Bailey’s Irish Cream Cookies
A boozy chocolate cookie for cozy nights
These Bailey’s Irish Cream Cookies marry deep cocoa, a hint of espresso and the unmistakable creaminess of Irish cream liqueur for a tender cookie with a glossy, boozy dip. They smell like a chocolate café and finish with a soft center and slightly set edges — perfect for an evening treat or an indulgent cookie plate. One practical tip: use room-temperature butter and eggs so the dough comes together quickly and the cookies spread evenly.
You might also enjoy a different kind of chocolate cookie inspiration from this cookies and cream cookies recipe.
How these cookies earn a spot on your baking rotation
These cookies are approachable for home bakers: the method uses common pantry staples, the dough is forgiving, and the Irish cream both flavors and keeps the cookie tender. They work as a casual after-dinner treat, a holiday platter addition, or a boozy edible gift when packaged in a tin.
If you bake low-carb or want a creamier cookie alternative, see this keto cream cheese cookie guide for more ideas.
What home bakers notice first
Quick highlights
- Deep chocolate flavor brightened by espresso and Bailey’s
- Soft centers with slightly crisped edges
- Simple one-bowl mixing after sifting dry ingredients
- A glossy, pourable Irish-cream glaze for easy finishing
Quick baking roadmap
Start by whisking the dry ingredients, then cream butter with sugars. Add eggs and Bailey’s, fold in the dry mix, portion and bake. Finish with a quick confectioners’ sugar glaze stirred to a dip-able consistency and decorate immediately.
Prep strategies to save time
Plan ahead to streamline baking:
- Bring butter and eggs out 30–60 minutes before starting so they soften.
- Measure dry ingredients into a bowl and sift together to avoid lumps.
- Line baking sheets and set up a wire rack before you begin so cookies can move straight to cooling.
- Use a small cookie scoop for uniform sizes and even baking.
Exact ingredients you’ll need
2 1/2 cups (312 g) all purpose flour, 1/2 cup (48 g) unsweetened cocoa powder, 1 teaspoon espresso powder (or instant coffee), 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup unsalted butter (room temperature), 3/4 cup (150 g) granulated sugar, 1/2 cup (100 g) light brown sugar, 2 large eggs (room temperature), 1/4 cup (60 ml) Bailey’s Irish cream, 1 cup (120 g) confectioners’ sugar (sifted), 2 Tablespoons Bailey’s Irish cream
If you’re collecting simple dessert ideas, the lemony simplicity of this 4-ingredient lemon cream cheese dump cake is worth bookmarking.
Ingredient notes and smart swaps
- Flour: All-purpose gives structure; for slightly cakier cookies try swapping 1/4 cup for cake flour.
- Cocoa: Use Dutch-processed for a smoother taste; natural cocoa will be brighter and tangier.
- Espresso powder: A little intensifies chocolate; omit if you dislike coffee notes.
- Sugars: Brown sugar adds chew and depth — light is called for, but dark adds molasses warmth.
- Bailey’s: If you need to skip alcohol, replace each Bailey’s measure with half milk and half cream plus 1/4 tsp vanilla (flavor will be milder).
Step-by-step baking instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper; set the sheet aside so it’s ready when the dough is portioned. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, espresso powder (or instant coffee), baking soda, and salt; set this dry mixture aside. In a large bowl fitted to a stand mixer (or using a hand mixer), beat the room-temperature unsalted butter with the granulated sugar and light brown sugar on high speed until the mixture is light and fluffy, about 2 to 3 minutes. Add the eggs one at a time and beat until incorporated, about 30 seconds, then pour in 1/4 cup (60 ml) Bailey’s Irish cream and mix until combined, another 30 seconds. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix just until combined; avoid overmixing. Scoop about a tablespoon of dough and roll it into a ball; place the balls about 2 inches apart on the prepared baking sheet. Bake for about 10 minutes, or until the edges are set and the tops remain soft to the touch. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. To make the icing, whisk together the sifted confectioners’ sugar and 2 Tablespoons Bailey’s Irish cream until you reach a smooth, dip-able consistency; dip half of each cooled cookie into the icing and immediately garnish with sprinkles.
Baking times and visual cues
- Oven temp: 350°F (preheated)
- Bake time: ~10 minutes
- Visual cue: edges should look set and slightly firm while centers will still appear soft and slightly cracked — cookies continue to set as they cool on the sheet.
- Cooling: 5 minutes on the sheet, then finish cooling on a rack to avoid sogginess.
For another savory cream cheese idea (different direction from these cookies), check out this antipasto cream cheese log.
Best ways to present and pair
These cookies pair beautifully with espresso, a small glass of Bailey’s, or a scoop of vanilla ice cream. They’re excellent plated as part of a cookie assortment or packaged in a clear box tied with ribbon for gifting.
Bullet-point serving ideas
- Plate with espresso shots for an after-dinner pairing
- Stack with vanilla or salted caramel ice cream between two cookies
- Include on a holiday cookie tray with assorted flavors
- Package 6–8 cookies in a gift tin with a festive note
If you’d like a seasonal cake companion, consider serving alongside an apple cake with cream cheese frosting for a dessert spread.
Keeping leftovers fresh
Store cookies in an airtight container at room temperature for up to 3 days; beyond that, refrigeration will extend life to about 5 days but may firm the texture. Do not glaze until cookies are fully cooled if you plan to stack them for storage.
Bullet-point storage reminders
- Room temp: airtight container, up to 3 days
- Refrigerator: up to 5 days (expect firmer texture)
- Freezing: dough balls can be frozen on a tray then bagged for up to 3 months; bake from frozen, adding 1–2 minutes
- Reheat: 8–10 seconds in microwave or 3–5 minutes in a 300°F oven to refresh softness
Tools, timing hacks, and shortcuts
Use a stand mixer for quick creaming, a small cookie scoop for consistent sizing, and a digital scale for precision. Chill the dough briefly if it becomes too soft while scooping.
Bullet-point extra tips
- Use a 1 tablespoon scoop for uniform cookies
- Line baking sheets with silicone mats for even browning
- Make the glaze while cookies bake to save time
- Warm leftover cookies briefly to revive tenderness
Flavor twists and diet-friendly swaps
Substitute half the flour with almond flour for a nuttier bite (cookies will be more delicate). For an alcohol-free version, replace Bailey’s with a 50/50 mix of heavy cream and vanilla extract; reduce glaze liquid to keep it thick.
Bullet-point easy swaps
- Bailey’s substitute: half cream + half milk + 1/4 tsp vanilla for each 1/4 cup
- Gluten-free: use a 1:1 gluten-free flour blend (watch texture)
- Lower sugar: reduce granulated sugar by 2 tablespoons and increase brown sugar by the same for moisture
- Vegan: use vegan butter, flax eggs, and check your confectioners’ sugar for bone char-free sources
Nutrition facts per cookie
Estimated per cookie (assuming 24 cookies): Calories ~145, Protein ~2 g, Fat ~7 g, Carbohydrates ~19 g. Serving size: 1 cookie.
Nutrition adjustment notes
To lower calories per serving, halve the glaze or skip it; using part-skim milk in place of some Bailey’s for the glaze reduces fat. For higher protein, serve with a small bowl of Greek yogurt on the side.
Common questions answered
Q: Can I make the dough ahead?
A: Yes — the dough keeps in the refrigerator for up to 24 hours. Bring to room temperature briefly before scooping and bake as directed.
Q: Will the cookies spread too much?
A: If dough is too soft, chill 15–20 minutes before scooping. Uniform scoops and properly preheated oven help control spread.
Q: Can I use a different liqueur?
A: Yes — use another cream liqueur or even Kahlúa for a coffee-forward profile. Adjust glaze liquid if flavor intensity differs.
Q: How do I prevent the glaze from bleeding into the cookie?
A: Ensure cookies are completely cool before dipping and use a slightly thicker glaze by adding more sifted confectioners’ sugar.
Q: Are these safe to give to children?
A: No — the recipe contains alcohol. For kids, substitute the Bailey’s with the non-alcoholic cream mixture noted above.
Ready to bake — you’ll love these
These Bailey’s Irish Cream Cookies are an easy way to elevate a basic chocolate cookie into something special — cozy, boozy, and perfect for sharing. Gather your ingredients, preheat the oven, and give them a try tonight; they’re one of those recipes that make the kitchen smell irresistible and disappear fast.
Bailey's Irish Cream Cookies
Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together all-purpose flour, cocoa powder, espresso powder, baking soda, and salt.
- In a large bowl, cream the room-temperature butter with granulated and brown sugars until light and fluffy, about 2 to 3 minutes.
- Add eggs one at a time, mixing well after each, then pour in 1/4 cup Bailey's Irish cream and mix until combined.
- Slowly add the flour mixture to the wet ingredients, mixing just until combined.
- Scoop about a tablespoon of dough and roll it into a ball; place the balls about 2 inches apart on the prepared baking sheet.
- Bake for about 10 minutes, until edges are set and tops remain soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the icing, whisk together the sifted confectioners' sugar and 2 tablespoons Bailey's Irish cream until smooth.
- Dip half of each cooled cookie into the icing and garnish immediately.
