Bailey’s Irish Cream Cookies

Bailey’s Irish Cream Cookies are soft, chewy cookies have a rich chocolate flavor enhanced with espresso powder and finished with a boozy glaze. Perfect for St. Patrick’s Day, holiday cookie trays, or any special occasion!

Why You’ll Love This Recipe

Soft, rich, and infused with smooth Irish cream flavor in every bite. Hints of chocolate and vanilla make them indulgent without being overwhelming. Perfect for holidays, parties, or a cozy treat with coffee.

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Ingredient List

For the Cookies

• 2 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon espresso powder (optional but enhances flavor)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs, room temperature
• ¼ cup Baileys Irish Cream
• 1 teaspoon vanilla extract

For the Icing

• 1 cup powdered sugar
• 2–3 tablespoons Baileys Irish Cream

Optional Add-Ins

• Semisweet chocolate chips (up to 1 cup) for extra chocolate chunks
• Chopped pecans or walnuts for texture
• A pinch of coarse sea salt on top for a sweet-salty contrast

Substitution Notes:

• No espresso powder? Use strong brewed coffee (cooled) or just skip it—the cookies will still be delicious!
• Can’t find Baileys? Any Irish cream liqueur will work beautifully.
• Want them non-alcoholic? Substitute the Baileys with heavy cream plus a splash of vanilla and a tiny bit of coffee extract.

Why These Ingredients Work

The cocoa powder and espresso powder create that deep, rich chocolate flavor that makes these cookies taste sophisticated. Espresso doesn’t make them taste like coffee—it just amplifies the chocolate notes!

Baileys Irish Cream does double duty here. In the dough, it adds moisture and that signature creamy, slightly boozy flavor. In the icing, it brings everything together with a sweet glaze that tastes like liquid gold.

Brown sugar keeps the cookies soft and chewy, while granulated sugar helps them spread just enough. The combination is KEY for that perfect texture.

Room-temperature butter and eggs are crucial! They mix together smoothly and create a uniform dough that bakes evenly. Cold ingredients can make your dough lumpy or cause uneven baking.

Essential Tools and Equipment

• Large mixing bowl and medium bowl
• Electric mixer (hand mixer or stand mixer works great)
• Whisk for combining dry ingredients
• Cookie scoop (1.5 tablespoon size) for uniform cookies
• Baking sheets (2 if you have them)
• Parchment paper or silicone baking mats
• Wire cooling rack
• Small bowl and whisk for the icing

How To Make Bailey’s Irish Cream Cookies

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze!

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, espresso powder (if using), baking soda, and salt. Make sure there are no lumps! Set this aside for now.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the softened butter with both sugars using your electric mixer on medium speed. Beat for about 2-3 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air and creates that tender texture!

Step 4: Add Eggs and Baileys

Add the eggs one at a time, beating well after each addition. Then pour in the Baileys Irish Cream and vanilla extract. Mix until everything is beautifully combined. The mixture might look slightly curdled—that’s totally normal!

Step 5: Combine Wet and Dry

With your mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until you don’t see any more flour streaks. DO NOT OVERMIX—this is where people often go wrong! Overmixing develops the gluten and makes tough cookies instead of tender ones.

Step 6: Fold in Add-Ins (Optional)

If you’re adding chocolate chips or nuts, gently fold them in with a spatula now. I love adding chocolate chips for extra decadence!

Step 7: Shape the Dough

Use a cookie scoop or spoon to portion out dough balls about 1.5 tablespoons each. Place them about 2 inches apart on your prepared baking sheets. They’ll spread slightly as they bake.

Pro tip: If your kitchen is warm and the dough feels soft, pop it in the fridge for 10-15 minutes before baking. This helps the cookies hold their shape better!

Step 8: Bake to Perfection

Bake for 9–11 minutes. The edges should be set, but the centers will still look slightly underdone and soft. TRUST ME on this—they’ll continue cooking as they cool and you’ll end up with perfectly chewy cookies. Overbaking makes them dry and cakey.

Step 9: Cool the Cookies

Let the cookies rest on the baking sheet for 3-5 minutes—they’re too soft to move right away! Then transfer them to a wire rack to cool completely. I know it’s hard to wait, but you need them completely cool before icing!

Step 10: Make the Irish Cream Icing

In a small bowl, whisk together the powdered sugar and 2 tablespoons of Baileys. Add more Baileys, a little at a time, until you reach your desired consistency. For drizzling, you want it slightly thick but pourable. For dipping, make it a bit thicker.

Step 11: Ice and Enjoy

Once cookies are completely cool, drizzle the icing over the tops using a spoon or transfer it to a piping bag for neater lines. You can also dip the tops directly into the icing! Let the icing set for about 15-20 minutes before serving or storing.

You Must Know

Room temperature ingredients are ESSENTIAL. Cold butter won’t cream properly, and cold eggs can cause the dough to seize up. Take them out of the fridge 30-60 minutes before baking.

Don’t skip the cooling time before icing! If you ice warm cookies, the icing will melt right off and you’ll have a sticky mess instead of a pretty glaze.

The dough should be thick and scoopable, not runny. If it seems too soft, chill it for 10-15 minutes before baking.

Personal Secret: I gently press down on the cookies with the back of a spatula RIGHT when they come out of the oven. This creates a flatter, more uniform surface that’s perfect for that icing drizzle. It also gives them that professional bakery look!

Pro Tips & Cooking Hacks

• For extra-chocolatey cookies: Add up to 1 cup of chocolate chips to the dough. I love using a mix of milk and dark chocolate!
• Make them picture-perfect: Use a 1.5 tablespoon cookie scoop for uniformly sized cookies that bake evenly. Eyeballing it works, but a scoop makes life easier!
• Espresso powder is your secret weapon. Even if you’re not a coffee person, that tiny bit of espresso powder makes the chocolate flavor SO much deeper and richer. Don’t skip it!
• Test one cookie first: If you’re nervous about timing, bake just one cookie as a test. This helps you gauge if you need to adjust baking time for your specific oven.
• The icing sets quickly: Work in batches if you’re being decorative. Once the icing starts to set, it becomes harder to spread or drizzle smoothly.

Flavor Variations / Suggestions

Mint Chocolate Baileys Cookies: Add ½ teaspoon of peppermint extract to the dough and use chocolate mint chips instead of regular chocolate chips. So refreshing!

White Chocolate Baileys Cookies: Swap the cocoa powder for an additional ½ cup flour and fold in white chocolate chips. Make the icing with white chocolate Baileys if you can find it!

Salted Caramel Version: Drizzle cooled cookies with caramel sauce before adding the Baileys icing, then sprinkle with flaky sea salt. HEAVEN.

Extra Boozy: Double the Baileys in the icing for a stronger Irish cream flavor. Just me? Okay!

Mocha Madness: Increase the espresso powder to 2 teaspoons and add chocolate-covered espresso beans to the dough.

Make-Ahead Options

Make the Dough Ahead: The cookie dough can be made up to 3 days in advance. Cover it tightly and refrigerate. Let it sit at room temperature for 10-15 minutes before scooping and baking.

Freeze the Dough: Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Bake straight from frozen—just add 1-2 minutes to the baking time!

Bake and Freeze: Bake the cookies (without icing), let them cool completely, and freeze in an airtight container for up to 2 months. Thaw at room temperature and add the icing fresh before serving.

The Icing: Make it right before you’re ready to use it. It doesn’t store well and can become too thick or separate if made too far ahead.

Recipe Notes & Baker’s Tips

• These cookies stay soft! The combination of brown sugar and Baileys keeps them wonderfully chewy, even the next day.
• Altitude adjustments: If you’re baking at high altitude, you might need to reduce the baking soda slightly (to ¾ teaspoon) and increase the flour by 2-3 tablespoons.
• Don’t have a cookie scoop? Use a tablespoon to portion the dough, then roll it into balls with your hands. Just try to keep them uniform in size.
• The alcohol doesn’t fully bake out, so keep that in mind if serving to kids or anyone avoiding alcohol. The cookies do contain a small amount of booze!
• Icing too thick? Add Baileys a few drops at a time. Too thin? Add more powdered sugar gradually.

Serving Suggestions

These cookies are PERFECT with:

• A tall glass of cold milk (classic for a reason!)
• Hot coffee or a homemade Irish coffee
• Vanilla ice cream for an extra-indulgent dessert
• A cheese plate and dessert wine for entertaining

I love serving these at holiday parties, girls’ nights, or as a special treat with Sunday brunch. They’re elegant enough for company but easy enough for a regular weeknight baking session.

For presentation, arrange them on a pretty platter and dust with a tiny bit of cocoa powder or add a sprinkle of coarse sea salt on the icing. Instant wow factor!

How to Store Your Bailey’s Irish Cream Cookies

Room Temperature: Store unfrosted cookies in an airtight container at room temperature for up to 5 days. If iced, they’ll keep for 3-4 days (the icing can make them slightly softer over time, but still delicious!).

Refrigerator: You can refrigerate iced cookies in an airtight container for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.

Freezer: Freeze unfrosted cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature and add icing fresh. I don’t recommend freezing iced cookies—the icing can become watery when thawed.

Reheating: If you want to enjoy them warm, pop them in the microwave for 8-10 seconds (unfrosted only!). They’ll taste like they just came out of the oven!

Allergy Information

Common Allergens in This Recipe:

• Dairy (butter, Baileys Irish Cream)
• Eggs
• Gluten (all-purpose flour)
• Alcohol (Baileys)

Substitution Suggestions:

Dairy-Free: Use vegan butter (I love Miyoko’s brand) and substitute the Baileys with a non-dairy Irish cream alternative like Baileys Almande. For the icing, use powdered sugar and the dairy-free Irish cream.

Egg-Free: Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). The texture will be slightly different but still tasty!

Gluten-Free: Use a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur Measure for Measure. Make sure your other ingredients (like baking soda) are certified gluten-free.

Alcohol-Free: Substitute the Baileys with ¼ cup heavy cream + 1 teaspoon vanilla extract + ½ teaspoon instant coffee (dissolved). It won’t have that exact Baileys flavor, but it’ll still be delicious!

Questions I Get Asked A Lot

Can I make these without the alcohol?

Yes! Replace the Baileys with heavy cream, a splash of vanilla extract, and a tiny bit of instant coffee dissolved in the cream. You’ll get a creamy, coffee-chocolate flavor without the booze. Perfect for kids or anyone avoiding alcohol!

My cookies spread too much in the oven—what happened?

This usually means the butter was too soft or melted, or the dough was too warm. Make sure your butter is softened but not greasy or melty. If your kitchen is hot, chill the dough for 15 minutes before baking. Also, make sure your baking soda is fresh!

Can I use Dutch-process cocoa instead of natural cocoa?

Absolutely! Dutch-process cocoa will give you an even darker, richer chocolate color and a slightly mellower flavor. Either works beautifully in this recipe.

The icing is too runny—how do I fix it?

Add more powdered sugar, a tablespoon at a time, until it thickens to your desired consistency. If it’s too thick, add more Baileys a few drops at a time. The consistency should be like thick honey for drizzling.

How much alcohol is actually in these cookies?

Most of the alcohol bakes out during cooking, but not all of it. There’s still a small amount remaining in both the cookies and especially in the icing (which isn’t baked). If you’re concerned about alcohol content for kids or others, use the non-alcoholic substitution!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Bailey’s Irish Cream Cookies turned out! Did you add any fun mix-ins? Adjust the icing?