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.

Recipe Summary

prep:
30 mins
cook:
6 mins
additional:
2 hrs
total:
2 hrs 36 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

  • 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.

  • 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

108 calories; protein 1.3g; carbohydrates 15.5g; fat 4.1g; cholesterol 18.3mg; sodium 84mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/28/2007
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 egg plus one egg yolk to two full eggs. I found no need to mix the egg yolk into the batter prior to adding the whole egg; just add the whole eggs all at once. With this new formulation the batter immediately after mixing is soft enough to be scooped into a piping bag and piped onto the cookie sheets. Done so baked for the recommended time makes excellent cookies with no need to refrigerate for hours and roll out the dough. Read More
(126)

Most helpful critical review

Rating: 3 stars
05/02/2007
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 disapointing. Nice and smooth but not to great on flavor. The irish cream was hardly noticable. In order to spice thing up I split the cookies in half and made them into sanwhich cookies using the Sugar Cookies Frosting as my midle. I switched the milk vanilla to irish cream and it came out great! Read More
(30)
41 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 5
Rating: 4 stars
12/28/2007
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 egg plus one egg yolk to two full eggs. I found no need to mix the egg yolk into the batter prior to adding the whole egg; just add the whole eggs all at once. With this new formulation the batter immediately after mixing is soft enough to be scooped into a piping bag and piped onto the cookie sheets. Done so baked for the recommended time makes excellent cookies with no need to refrigerate for hours and roll out the dough. Read More
(126)
Rating: 5 stars
11/20/2007
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 makes you want more! JUST ADD A 1/4 CUP BUTTERSCOTCH SHNAPPS and USE 3/4 CUP BAILY'S IRISH CREAM and it is wicked yummy! My Family Loves it the cookies didn't last 15 mintues once I brought them out! So Make a double batch! Read More
(48)
Rating: 3 stars
05/02/2007
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 disapointing. Nice and smooth but not to great on flavor. The irish cream was hardly noticable. In order to spice thing up I split the cookies in half and made them into sanwhich cookies using the Sugar Cookies Frosting as my midle. I switched the milk vanilla to irish cream and it came out great! Read More
(30)
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Rating: 5 stars
02/20/2009
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 after they cooled I made a glaze of powdered sugar Irish cream and a little Butterscotch schnaps. It really made the flavor pop. Read More
(20)
Rating: 5 stars
02/03/2011
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 husband raved about them for days. Read More
(18)
Rating: 5 stars
03/17/2008
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 little but overall good for a sugar cookie recipe. I would like to try frosting these using the coffee creamer as the milk in the buttercream frosting to see if the flavor is enhanced. Read More
(14)
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Rating: 5 stars
06/07/2010
Added a bit extra Irish Cream personal preferance and they came out Wonderfully! Read More
(14)
Rating: 4 stars
05/05/2009
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 yummy! Somewhat biscuit cookie like. Read More
(12)
Rating: 4 stars
03/11/2009
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 tender and light in flavor. My husband and children loved them and asked for me to bake them again. Now next time I make them I will change the amount of Irish Cream and follow the advice of a few others. I can not rate a recipe unless I make and bake it according to the original recipe. I feel this is a good cookie but a few changes could possibly make it better. Read More
(12)
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