Kiss Me, I’m Making Bailey’s Irish Cream Cookies with Irish Mocha Glaze

As you may have guessed from some of the previous posts, I have been looking up some recipes to help us get our Irish on this St. Patrick’s Day. I came across a really interesting one for Bailey’s Irish Cream cookies and decided to try them, though in the end, I put my own spin on the glaze. The photo on Pinterest looks like this:

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Photo courtesy of Buttercream Blondie

Ingredients

Baileys Cookie Dough
    • 8 ounces unsalted butter, room temp
    • 1&1/2 cups sugar
    • 1 egg
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 4 cups AP flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup Baileys
Baileys Irish Cream Filling
    • 8 ounces unsalted butter, room temp
    • 2 & 1/2 cups powdered sugar
    • 6T. Baileys
    • 2t. Trablit – you can also use instant espresso powder
Garnish
  • dark chocolate for dipping
  • festive sprinkles for decorating

Directions

Baileys Cookies
    • Cream butter and sugar till light and fluffy.
    • Add egg and egg yolk.
    • Mix in vanilla extract.
    • Alternate adding in dries with Baileys till combined.
    • Wrap cookie dough in plastic wrap and refrigerate a few hours to over night.
    • Roll out dough & cut out cookies using a shamrock cookie cutter.
    • Chill cookies at least 30 minutes before baking to keep their shape.
    • Bake at 350 degrees for 12-13 minutes rotating once halfway through. Start checking them after 10 minutes. As soon as they get a little blonde on the edges, they’re done.
Baileys Filling
    • Cream butter and sugar, adding a little sugar at a time.
    • Add extract and Baileys.
Assembly
  • Using a piping bag fill cookies with Baileys filling – a piping bag will make life much easier.
  • Chill cookies for a bit so they can set up.
  • Dip cookies in chocolate and decorate with sprinkles.

Notes

Buttercream Blondie recommends that you store these cookies in the fridge.

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Before I started, I realized that Buttercream Blondie had made these cookies as sandwich cookies, and I didn’t want to do that, so I just made them as singles. But I left her recipe up there in case you are interested in going that route. Also, I had neither Trablit nor espresso powder, so I decided to make my own glaze, which was a lot less expensive than the Trablit or espresso powder would have been. The recipe for that is below.

First I beat the butter and sugar.

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Then the egg, egg yolk and vanilla were added.

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The flour, baking powder and salt were mixed in a separate bowl, and then added gradually to the sugar mixture, alternating with the Bailey’s.

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Once everything was incorporated, I had a nice, soft dough.

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I divided that in two and put the discs in the refrigerator for about an hour to chill. (Though you could probably leave it overnight if you need to.)

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After an hour, the dough was rolled out and cut into shapes.

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Then the cookies baked at 35o degrees, though I found that nine minutes was the perfect amount of time.

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Once the cookies had cooled, they were ready to be dipped in the glaze. It’s important to let them cool completely so that they are not too delicate to dip.

Irish Mocha Glaze recipe:

  • 10 TBS cold, brewed coffee
  • 3 TBS cocoa powder
  • 3 TBS Bailey’s Irish Cream
  • 1 TBS light corn syrup
  • 3 cups confectioner’s sugar

These were mixed together in a bowl.

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First mix the coffee and Bailey’s.

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Then add cocoa powder.

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Add half the confectioners sugar and then the corn syrup. Continue to add confectioners sugar until glaze reaches the desired consistency.

And then the cookies were dipped in there.

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They were magically delicious!! Seriously ridonkulous. Definitely for the over-21 crowd because the Bailey’s is in the glaze. Happy St. Patrick’s Day!

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