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.

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

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!