Happy Friday, friends! I’ve been doing some major recipe testing all week, and I’ve got some sweet treats lined up for you in my Saint Patrick’s Day series! Growing up in a very traditional Irish family, and spending about sixteen years competing in Irish step dancing, let’s just say Saint Patrick’s Day is big in my family. I’m really looking forward to sharing this series with you where I’ll be incorporating products we are all familiar with, and introducing some that might be new to you. Today I’m kicking off the series with these Baileys Irish Cream cookies. In one word these cookies are boozylicious, and I don’t know about you, but I like the sound of that!
What I love most about these cookies is that there’s not just Baileys in the filling, but in the cookie dough too. The Baileys in the sugar cookies not only adds a delicate layer of flavor, but also cuts down on the sweetness nicely. The most important point about these cookies is to really keep an eye on them when they’re baking. When they take on a light blonde color they’re done, any longer and they’ll look like they spent too much time in the sun. The filling is the perfect balance of sweet and boozy, and the trablit adds a good kick of coffee flavor. As always, I highly recommend trablit, but you can definitely use some instant espresso powder if that’s what you have on hand.
Once I filled the shamrocks, I dipped them in dark chocolate. They were good before this, but the dark chocolate is just that extra step that ties it all together. Finished off with some festive sprinkles, they’re fitting for any Saint Patrick’s Day party, or any day you feel like treating yourself! Have a great weekend!
Ingredients
- 8 ounces unsalted butter, room temp
- 1&1/2 cups sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 4 cups AP flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Baileys
- 8 ounces unsalted butter, room temp
- 2 & 1/2 cups powdered sugar
- 6T. Baileys
- 2t. Trablit – you can also use instant espresso powder
- dark chocolate for dipping
- festive sprinkles for decorating
Instructions
- Cream butter and sugar till light and fluffy.
- Add egg and egg yolk.
- Mix in vanilla extract.
- Alternate adding in dries with Baileys till combined.
- Wrap cookie dough in plastic wrap and refrigerate a few hours to over night.
- Roll out dough & cut out cookies using a shamrock cookie cutter.
- Chill cookies at least 30 minutes before baking to keep their shape.
- Bake at 350 degrees for 12-13 minutes rotating once halfway through. Start checking them after 10 minutes. As soon as they get a little blonde on the edges, they’re done.
- Cream butter and sugar, adding a little sugar at a time so you don't have a sugar shower.
- Add extract and Baileys.
- Using a piping bag fill cookies with Baileys filling - a piping bag will make life much easier.
- Chill cookies for a bit so they can set up.
- Dip cookies in chocolate and decorate with sprinkles.
Notes
I recommend storing cookies in the fridge.
Kate@Diethood says
Meghan, could these BE any more gorgeous?!?! <—said in Chandler's voice ;-D
Seriously… oh my G! These cookies look incredible.
Carol | a cup of mascarpone says
Happy Friday, Meghan! Your cookies are just the most beautiful St. Patrick’s Day cookies I have ever seen! They’re not just cute, they are elegant!!!
Have a beautiful weekend!
RavieNomNoms says
Adorable cookies!! Pinned them this AM!
Ruth Cataldo says
I love this recipe – they look and sound delicious! I would like to include the recipe in a St Patrick’s Day round up I am hosting, I will give full credit and links back to your site, of course! Have a blessed week
Crystal | Apples & Sparkle says
I am all OVER this cookie recipe. Thanks so much for sharing it. They sound so good!
Kim Byers @ The Celebration Shoppe says
These look amazing! I shared them in my recent roundup with Parade: http://parade.condenast.com/267422/kimbyers/20-st-patricks-day-treat-craft-ideas/
bblondie says
Glad you like them! Thank you for sharing, Kim!
Patti says
This is probably a silly question…but in the recipe you state Bailey’s as an ingredient and they are named Bailey’s Irish Cream Cookies. Are you referring to the coffee creamer? These are so pretty and festive and I really want to make them for my grandkids but would really appreciate clarification on the Bailey’s ingredient. THANK YOU!!!!
bblondie says
Hi Patti! No, I am not referring to a coffee creamer. I use Baileys irish Cream liqueur. Thank you for stopping by and I hope you enjoy them! Happy baking!
Emma says
Can you freeze the dough? If so how long will it last and how far in advance can you bake the cookies
Christina J says
The best thing about these cookies, Megan, is the design. I;m still wondering, as I’m inventoring my kitchen for available stuff to try prepare this for tomorrow, how you came up with such a beautiful design. The green and white sprinkles look absolutely fantastic and make the cookies more appealing. This is a pattiserri product, Megan! Really!
I’ll let you know how mine goes. Thanks.
Carol Rogers says
Hi, Meghan!
I love your content about “Baileys Irish Cream Cookies”
I have shared your recipes on my facebook account.
Thanks for sharing your great experience!
abisha says
The cookies turned out fantastic! Bailey’s adds a wonderful flavor . Thank you for sharing the recipe!
One question of storage and reuse: U have mentioned to store them in the fridge. Any tips on how to reheat the cookies before serving?