Think of this as an adult sandwich cookie. If you are as big a fan of Bailey’s Irish Cream as I am, you are going to love these cookies. It’s basically a sugar cookie which has been infused with Bailey’s and then made into a sandwich cookie with a creamy, delicious Bailey’s filling. How can you go wrong?
I rolled my cookies to be 1/4″ thick. One of my daughters thought she’d like to see them rolled a little thinner next time so that the ratio of filling to cookie is increased. Sounds like a good suggestion, and I’ll definitely try that next time.
Enjoy…and Happy St. Patrick’s Day!
One year ago: McDonald’s Copycat Shamrock Shake
Two years ago: Pistachio and Chocolate Cake
Three years ago: Irish Soda Bread
Four years ago: Tom’s Irish Bread
Bailey’s Irish Cream Sandwich Cookies
Ingredients for Cookie Dough
- 8 oz. (2 sticks) unsalted butter, room temp
- 1 1/2 cups sugar
- 1 egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 4 cups flour
- 1 tbl. baking powder
- 1/2 tsp. salt
- 1/2 cup Baileys Irish Cream
Ingredients for Baileys Irish Cream Filling
- 8 oz. unsalted butter, room temp
- 2 1/2 cups confectioners’ sugar
- 6 tbl. Baileys Irish Cream
- 1 tsp. instant espresso powder
- Green sugar
- Optional: Dark chocolate for dipping & festive sprinkles for decorating
- Shamrock cookie cutter
Directions for Cookies
Cream butter and sugar until light and fluffy. Add egg and egg yolk. Mix in vanilla extract.
Alternate adding in dry ingredients with Baileys until combined.
Wrap cookie dough in plastic wrap and refrigerate a few hours or overnight.
Roll out dough to 1/4″ thickness (see my note below) and cut out cookies using a shamrock cookie cutter.
Chill cookies at least 30 minutes before baking to keep their shape.
Bake at 350o F for approximately 10 minutes rotating once halfway through. Start checking them after 8 minutes. As soon as they get a little golden on the edges, they’re done.
Cream butter and sugar, adding sugar a little at a time. Add extract and Baileys.
Using a piping bag, fill cookies with Baileys filling – a piping bag will make life much easier. Alternatively, you can just frost with a small offset spatula.
As an option, you can bake some cookies without sugar. After baking, dip cookies in chocolate and decorate with green sugar or sprinkles.
I rolled my cookies out to be 1/4″ thick. I think next time I might roll them a little thinner so that the ratio of filling to cookie is increased.
Source: A recipe from Buttercream Blondie