Description
Deliciously rich and fudgy Bailey's Irish Cream Cookies featuring a perfect balance of cocoa and espresso flavors, topped with a creamy Bailey's glaze for an indulgent treat that's perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups (312 g) all purpose flour
- 1/2 cup (48 g) unsweetened cocoa powder
- 1 teaspoon espresso powder (or instant coffee)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (room temperature)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 2 large eggs (room temperature)
- 1/4 cup (60 ml) Bailey's Irish cream
For Icing
- 1 cup (120 g) confectioners' sugar (sifted)
- 2 Tablespoons Bailey's Irish cream
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Whisk Dry Ingredients: In a medium bowl, thoroughly whisk together the all purpose flour, unsweetened cocoa powder, espresso powder, baking soda, and salt. Set this mixture aside.
- Beat Wet Ingredients: Using a stand mixer or hand mixer, beat the room temperature unsalted butter, granulated sugar, and light brown sugar on high speed for 2 to 3 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating until just incorporated (about 30 seconds). Then add the Bailey's Irish cream and blend until combined, about another 30 seconds.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until the dough comes together and no dry flour remains—do not overmix.
- Shape Dough: Scoop about a tablespoon of dough and roll it gently into a ball. Place each dough ball about 2 inches apart on the prepared baking sheet. Repeat until all dough is used.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the cookie edges are set but the tops remain soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely.
- Prepare Icing: In a small bowl, whisk together the sifted confectioners' sugar and Bailey's Irish cream until smooth, adjusting for consistency as needed.
- Ice Cookies: Dip half of each cooled cookie into the Bailey's icing then immediately garnish with sprinkles if desired. Allow the icing to set before serving.
Notes
- For stronger coffee flavor, increase espresso powder up to 1 1/2 teaspoons.
- Make sure butter and eggs are at room temperature for best texture.
- Do not overbake cookies; they will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a boozy adult treat, you can brush a little extra Bailey's on the cookies after baking.
