I found myself in the St. Patrick’s Day spirit this weekend, so I decided to whip up some shamrock sugar cookies with an irish twist: Bailey’s Irish Cream. Because what’re more Irish than that??
This cookie came to be with the help of several different recipes, but the main cookie recipe I lifted from one of my favorite food blogs, Two Peas and Their Pod. I used her lofthouse style cookie recipe for the base, threw in some Bailey’s, and then dipped the cookies in dark chocolate after being inspired by these irish cream cookies from Buttercream Blondie. I wish I had had some sprinkles on hand to make them pop like they do in her photos.
I will say that the cookies did not come out as irish-cream flavored as I had hoped. If you’re thinking about trying these out, I would recommend adding more Bailey’s to the recipe (you might then have to add extra flour) or just going with a standard sugar cookie and Bailey’s flavored icing. I’m considering trying the latter option out for next year.
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream (seriously! it gives the cookies their soft texture)
½ cup of Bailey’s Irish Cream (maybe a bit more)
2 bags of dark chocolate baking chips
1. Preheat your oven to 425 degrees; prepare your cookie sheets by lining them with parchment paper.
2. Combine flour, baking soda & powder and salt in a large bowl. Set aside.
3. In the bowl of a stand mixer, cream the sugar and butter until light and fluffy, about 3 minutes or so. Add in eggs one at a time and beat until well incorporated. Add in vanilla extract and sour cream and beat slowly. Add the Bailey’s and beat slowly until well incorporated.
4. Slowly add the dry ingredients to the stand mixer and beat until dough forms. The dough should be a little sticky, but not overly so. If you need to, add more flour until dough is just slightly sticky.
5. Wrap dough in plastic wrap and chill in the fridge for at least two hours or overnight.
6. Flour your working surface and roll out the dough to a quarter-inch thickness. Use shamrock cookie cutters to cut out cookies; I used two different sizes for a little variety.
7. Place cookies on cookie sheets and bake in the oven for 7 minutes. The cookies should be slightly golden around the edges. Immediatley transfer cookies to wire rack to cool.
8. Place dark chocolate chips in a microwavable safe bowl and heat in 30 second increments, stirring in between.
9. Once cookies are cool, dip the left side of the cookie into the chocolate. Let the excess chocolate drip off the cookie before placing it on parchment paper to dry. If you want to speed up the drying process, chill cookies in the fridge for 30 minutes to set the chocolate.