Irish Cream Sugar Cookies Recipe

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Most Helpful Positive Review

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.

—Leo M. Lalande

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Most Helpful Critical Review

May 02, 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!

—aragonzo

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37 Ratings

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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!

—Samantha D.

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Feb 20, 2009

I doubled the sugar for the cookies, rolled them into balls after chilling them, and flattened them with a glass dipped in powdered sugar. They tasted fine like that but to add some flavor after they cooled I made a glaze of powdered sugar, Irish cream, and a little Butterscotch schnaps. It really made the flavor pop.

—Jess

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Feb 03, 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.

—rsmartcook

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Jun 07, 2010

Added a bit extra Irish Cream, personal preferance, and they came out Wonderfully!

—Kat D ~ Dreamkat29

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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.

—MLee

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May 05, 2009

After the reviews I didnt want bland cookies so I added a half a cup of brown sugar a teaspoon of almond and an extra med sized egg. The results were so delicious! They were melt in your mouth yummy! Somewhat biscuit cookie like.

—Airisaiia

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Nutrition

Calories
108 kcal
5%

Carbohydrates
15.5 g
5%

Cholesterol
19 mg
6%

Fat
4.1 g
6%

Fiber
0.3 g
1%

Protein
1.3 g
3%

Sodium
84 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Irish Cream Sugar Cookies

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 108
Calories from Fat: 37

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 2.5g 13 %
Cholesterol 19mg 6 %
Sodium 84mg 3 %
** Potassium 14mg < 1 %
Total Carbohydrates 15.5g 5 %
Dietary Fiber 0.3g 1 %
Protein 1.3g 3 %
Sugars 7.4g
** Vitamin A 3 %
** Vitamin C 0 %
** Calcium 3 %
** Iron 5 %
** Thiamin 8 %
** Niacin 7 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.