Irish Cream Sugar Cookies
These Irish Cream Sugar Cookies are a perfect treat for those moments when you crave cookies with a unique flavor!
Here’s another great sugar cookie recipe made with Irish Cream. These sugar cookies are super addictive. You’ve been warned!
If you’ve never baked with Irish Cream before, you have no idea what you are missing! It takes these sugar cookies to the next level!
The number of cookies this recipe yields depends on a couple of factors—the size of the cookie cutter you use and the thickness of the dough.
Ideally, you want to roll it out to 1/4 inch thick, thicker will yield fewer cookies and thinner will yield more cookies.
I used a 2 1/4-inch cookie cutter and got approximately 36 cookies give or take. This should give you an idea of what size cookie cutter you may want to use.
Alcohol Warning
Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
Gather your Ingredients
You will need the following ingredients to make these Irish Cream Sugar Cookies:
- Unsalted Butter – I prefer unsalted so I can control the amount of salt
- White Sugar
- Vanilla Extract – try my Homemade Vanilla Extract
- Eggs
- Irish Cream – any brand will do but I use Baileys
- All Purpose Flour
- Baking Powder
- Salt
How to Make Irish Cream Sugar Cookies
- In a large mixing bowl, cream the butter and sugar until creamy.
- Add in the vanilla extract and the egg yolk and mix until combined. Add the egg and mix until smooth. Pour in the Irish cream, and mix until well incorporated.
- Add the sifted flour, salt, and baking powder. Stir into butter mixture until evenly mixed.
- Form the cookie dough into a ball, wrap with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 400°F.
- On a floured surface, roll the dough out to 1/4 inch thickness. Use cookie cutters to cut the dough then place on a parchment lined baking sheet.
- Bake for 6 to 8 minutes or until golden brown around the edges.
- Let the cookies cool slightly then move to a wire rack to cool completely.
Irish Cream Sugar Cookies
Equipment
- Bowl for Mixing
- Baking Sheet
- Wire Rack
Ingredients
- 1 Cup Unsalted Butter, softened
- 1 ½ Cups White Sugar
- 1 Tsp Vanilla Extract
- 1 Egg Yolk
- 1 Egg
- ½ Cup Irish Cream
- 4 Cups All Purpose Flour, sifted
- 1 Tbsp Baking Powder
- ½ Tsp Salt
Instructions
- In a large mixing bowl, cream the butter and sugar until creamy.
- Add in the vanilla extract and the egg yolk and mix until combined. Add the egg and mix until smooth. Pour in the Irish cream, and mix until well incorporated.
- Add the sifted flour, salt, and baking powder. Stir into butter mixture until evenly mixed.
- Form the cookie dough into a ball, wrap with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 400°F.
- On a floured surface, roll the dough out to 1/4 inch thickness. Use cookie cutters to cut the dough then place on a parchment lined baking sheet.
- Bake for 6 to 8 minutes or until golden brown around the edges.
- Let the cookies cool slightly then move to a wire rack to cool completely.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
If you are a lover of Irish Cream then this recipe is for you. You don’t really taste the Irish Cream but it gives the cookies a unique taste.