Bailey’s Iced Chocolate Cookies

I am a fan of Bailey’s as an ingredient, and this recipe has Bailey’s in the cookie and in the icing.  It’s maybe not a cookie for the kids (though there’s not so much that it should be a problem), but regardless…that just means more for us adults.

And I am definitely ok with that.



  • 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


  • 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)



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.IMG_2708

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.IMG_2712

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…)IMG_2719

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