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Bailey's Irish Cream Cookies

Warm, cozy chocolate cookies with Irish cream flavor that are soft in the middle and slightly crisp at the edges, finished with a glossy icing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Irish
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 2 ½ cups all-purpose flour Spoon into the cup and level for accuracy.
  • ½ cup unsweetened cocoa powder Dutch-processed or natural both work.
  • 1 teaspoon espresso powder Boosts the chocolate notes.
  • 1 teaspoon baking soda Leavening for lightness.
  • ½ teaspoon fine salt Balances sweetness.
  • ¾ cup unsalted butter, softened For creaminess and structure.
  • ¾ cup granulated white sugar For sweetness and chew.
  • ½ cup light brown sugar, packed Adds moisture and a subtle caramel note.
  • 2 large eggs, room temperature Helps bind and create tender crumb.
  • ¼ cup non-alcoholic Irish cream-flavored creamer Replaces traditional alcohol-based liqueur.
For the icing
  • 1 cup confectioners’ sugar, sifted For a smooth glaze.
  • 2 Tablespoons non-alcoholic Irish cream–flavored creamer Add more or less to reach desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking soda, and salt until well combined.
  3. In a stand mixer, beat the butter, granulated sugar, and brown sugar on high speed until pale and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, then mix in the Irish cream-flavored creamer until just combined.
  5. Slowly add the dry mixture to the wet mixture, mixing until the dough comes together.
  6. Roll the dough into balls and place on the prepared baking sheets, 2 inches apart.
Baking
  1. Bake in the preheated oven for 10 minutes or until the edges are just set.
  2. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Icing
  1. Whisk together the confectioners’ sugar and the Irish cream–flavored creamer until smooth.
  2. Dip half of each cooled cookie into the icing and garnish as desired. Allow the icing to set.

Notes

Store cookies in an airtight container. They can be frozen for up to 3 months.