Ah, Irish Cream. I am a sucker for the best Irish Cream out there, which is Bailey’s, of course! Give me a glass with a couple ice cubes and top it off with this delicious, creamy, goodness, and Oh My!
Now, you might be seeing my next picture and think to yourself, “um, she said Bailey’s, not this off-the-shelf, non-Bailey’s nonsense”. You are correct. I did say Bailey’s! It is, by far, the best Irish Cream out there. HOWEVER, it also comes with a pretty hefty price tag.
So, when I decided to experiment with baked goods and Irish Cream, it made more sense to use something that still tastes decent but is half the price. Often times, when baking with alcoholic beverages, the flavors become more subtle, so why waste precious Bailey’s?
I stumbled across this bottle of O’Donnells Irish Country Cream at Aldi, of all places! It only cost my $8.99 USD, and it’s not a bad substitute when you want to bake with it.
I made these cookies over, and over, and over again, changing this and that and the other thing, and the end result is quite delicious. Here are a couple of things to keep in mind as you make these cookies.
- The special ingredient for this recipe is the Kissed Caramel Smirnoff! It adds a subtle and wonderful hint of caramel to the cookie that makes it impossible to have just one. So, don’t leave it out! It’s worth a quick trip to the store to get a bottle.
- The dough is EXTREMELY wet! I tried chilling it before I baked the cookies, but with the alcohol content, it didn’t firm up very well. I tried another batch with a little more flour, and they turned out very dry. So, I decided that my best option was to put the dough in a piping bag (you can also use a Ziploc bag), cut the tip off, and pipe the cookies onto a cookie sheet. This worked great for me!
- The secret to making this cookie amazing is the frosting! Make sure to add your Irish Cream to the frosting and spread it generously onto the cookies.
- It is a very soft, almost cake-like cookie, so if you like crunchy snap-in-half kind of cookies, I’m not sure these are the treat for you. I still recommend giving them a try though! It may change your mind about soft cookies ?.
Irish Cream Cookie Delights
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- 2 Eggs (room temperature)
- 1 cup White Granulated Sugar (230 grams)
- ½ cup packed Brown Sugar (115 grams)
- 1 cup Butter, softened (220 grams)
- 1 tsp Pure Vanilla Extract
- ¾ cup Irish Cream (180 mls)
- ¼ cup Kissed Caramel Smirnoff (60 mls)
- 3 cups all-purpose Flour (450 grams)
- 1 tsp Salt (7 grams)
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 2 TBSP Butter, softened
- 2 TBSP Cream Cheese, softened
- ½ tsp Pure Vanilla Extract
- 2 cups Powdered Sugar
- 4 TBSP Irish Cream
Start by pre-heating the oven to 350 Degrees Fahrenheit.
Add the softened butter and vanilla, and whisk again until it’s well combined. Next add the Irish Cream and the Kissed Caramel Smirnoff. Turn the mixer on low speed so that the liquid doesn’t go flying everywhere. Gently mix it until it is smooth.
In a separate bowl, sift together the flour, salt, baking soda, and baking powder. With the stand mixer on, gradually add the flour and whisk until there are no lumps. It will not be a stiff dough.
Spoon the dough into a piping bag or a gallon-size Ziploc bag. Cut the tip off (or corner if you are using the Ziploc bag method), and pipe round cookies onto a greased cookie sheet (I like to use these AirBake pans! They are amazing for cookies!)
Place the cookies in the pre-heated oven and bake them for 8-10 minutes. If you are making larger cookies, definitely opt for the longer bake time.
Once the cookies are done baking, remove them from the baking sheet and place them on a cooling rack. Cool them completely before icing them.
For the frosting, beat the cream cheese and butter until it’s nice and smooth. Add the vanilla and Irish cream and gently mix it until the alcohol is well incorporated. Add the powdered sugar. Beat on high for 1-2 minutes until it is creamy and lump-free.
I hope that you enjoy these cookies as much as we do! They make a great treat for St. Patrick’s Day parties!