Name: Bailey’s Irish Cream Butter Cookies Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Irish
Ingredients: 3 sticks (24 Tablespoons) butter, softened; 3/4 cup granulated sugar; 3 tablespoons Irish cream liquor; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt; 3½ cups all-purpose flour; 48 chocolate covered espresso beans; 1 cup confectioners sugar; 1¼ tablespoon Irish cream liquor

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Introduction

These Bailey’s Irish Cream Butter Cookies are a delightful treat blending rich butteriness with the smooth flavor of Irish cream. Topped with chocolate-covered espresso beans and drizzled with a creamy glaze, they make for an irresistible dessert or afternoon snack.

A cooling rack holds two rows of round cookies, each with a pale golden color and smooth texture. Each cookie has a small dollop of dark jam in the center, surrounded by a thin layer of dough. White icing is drizzled over every cookie in thin, curved lines, adding a glossy shine. Next to the rack is a glass filled with creamy milk and behind it, a dark bottle with a label showing a flower. All items are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 sticks (24 tablespoons) butter, softened
3/4 cup granulated sugar

3 tablespoons Irish cream liquor
1 teaspoon pure vanilla extract

1/8 teaspoon salt
3½ cups all-purpose flour

48 chocolate covered espresso beans
1 cup confectioners sugar
1¼ tablespoons Irish cream liquor

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: In a large bowl, cream together the softened butter, granulated sugar, 3 tablespoons of Irish cream liquor, and vanilla extract until the mixture is fluffy.
Step 3: Add the flour and salt to the creamed mixture and blend until combined, forming a soft dough. Be careful not to over mix.

Step 4: Roll the dough into walnut-sized balls and place them on parchment-lined baking sheets.
Step 5: Press one chocolate-covered espresso bean onto the top of each dough ball.
Step 6: Bake in the preheated oven for 15 to 17 minutes, or until the bottoms are lightly browned.

Step 7: Allow the cookies to cool completely on a wire rack.
Step 8: While the cookies cool, whisk together the confectioners sugar and 1¼ tablespoons of Irish cream liquor until smooth and creamy.
Step 9: Spoon the glaze into a small zip-top bag and snip off a small corner to create a piping tip.

Step 10: Drizzle the glaze over the cooled cookies and let it set before serving.

Tips & Variations

Use room temperature butter for easier creaming and a lighter cookie texture.
Substitute coffee liqueur or flavored syrup if you prefer a different twist on the glaze.

For extra crunch, sprinkle a few finely chopped nuts on top before baking.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep the glaze fresh, add a layer of parchment paper between stacked cookies. Reheat gently if desired, but they are best enjoyed at room temperature.

How to Serve

A white plate filled with small round cookies, each having a light beige base layer with a smooth texture, topped with a dark brown oval center that looks like chocolate or coffee bean, and drizzled with light beige icing in a criss-cross pattern over the top; the plate rests on a white marbled surface with silver ornamental edging visible around the plate, showing a close and bright view of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the Irish cream liquor?

Yes, you can replace it with an equal amount of milk or cream, though this will reduce the distinctive flavor of the cookies.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid over mixing the dough. Chilling the dough briefly before baking can also help maintain shape.