Once you make this Baileys Irish Cream coffee cookie recipe, you will have your go-to dessert for every year on St. Patrick's Day. But don't stop there! These are delicious all year long!
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Baileys Irish Cream Coffee Cookie

Once you make this Baileys Irish Cream coffee cookie recipe, you will have your go-to dessert for every year on St. Patrick's Day. But don't stop there! These are delicious all year long!

Ingredients

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 tsp vanilla
  • 1 tsp Baileys Irish Cream
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 circle cookie cutter

Frosting ingredients

  • 1/2 C unsalted sweet cream butter softened
  • 1 1/2 C powdered sugar
  • 1 tsp of vanilla
  • 1 tsp Baileys Irish Cream
  • 2-4 tbsp heavy whipping cream
  • 1 disposable piping bag fitted with a star tip

Instructions

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, Baileys 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 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 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