Frosted Baileys Chocolate Cookies

Whether you are making these Baileys cookies for St. Patrick’s Day or because you just like the taste, you are in for a treat! They are soft chocolate cookies spiked with your favorite flavor of Baileys Irish Cream liqueur topped with a sweet Baileys buttercream frosting. Optional green sprinkles add a festive touch!

Mix the Cookie Dough

Follow these simple steps to make the Baileys chocolate cookie dough:

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, corn starch, and salt. Set aside.

2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, mix softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy.

3. Add Baileys Irish Cream liqueur (any flavor will do!), 1 egg, and vanilla extract and mix until fully combined. It is okay if the mixture appears a little curdled at this stage since that will go away when you add the dry ingredients.

4. Add the dry ingredients to the wet ingredients and mix until just combined. See the image below for the desired texture. This will be a fairly thick dough.

Form the Cookies

Portion out the dough into about 1.5 tablespoons and roll into balls using your hands. Place the dough balls at least 1 inch apart on baking sheets lined with parchment paper or silicone baking mats. Gently flatten the tops with the palm of your hand or bottom of a glass so they look like the picture below. This dough does not spread much while baking so this step helps the cookies reach their final shape.

Bake the Cookies

Bake the cookies at 350°F for 7-9 minutes until the tops just begin to set. Allow the cookies to cool and continue to set on the baking pan for at least 5 minutes before moving to a wire rack to cool completely.

Make the Frosting and Decorate

Follow these steps to make the Baileys buttercream frosting:

1. In a medium bowl using a handheld or stand mixer fitted with the paddle attachment, mix softened butter, vanilla extract, and salt on medium speed until smooth.

2. Add 1 cup of the powdered sugar and mix on low speed until combined.

3. Add 1 tablespoon of Baileys and mix until combined.

4. Add the remaining 1/2 cup of powdered sugar and mix again. If the frosting is too thick, add up to 1 additional tablespoon of Baileys. Mix until smooth.

Spread a generous amount of frosting on the cooled cookies and top with sprinkles if desired.

Store the cookies in an airtight container in the refrigerator for up to 1 week.

Yield: 22-24

Author: Laura's Bake Lab

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Frosted Baileys Chocolate Cookies

Soft chocolate cookies spiked with Baileys Irish Cream and topped with a Baileys buttercream frosting.

Prep time: 20 MinCook time: 7 MinTotal time: 27 Min

Ingredients

Cookies

• 2 and 1/4 cups all purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1 tsp corn starch
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup Baileys Irish Cream liqueur (any flavor)
• 1 egg, room temperature
• 1 tsp vanilla extract

Frosting

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 and 1/2 cups powdered sugar
• 1-2 tablespoons Baileys Irish Cream liqueur
• Optional: sprinkles

Instructions

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, corn starch, and salt. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, mix the softened butter and sugars on medium speed until light and fluffy.
4. Add the Baileys, egg, and vanilla and mix until fully combined. It is okay if the mixture appears a little curdled at this stage.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Scoop out about 1.5 tablespoon portions of the dough and roll into balls using your hands. Place the dough balls on the prepared baking sheets at least 1 inch apart. Gently flatted the balls - the cookies do not spread much.
7. Bake for 7-9 minutes until the tops of the cookies are just set. Let the cookies cool on the baking pan for at least 5 minutes before transferring to a wire rack to cool completely.
8. Meanwhile, make the frosting. In a medium bowl using a handheld or stand mixer fitted with the paddle attachment, mix the softened butter, vanilla, and salt on medium speed until smooth. Add 1 cup of the powdered sugar and mix on low speed until combined. Add 1 tablespoon of Baileys and mix until combined. Add the remaining sugar and mix again. If the frosting is too thick, add up to 1 additional tablespoon of Baileys. Mix until smooth.
9. Frost the cooled cookies, top with sprinkles (if using), and enjoy!
10. Store leftover cookies in an airtight container in the refrigerator for up to 1 week.

https://www.laurasbakelab.com/blog/frosted-baileys-chocolate-cookies

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