There is something about St. Patrick’s Day that makes me want to bake. Maybe it’s the excuse to pull out all the green and gold sprinkles. Or, honestly, it’s probably the excuse to buy a bottle of Bailey’s and actually use it for something other than my morning coffee.
These cookies have become my go-to for the holiday. They’re not complicated, which I love. You get a chewy, deeply chocolate cookie that’s soft in the middle with those slightly crisp edges everyone fights over. Then you dip them in a simple Irish cream glaze. It’s that little extra touch that makes them feel special without a ton of work.
I have made a lot of cookie recipes over the years. Some are too cakey. Some spread into a flat mess. These ones? They hold their shape, they stay soft for days, and that hint of Bailey’s in the dough and the icing is just right. Not overwhelming. Just warm and a little cozy.
If you are looking for something festive that actually tastes as good as it looks, this is it. Plus, the dough is forgiving. You can make it ahead, bake it off when you need it, and still look like you spent all day in the kitchen.
Why These Cookies Work
First off, the texture is everything. These are chewy cookies. Not crunchy, not dry. They stay soft for days if you store them right. That comes from using both granulated and brown sugar. The brown sugar brings moisture and that slight chewiness you want.
The flavor is another thing. Cocoa powder gives you that base, but the espresso powder is the quiet hero here. You don’t taste coffee at all. It just deepens the chocolate and makes it taste richer. It’s one of those tricks I use in almost any chocolate dessert now.
And then there is the Bailey’s. It adds a little something creamy and smooth in the background. In the dough, it’s subtle. In the icing, it’s more pronounced. Together, it just works.
Another thing I really like about this recipe is how flexible it is. You can throw in some chocolate chips if you want. You can leave out the espresso powder. You can even make it without the alcohol. The cookie itself is solid. The rest is just playing around.
Ingredients Needed for the Recipe
- All purpose flour – This is the structure. 2 ½ cups, which is about 312 grams if you are weighing. I always recommend weighing flour if you can. It makes a difference in how the cookies turn out. Too much flour and they get dry and dense.
- Unsweetened cocoa powder – You need ½ cup. This gives the cookies that real chocolate taste without added sugar. I usually grab Ghirardelli because it’s reliable, but any brand works. Just make sure it’s unsweetened.
- Espresso powder – Just one teaspoon. This is optional but I never skip it. It enhances the chocolate. It does not make the cookies taste like coffee. If you don’t have it, you can use instant coffee or just leave it out.
- Baking soda – One teaspoon. This helps the cookies spread just enough and gives them that soft texture.
- Salt – Half a teaspoon. Balances the sweetness and brings out the flavors.
- Unsalted butter – ¾ cup, and it needs to be room temperature. Not melted. Not cold. Just soft enough that you can press your finger into it. This helps cream the sugar properly.
- Granulated sugar – ¾ cup. Adds sweetness and helps with spreading.
- Light brown sugar – ½ cup. This is key for moisture and that chewy texture. It also adds a little warmth.
- Large eggs – Two of them, also room temperature. Cold eggs can seize up the butter mixture, so let them sit out for a bit.
- Bailey’s Irish cream – ¼ cup in the dough. This is where that subtle flavor comes from. It also adds a little liquid that keeps the dough soft.
For the icing, you only need two things. One cup of confectioners’ sugar, sifted so there are no lumps. And two tablespoons of Bailey’s. You whisk them together until smooth. If it feels too thick, add a tiny splash more Bailey’s. Too thin? Add a little more sugar.
Recipe Variations
One thing I have done before is turn these into double chocolate chip cookies. I just fold in a cup of semisweet chocolate chips at the end. It makes them even more decadent. White chocolate chips would also be really good here. They add a little sweetness that plays off the cocoa.
If you want to go the nonalcoholic route, that is easy too. Bailey’s makes a coffee creamer that works perfectly. You use the same amount. The flavor is a little different but still creamy and good. I have done this when baking for a crowd and no one noticed the difference.
Another idea I have been meaning to try again is turning these into cookie sandwiches. You could use the Bailey’s buttercream from whoopie pies or even a cream cheese frosting. Just sandwich two cookies together with a thick layer of frosting in the middle. It would be a lot but sometimes that is exactly what you want.
You can also adjust the yield easily. The recipe doubles if you need a big batch for a party. Or you can cut it in half if you just want a small stash for yourself. The dough freezes well either way, so I usually make the full batch and save half for later.
How to Make Bailey’s Irish Cream Cookies?
Step 1 – Mix the Dry Ingredients
Grab a medium bowl. Add the flour, cocoa powder, espresso powder, baking soda, and salt. Whisk them all together. This makes sure the baking soda and salt are evenly spread through the flour. Set the bowl aside for now.
Step 2 – Cream the Butter and Sugars
In a large bowl, or the bowl of a stand mixer if you have one, beat the room temperature butter with the granulated sugar and brown sugar. You want to do this on high speed for about two to three minutes. It should look light and fluffy. Scrape down the sides once or twice. This step matters because it adds air and gives the cookies a better texture.
Step 3 – Add the Eggs and Bailey’s
Drop in the eggs one at a time. Beat after each until they are incorporated. It usually takes about thirty seconds. Then pour in the Bailey’s. Mix again until it all comes together. It might look a little curdled for a second but that is fine. It will smooth out once the flour goes in.
Step 4 – Combine Wet and Dry
Turn the mixer to low. Slowly add the flour mixture. Mix just until you don’t see streaks of flour anymore. Do not overmix here. Overmixing can make the cookies tough. Stop as soon as it comes together.
Step 5 – Shape the Dough
Scoop out about a tablespoon of dough. Roll it into a ball with your hands. Place each ball on a baking sheet lined with parchment paper. Leave about two inches between them. They will spread a little but not too much.
Step 6 – Bake and Cool
Bake at 350° F for about ten minutes. The edges should look set and the tops will still be soft. Do not overbake. Let them cool on the baking sheet for five minutes. Then move them to a wire rack to cool completely. This step is important because if they are warm when you ice them, the glaze will just melt right off.
Step 7 – Make the Icing and Dip
Whisk the confectioners’ sugar and Bailey’s together in a small bowl until it is smooth. Hold each cookie by the base and dip the top half into the glaze. Let the extra drip off. Place them back on the rack. If you are using sprinkles, add them right away before the icing sets.
Tips
- Weigh your flour if you can. It is the most accurate way. If you do not have a scale, spoon the flour into your measuring cup and level it with a knife. Scooping directly from the bag packs it down and you end up with too much.
- Room temperature ingredients really do make a difference. Cold butter does not cream well. Cold eggs can make the mixture look separated. Set everything out about an hour before you start.
- Do not overbake. The cookies might look underdone in the middle when you take them out. That is what you want. They continue baking on the hot pan for those first few minutes. Overbaked cookies lose that chewy texture.
- Let the cookies cool completely before icing. I know it is hard to wait. But warm cookies will turn that beautiful glaze into a runny mess. Be patient.
- If the dough feels too soft to roll, pop it in the fridge for twenty minutes. It makes it easier to handle and helps prevent spreading.
Storing and Making Ahead
These cookies keep really well. Store them in an airtight container at room temperature. They stay fresh for up to five days. If you stack them, put a piece of parchment paper between layers. That way the icing does not stick to the cookie above it.
You can also freeze the baked cookies. Wrap them in groups of four or five in plastic wrap. Then put them in a freezer bag or container. They last about three months. When you want one, just let it come to room temperature on the counter.
The dough itself is great for making ahead. You can keep it in the fridge for up to two days. Cover it so it does not dry out. If you want to freeze the dough, scoop it into balls first. Freeze them on a baking sheet, then transfer to a bag. When you are ready to bake, you can go straight from frozen. Just lower the oven to 325° F and bake for about twelve to fourteen minutes.
I have done this before a party and it is such a time saver. Fresh cookies with almost no work that day.
Serving Ideas for St. Patrick’s Day
These cookies are perfect for a holiday spread. I like to put them on a big platter with some gold chocolate coins scattered around. It looks festive and fun.
They also go really well with a cup of coffee or tea. Or, if you are feeling festive, a glass of Irish coffee. The flavors just work together.
Sometimes I will set up a little cookie decorating station if I have kids around. They can dip the cookies themselves and add sprinkles. It keeps them busy and they feel proud of what they made.
Another idea is to package them up in little bags tied with green ribbon. They make great little gifts for neighbors, teachers, or coworkers. Everyone loves getting homemade cookies, especially around a holiday.
I have also served these alongside other Irish-inspired desserts like brownies or soda bread muffins. It makes for a nice variety without being too much work.
Bailey’s Irish Cream Cookies Recipe
Description
These Bailey's Irish Cream Cookies are chewy chocolate cookies dipped in a simple Bailey's glaze and garnished with festive sprinkles. Perfect for St. Patrick's Day or any celebration, they combine rich cocoa, a hint of espresso, and the smooth flavor of Irish cream for an unforgettable treat.
Ingredients
Cookies
Bailey's Icing
Instructions
-
Preheat & Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. -
Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. Set aside. -
Cream Butter & Sugars
In a large bowl of a stand mixer (or using a hand mixer), beat butter, granulated sugar, and brown sugar on high speed until light and fluffy, about 2-3 minutes. Add eggs and beat until incorporated, about 30 seconds. Add Irish cream and mix until combined, about another 30 seconds. -
Combine Wet & Dry
With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined—do not overmix. -
Shape Cookies
Scoop about 1 tablespoon of dough and roll into a ball. Place on the prepared cookie sheet. Repeat with remaining dough, spacing each ball about 2 inches apart. -
Bake
Bake for 10 minutes or until the edges are set and the tops are still soft. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. -
Make Icing & Decorate
To make the icing, whisk together confectioners' sugar and Bailey's Irish cream until smooth. Dip half of each cooled cookie into the icing, place on a plate to set, and immediately garnish with sprinkles if desired.
Nutrition Facts
Servings 24
Serving Size 1
- Amount Per Serving
- Calories 206kcal
- % Daily Value *
- Total Fat 9gg14%
- Saturated Fat 5gg25%
- Trans Fat 1gg
- Cholesterol 34mgmg12%
- Sodium 102mgmg5%
- Potassium 56mgmg2%
- Total Carbohydrate 30gg10%
- Dietary Fiber 1gg4%
- Sugars 18gg
- Protein 2gg4%
- Calcium 13mg mg
- Iron 1mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Espresso powder: Enhances chocolate flavor but can be omitted or replaced with instant coffee.
- Nonalcoholic option: Use Bailey's coffee creamer instead of Irish cream liqueur.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent icing from sticking.
- Make ahead: Dough can be refrigerated for up to 48 hours or frozen for up to 3 months. Bake frozen dough balls at 325°F (163°C) for 12-14 minutes.
- Don't overbake: Remove cookies when edges are set but centers are still soft for the perfect chewy texture.
Frequently Asked Questions
Can I make these cookies without espresso powder?
Yes, you can omit the espresso powder completely or replace it with instant coffee. It enhances the chocolate flavor but isn't essential.
Does the alcohol bake off?
Most of the alcohol in the baked cookies evaporates during cooking. However, the Bailey's icing is not baked, so it retains a small amount of alcohol.
Why did my cookies spread?
Cookie spreading can happen if the dough was too warm or if the baking sheet was still hot from a previous batch. Chill the dough if needed, and always use a cool baking sheet. Avoid overworking the dough when rolling, as body heat can warm it.
Can I add chocolate chips?
Absolutely! Add 1 cup of semisweet or white chocolate chips to the dough for double chocolate Bailey's cookies.