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!

chewy bailey's irish cream cookie with a bite leaning against stack of cookies.

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 complements chocolate, coffee and even Guinness cupcakes. These chocolate cookies are perfectly chewy and sweet, and have as much festive flare as my shamrock cookies!

Why You’ll Love This Recipe

  • Festive and fun. The gold and green sprinkles with the Irish cream icing make this recipe perfect for St. Patrick’s Day!
  • Delicious flavor and chewy texture. It’s hard to resist a double chocolate chip cookie! The addition of Bailey’s adds a flavor kick that pairs well with the cocoa and espresso.
  • Make ahead of time. The dough keeps in the fridge for two days or the freezer for 3 months! Plus, you can bake the cookie dough balls from frozen.

Ingredient Notes

baileys irish cream cookies ingredients in bowls labeled with text.
  • 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.

Refer to recipe card for ingredient details and measurements.

Recipe Variations

Add some mix-ins. To make double chocolate chip cookies, add 1 cup semisweet chocolate chips to the dough. White chocolate chips or nuts would also taste delicious!

Make a nonalcoholic version of this recipe. Simply use Bailey’s coffee creamer instead of Irish cream.

Make cookie sandwiches! Use the Bailey’s frosting from my Bailey’s whoopie pies and sandwich the cookies together.

Adjust how much the recipe yields. 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

photo collage demonstrating how to make baileys irish cream cookies in a mixing bowl with a hand mixer.
  1. Whisk the dry ingredients—flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
  2. Beat the butter and sugar until light and fluffy. Add the eggs and mix until combined.
  3. Add the Irish cream and mix just until incorporated.
  4. Add dry ingredients to wet ingredients and mix just until combined (don’t over-mix).
photo collage demonstrating how to roll baileys cookies into balls and dip them in icing after baking.
  1. Roll dough into balls and place on parchment-lined baking sheet. Bake cookies at 350° F for 10 minutes. Cool completely.
  2. 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.

Expert Tips

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.

stack of bailey's chocolate cookies with icing and top cookie with a bite.

Make Ahead and Storage Tips

Make ahead the cookie dough. Cover and store 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.

Store cookies in an airtight container at room temperature for up to 5 days. I suggest putting parchment paper between layers so the icing doesn’t stick.

Freeze baked cookies for up to 3 months. Wrap groups of 4 or 5 cookie in plastic wrap then store in a freezer bag or airtight container to keep them fresh.

Recipe FAQ

Can I make these cookies without espresso powder?

Yes, you can omit the espresso powder completely or replace it with instant coffee.

Does the alcohol bake off?

Yes, most of the alcohol in the cookies bakes off. However, the Bailey’s icing still has a small amount of alcohol.

Why did my cookies spread?

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.

bailey's irish cream cookies with icing and sprinkles on parchment paper with some gold coins.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

bailey's irish cream cookies with icing and sprinkles on parchment paper with some gold coins.

Get the Recipe: Bailey’s Irish Cream Cookies

Bailey's Irish cream cookies are chewy chocolate cookies dipped in icing. This easy dessert is perfect for St. Patrick’s Day!
5 (11 ratings)

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 

  • 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.

Notes

Espresso powder: This enhances the chocolate flavor, but can be omitted if you prefer.
Nonalcoholic: Bailey’s coffee creamer can be used as a substitute for the Irish cream.
Store in an airtight container at room temperature for up to 5 days.
Make ahead: Dough may be kept in the refrigerator for up to 48 hours or in the freezer for up to 3 months. To bake frozen cookie dough balls, lower temperature to 325 F and bake for 12 to 14 minutes.
Serving: 1cookie, Calories: 206kcal, Carbohydrates: 30g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 102mg, Potassium: 56mg, Fiber: 1g, Sugar: 18g, Vitamin A: 256IU, Calcium: 13mg, Iron: 1mg

Inspired by Life, Love and Sugar.

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