My mom loves Irish Cream. So naturally, she had a great cookie recipe that calls for Irish Cream so here is Mom’s Irish Cream Shortbread Cookies.
These wonderful cookies have a consistency to similar scones (check out my Pumpkin Ginger Scones and Blueberry Scones recipes). If you’ve never had scones before, these delicious cookies are like a shortbread cookie.
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I am a little disappointed that I don’t have more pictures of these delicious cookies. They were so good that they were gone before I knew it. I guess I will just have to make them again!
Ever wonder where Irish Cream comes from? Well, I did so I found this interesting article on the origins of Irish Cream.
Still got some Irish Cream on hand? You really need to try my Baileys Irish Cream Brownies or my Baileys Irish Cream Mousse. Two of my favorite Irish Cream based desserts.
Gather your Ingredients
You will need the following ingredients to make this Irish Cream Shortbread Cookies recipe (see recipe card for quantities): Unsalted Butter, Vanilla Extract, Eggs, All Purpose Flour, Baking Powder, White Sugar, Light Brown Sugar, Irish Cream and Salt.
How to Make Irish Cream Shortbread Cookies
- Preheat the oven to 350°F.
- In a mixing bowl, cream the butter and both sugars with a hand mixer.
- Add the vanilla extract and eggs and mix well. Mix in the Irish Cream.
- Stir in the sifted flour, salt and baking powder.
- Place 2 generous tablespoons of cookie dough on a greased or parchment-lined baking sheet leaving enough room for the cookies to expand.
- Bake for approximately 18 minutes or until slightly browned.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
Irish Cream Shortbread Cookies
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Ingredients
- 1 Cup Unsalted Butter, softened
- ¾ Cup White Sugar
- ¾ Cup Light Brown Sugar
- 1 Tsp Vanilla Extract
- 2 Eggs, beaten
- 1 Cup Irish Cream
- 4 Cups All Purpose Flour, sifted
- 1 Tsp Salt
- 1 Tbsp Baking Powder
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, cream the butter and both sugars with a hand mixer.
- Add the vanilla extract and eggs and mix well. Mix in the Irish Cream.
- Stir in the sifted flour, salt and baking powder.
- Place 2 generous tablespoons of cookie dough on a greased or parchment-lined baking sheet leaving enough room for the cookies to expand.
- Bake for approximately 18 minutes or until slightly browned.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
Notes
This seems like a great recipe and I’m trying to make these cookies but I have no idea what size to make the cookies.
Thanks for pointing that out. I have updated the recipe with more details. You can actually make these in any shape you desire.