Description
Soft, chewy Irish Cream Cookies made with cocoa and Bailey’s Irish cream, finished with a sweet glaze. Perfect for holidays, St. Patrick’s Day, or anytime you want a chocolatey festive treat.
Ingredients
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon espresso powder or instant coffee (optional)
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, room temperature
¾ cup granulated sugar
½ cup light brown sugar
2 large eggs, room temperature
¼ cup Bailey’s Irish cream liqueur
1 cup sifted confectioners’ sugar
2 tablespoons Bailey’s Irish cream (for icing)
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together flour, cocoa powder, espresso powder, baking soda, and salt in a bowl.
3. Beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs and mix until smooth.
5. Stir in ¼ cup Bailey’s Irish cream until blended.
6. Gradually mix dry ingredients into wet ingredients until a dough forms.
7. Scoop tablespoon-sized portions onto prepared baking sheet.
8. Bake 8 to 10 minutes until edges are set and centers remain soft.
9. Cool cookies on baking sheet briefly, then transfer to a wire rack.
10. Whisk confectioners’ sugar with 2 tablespoons Bailey’s to make icing.
11. Dip half of each cooled cookie into icing and let glaze firm before serving.
Notes
Espresso powder boosts chocolate flavor but is optional.
For a non-alcoholic version, use Bailey’s coffee creamer instead of liqueur.
Chill dough up to 48 hours for deeper flavor.
Freeze dough up to 3 months and bake slightly longer from frozen.
Store cookies in an airtight container up to 5 days with parchment between layers.
- Prep Time: 10 minutes
- Cook Time: 8 to 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 206
- Sugar: 18 g
- Sodium: 102 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 34 mg