Bailey's Irish Cream Cookies
These Bailey's Irish Cream Cookies are soft, chewy cookies infused with real Bailey’s and topped with a rich Bailey’s buttercream frosting and dark chocolate drizzle. A sophisticated and indulgent St. Patrick’s Day dessert perfect for adult celebrations.
Servings: 24 cookies
Calories: 260kcal
Cost: 2
Equipment
- mixing bowls
- electric mixer
- baking sheets
- parchment paper
- wire cooling rack
- piping bag (optional)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup Bailey's Irish Cream
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted
- 3 tbsp Bailey's Irish Cream (for frosting)
- 1-2 tbsp heavy cream (as needed)
- 1/2 cup dark chocolate chips, melted for drizzle
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Mix in Bailey's Irish Cream until combined.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Scoop dough onto prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Beat butter for frosting until fluffy. Gradually add powdered sugar and beat until smooth.
- Mix in Bailey's Irish Cream and adjust consistency with heavy cream if needed.
- Spread or pipe frosting onto cooled cookies.
- Drizzle melted dark chocolate over frosted cookies and allow to set.
Notes
Do not overbake — cookies should look slightly underdone in the center when removed from the oven. They will continue to set as they cool. Most of the alcohol bakes off, but some remains. Store frosted cookies in an airtight container up to 5 days at room temperature or refrigerate up to 2 weeks. Bring to room temperature before serving for best texture.