Bailey’s Irish Cream Cookies

Okay, so you love cookies and you love Bailey’s — tell me something new, right? I stumbled into this recipe after a very unproductive evening of online shopping and a half-empty bottle of Bailey’s staring me down. I tested a few versions, messed up a couple dozen dough balls (don’t ask), and ended up with a cookie that tastes like dessert and a warm hug. You’ll get the full recipe, tips, tasty variations, and storage hacks so you don’t waste your precious booze-cookie hybrid. FYI, I link a fun twist below if you want to go extra-chocolatey. Check out a minty chocolate idea I liked recently 🙂

 

Why You’ll Love This Recipe

• Decadent flavor: The Bailey’s adds a creamy, boozy note that lifts the chocolate without overpowering it.
• Soft, slightly chewy texture: I prefer a cookie that isn’t a brick; these stay tender.
• Quick to make: You get cookies on the table with minimal fuss.
• Versatile: You can jazz them up with chips, nuts, or sprinkles.
• Party-ready: These look fancy enough for guests but require zero culinary showmanship.

Ingredients You’ll Need

• 2 1/2 cups (312 g) all purpose flour
• 1/2 cup (48 g) unsweetened cocoa powder
• 1 teaspoon espresso powder (or instant coffee)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (room temperature)
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) light brown sugar
• 2 large eggs (room temperature)
• 1/4 cup (60 ml) Bailey’s Irish cream
• 1 cup (120 g) confectioners’ sugar (sifted)
• 2 Tablespoons Bailey’s Irish cream

Yes, that list includes both the cookie and the icing ingredients. I recommend measuring with a scale if you own one — life gets easier and baking gets more predictable.

How to Make (Step-by-Step)

Prep

Preheat your oven to 350° F. Line a baking sheet with parchment paper and set it aside. I always use parchment; it saves scrubbing and somehow makes me feel professional.

Dry Ingredients

In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda, and salt. Set the bowl aside. The espresso powder amps the chocolate flavor without making the cookies taste like coffee, trust me.

Creaming the Wet Ingredients

In a large bowl of a stand mixer (or using a hand mixer), beat butter, granulated sugar, and brown sugar on high speed until the mixture looks light and fluffy, about 2 to 3 minutes. Add the eggs and beat until combined, about 30 seconds. Add 1/4 cup Bailey’s Irish Cream and mix until combined, about another 30 seconds. The batter will smell dangerously amazing.

Combine

With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined. Don’t overmix; overmixing makes cookies tough. I always stop when I still see a few streaks of flour — call me impatient, but it works.

Scoop and Bake

Scoop about a tablespoon of dough and roll it into a ball. Place each ball about 2 inches apart on the cookie sheet. Repeat with remaining dough. Bake for 10 minutes or until the edges set and the tops remain soft. Cool for 5 minutes on the baking sheet, then transfer the cookies to a cooling rack to cool completely. I sample one during that 5-minute window because patience is optional.

Make the Icing

To make the icing, whisk together confectioners’ sugar and 2 Tablespoons Bailey’s Irish Cream until you reach your desired consistency. Dip half the cookie into the icing and immediately garnish with sprinkles if you want a festive touch. The icing sets quickly and gives a sweet Bailey’s punch.

Pro Tips for the Best Results

• Use room-temperature eggs and butter for smoother mixing and better rise.
• Sift your cocoa and confectioners’ sugar to avoid lumps.
• Weigh the flour if you can; fluff it, spoon it into the cup, level it, or better yet, use a scale to get 312 g.
• Chill the dough for 15–30 minutes if your kitchen runs hot. That helps the cookies spread nicely without losing their shape.
• Don’t overbake. I set my timer for 9 minutes and check visually at 10 to avoid drying out these tender cookies.
• Substitute: If you must skip Bailey’s, use heavy cream with a teaspoon of vanilla for flavor continuity. I won’t sugarcoat it—Bailey’s actually makes a difference.

Fun Variations & Topping Ideas

Variations:

• Chocolate chip twist: Fold in 1 cup of chocolate chips for texture. I like semi-sweet chips for balance.
• Nutty: Add 1/2 cup chopped toasted hazelnuts or pecans for crunch.
• Spicy mocha: Add 1/4 teaspoon cinnamon and a pinch of cayenne for a grown-up kick.
• Double Bailey’s: Replace 1 tablespoon of flour with cocoa nibs or extra chocolate to lean into the liquor flavor.

Toppings:

• Sprinkles: For parties and Instagram photos.
• Sea salt flakes: Sprinkle a tiny pinch on the icing for contrast.
• Crushed toffee: Adds crunch and buttery caramel notes.
• Mini marshmallows: Toast them with a kitchen torch for a rocky-road vibe.

Storing and Reheating

• Room temperature: Store cookies in an airtight container for up to 3 days. Keep icing separate if possible.
• Refrigerator: Store in an airtight container for up to 7 days; bring to room temperature before serving for best flavor.
• Freezing: Freeze the baked cookies (no icing) in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw on the counter before icing.
• Reheating: Warm a cookie in the microwave for 6–8 seconds or pop it in a 300° F oven for 3–4 minutes to revive that fresh-baked vibe. I use the microwave for convenience and the oven when I have an audience.

Frequently Asked Questions (FAQ)

How boozy will the cookies taste?

I used 1/4 cup Bailey’s in the dough and 2 tablespoons in the icing. You’ll taste the Bailey’s as a warm, creamy note, not a shot of liquor. If you want a stronger hit, increase the icing up to 3 tablespoons, but reduce any added liquid elsewhere.

Can I skip the espresso powder?

Yes, but don’t. Espresso powder deepens the chocolate flavor without adding coffee taste. Use it; you’ll thank me. If you absolutely must skip it, add a tiny pinch more cocoa.

Can kids eat these?

They contain alcohol from Bailey’s. The baking reduces alcohol content but does not eliminate it entirely. I wouldn’t serve them to children or anyone avoiding alcohol.

Do I need a stand mixer?

Nope. You can use a hand mixer or even a strong arm and a wooden spoon. The texture might vary slightly, but you’ll still get excellent cookies.

Can I make these dairy-free?

You could try a dairy-free butter substitute and a non-dairy Bailey’s alternative. I haven’t tested this extensively, so results may vary. IMO, the real Bailey’s adds more depth than most substitutes.

Conclusion

These Bailey’s Irish Cream Cookies give you a soft, chocolatey base with a boozy, creamy finish that feels fancy but stays easy. I love how they work for last-minute guests or a cozy night in. Try the recipe, play with a topping or two, and tell me how you tweaked it—I actually read comments and I enjoy them (yes, I’m that person). If you want a chocolate-chip version with a Bailey’s twist, check out Baileys Irish Cream Chocolate Chip Cookies – Baker by Nature for inspiration. Leave a rating and comment if you make these; I live for good feedback and terrible kitchen stories.