Grandma's Irish Sugar Cookies
These Irish Sugar Cookies are a treasured family recipe, passed down through generations. Buttery, tender, and perfectly sweet, they are ideal for St. Patrick's Day or any occasion that calls for a simple, delicious treat.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 tsp almond extract optional
For Rolling
- 1/4 cup granulated sugar can use green-colored sugar for St. Patrick's Day
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 3 minutes.
- Add the egg, heavy cream, vanilla extract, and almond extract (if using) to the butter mixture. Beat until well combined and smooth.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Cover the dough and refrigerate for at least 1 hour, or up to 24 hours for best results.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls, then roll each ball in the additional sugar until coated.
- Place the cookies on the prepared baking sheets, about 2 inches apart. Slightly flatten each cookie with the bottom of a glass.
- Bake for 10-12 minutes, until the edges are just beginning to turn golden but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store at room temperature in an airtight container for up to 1 week. Freeze baked cookies for up to 3 months, or freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
For an Irish Cream variation, replace the vanilla extract with 1 tablespoon of Irish cream liqueur.