut Brownies

3/4    c. packed light brown sugar
1       c. granulated sugar
2/3    c. unsweetened cocoa powder
1-1/4 c. all-purpose flour
1       tsp. baking powder
1/2    tsp. salt
1/2    c. chopped walnuts
3/4    c. butter, softened
3       eggs
1-1/2 tsp. vanilla

Preheat oven to 350F. Lightly grease 13 x 9 inch baking pan. Beat butter in large bowl until smooth. Beat in eggs and vanilla until blended. (Mixture may appear curdled.) Add the remaining ingredients to the butter mixture; stir until well blended.

Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies spring back when lightly touched. Do not over bake. Cool completely in pan on wire rack. Yield: 2-1/2 dozen brownies.

 

Peanut Butter Mice

1    Cup creamy peanut butter
1/2 Cup butter, softened
1/2 Cup sugar
1/2 Cup packed brown sugar
1    Egg
1    Teaspoon vanilla extract
1    1/2 Cups all-purpose flour
1/2 Teaspoon baking soda
1/2 Cup peanut halves
2    Tablespoons green and red miniature M&M’s
4    Teaspoon miniature semi-sweet chocolate chips
48   Pieces red shoestring licorice cut 2 inches long

In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar. Beat in egg and vanilla. Combine the flour and baking soda; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.

Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert 2 peanut halves in center of each ball for the ears. Add one M&M for the nose and 2 chocolate chips for the eyes.

Bake at 350 for 10 minutes or until set. Gently insert one licorice piece into each warm cookie for the tail. Let cool in pan for 4 minutes, then remove to wire racks to cool completely. Yield: 4 dozen

 

Pinwheels and Checkerboards

 

1 1/4 Cups butter, softened
1      Cup packed brown sugar
1/2   Cup sugar
2      Eggs
1/2   Teaspoon vanilla extract
4      Cups all-purpose flour
1      Teaspoon baking powder
1      Teaspoon salt
1/2   Teaspoon baking soda
1      Square unsweetened chocolate, melted and cooled
        Red and green gel food coloring

In a large mixing bowl, cream butter and sugars, Beat in eggs and vanilla. Combine flour, baking powder, salt and baking soda; gradually add to creamed mixture. Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap each portion in plastic wrap; chill for 1 hour.

For pinwheel cookies, divide red and green portions in half. roll out each portion between waxed paper into a 9 x 6 inch rectangle. Refrigerate for 30 minutes. Remove waxed paper; place one green rectangle over a red rectangle. roll up tightly jelly-roll style, starting with the long side. Wrap in plastic and chill for 2 hours. Repeat.

For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 x 4 inch rectangle. Cut each rectangle lengthwise into eight 1/2 inch strips. Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently, wrap in plastic and chill for 2 hours.

Unwrap and cut pinwheel and checkerboard doughs into 1/2 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 10 minutes. Remove to wire racks to cool. Yield: 6 dozen pinwheels and 4 dozen checkerboard cookies.

 

Mint Chocolate Clouds

3/4    Cup butter, softened
1/2    Cup confectioners’ sugar
2       One ounce squares unsweetened chocolate, melted and cooled
1/4    Teaspoon mint extract
1 1/2 Cups all-purpose flour
1       Cup miniature semisweet chocolate chips

Icing:
2      Tablespoons butter, softened
1      Cup confectioners’ sugar
1      Tablespoon milk
1/2   Teaspoon mint extract
2      Drops green food coloring

In a large mixing bowl, cream butter and confectioners’ sugar. Beat in chocolate and mint extract. Gradually add flour, then stir in chocolate chips. Dough will be soft. Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 375 for 8 to 10 minutes or until firm.

Cool for 4 minutes before removing to wire racks to cool completely. Meanwhile, combine icing ingredients; spread over cooled cookies and top with 3 or 4 miniature chocolate chips. Let icing set before storing. Yield: 2 dozen

 

Oat-Nut-Raisin-Chippers

I made up these cookies by combining recipes for oatmeal raisin and chocolate chip cookies. They have been my sons' favorite since he was a little boy.

1       Cup margarine (2 sticks), softened
1 1/4 Cup firmly packed brown sugar
1/2    Cup granulated sugar
2       Eggs
2       Tablespoons milk
2       Teaspoons vanilla
1 3/4 Cups all-purpose flour
1       Teaspoon baking soda
1       Teaspoon salt
1       Teaspoon cinnamon
1/4    Teaspoon nutmeg
2 1/2 Cups uncooked oatmeal
1       Cup semi-sweet chocolate chips
1       Cup raisins
1       Cup chopped walnuts

Oven 375

Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and spices; mix well. Stir in oats, chocolate chips, nuts and raisins; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Cool 1 minute on cookie sheet; remove to wire rack. Yield: 5 dozen.

Chocolate Caramel Cookies

3    Cups all-purpose flour
2/3 Cup unsweetened cocoa powder
1/2 Teaspoon baking soda
1    Cup white sugar
1    Cup light brown sugar, firmly packed
1    Cup salted butter, softened
2    Large eggs
2    Teaspoons vanilla extract
1    Cup miniature semisweet chocolate chips
1    Cup finely chopped walnuts
1    Bag Rolo caramel filled chocolate candies

Oven 400

Preheat oven to 400. In a medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl.

Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture, chocolate chips and walnuts, and blend at low speed until combined. Batter will be very stiff. Take one Rolo in the palm of your hand and cover it with a heaping tablespoonful of dough.

Wrap the dough around the Rolo, completely encasing it and forming a 2 inch diameter dough ball. Place balls on ungreased baking sheets, 2 inches apart. Bake 8 to 10 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.

Yield: 2 1/2 dozen

Cherry Cordial Cookies

3    Cups all-purpose flour
2/3 Cup unsweetened cocoa powder
1/2 Teaspoon baking soda
1    Cup white sugar
1    Cup light brown sugar, firmly packed
1    Cup salted butter, softened
2    Large eggs
2    Teaspoons vanilla extract
2    Cups miniature semisweet chocolate chips
     Maraschino cherries
     Melted chocolate chips for drizzling

Preheat oven to 400.

In a medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl.

Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff. Roll dough into 1 inch balls and place on un-greased baking sheets, 2 inches apart.

With the 2nd knuckle on your index finger, make indentations and fill each one with 1 whole cherry. Bake 8 to 10 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.

When completely cool, drizzle melted chocolate chips over the top of each cookie. Yield: about 5 dozen

 

Next	The most delicious Irish cake recipes we've ever had, including Irish Whiskey and Irish Creme Cake recipes.
Items from our online store that go great with Irish cookies or for dessert. Irish Coffee & Tea Irish Cookies & Cakes

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