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Irish Cream Sugar Cookies

Kristin

"These are deliciously soft moist sugar cookies with the creamy richness of Bailey's Irish Cream! Wonderful as a St. Patrick's day treat or for any day you're craving a sugar cookie. I brought these to a party and within minutes, they disappeared. Feel free to omit the Bailey's and just cut down the flour by about half a cup."
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Ingredients

2 h 36 m servings 108 cals
Original recipe yields 48 servings (4 dozen)

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Directions

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  1. Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. Pour in Irish cream, and beat until incorporated.
  2. Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  4. Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets.
  5. Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.

Nutrition Facts


Per Serving: 108 calories; 4.1 g fat; 15.5 g carbohydrates; 1.3 g protein; 18 mg cholesterol; 84 mg sodium. Full nutrition

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Reviews

Read all reviews 32
  1. 40 Ratings

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Most helpful positive review

As others have mentioned, the flavor of the original recipe is rather on the light side. For a richer Irish Cream Flavor, double the Irish Cream to One (1) full cup, and also increase the whole...

Most helpful critical review

I made the dough before I hit the sack, and baked them in the morning, which was a lot of fun. It was easy to make, and the dough was great to work with. But, the final product was rather disapo...

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As others have mentioned, the flavor of the original recipe is rather on the light side. For a richer Irish Cream Flavor, double the Irish Cream to One (1) full cup, and also increase the whole...

It was grat dough to work with! Super easy! I was able to FIX the "BLAND" flavour by adding 1/4th cup of Butterscotch Schanpps, just that little amount adds a wonderful sweetness to it that ma...

I made the dough before I hit the sack, and baked them in the morning, which was a lot of fun. It was easy to make, and the dough was great to work with. But, the final product was rather disapo...

I doubled the sugar for the cookies, rolled them into balls after chilling them, and flattened them with a glass dipped in powdered sugar. They tasted fine like that but to add some flavor afte...

I followed the suggestion of other reviewers and used more irish cream. These turned out great! I brought them to a cookie exchange and had a coworker ask for the recipe! My roommate and husb...

Added a bit extra Irish Cream, personal preferance, and they came out Wonderfully!

We made these for our Culinary Arts class, and could not use the Irish Creme(alcohol), so we substituted Irish Creme coffee creamer(the liquid kind). The texture was great, the flavor lacked a ...

After the reviews I didnt want bland cookies so I added a half a cup of brown sugar a teaspoon of almond and an extra med sized egg. The results were so delicious! They were melt in your mouth ...

I baked the cookies just as the rcipes reads, no changes. After they were baked I added green sugar to the tops on some, green butter cream frosting to some and left a few plain. The cookie is...