Bailey’s Irish Cream Cookies — I still remember the first time I baked these for a chilly Saturday afternoon, and you could smell the cocoa and creamy Irish-cream flavor drifting through the house. “Do these taste like the café cookies?” you asked, leaning over the counter with a mug of coffee. They do — only better, because they’re homemade and made with pantry-friendly ingredients. This recipe highlights rich cocoa, a whisper of espresso, and a non-alcoholic Irish cream–flavored creamer (so these are alcohol-free and cozy for everyone). They’re comforting, a little indulgent, and perfect for gifting or keeping all to yourself.

If you love chocolate cookies that are soft in the middle, slightly crisp at the edges, and finished with a glossy Irish-cream icing, read on — I’ll walk you through this from scratch. For another dessert with Irish-inspired flavors, try my take on a Guinness chocolate cake with Irish buttercream that pairs beautifully at holiday gatherings.

Why You’ll Love This Recipe (Bailey’s Irish Cream Cookies recipe benefits)

Quick and straightforward — the dough comes together fast and needs minimal chilling.
Made with common, accessible pantry staples and a non-alcoholic Irish cream-flavored creamer for family-friendly flavor.
Perfect for cozy fall and winter nights, holiday cookie exchanges, or any time you want a comforting chocolate treat.
Soft, tender centers and slightly set edges — impressive for guests but simple enough for a beginner.

What sets this version apart is the gentle use of espresso powder and unsweetened cocoa to intensify the chocolate without overwhelming the Irish-cream notes. Because we use a non-alcoholic creamer, these cookies are suitable for those avoiding alcohol but still craving that classic Irish-cream taste. Expect warm memories, easy confidence in the kitchen, and a cookie that becomes a little ritual — dunk with your favorite decaf or a steaming mug of tea. If you’re collecting Irish-inspired desserts, this one complements other treats like a Guinness chocolate cake with Irish buttercream wonderfully.

Ingredients Needed (Bailey’s Irish Cream Cookies ingredients)

Below are the components rephrased from the original list but keeping the same items and measurements. Notes included where helpful.

For the cookie dough:

2 1/2 cups (312 g) all-purpose flour — spoon into the cup and level for accuracy.
1/2 cup (48 g) unsweetened cocoa powder — Dutch-processed or natural both work; Dutch gives a bit smoother chocolate flavor.
1 teaspoon espresso powder (or instant coffee granules) — boosts the chocolate notes.
1 teaspoon baking soda — leavening for lightness.
1/2 teaspoon fine salt — balances sweetness.
3/4 cup (1 1/2 sticks / 170 g) unsalted butter, softened to room temperature — for creaminess and structure.
3/4 cup (150 g) granulated white sugar — for sweetness and chew.
1/2 cup (100 g) light brown sugar, packed — adds moisture and a subtle caramel note.
2 large eggs, room temperature — helps bind and create tender crumb.
1/4 cup (60 ml) non-alcoholic Irish cream–flavored creamer or non-alcoholic Irish cream syrup — this replaces traditional alcohol-based liqueur while preserving the signature flavor. (See notes below for alternatives.)

For the icing:

1 cup (120 g) confectioners’ (powdered) sugar, sifted — for a smooth glaze.
2 Tablespoons non-alcoholic Irish cream–flavored creamer — add more or less to reach desired consistency.

Quick clarifying notes:

Room temperature eggs and butter incorporate more easily and give a smoother dough.
If you cannot find a non-alcoholic Irish cream flavoring, use a non-dairy Irish-cream flavored coffee creamer or a small amount of vanilla plus almond extract for a similar profile (see substitutions section).
Sifting the confectioners’ sugar prevents lumps and yields a glossy icing.

For inspiration or to explore more Irish-flavored baking ideas, check out my spin on a Guinness chocolate cake with Irish buttercream.

Ingredients & Equipment Notes (Optional)

Useful tools that make these cookies come together smoothly:

Stand mixer or hand mixer — creaming the butter and sugars becomes effortless and produces a light, fluffy base.
Mixing bowls — at least one medium bowl for dry ingredients and one large bowl for wet.
Baking sheets — two or three lined with parchment for easy cleanup and even baking.
Cooling rack — crucial for cooling cookies while keeping bottoms crisp.
Measuring cups and kitchen scale — a scale ensures consistency, especially for flour.
Small cookie scoop or tablespoon — for uniform cookies that bake evenly.

Why these help:

A stand mixer aerates the butter and sugar, giving better rise and texture.
Parchment paper prevents sticking and helps cookies bake evenly.
A kitchen scale prevents dense cookies from overpacked flour.

Instructions – How to Make Bailey’s Irish Cream Cookies

Preheat the oven and prepare pans.
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper and set them aside. This avoids sticking and helps cookies brown evenly.
Whisk together dry ingredients.
- In a medium bowl, whisk the all-purpose flour, unsweetened cocoa powder, espresso powder (or instant coffee), baking soda, and salt until well combined.
- Why: Dry ingredients should be evenly distributed so the dough has consistent rise and no pockets of baking soda or cocoa.
Cream butter and sugars.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened unsalted butter, granulated sugar, and light brown sugar on high speed until the mixture is pale and fluffy, about 2 to 3 minutes.
- Visual cue: The mixture should look lighter in color and slightly increased in volume.
- Tip: Scrape down the sides once to ensure everything is incorporated.
Add eggs and Irish-cream flavor.
- Add the eggs, one at a time, beating briefly until incorporated (about 30 seconds).
- Pour in the 1/4 cup non-alcoholic Irish cream–flavored creamer and mix until just combined, another 30 seconds.
- Why: The eggs and creamer add moisture and create a silkier dough; mix just until combined to avoid over-developing gluten.
Combine dry and wet ingredients.
- With the mixer on low speed, slowly add the flour-cocoa mixture to the butter mixture. Mix just until the dough comes together.
- Visual cue: The dough should be cohesive, fudgy-looking, and slightly tacky but not wet.
- Mini-tip: Overmixing can make cookies tough — stop as soon as there are no large streaks of flour.
Portion the cookies.
- Using about a tablespoon of dough (or a small cookie scoop), roll the dough into balls. Place them on the prepared baking sheet about 2 inches apart to allow for spreading.
- Why: Uniform cookie sizes ensure even baking; leaving space prevents them from merging into one large cookie.
Bake to perfection.
- Bake cookies in the preheated oven for 10 minutes, or until the edges are just set and the tops still feel soft when gently touched.
- Visual cue: Edges will look firm and slightly darker; centers will still have a soft indentation.
- Timing note: Oven times vary; start checking at 9 minutes if you have a hot oven.
Cool briefly, then transfer.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This short rest lets them finish cooking and firms the bottoms for easier transfer.
- After 5 minutes, transfer cookies to a cooling rack to cool completely.
Make the Irish-cream icing.
- In a small bowl, whisk together the sifted confectioners’ sugar and 2 tablespoons of the non-alcoholic Irish cream–flavored creamer until you reach a smooth, dip-able glaze. Add a few drops more creamer if you want a thinner consistency.
- Visual cue: The glaze should flow off a spoon slowly and leave a smooth surface when it settles.
Glaze and garnish.

Dip half of each cooled cookie into the icing and immediately garnish with festive sprinkles or finely chopped toasted nuts (optional). The glaze sets quickly into a shiny finish.
Tip: If the glaze thickens as you work, whisk in a small splash more creamer to loosen it.

Let the glaze set and enjoy.

Allow the dipped cookies to sit at room temperature until the icing firms, about 15–20 minutes. Store as directed below.

Serving Suggestions & Storage Tips (Bailey’s Irish Cream Cookies serving ideas)

Serving ideas and presentation:

Arrange on a platter with sprigs of fresh mint or a scattering of cocoa-dusted walnuts for a homey holiday look.
Serve warm with a mug of decaf coffee, hot chocolate, or a milk alternative — the creamy Irish-cream flavor plays well with warm drinks.
For an elegant dessert plate, pair a cookie with a small scoop of vanilla bean ice cream and a drizzle of warm chocolate sauce.

Pairings and accompaniments:

A cup of milky tea (like English Breakfast) balances the sweetness.
For coffee lovers, a latte or café au lait mirrors the cookie’s espresso undertone.
For non-coffee fans, try serving with a softly whipped cream flavored with vanilla.

Storage and make-ahead:

Room temperature: Store in an airtight container layered with parchment paper for up to 3 days.
Refrigerator: If you prefer chilled cookies, keep them in an airtight container for up to 7 days. Note that refrigeration can firm the texture.
Freezing: Freeze baked, unglazed cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight at room temperature and then glaze.
Make-ahead dough: You can refrigerate the cookie dough (rolled into balls) on a baking sheet covered with plastic wrap for up to 48 hours before baking. Bring to room temperature before baking if chilled for longer than 30 minutes.

Reheating for best texture:

Microwave: Warm a cookie for 8–10 seconds to recapture that fresh-from-the-oven softness.
Oven: For multiple cookies, place on a parchment-lined tray and heat at 300°F for 5–7 minutes to revitalize crisp edges and soft centers.

For another warm, Irish-inspired dessert idea, consider pairing with my Guinness chocolate cake with Irish buttercream when hosting a dessert spread.

Helpful Notes & Variations (Bailey’s Irish Cream Cookies tips and swaps)

Ingredient swaps and substitutions:

Non-alcoholic Irish cream: If you can’t find a dedicated non-alcoholic Irish-cream syrup or creamer, use an Irish-cream flavored coffee creamer (non-dairy or dairy) or combine 2 teaspoons of vanilla extract with 1 teaspoon almond extract and a splash of heavy cream to mimic the flavor. Keep quantities small so the dough doesn’t become too wet.
Cocoa: Swap natural cocoa for Dutch-processed cocoa for a mellower, less acidic chocolate taste.
Butter: Unsalted butter is recommended; if using salted, reduce additional salt by half.
Brown sugar: Dark brown sugar can be used for a deeper molasses flavor; if using, slightly press it into the measuring cup.

Dietary adaptations:

To make these dairy-free, use a plant-based butter substitute and a non-dairy Irish-cream flavored creamer. Ensure the confectioners’ sugar is free of milk derivatives if there’s a strict dietary requirement.
For a gluten-free version, substitute a cup-for-cup gluten-free flour blend with xanthan gum and watch the texture — it may be a touch more crumbly.

Flavor enhancements and add-ins:

Stir in 1/2 cup of chocolate chips for pockets of melty chocolate.
Add 1/2 teaspoon orange zest to the dough for a chocolate-orange twist.
Fold in 1/4 cup finely chopped toasted pecans for crunch.

Common mistakes to avoid:

Overmixing after adding flour — this develops gluten and makes cookies tough.
Skipping room temperature ingredients — cold butter or eggs can cause a lumpy dough and uneven baking.
Overbaking — cookies should look slightly underdone in the center when removed from the oven; they will finish setting as they cool.

If you’re collecting cookie recipes for holiday baking, these cookies stand out for their approachable technique and sophisticated flavor — a lovely partner to other seasonal bakes like my Guinness chocolate cake with Irish buttercream.

Conclusion

Bailey’s Irish Cream Cookies are the perfect blend of rich chocolate and creamy Irish-cream flavor without using any alcohol, making them accessible for all your guests and family members. They offer warm nostalgia — soft centers, just-set edges, and a glossy iced finish — and they’re simple enough to make on a weeknight yet impressive for a holiday cookie swap. If you’re curious about other Baileys-inspired or Irish-flavored cookie ideas, you might enjoy this take on Baileys Irish Cream Chocolate Chip Cookies – Baker by Nature for a chocolate-chip variation, or explore another perspective with Baileys Irish Cream Cookies – Buttercream Blondie.

Before you go: make a batch, share a photo, and let me know how they turn out — did you ice half or the whole cookie? Which pairing did you like best? If you try my recipe, please leave a comment and a star rating so others can find it too.

Frequently Asked Questions

Can I substitute the Irish cream with something non-alcoholic?

Yes — swap the alcoholic liqueur for a non-alcoholic Irish cream–flavored creamer or syrup. If neither is available, a small mixture of vanilla and almond extract with a splash of milk or cream can mimic the essence; use sparingly so dough consistency remains correct.

How can I keep these cookies soft and not dry them out?

Avoid overbaking — remove the cookies when the edges are set but the centers still feel soft. Store in an airtight container with a piece of bread or a slice of apple to help retain moisture for the first couple of days.

Can I make the dough ahead of time or freeze it?

Yes — portion the dough into balls and freeze them on a sheet tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time. You can also chill the dough balls in the fridge for up to 48 hours before baking.

What if my glaze is too thin or too thick?

If it’s too thin, add a little more sifted confectioners’ sugar, a teaspoon at a time, until you reach the desired consistency. If it’s too thick, whisk in a few drops of the non-alcoholic Irish cream–flavored creamer or milk until it loosens.

Will these cookies work without espresso powder?

Yes, the espresso powder primarily enhances the chocolate flavor. If you skip it, your cookies will still be delicious; you might notice a slightly less intense chocolate profile.

How long will glazed cookies keep in the fridge?

Glazed cookies stored in an airtight container in the refrigerator will keep for up to 7 days. Allow them to come to room temperature briefly before serving for the best texture.