Bailey’s Irish Cream Cookies: A Boozy and Delicious Treat
These Bailey’s Irish Cream Cookies are a delicious and decadent treat! They’re easy to make, packed with flavor, and perfect for any occasion.
Ingredients
Scale
Cookies:
- 2 ½ cups (312g) all-purpose flour
- ½ cup (48g) unsweetened cocoa powder
- 1 teaspoon espresso powder (or instant coffee)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1.5 sticks) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar
- 2 large eggs, room temperature
- ¼ cup (60ml) Bailey’s Irish Cream
Icing:
- 1 cup (120g) confectioners’ sugar, sifted
- 2 tablespoons Bailey’s Irish Cream
Instructions
- Preheat and Prep: Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Bailey’s: Beat in the eggs one at a time, then stir in the Bailey’s Irish Cream.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Scoop and Bake: Scoop the cookie dough onto the prepared baking sheet using a cookie scoop or a spoon, spacing them about 2 inches apart. Bake for 10 minutes, or until the edges are set and the tops are soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 8. Make the Icing: In a small bowl, whisk together the confectioners’ sugar and Bailey’s Irish Cream until smooth and pourable.
- Dip and Decorate: Dip half of each cooled cookie into the icing and let the excess drip off. If desired, you can add sprinkles to the icing while it’s still wet. Let the icing set completely before serving.
Find it online: https://cookupjoy.com/baileys-irish-cream-cookies/