Bailey’s Irish Cream Cookies
This Bailey’s Irish Cream Cookies recipe is a sophisticated and indulgent treat that’s perfect for any occasion where you want to add a touch of grown-up flair
Ingredients
- 2 ½ cups (312 g) all-purpose 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, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temperature
- ¼ cup (60 ml) Bailey’s Irish Cream
Icing:
- 1 cup (120 g) confectioners’ sugar, sifted
- 2 Tablespoons Bailey’s Irish Cream
Instructions
Let’s bring these cookies life. Preheat oven to 350° F. Line a baking sheet with parchment.
In a medium bowl, whisk together flour, cocoa, espresso, baking soda and salt. Set aside.
In a large bowl beat butter, sugar and brown sugar until light. Add eggs and beat until incorporated. Add Irish cream and mix.
With the mixer on low, slowly add the flour mixture. Mix just until combined.
Scoop about a tablespoon of dough and roll into a ball. Place on cookie sheet. Bake for 10 minutes or until the edges are set. Cool for 5 minutes on the baking sheet then transfer to a cooling rack.
To make the icing, whisk together confectioners’ sugar and Irish cream. Dip half the cookie into the icing.
Find it online: https://dailyfoodjournal.net/baileys-irish-cream-cookies/