Bailey's Irish Cream Recipe

Bailey’s Irish Cream Cookie Recipe
Recipe by Cathy Flynn Grinham (slightly modified for cookie molding)

For best recipe results weigh ingredients and use a stand mixer. 

If you find the dough is sticking in the mold, dust the cavity with powdered sugar or flour (tapping out the excess) each time before adding dough.

½ cup butter, softened

¾ cup sugar (161 grams)

1 egg (medium or large)

1 Tbsp. Irish cream liqueur

2 tsp. instant coffee

1 tsp. very hot water

½  tsp. vanilla extract

2 cups flour (308 grams)

Thoroughly cream butter and sugar by hand or in a mixer at low speed. Beat in egg, liqueur, vanilla, and instant coffee dissolved in hot water. Mix in flour until fully incorporated. 

Form into disc and wrap in plastic wrap. Refrigerate for 2 hours or longer.

Bake at 325 ˚F for approx. 12-18 minutes rotating the cookie sheet halfway through baking time.