These Irish sugar cookies are soft, crisp edged cookies rolled in sugar for a sparkly crust, made with both butter and oil so they stay tender for days.
The dough comes together in one bowl with pantry ingredients and needs no chilling, so a full batch of 24 cookies can be in the oven in about 15 minutes. They are a natural fit for a spring gathering, a cookie swap, or any afternoon that calls for a classic sugar cookie, and a little icing or sprinkles makes them cheerful.
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Why This Irish Sugar Cookies Recipe Works
Using both butter and oil gives these cookies the strengths of two fats. Butter brings rich flavor and a lightly crisp edge, while oil keeps the center soft and chewy for days after baking.
Mixing granulated sugar with powdered sugar produces a delicate, tender crumb. Rolling each ball in extra sugar before baking adds a sparkling, slightly crunchy shell.
A touch of cream of tartar gives the cookies a gentle tang and a slightly soft, puffed texture. Flattening the balls gently with a glass keeps the cookies even so they bake at the same pace.
Ingredients for Irish Sugar Cookies
- 1/2 cup granulated sugar, plus 1/4 cup for rolling
- 1/2 cup powdered sugar
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cream of tartar
Butter and oil. Soften the butter on the counter for 30 minutes so it creams smoothly, then mix in the oil until the mixture looks glossy.
Two sugars. Granulated sugar adds crispness and powdered sugar adds tenderness, so use both rather than swapping one for the other.
Cream of tartar. It works with the baking soda to lift the cookies and gives the classic soft sugar cookie tang.
All purpose flour. Spoon and level the flour so the dough stays soft and the cookies do not turn dry.
Vanilla and egg. The egg binds the dough, and a small amount of vanilla rounds out the buttery flavor.
How to Make Irish Sugar Cookies
1. Heat the oven Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Cream the fats and sugars In a large bowl, beat the butter, oil, granulated sugar, and powdered sugar for 2 to 3 minutes until light and fluffy.
3. Add the egg Beat in the egg and vanilla until the mixture looks smooth and creamy.
4. Mix the dry ingredients In a separate bowl, whisk the flour, baking soda, salt, and cream of tartar, then add it to the wet mixture a little at a time until a soft dough forms.
5. Roll in sugar Scoop level tablespoons of dough, roll them into balls, and coat each one in the extra sugar.
6. Shape the cookies Place the balls 2 inches apart on the baking sheets and press each one gently with the bottom of a glass.
7. Bake Bake 10 to 12 minutes until the edges turn lightly golden, rotating the pans halfway through.
8. Cool Let the cookies rest on the sheet for 5 minutes, then move them to a wire rack to cool completely.
How to Serve Irish Sugar Cookies
Serve the cookies plain with a glass of cold milk or hot tea, or decorate them with a simple icing and green sprinkles. They also look lovely on a cookie plate next to thick chocolate chip cookies, maple oatmeal cookies, brown sugar filled cookies, and a cinnamon streusel coffee cake.
How to Store and Reheat Irish Sugar Cookies
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies, without icing, in a freezer bag for up to 3 months, and thaw them on the counter for 30 minutes. To refresh a day old cookie, warm it in an oven set to 300 degrees F for 3 minutes.
Tips and Variations for Irish Sugar Cookies
Soft butter. Butter that is too warm makes the cookies spread thin, so it should hold a finger dent but not look greasy.
Measure flour well. Too much flour makes the cookies dry and cakey, so spoon and level instead of scooping.
Chill if sticky. If the dough feels sticky on a warm day, chill it for 30 minutes before rolling.
Even size. Use a small cookie scoop so every cookie bakes in the same amount of time.
Do not overbake. Pull the cookies when the edges are pale gold, since the centers firm up as they cool.
Skip the raw dough. Do not taste the dough before baking, since raw flour and eggs can carry germs.
Decorate. Spread a thin glaze of powdered sugar and milk on cooled cookies and add green sprinkles for a spring look.
Food safety. Cookies with eggs should be cooked through, and this University of Minnesota Extension guide to storing leftovers offers general advice on keeping baked goods fresh and safe.
Frequently Asked Questions About Irish Sugar Cookies
What makes Irish sugar cookies different from regular sugar cookies?
This version uses both butter and oil and no rolling pin, so the dough scoops and rolls into balls. The sugar coating gives a sparkly crust and a soft center.
Can I freeze Irish sugar cookies?
Yes. Freeze the baked cookies, without icing, for up to 3 months, or freeze scooped dough balls on a tray and bake them straight from the freezer for an extra minute or two.
Why did my Irish sugar cookies spread too much?
The butter was probably too soft or the oven was not hot enough. Chill the dough for 30 minutes, use a measured scoop, and bake on parchment lined sheets.
Can I leave out the cream of tartar?
You can replace the cream of tartar and baking soda with 1 teaspoon of baking powder, though the cookies will taste slightly less tangy.
Can I use only butter?
Yes, use 1 cup of softened butter in place of the butter and oil, but expect crisper cookies that spread a bit more.
Grandmas Irish Sugar Cookies
Equipment
- Large mixing bowl
- Hand mixer
- Cookie scoop
- Baking sheets
- Parchment paper
Ingredients
Main Ingredients
- ½ cup granulated sugar for the dough
- ¼ cup granulated sugar for rolling
- ½ cup powdered sugar
- 1 large egg
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- ½ tsp vanilla extract
- 2 cup all purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp cream of tartar
Instructions
Cooking
- Heat. Set the oven to 350 degrees F and line two baking sheets with parchment.
- Cream. Beat the butter, oil, and both sugars for 2 to 3 minutes until fluffy, then beat in the egg and vanilla.
- Mix. Whisk the flour, baking soda, salt, and cream of tartar, then blend into the wet mixture until a soft dough forms.
- Roll. Scoop level tablespoons of dough, roll them into balls, and coat in the rolling sugar.
- Bake. Arrange 2 inches apart, flatten gently with a glass, and bake 10 to 12 minutes until the edges are pale gold.
- Cool. Rest on the pan 5 minutes before moving to a rack.
