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–+ servings
Patricia Krouse

Bailey's Irish Cream Cookies

These indulgent Bailey's Irish Cream Cookies combine deep cocoa, espresso, and the smoothness of Irish cream liqueur, resulting in a tender cookie with a delicious glaze.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups 2 1/2 cups all purpose flour All-purpose gives structure.
  • 0.5 cups 1/2 cup unsweetened cocoa powder Use Dutch-processed for a smoother taste.
  • 1 teaspoon 1 teaspoon espresso powder Omit if you dislike coffee notes.
  • 1 teaspoon 1 teaspoon baking soda
  • 0.5 teaspoon 1/2 teaspoon salt
Wet Ingredients
  • 0.75 cups 3/4 cup unsalted butter Room temperature.
  • 0.75 cups 3/4 cup granulated sugar
  • 0.5 cups 1/2 cup light brown sugar Brown sugar adds chew and depth.
  • 2 large 2 large eggs Room temperature.
  • 0.25 cups 1/4 cup Bailey's Irish cream For flavor and tenderness.
Icing Ingredients
  • 1 cup 1 cup confectioners' sugar Sifted.
  • 2 tablespoons 2 tablespoons Bailey's Irish cream For glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, espresso powder, baking soda, and salt.
  3. In a large bowl, cream the room-temperature butter with granulated and brown sugars until light and fluffy, about 2 to 3 minutes.
  4. Add eggs one at a time, mixing well after each, then pour in 1/4 cup Bailey's Irish cream and mix until combined.
  5. Slowly add the flour mixture to the wet ingredients, mixing just until combined.
  6. Scoop about a tablespoon of dough and roll it into a ball; place the balls about 2 inches apart on the prepared baking sheet.
Baking
  1. Bake for about 10 minutes, until edges are set and tops remain soft.
  2. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Icing
  1. To make the icing, whisk together the sifted confectioners' sugar and 2 tablespoons Bailey's Irish cream until smooth.
  2. Dip half of each cooled cookie into the icing and garnish immediately.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 19gProtein: 2gFat: 7g

Notes

For an alcohol-free version, substitute Bailey's with a mix of heavy cream and vanilla extract. Store cookies in an airtight container at room temperature for up to 3 days.

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