Bailey’s Irish Cream Cookies
Try this easy chocolate cookie recipe for St. Patrick’s Day! Chewy and sweet, these Bailey’s Irish cream cookies are dipped in a simple glaze and garnished with festive sprinkles. They are the perfect treat for the holiday!
The best way to celebrate any holiday is with cookies! St. Patrick’s Day is the best excuse to add a splash of Bailey’s to your baking. It adds a unique flavor that pairs well with chocolate and Irish coffee (if you know what I mean). These chocolate cookies are perfectly chewy and sweet, and almost as festive as my shamrock cookies!
Why you’ll love this recipe
It’s festive, fun and easy to make! The chocolate flavor is delicious while the chewy texture is irresistible. The Bailey’s adds a kick that pairs well with the cocoa and espresso. Plus, you can make the dough ahead of time for easy prep!
- Cocoa powder: Unsweetened cocoa powder is best for baking and adds a rich chocolate flavor. I prefer the Ghirardelli brand.
- Espresso powder: This is my secret ingredient for chocolate desserts. Just a little bit enhances the chocolate flavor without making the cookies taste like coffee.
- Irish cream: This liqueur is is based on Irish whiskey and cream. Bailey’s is the most popular brand in the States, but you can also use Carolans or Emmets.
- Butter: Use unsalted butter that is room temperature. Salt is added separately to activate the baking soda.
- Confectioners’ sugar: Also known as powdered sugar, this is used to make the Bailey’s icing.
To make double chocolate chip cookies, add 1 cup semisweet chocolate chips to the dough. White chocolate chips or nuts would also taste delicious!
If you want a nonalcoholic version of this recipe, use Bailey’s coffee creamer instead of Irish cream. You can also make Bailey’s frosting and sandwich the cookies together like I did for my Bailey’s whoopie pies.
This recipe doubles easily if you want to make a large batch for friends. It can also be cut in half to make a small batch of cookies! Remember to add a festive touch with some St. Patrick’s Day sprinkles.
How to make Bailey’s Irish Cream Cookies
- Whisk the dry ingredients—flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
- Beat the butter and sugar until light and fluffy. Add the eggs and mix until combined.
- Add the Irish cream and mix just until incorporated.
- Add dry ingredients to wet ingredients and mix just until combined (don’t over-mix).
- Roll dough into balls and place on parchment-lined baking sheet. Bake cookies at 350° F for 10 minutes. Cool completely.
- Make the icing: Whisk together confectioners’ sugar and Bailey’s until smooth. Dip half of each cookie into the icing. Place on a plate to set and add sprinkles if desired.
Weigh your ingredients for accurate measuring. If you don’t have a scale, be sure to spoon your flour into a cup and level with a knife (don’t pack it down). Also, use room temperature ingredients. It makes the mixing process easier and results in a better textured cookie.
Don’t over bake the cookies. You want the edges to be set and centers soft for a perfectly chewy texture. After they have cooled on the pan for a few minutes, transfer to a wire rack.
Wait for the cookies to cool before adding the icing—I know it’s hard to wait! If they are warm, the icing will melt and won’t set. Immediately after dipping the cookies, add sprinkles if desired.
Make ahead and storage tips
Cookie dough can be stored in the refrigerator for up to 48 hours or in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and baking.
You can also bake cookie dough balls from frozen. Preheat oven to 325 F and bake the frozen balls of dough for 12 to 14 minutes.
Baked cookies should be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. I suggest wrapping them in plastic wrap then storing in a freezer bag or airtight container to keep them fresh.
Frequently Asked Questions
Yes, you can omit the espresso powder completely or replace it with instant coffee.
Yes, most of the alcohol in the cookies bakes off. However, the Bailey’s icing still has a small amount of alcohol.
The dough was too warm or the cookie sheet was hot from the first batch. Keep in mind your body heat will warm the dough as you roll into balls so avoid overworking the dough.
Here are some more recipes to try this St. Patrick’s Day!
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Bailey’s Irish Cream Cookies
- 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
- 1 cup (120 g) confectioners' sugar, sifted
- 2 Tablespoons Bailey's Irish cream
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda and salt. Set aside.
- In a large bowl of a stand mixer (or using a hand mixer), beat butter, sugar and brown sugar on high speed until light and fluffy, about 2 to 3 minutes. Add eggs and beat until incorporated, about 30 seconds. Add Irish cream and mix until combined, about another 30 seconds.
- With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined.
- Scoop about a tablespoon of dough and roll into a ball. Place on cookie sheet. Repeat with remaining dough placing each ball about 2 inches apart on the baking sheet.
- Bake for 10 minutes or until the edges are set and the tops of the cookies are soft. Cool for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely.
- To make the icing, whisk together confectioners' sugar and Irish cream until you reach desired consistency. Dip half the cookie into the icing and immediately garnish with sprinkles.
Inspired by Life, Love and Sugar.