Bailey’s Irish Cream Cookies
This one is a special one, one that you’ll find around Spring and St. Patty’s day. This cookie is a part of my boozy cookie collection and is so much fun. Soft, cake like, delicious! And there’s Irish Cream in the batter and on the cookie topping, it just makes you go yum! Find your pot of gold dusted on each one of these delights at the end of your cookie rainbow!
Ingredients
230 g Butter (Room Temperature)
150 g Sugar
1/4 tsp Vanilla Extract
1 egg
2 tsp Irish Cream Liquor
3 to 4 drops of Green Gel Food Color
281 g All Purpose Flour
1/4 tsp Salt
Icing
1 cup Powdered Sugar
2-4 Tbls Irish Cream
*Set the Oven to 325F and bake for 16 - 18 min
Directions
In a medium bowl mix together the flour and salt. Set aside
In the bowl of a stand mixer, or large bowl with a beater, add room temp butter and whip on high speed for 2 min until light and fluffy. Pale yellow color.
Add Sugar. Then start the mixer slow and turn to high speed whipping for 1 min. Scrape down sides of the bowl with a spatula.
Next add your Vanilla, Egg, Irish Cream, and green gel food color to your butter & sugar. Whip on hight speed in mixer for 1 min.
Add in your flour and mix until just combined. Scoop cookies onto a parchment lined sheet tray. Place into refrigerator for 30 min. 10 min prior to bake, preheat oven to 325F
Bake cookies for 16 to 18 min, turning the tray at the 8 min mark. Bake an additional 8 min or until edges are golden brown. Pull out of oven and allow to cool.
While cookies are cooling, make your icing. For a thicker icing add less Irish cream. Great for piping. For a thinner icing add more Irish cream. Great for dipping.
Combine powdered sugar and Irish cream in a bowl. Add to piping bag for drizzle or keep in bowl for dipping. Once cookies are cooled, decorate with icing. Add a little bit of Sprinkles or my favorite Gold!
Store in an air tight container for 3 days on the counter, or freeze up to 1 month for treats when needed!
