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These Baileys Irish cream coffee cookies are delicious. Inside these cookies are Baileys coffee, sweet cream, vanilla and cinnamon. Plus, an Irish cream filling in the middle. Yum!
Baileys Irish Cream Coffee Cookies
Cookie Ingredients
- 1 C unsalted sweet cream butter, softened
- 1 1/4 C sugar
- 2 Large Eggs
- 2 TBSP of Irish Cream ground coffee
- 1 1/4 tea vanilla
- 1 tsp pf Bailey’s Irish Coffee cream
- 2 cups flour
- 1/2 tea baking powder
- 1/2 tea cinnamon
- 1/4 tea salt
- 1 circle cookie cutter
Cookie Directions
- Preheat oven to 350 degrees
- Using a standing mixer, cream together the butter and sugar until light and fluffy.
- Using a small bowl, combine the eggs, vanilla, Bailey’s and coffee grounds. Mix using a whisk until completely combined.
- Gradually add in the coffee liquid to the butter and the sugar mixture and mix until fully combined.
- In medium mixing bowl, combine the flour, baking powder, cinnamon and salt and mix until combined.
- Gradually mix into the wet mixture until fully combined
- Dough will still be really wet and soft, mix in another 1/4 C of flour into the dough.
- Lightly flour a cutting board and scoop the dough onto the board.
- Sprinkle some more flour onto the dough and begin to knead the dough until flour is combined. You want the dough to be like a sugar cookie cut out dough because you will be using a cookie cutter.
- Lightly flour the cutting board again and roll your dough out to about 1/4 inch thickness.
- Using your cookie cutter, begin to cut your circles out. You will want to cut out 36 circles to get 18 cookies.
- Bake for 8-10 minutes, or until edges are slightly golden
- Allow cookies to cool completely before enjoying your delicious Bailey’s Irish Cream Coffee Cookies!
Frosting Ingredients
- 1/2 C unsalted sweet cream butter, softened
- 1 1/2 C powder sugar
- 1 tsp of vanilla
- 1 tsp of Bailey’s Irish Coffee Cream
- 2-4 tbsp heavy whipping cream
- 1 disposable piping bag fitted with a star tip
Frosting Directions
- Using a standing mixer, combine all ingredients and mix on medium speed until fluffy and stiff peaks form
- If your frosting looks like powdery rocks, add in 1-3 more tbsp heavy whipping cream.
- Once frosting is stiff and smooth scoop into piping bag
- Using 1 cookie, pipe a small dollop of frosting into the center of the cookie.
- Place another cookie on top and sandwich the two cookies together
- Enjoy with a big glass of Irish cream coffee!
Baileys Irish Cream Coffee Cookie
These Baileys Irish cream coffee cookies are delicious. Inside these cookies are Baileys coffee, sweet cream, vanilla and cinnamon. Plus, an Irish cream filling in the middle. Yum!
Servings: 36 cookies
Ingredients
Cookies:
- 1 C unsalted sweet cream butter softened
- 1 1/4 C sugar
- 2 large eggs
- 2 TBSP Irish Cream ground coffee
- 1 1/4 tsp vanilla
- 1 tsp Bailey’s Irish Coffee cream
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Frosting:
- 1/2 C unsalted sweet cream butter softened
- 1 1/2 C powder sugar
- 1 tsp vanilla
- 1 tsp Bailey’s Irish Coffee Cream
- 2-4 tbsp heavy whipping cream
Instructions
Cookies:
- Preheat oven to 350 degrees
- Using a standing mixer, cream together the butter and sugar until light and fluffy.
- Using a small bowl, combine the eggs, vanilla, Bailey’s and coffee grounds. Mix using a whisk until completely combined.
- Gradually add in the coffee liquid to the butter and the sugar mixture and mix until fully combined.
- In medium mixing bowl, combine the flour, baking powder, cinnamon and salt and mix until combined.
- Gradually mix into the wet mixture until fully combined
- Dough will still be really wet and soft, mix in another 1/4 C of flour into the dough.
- Lightly flour a cutting board and scoop the dough onto the board.
- Sprinkle some more flour onto the dough and begin to knead the dough until flour is combined. You want the dough to be like a sugar cookie cut out dough because you will be using a cookie cutter.
- Lightly flour the cutting board again and roll your dough out to about 1/4 inch thickness.
- Using your cookie cutter, begin to cut your circles out. You will want to cut out 36 circles to get 18 cookies.
- Bake for 8-10 minutes, or until edges are slightly golden
- Allow cookies to cool completely
Frosting:
- Using a standing mixer, combine all ingredients and mix on medium speed until fluffy and stiff peaks form
- If your frosting looks like powdery rocks, add in 1-3 more tbsp heavy whipping cream.
- Once frosting is stiff and smooth scoop into piping bag
- Using 1 cookie, pipe a small dollop of frosting into the center of the cookie.
- Place another cookie on top and sandwich the two cookies together
- Enjoy with a big glass of Irish cream coffee!
Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 22mg | Potassium: 20mg | Sugar: 11g | Vitamin A: 265IU | Calcium: 9mg | Iron: 0.4mg
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