And I am definitely ok with that.
Ingredients
Cookies
- 1 cup butter, softened to room temperature
- 1 cup sugar
- ½ cup dark brown sugar
- 2 eggs, brought to room temperature
- 2 t vanilla
- ½ cup Bailey’s Irish Cream Liqueur
- 2 ½ cups flour
- ½ cup dark cocoa powder
- 1 t baking soda
- ½ t baking powder
- Pinch salt
Icing
- 1 cup butter, softened to room temperature
- 3 ½ t Bailey’s Irish Cream Liqueur
- 2 t vanilla
- 4 cups powdered sugar
- Green sanding sugar (optional)
Directions
Put the butter, sugar and brown sugar in a large bowl and mix until smooth – just a couple minutes. Then add in the eggs and vanilla, and mix until they are combined. Then add in the Bailey’s and mix again until well combined.
In a separate bowl, add your dry ingredients – flour, cocoa powder, baking soda, baking powder and salt, Whisk these together and then add them to the wet ingredients. Do not overmix – in fact, do this part with a wooden spoon…just fold everything together until everything is just combined.
Cover the dough and pit it in the fridge for a half hour to chill.
When you’re ready to bake, line baking sheets with parchment paper, take the dough from the fridge and put them in ping-pong sized balls on the sheets, 6 to a sheet. (Note – even after being in the fridge the dough will be pretty soft – you won’t be able to roll it. So just spoon the dough on to the parchment.)
Bake at 350 for about 8-11 minutes until the edges start to get just a little crispy. Remove the sheets from the oven and let the cookies rest on the sheets for a few minutes before transferring them to a wire rack to cool completely.
When your cookies are cool, it’s time for the icing which is super quick. Add the butter, Baileys and vanilla to a bowl and mix until well combined. Then add the powdered sugar (a bit at a time so it doesn’t fly everywhere) and mix until everything is smooth.
Pipe or spread the icing on the cookies (I spread because my piping skills are essentially non-existent). If you want, and if it’s near St. Patrick’s Day, sprinkle a little green sugar on top of the icing for a little Irish flair.
Makes about 4 dozen cookies! FYI, you may have a bit of frosting left over. Either over-frost the cookies (that’s totally a thing) or refrigerate the leftover frosting until you find something else that would taste really good with it (Oreos, pie, empty spoons…)
Ugly Desserts 