Butter Crunch Cookies

Margoe Edwards/Shutterstock

Good Irish butter is the starting point for chef Lydia Shire’s butter crunch cookies. Follow the famed chef’s lead and melt the dairy down with sugar before freezing it into a homemade toffee with a light and buttery, well, crunch. Fold the candy into your cookie dough for an irresistible upgrade to your usual holiday dessert.

See the 12 Days of Cookies here.


Yields: 6-7 dozen


  • 2 1/2 cups Irish butter (unsalted)
  • 3 1/2 cups white sugar
  • 1 1/2 cups light brown sugar
  • 1 cup confectioner’s sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 3 tablespoons light corn syrup
  • 5 cups all purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  1. Preheat oven to 350°F. In a saucepan, melt 1 cup of butter with 2 cups of white sugar and a pinch of salt. Whisk until golden and then pour into a 13x9 pan lined with parchment paper. Smooth the mixture and place in the freezer to harden into butter crunch (can take 1/2 hour to 1 hour, depending on your freezer).
  2. Cream together the remaining 1 1/2 cups of butter with the remaining 1 1/2 cups of white sugar, the brown sugar and the confectioner’s sugar. Mix in the eggs, vanilla and corn syrup.
  3. In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda and salt. Add the mixture gradually to the creamed butter mix.
  4. Chop the hardened butter crunch into small pieces and fold into the dough.
  5. Line cookie sheets with parchment paper and spray the paper with cooking spray. Roll the dough into small balls, using about a tablespoon of dough for each cookie. Place them on the cookie sheets about one inch apart.
  6. Bake about 9 minutes. Cookies will be light brown on the edges but pale. Let cool a few minutes and then remove them to a wire rack to cool completely.

You may also be interested in