Irish Cream Sugar Cookies These are deliciously soft moist sugar cookies with the creamy richness of Bailey’s Irish Cream! Wonderful as a St. Patrick’s day treat or for any day you’re craving a sugar cookie. I brought these to a party and within minutes, they disappeared. Feel free to omit the Bailey’s and just cut down the flour by about half a cup.

prep: 30 mins cook: 6 mins additional: 2 hrs total: 2 hrs 36 mins Servings: 48 Yield: 4 dozen


  • 1 cup butter, softened
  • 1 ½ cups white sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 egg
  • ½ cup Irish cream liqueur
  • 4 cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder


    Step 1

    Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. Pour in Irish cream, and beat until incorporated.

    Step 2

    Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.

    Step 3

    Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

    Step 4

    Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets.

    Step 5

    Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.

Nutrition Facts

Per Serving: 108 calories; protein 1.3g; carbohydrates 15.5g; fat 4.1g; cholesterol 18.3mg; sodium 84mg.


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