Bailey's Irish Cream Sandwich Cookies
Bailey’s Irish Cream Cookies are rich, buttery sandwich cookies filled with a silky Irish cream white chocolate ganache. Made with a reduced Bailey’s infusion for concentrated flavor, they’re an elegant, adult-focused St. Patrick’s Day dessert.
Equipment
- saucepan
- stand mixer or hand mixer
- mixing bowls
- baking sheets
- parchment paper
Ingredients
- 1 cup Bailey's Irish Cream (for reduction)
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup Bailey’s reduction
- 1 1/2 tsp pure vanilla extract
- 8 oz white chocolate, finely chopped
- 1/3 cup heavy cream
- 3 tbsp Bailey’s Irish Cream, warmed
- 1 tbsp unsalted butter, room temperature
- 1 pinch fine sea salt
Instructions
- Simmer Bailey’s in a saucepan until reduced to about 1/4 cup. Cool completely.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and egg yolk, mixing well. Add cooled Bailey’s reduction and vanilla.
- Add dry ingredients gradually, mixing just until combined.
- Wrap dough and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Scoop dough into balls and place on lined baking sheets.
- Bake for 9–11 minutes until edges are set. Cool completely.
- Heat cream and pour over white chocolate. Add warmed Bailey’s, butter, and salt; whisk until smooth.
- Chill ganache until thick and spreadable.
- Pipe ganache onto half the cookies and sandwich with remaining cookies.
Notes
Always reduce Bailey’s before adding to the dough to concentrate flavor and remove excess moisture. Chill dough thoroughly to prevent spreading. Let ganache firm to a frosting-like texture before assembling cookies for clean edges.