Reviewed: Mar. 17, 2012

Over all this is a must have recipe for St. Patrick's Day. It was very sweet! But the cookies needed more irish cream, about a fourth a cup or more. Also, it needs icing. I made a butter cream icing and added irish cream to give it that taste that the cookies were missing (put in green food coloring and topped it off with green sprinkles too). Kids love it the most. It definitely satisfies your craving for sugar!

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Reviewer:

Ally

Reviewed: Mar. 12, 2012

These turned out great. I added a teaspoon of Irish Mist whiskey to add a little more flavor.

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Reviewer:

cabak77

Cooking Level: Expert

Reviewed: Oct. 9, 2011

Typically I like a flat, crispy cookie. These are puffy and cake like, but i still really like them! Reduced recipe to 12 cookies & doubled the Baileys. I also chilled the dough 20 min, then dropped by spoonfuls (which I smooshed slightly) and chilled another 10 mins. Other reviewers complained dough was sticky (oh~ I totally agree with that!) so i reduced the heat by 25 degrees so they wouldn't spread so much. Baked 8 mins. Perfect! Also, I want to try these with a Hershey's Kiss in the middle... I adore Bailey's & chocolate together!

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Mar. 28, 2011

I followed the advice to double the amount of Bailey's and just use 2 whole eggs instead of 1 egg and 1 egg yolk, and the dough came out perfectly! The cookies were delicious and everyone loved them!

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Reviewer:

Bevin

Reviewed: Mar. 13, 2011

the dough tasted good but was so sticky, even with adding extra flour that I couldn't work with it.

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Reviewer:

amyb

Reviewed: Feb. 2, 2011

I followed the suggestion of other reviewers and used more irish cream. These turned out great! I brought them to a cookie exchange and had a coworker ask for the recipe! My roommate and husband raved about them for days.

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Reviewer:

rsmartcook

Cooking Level: Beginning

Home Town: Owatonna, Minnesota, USA

Living In: Apple Valley, Minnesota, USA

Reviewed: Jan. 13, 2011

The recipe is good except I used half butter and half shortening. and added a half a cup of brown sugar and I chopped half cup pecans and let them soak in 4 table spoons of irish cream to make the cookies stronger.

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Reviewer:

rachelrene

Reviewed: Dec. 16, 2010

After reading other recipes for sugar cookies I do not understand how anyone would find this recipe satisfactory. This recipe is too thick and cakey for me. Changes to this recipe; baking soda not power, less flour 3-3.5 cups, shortening not butter, equal amounts of brown/white sugar, and irish cream with butterscotch schaps.

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4 users found this review helpful