Try this easy chocolate cookie recipe for St. Patrick’s Day. Chewy and sweet, these Bailey’s Irish cream cookies are dipped in a simple glaze and finished with festive sprinkles—an ideal holiday treat.
Cookies make every celebration better, and St. Patrick’s Day is the perfect time to add a splash of Irish cream to your baking. Bailey’s brings a creamy, boozy note that pairs beautifully with cocoa and espresso. These chocolate cookies are tender in the center and slightly chewy at the edges, and they dress up nicely for the holiday with a quick icing and sprinkles.
Why You’ll Love This Recipe
- Festive and fun. Gold and green sprinkles plus a Bailey’s glaze make these cookies perfect for St. Patrick’s Day.
- Rich chocolate flavor with chewy texture. The combination of cocoa and a touch of espresso enhances the chocolate while Bailey’s adds depth.
- Make ahead friendly. Dough stores in the fridge for two days or in the freezer for up to three months, and you can bake dough balls straight from frozen.
Ingredient Notes
- Cocoa powder: Use unsweetened cocoa for a true chocolate flavor.
- Espresso powder: A small amount brightens the chocolate without making the cookies taste like coffee; instant coffee can be substituted.
- Irish cream: Bailey’s is the classic choice, but other Irish cream liqueurs or a nonalcoholic Bailey’s creamer can be used.
- Butter: Use unsalted butter at room temperature for even mixing; salt is added separately.
- Confectioners’ sugar: Powdered sugar is combined with a bit of Irish cream to make the glaze.
See the recipe card below for exact measurements and full ingredient list.
Recipe Variations
Add mix-ins. Stir 1 cup semisweet chocolate chips into the dough for double chocolate cookies. White chocolate chips or chopped nuts work well too.
Nonalcoholic version. Replace the Irish cream with Bailey’s coffee creamer for the same flavor profile without alcohol.
Cookie sandwiches. Use a Bailey’s buttercream or cream cheese frosting to sandwich two cookies together for a sandwich cookie.
Scale the batch. Double the recipe for a crowd or halve it for a small batch. Finish with festive sprinkles for St. Patrick’s Day flair.
How to Make Bailey’s Irish Cream Cookies
- Whisk together flour, cocoa, espresso powder, baking soda, and salt; set aside.
- Cream butter and sugars until light and fluffy. Add eggs and beat until combined.
- Mix in the Irish cream until incorporated.
- With the mixer on low, add the dry ingredients and mix just until combined—avoid overmixing.
- Roll dough into tablespoon-sized balls and place on a parchment-lined baking sheet about 2 inches apart. Bake at 350° F for about 10 minutes, until edges are set and centers remain soft. Cool completely.
- Make the glaze by whisking confectioners’ sugar with a few tablespoons of Irish cream until smooth. Dip half of each cooled cookie into the glaze, set to dry, and add sprinkles immediately if desired.
Expert Tips
Weigh ingredients when possible for consistent results. If you don’t have a scale, spoon and level flour rather than packing the cup.
Use room-temperature ingredients so the dough mixes evenly and yields a better texture.
Don’t overbake. Aim for set edges and soft centers to keep the cookies chewy. Let them rest on the baking sheet for a few minutes before transferring to a rack.
Cool before glazing. Make sure cookies are completely cool before dipping, or the glaze will run and won’t set properly. Add sprinkles immediately after dipping.
Make Ahead and Storage Tips
Make ahead. Dough can be refrigerated for up to 48 hours or frozen for up to 3 months. Thaw in the fridge before bringing to room temperature to bake, or bake dough balls frozen at a slightly lower temperature for a few extra minutes.
Store. Keep baked cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers so the glaze doesn’t stick.
Freeze. Wrap groups of 4–5 cookies and place in a freezer-safe container for up to 3 months.
Recipe FAQ
Yes. You can omit the espresso powder or substitute instant coffee; the cookies will still be chocolate-forward.
Most of the alcohol cooks off during baking, though the glaze will retain a small amount if you use Irish cream liqueur.
If the dough warmed while handling or the baking sheet was hot from the previous batch, cookies can spread. Chill the dough briefly and avoid overworking it when rolling.
Related Recipes
Here are a few more recipes to try this St. Patrick’s Day.
Did you love this recipe? If so, consider leaving a rating in the recipe card and a comment to share how it turned out for you.
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Equipment
- 1 Kitchen scale
- 1 Stand mixer or hand mixer
- 1 Medium cookie scoop
- 1 Baking sheet
Ingredients
- 2 ½ cups (312 g) all purpose flour
- ½ cup (48 g) unsweetened cocoa powder
- 1 teaspoon espresso powder (or instant coffee)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temperature
- ¼ cup (60 ml) Bailey’s Irish cream
Icing
- 1 cup (120 g) confectioners’ sugar, sifted
- 2 Tablespoons Bailey’s Irish cream
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Whisk together flour, cocoa, espresso powder, baking soda and salt; set aside.
- Beat butter, granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. Add eggs and beat until incorporated, then mix in the Irish cream.
- With the mixer on low, add the flour mixture and mix just until combined.
- Scoop about a tablespoon of dough, roll into balls, and place on the baking sheet about 2 inches apart.
- Bake for about 10 minutes, until edges are set and tops are still soft. Cool for 5 minutes on the sheet, then transfer to a rack to cool completely.
- Whisk confectioners’ sugar with Irish cream to desired consistency. Dip half of each cooled cookie into the icing and add sprinkles immediately.
Notes
Nonalcoholic: Use Bailey’s coffee creamer in place of Irish cream.
Store in an airtight container at room temperature for up to 5 days.
Make ahead: Dough keeps refrigerated for 48 hours or frozen for 3 months. To bake frozen dough balls, lower the oven to 325° F and bake for 12–14 minutes.
Inspired by Life, Love and Sugar.