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Irish Cream Sugar Cookies
SUBMITTED BY:
Kristin
PHOTO BY:
Samantha D.
"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."
RECIPE RATING:
Read Reviews
(8)
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PREP TIME
30 Min
COOK TIME
6 Min
READY IN
2 Hrs 36 Min
Original recipe yield 4 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 egg yolk
1 egg
1/2 cup Irish cream liqueur
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
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DIRECTIONS
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.
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REVIEWS
Reviewed on Dec. 28, 2007 by
Leo M. Lalande
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Leo M. Lalande
Dec. 28, 2007
As others have mentioned, the flavor of the original recipe is rather on the light side. For a richer Irish Cream Flavor, double the Irish Cream to One (1) full cup, and also increase the whole egg plus one egg yolk to two full eggs. I found no need to mix the egg yolk into the batter prior to adding the whole egg; just add the whole eggs all at once. With this new formulation, the batter, immediately after mixing, is soft enough to be scooped into a piping bag and piped onto the cookie sheets. Done so, baked for the recommended time, makes excellent cookies with no need to refrigerate for hours and roll out the dough.
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9 users found this review helpful
As others have mentioned, the flavor of the original recipe is rather on the light side. For...
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Reviewed on May 2, 2007 by
aragonzo
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aragonzo
May 2, 2007
I made the dough before I hit the sack, and baked them in the morning, which was a lot of fun. It was easy to make, and the dough was great to work with. But, the final product was rather disapointing. Nice and smooth, but not to great on flavor. The irish cream was hardly noticable. In order to spice thing up, I split the cookies in half and made them into sanwhich cookies, using the Sugar Cookies Frosting as my midle. I switched the milk+vanilla to irish cream, and it came out great!
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6 users found this review helpful
I made the dough before I hit the sack, and baked them in the morning, which was a lot of fun....
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Reviewed on Mar. 21, 2008 by Marie
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Marie
Mar. 21, 2008
I doubled the Irish Cream as others had suggested. I made the first batch of cookies as drop cookies and they weren't so good. I rolled out the rest and they still weren't so good. They were just bland.
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1 user found this review helpful
I doubled the Irish Cream as others had suggested. I made the first batch of cookies as drop...
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Reviewed on Aug. 2, 2007 by
Jessica
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Jessica
Aug. 2, 2007
VERY BLAND. NEEDS icing (mix cream cheese, icing sugar, and baileys)
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1 user found this review helpful
VERY BLAND. NEEDS icing (mix cream cheese, icing sugar, and baileys)
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Reviewed on Oct. 1, 2008 by
Kaitlin
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Kaitlin
Oct. 1, 2008
These cookies had a very unique taste they were nice and flaky not overly sweet so maybe an icing would be good I'd say if you like Irish cream then these are worth trying.
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0 users found this review helpful
These cookies had a very unique taste they were nice and flaky not overly sweet so maybe an...
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Reviewed on Mar. 19, 2008 by
Liz
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Liz
Mar. 19, 2008
I did not like these cookies. I had high hopes for this recipe, as I made the changes suggested by other reviewers--including doubling the amount of Irish creme liqueur and frosting them with cream cheese frosting (mixed with Bailey's and sugar)--to make them less bland. However, they still weren't very good. The cookies were too thick and they didn't taste very good--and I like Irish Cream. Don't bother making these--next St. Patrick's Day I will just make sugar cookies in the shape of Shamrocks and forget it.
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0 users found this review helpful
I did not like these cookies. I had high hopes for this recipe, as I made the changes...
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Reviewed on Mar. 17, 2008 by MLee
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MLee
Mar. 17, 2008
We made these for our Culinary Arts class, and could not use the Irish Creme(alcohol), so we substituted Irish Creme coffee creamer(the liquid kind). The texture was great, the flavor lacked a little, but overall, good for a sugar cookie recipe. I would like to try frosting these using the coffee creamer as the milk in the buttercream frosting, to see if the flavor is enhanced.
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0 users found this review helpful
We made these for our Culinary Arts class, and could not use the Irish Creme(alcohol), so we...
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Reviewed on Nov. 20, 2007 by Samantha D.
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Samantha D.
Nov. 20, 2007
It was grat dough to work with! Super easy! I was able to FIX the "BLAND" flavour by adding 1/4th cup of Butterscotch Schanpps, just that little amount adds a wonderful sweetness to it that makes you want more! JUST ADD A 1/4 CUP BUTTERSCOTCH SHNAPPS and USE 3/4 CUP BAILY'S IRISH CREAM, and it is wicked yummy! My Family Loves it, the cookies didn't last 15 mintues once I brought them out! So Make a double batch!
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0 users found this review helpful
It was grat dough to work with! Super easy! I was able to FIX the "BLAND" flavour by adding...
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