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irish soda bread cookies on a plate

Irish Soda Bread Cookies

These Irish soda bread cookies are soft and chewy with highlights of caraway seed and raisins. Reminiscent of Irish soda bread, these bite-sized cookies are a sweet twist on this classic bread.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 cookies



  • ¾ cup raisins
  • 1 cup water
  • cup flour
  • ½ teaspoon baking soda
  • 1 teaspoon caraway seed
  • ½ cup shortening
  • ¾ cup granulated sugar
  • 1 egg large
  • ½ teaspoon vanilla extract

Lemon Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • ½ teaspoon lemon extract


  • Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your cookies. Line a cookie sheet with parchment paper and set it aside.
  • In a medium pot, combine raisins with water. Bring mixture to a boil on the stove. Reduce to simmer and cook until the liquid is absorbed. Remove pot from heat and let cool
  • In a medium bowl, combine flour, baking soda, and caraway seeds. Set aside.
  • In a large bowl, cream together shortening and sugar. Add eggs and vanilla and mix until combined.
  • Add raisins and the flour mixture alternately. Mix well, the dough will be crumbly.
  • Shape the dough into small balls, about 1-inch wide. Slightly flatten the cookies to shape them into a disc. Bake on a parchment covered cookie sheet for 12-15 minutes. Remove when the edges of cookies are slightly brown. Allow cookies to cool on the baking sheet for 5 minutes then remove to a wire rack to cool completely.
  • For the glaze, mix confectioners' sugar, milk, and lemon extract together in a bowl. Drizzle over the cooled cookies.

Heather's Helpful Hints

  • You can rehydrate your raisins in any type of liquid. Other options include fruit juice or your favorite liqueur.
  • If you like the taste of butter in your baked goods, opt for a butter-flavored brand of shortening. It's the closest to the best of both worlds that you can get for this recipe!
  • You can use raisins or currants interchangeably in the recipe.
  • If you plan to freeze your cookies, do so the same day you bake them. Store them in a zip-top plastic storage bag. Remember to put the name and date on the bag so you don't forget about them! Store for up to three months.


Serving: 1cookie | Calories: 132kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!