Bailey’s Irish Cream Cookies: Festive, Chewy & Easy to Make for St. Patrick’s Day
Indulge in these festive Bailey’s Irish Cream Cookies! These chewy chocolate cookies are dipped in a simple glaze and garnished with sprinkles, making them perfect for St. Patrick’s Day celebrations. With a rich flavor from cocoa, espresso powder, and Bailey’s, they’re as delicious as they are fun to make.
Ingredients
- 2 ½ cups 312 g plain flour
- ½ cup 48 g unsweetened cocoa powder
- 1 teaspoon espresso powder or instant coffee
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup 150 g white sugar
- ½ cup 100 g light brown sugar
- 2 large eggs at room temperature
- ¼ cup 60 ml Bailey’s Irish Cream
Icing:
- 1 cup 120 g powdered sugar, sifted
- 2 tablespoons Bailey’s Irish Cream
Instructions
- Mix Dry Ingredients First: In a bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. Set aside. Think of this step as laying the foundation for greatness.
- Cream Butter and Sugars: Grab your mixer and beat the butter, granulated sugar, and brown sugar until light and fluffy. This is where the magic starts to happen.
- Add Eggs and Bailey’s: Crack in those eggs and pour in the star ingredient—Bailey’s Irish Cream. Mix until everything is fully incorporated.
- Combine Wet and Dry Ingredients: Slowly add the dry mix to the wet ingredients. Be gentle—you don’t want to overmix.
- Bake Those Beauties: Roll the dough into balls, place them on a parchment-lined baking sheet, and pop them in the oven at 350°F for about 10 minutes. Keep an eye out for soft centers—that’s the sign they’re done.
- Glaze and Garnish: Once cooled, dip each cookie halfway into a simple Bailey’s-infused glaze. Sprinkle with festive green and gold decorations before the glaze sets. Voilà!
Notes
- Espresso Powder : Enhances the chocolate flavor but can be omitted or replaced with instant coffee.
- Nonalcoholic Option : Substitute Bailey’s Irish Cream with Bailey’s coffee creamer.
- Storage : Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.
- Make Ahead : Dough can be refrigerated for up to 48 hours or frozen for 3 months.