Irish Cream Sugar Cookies Recipes

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IRISH CREAM SUGAR COOKIES



Irish Cream Sugar Cookies image

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.

Provided by Kristin

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 2h36m

Yield 48

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.5 g, Cholesterol 18.3 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 84 mg, Sugar 7.4 g

MINT IRISH CREAM COOKIES



Mint Irish Cream Cookies image

Make and share this Mint Irish Cream Cookies recipe from Food.com.

Provided by Karen..

Categories     Drop Cookies

Time 27m

Yield 48 cookies

Number Of Ingredients 12

1 1/4 cups oats (old-fashioned or quick-cooking)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1/4 cup irish cream (liqueur, regular or mint)
1 teaspoon vanilla extract
12 ounces mint chocolate chips (2 cups)

Steps:

  • Heat oven to 350°F.
  • Place oats in a blender or food processor. Cover and blend until powdery.
  • Combine oat flour, baking powder, baking soda, and salt in a medium bowl.
  • Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy.
  • Beat in egg, Irish cream, and vanilla.
  • On low speed, gradually beat in flour mixture. Stir in chocolate chips.
  • If dough is very soft, refrigerate for about 20 minutes.
  • Drop by heaping teaspoonfuls about 2 inches apart onto non-stick baking sheets.
  • Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned.
  • Cool on baking sheets 2 minutes.
  • Remove to wire racks for cooling.

Nutrition Facts : Calories 117.3, Fat 6.2, SaturatedFat 3.8, Cholesterol 14.6, Sodium 101.6, Carbohydrate 15.5, Fiber 0.7, Sugar 10.4, Protein 1.2

DOUBLE FUDGE IRISH CREAM COOKIES RECIPE BY TASTY



Double Fudge Irish Cream Cookies Recipe by Tasty image

Here's what you need: butter, sugar, eggs, vanilla extract, irish cream, all-purpose flour, cocoa powder, instant coffee powder, baking soda, salt, white chocolate chip, milk chocolate chips

Provided by Tasty

Categories     Desserts

Yield 9 cookies

Number Of Ingredients 12

1 cup butter, softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
8 tablespoons irish cream
2 ⅔ cups all-purpose flour
½ cup cocoa powder
1 teaspoon instant coffee powder
1 ¼ teaspoons baking soda
¼ teaspoon salt
1 cup white chocolate chip
½ cup milk chocolate chips

Steps:

  • Cream butter, sugar, eggs and vanilla until fluffy.
  • Add in Irish Cream and mix.
  • Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
  • Fold in chocolate chips. Refrigerate dough for 4-6 hours.
  • Roll into balls.
  • Set on a baking sheet. Bake at 350˚F (175˚C) for 10 minutes
  • Enjoy!

Nutrition Facts : Calories 578 calories, Carbohydrate 63 grams, Fat 31 grams, Fiber 2 grams, Protein 8 grams, Sugar 35 grams

GOOD LUCK IRISH COOKIES



Good Luck Irish Cookies image

To top off the meal, Connie bakes these appropriately Irish cookies. "But they taste good anytime," she says. "You can even change the food coloring to fit other holidays." -Connie Lou Blommers, Pella, Iowa

Provided by Taste of Home

Categories     Desserts

Time 27m

Yield 64 cookies

Number Of Ingredients 12

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Green food coloring, optional
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 package (10 to 11 ounces) butterscotch chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy. Beat in eggs and extracts. If desired, add food coloring. Whisk flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Scoop tablespoonfuls of dough and shape into balls; place 2 in. apart on ungreased baking sheets. , Bake until cookies are set and bottoms are lightly browned, 10-12 minutes. Let cool on pan for 2 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 102 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

IRISH COFFEE COOKIES



Irish Coffee Cookies image

Soft, chewy coffee cookies with a subtle hint of whiskey flavor. Plan ahead, as these require a bit of refrigeration time.

Provided by Kim

Time 2h15m

Yield 32

Number Of Ingredients 14

1 cup whiskey
⅓ cup firmly packed dark brown sugar
4 tablespoons instant espresso powder
2 tablespoons whiskey
2 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup unsalted butter, softened
¾ cup firmly packed dark brown sugar
¼ cup white sugar
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
4 (1 ounce) squares white chocolate, chopped

Steps:

  • Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
  • Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
  • Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
  • Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 104.4 mg, Sugar 10.9 g

IRISH CREAM-COFFEE BARS



Irish Cream-Coffee Bars image

Honorable Mention - Contest Recipe 2009! Special occasion? Make deliciously decadent bars with liqueur, coffee and a foolproof sugar cookie mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 25

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2 cup chopped pecans
1/2 cup cold butter
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tablespoons Irish cream liqueur
1 teaspoon instant coffee granules or crystals
1 cup whipping cream
3 tablespoons packed brown sugar
1 tablespoon Irish cream liqueur
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.
  • Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.
  • Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 19 g, TransFat 1 g

IRISH SHORTBREAD COOKIES



Irish Shortbread Cookies image

This is the most amazing shortbread ever. Flaky and rich, and very very simple; I've never had a shortbread that compares to it. Note: I use salted butter. If you use unsalted, you may want to add a pinch of salt.

Provided by Anissa Wolf

Categories     Bar Cookie

Time 2h10m

Yield 20 cookies, 10 serving(s)

Number Of Ingredients 4

1 cup salted butter
2/3 cup sugar
1/2 cup cornstarch
2 cups flour

Steps:

  • Cream butter and sugar together until light and fluffy.
  • Sift in cornstarch and flour; mix well.
  • Press into a 10 3/4 by 7 inch pan.
  • Prick all over with a fork.
  • Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
  • Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.

Nutrition Facts : Calories 329.8, Fat 18.7, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.3, Carbohydrate 38.3, Fiber 0.7, Sugar 13.4, Protein 2.8

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