Irish Cream Cookies are soft, chewy chocolate cookies topped with a sweet Bailey’s glaze. They bake in just 18 minutes, taste rich and indulgent, and feel perfect for holidays or cozy nights in.
Table of Contents
Why You’ll Love These Irish Cream Cookies
These Irish Cream Cookies bring together deep chocolate flavor and creamy Irish cream in one simple dessert. They look festive, yet they come together fast. So, you can bake them even on a busy weeknight.
Soft and Chewy Chocolate Texture
First, the cocoa powder gives these cookies a rich chocolate base. Meanwhile, the butter and brown sugar keep them soft and tender. As a result, every bite feels chewy in the center with lightly set edges.
Subtle Irish Cream Flavor in Every Bite
Because we mix Bailey’s right into the dough, the flavor runs through each cookie. Then, the glaze adds another creamy layer on top. So, you get a gentle Irish cream taste without it feeling too strong.
Quick 18 Minute Dessert Recipe
If you need dessert fast, these Irish Cream Cookies save the day. They take just 10 minutes to prep and about 8 minutes to bake. Therefore, you can go from craving to warm cookies in under 20 minutes.
Perfect for Holidays, Parties, and Gifting
These cookies look beautiful with sprinkles on top. So, they fit right into holiday trays and party tables. In fact, I love packing Irish Cream Cookies into small gift boxes for friends.
Ingredients You’ll Need
Ingredients You’ll Need
These Irish Cream Cookies use simple baking staples that work together to create a rich, soft chocolate cookie with a creamy glaze on top.
Dry Ingredients
All purpose flour gives the cookies structure and helps them hold their shape while baking. Unsweetened cocoa powder adds deep chocolate flavor and rich color. Espresso powder or instant coffee enhances the chocolate taste without making the cookies taste like coffee. Baking soda helps the cookies rise slightly and stay soft. Salt balances the sweetness and brings out the overall flavor.
Wet Ingredients
Unsalted butter adds richness and creates a soft, tender texture. Granulated sugar sweetens the cookies and helps with slight crisp edges. Light brown sugar adds moisture and a subtle caramel note, which keeps the centers chewy. Eggs bind everything together and add structure. Bailey’s Irish cream gives the dough its signature creamy, slightly boozy flavor.
Irish Cream Glaze Ingredients
Confectioners’ sugar creates a smooth, sweet glaze. Bailey’s Irish cream thins the sugar into a creamy, dip friendly topping that adds extra flavor to every bite.
Optional Add Ins and Garnish Ideas
Semisweet chocolate chips make the cookies extra chocolatey. White chocolate chips add creamy sweetness. Chopped nuts bring a little crunch. Sprinkles add a festive and colorful finish.
How to Make Irish Cream Cookies Step by Step
Making Irish Cream Cookies feels simple and fun. Just follow these steps, and you will have soft chocolate cookies in no time.
Prep the Oven and Baking Sheet
First, heat your oven to 350°F. Then, line a baking sheet with parchment paper so the cookies do not stick.
Mix the Dry Ingredients
In a medium bowl, stir together flour, cocoa powder, espresso powder, baking soda, and salt. Next, set the bowl aside while you work on the wet ingredients.
Cream Butter and Sugars
In a large bowl, beat the softened butter with granulated sugar and brown sugar. Continue mixing for about 2 to 3 minutes until the mixture looks pale and fluffy. This step adds air, so the cookies stay tender.
Add Eggs and Irish Cream
Next, beat in the eggs one at a time until blended. Then, mix in the Bailey’s Irish cream just until combined. Do not overmix at this stage.
Combine Wet and Dry Ingredients
Now, reduce the mixer speed to low. Gradually add the dry ingredients and mix only until no dry streaks remain. As soon as the dough comes together, stop mixing.
Scoop and Shape the Dough
Scoop about 1 tablespoon of dough per cookie. Roll into balls and place them about 2 inches apart on the baking sheet. This space allows the cookies to spread slightly.
Bake Until Soft and Set
Bake for about 8 to 10 minutes. The edges should look set, while the centers remain soft. Let the cookies cool for 5 minutes on the sheet. Then transfer them to a rack to cool completely.
Make the Bailey’s Glaze
Meanwhile, whisk the confectioners’ sugar with 2 tablespoons Bailey’s until smooth. The glaze should feel thick yet dip able.
Dip, Decorate, and Let Set
Once the cookies cool, dip half of each cookie into the glaze. Immediately add sprinkles so they stick. Then, let the glaze set before serving.
Expert Tips for the Best Texture and Flavor
Even though Irish Cream Cookies are simple, a few small tips make a big difference.
How to Measure Flour Correctly
Always spoon flour into your measuring cup and level it off. If you scoop directly from the bag, you may pack in too much flour. As a result, the cookies could turn dry.
Don’t Overmix the Dough
After adding the dry ingredients, mix just until combined. Overmixing develops gluten, which can make the cookies tough instead of soft.
Why Slightly Underbaking Is Key
Pull the cookies out when the centers still look soft. They will continue to cook as they cool. Therefore, you get that perfect chewy texture.
Let Cookies Cool Before Glazing
If the cookies feel warm, wait a little longer. Otherwise, the glaze will melt and slide off instead of setting neatly on top.
Espresso Powder Substitution Tips
If you do not have espresso powder, use instant coffee instead. However, you can also leave it out. The cookies will still taste rich and chocolatey.
Variations and Substitutions
These Irish Cream Cookies feel flexible, so you can easily adjust them.
Double Chocolate Chip Irish Cream Cookies
For extra indulgence, stir 1 cup semisweet chocolate chips into the dough. As a result, you get pockets of melted chocolate in every bite.
White Chocolate or Nut Additions
You can also add white chocolate chips for a creamy contrast. Meanwhile, chopped walnuts or pecans bring a slight crunch.
Non Alcoholic Version with Coffee Creamer
If you prefer no alcohol, swap the Irish cream with Bailey’s coffee creamer. The baked cookies already lose most alcohol, yet the glaze still contains some. So, this swap keeps everything alcohol free.
Adjusting Sweetness or Glaze Thickness
If the glaze feels too thick, add a few drops of Irish cream. On the other hand, if it feels thin, whisk in more powdered sugar until you like the texture.
Make Ahead, Storage, and Freezing Instructions
Because Irish Cream Cookies store well, you can plan ahead with ease.
Storing at Room Temperature
Store cookies in an airtight container at room temperature for up to 5 days. Also, place parchment between layers so the glaze does not stick.
Refrigerating the Dough
You can refrigerate the dough for up to 48 hours. In fact, chilling often deepens the chocolate flavor.
Freezing Cookie Dough Balls
Roll the dough into balls and freeze for up to 3 months. Then transfer to a freezer bag for easy storage.
Baking from Frozen
Bake frozen dough balls at 325°F for 12 to 14 minutes. Add a minute or two if needed, and watch for set edges with soft centers.
Frequently Asked Questions
Does Baileys cream need to be refrigerated?
Yes, once opened, store Baileys in a cool place and refrigerate after opening to keep it fresh.
How do you know Baileys is off?
If it smells sour, looks curdled, or tastes unusual, it has likely gone bad.
How does Irish cream get its flavor?
Irish cream blends cream, Irish whiskey, cocoa, and sugar. As a result, it tastes creamy, slightly boozy, and lightly chocolatey.
How long does Irish cream keep?
Unopened bottles usually last up to two years. However, always check the expiration date and store properly after opening.
Other Recipes You May Enjoy
- Strawberry Mousse Recipe Quick & Creamy
- Cake Mix Cookies 3 Ingredient Dessert
- Strawberry Swirl Cheesecake Recipe
- No Bake Pumpkin Cheesecake Balls
- Easter Egg Cheesecake No Bake Recipe
- Cinnamon Cream Cheese Cookies Dessert
Final Thoughts
Irish Cream Cookies feel cozy, chocolatey, and just a little festive. Because they bake quickly and store well, you can make them anytime. If you love creamy desserts, also follow along on Pinterest at pinterest for more sweet ideas.
Irish Cream Cookies
Equipment
- Mixing bowls
- electric mixer
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ¼ cup Bailey’s Irish cream
- 1 cup confectioners’ sugar, sifted
- 2 tablespoons Bailey’s Irish cream for glaze
- Sprinkles for garnish (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, stir together flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
- Beat butter with granulated sugar and brown sugar until pale and fluffy, about 2 to 3 minutes. Add eggs one at a time and mix until blended.
- Mix in Bailey’s Irish cream just until incorporated.
- Gradually mix in dry ingredients on low speed until no dry streaks remain.
- Scoop about 1 tablespoon of dough per cookie, roll into balls, and place 2 inches apart on baking sheet.
- Bake 8 to 10 minutes until edges are set and centers remain soft. Cool 5 minutes on baking sheet, then transfer to rack.
- Whisk confectioners’ sugar with Bailey’s until smooth to create glaze.
- Dip half of each cooled cookie into glaze, add sprinkles immediately, and let glaze set before serving.
