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.
- 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.
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.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
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.
Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.
Per Serving: 108 calories; protein 1.3g; carbohydrates 15.5g; fat 4.1g; cholesterol 18.3mg; sodium 84mg.