Bailey's Irish Cream Cookies
These Bailey's Irish Cream Cookies are soft, buttery cookies infused with real Bailey's in both the dough and glaze, finished with a rich chocolate drizzle. An elegant and sophisticated St. Patrick's Day treat perfect for adult celebrations.
Equipment
- mixing bowls
- hand or stand mixer
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 egg yolk
- 1/4 cup Bailey's Irish Cream (for dough)
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups powdered sugar (for glaze)
- 2-3 tbsp Bailey's Irish Cream (for glaze)
- 1/2 cup semi-sweet chocolate, melted (for drizzle)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, cornstarch, baking powder, and salt in a medium bowl.
- Beat butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
- Add egg and egg yolk; beat until combined. Mix in Bailey's and vanilla extract.
- Gradually add dry ingredients on low speed until just combined. Do not overmix.
- Scoop 1 1/2 tablespoon portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets.
- Bake 11–13 minutes until edges are set and centers are slightly soft. Cool 5 minutes on pan, then transfer to wire rack to cool completely.
- Whisk powdered sugar and Bailey's together until smooth to form glaze. Adjust thickness as needed.
- Dip tops of cooled cookies into glaze and allow excess to drip off. Let set 15–20 minutes.
- Drizzle melted chocolate over glazed cookies and allow to fully set before serving.
Notes
Do not overbake—cookies should look slightly underdone in the center when removed from the oven. For a stronger Bailey's flavor, increase the Bailey's in the glaze slightly. Allow glaze and chocolate drizzle to fully set before storing.