Baileys Irish Cream Sandwich Cookies

There’s something about the smell of cocoa and booze that feels like a hug for grown-ups—exactly why I love these Baileys Irish Cream Sandwich Cookies. I remember sneaking one at a holiday party as a teen (don’t tell), the chocolate cookie crisp at the edges and the boozy buttercream melting on my tongue. This recipe captures that cozy, slightly indulgent moment in cookie form: chocolaty rounds with a soft, boozy kiss of filling. They feel fancy but bake up like a weeknight project, and honestly, they make the house smell like a bakery that knows how to have fun.

Quick Facts

• Yield: Serves 12 (makes about 24 sandwich cookies)
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour (including chilling and filling)

Why This Recipe is Awesome

These cookies balance a crisp, chocolatey exterior with a tender center and a silky Baileys buttercream. They deliver a little grown-up flair without any fuss—no tempering, no weird equipment. Expect deep cocoa notes, a soft chew in the middle, and a boozy, creamy filling that smells like chocolate and coffee-house cozy. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 1 cup (8 oz / 2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract

For the Filling:

• 1/2 cup (4 oz / 1 stick) unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 3–4 tbsp Baileys Irish Cream (start with 3 and add more if needed)
• 1/2 tsp vanilla extract
• Pinch of fine salt
• Optional: 1 tbsp unsweetened cocoa powder for a mocha filling

How I Make It

Step 1:

Preheat your oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Smell that dry cocoa? That’s the promise of chocolate right there.

Step 2:

In a stand mixer or large bowl with a hand mixer, cream the butter and granulated sugar on medium-high until light and fluffy, about 2–3 minutes. Scrape the bowl, then beat in the egg and vanilla until glossy. Don’t overdo it—mix until the egg blends and the batter looks smooth.

Step 3:

Reduce the mixer to low and add the dry ingredients in two additions, mixing until just combined. The dough should come together and feel slightly soft but not sticky. If it feels too sticky, pop it in the fridge for 10 minutes to firm up. Scoop tablespoon-sized balls of dough about 1 inch apart on the prepared sheets—I love using a cookie scoop so they bake evenly.

Step 4:

Bake one sheet at a time for 10–12 minutes, until the edges feel set and the centers spring back just a bit. The tops will look matte and the edges will darken slightly. Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Listen for that quiet sigh as the cookies cool—tell-tale of a tender crumb.

Step 5:

While the cookies cool, beat together the filling: mix the softened butter until smooth, then add the powdered sugar one cup at a time. Add Baileys, vanilla, and a pinch of salt and beat until fluffy. If the frosting seems thin, add a bit more powdered sugar; if too thick, add another teaspoon of Baileys. Spread or pipe about 1 tablespoon of filling onto the flat side of a cookie and sandwich with its mate. Press gently to spread the filling to the edges.

Pro Tips

• Use room-temperature butter and egg so the dough emulsifies smoothly. Cold ingredients make lumpy dough.
• If your Baileys is warm, chill it briefly; warm liquid thins the buttercream too much.
• Scoop cookies to a uniform size for even baking—no one likes some burned and some underbaked.
• Make the filling a day ahead; chilled filling firms up and spreads more neatly.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap unsalted butter for salted and omit the extra pinch of salt—flavor shifts slightly saltier.
• Use Baileys Almande (almond milk version) for a dairy-free-friendly booze option; that changes texture slightly—add a bit more powdered sugar if filling gets thin.
• For gluten-free cookies, use a 1:1 gluten-free flour blend; expect a slightly crumblier texture.
• Replace the Baileys in the filling with strong coffee or espresso for a non-alcoholic mocha kick.

Variations & Tips

• Add 1/2 cup chopped toasted hazelnuts to the filling for crunch and nutty depth.
• Make a mocha filling by stirring in 1 tbsp cocoa powder to the buttercream.
• Dip half of each assembled cookie in melted dark chocolate for a shiny, professional look.
• Infuse the buttercream with orange zest (1 tsp) for a chocolate-orange twist.
• Make mini sandwich cookies for parties by rolling the dough smaller and reducing bake time to 8–9 minutes.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bake the cookies and store them in an airtight container for up to 3 days. Keep the filling in the fridge for up to 3 days and assemble before serving. For longer storage, freeze unfilled cookies for up to 2 months and thaw before filling.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through baking if your oven has hot spots. You may need to bake in batches—don’t crowd the oven.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for set edges and slightly soft centers that spring back when touched. The tops should look matte, not glossy. Overbaking makes them dry—pull them when the center still seems a touch soft.

What if I don’t have ingredient X?

Swap cocoa powder for an equal amount of dark cocoa or—if you’re desperate—melted chocolate (adjust sugar down slightly). No egg? Use 3 tbsp applesauce as a binder (slightly cakier texture).

How I Like to Serve It

I serve these cookies on a simple white platter with a dusting of cocoa or powdered sugar and a small pitcher of extra Baileys for guests who want to drizzle. They pair beautifully with coffee, hot chocolate, or a small glass of Baileys on the side. These work for cozy winter evenings, holiday cookie exchanges, or as a cheeky after-dinner treat.

Notes

• Store in an airtight container at room temperature up to 3 days or refrigerate up to 1 week—bring to room temperature before serving for best texture.
• Not a meat recipe, so no safe cooking temp required here—just enjoy responsibly!

Final Thoughts

Closing: Now go impress someone — or just yourself — with these boozy, chocolatey sandwich cookies. They bake fast, taste like a celebration, and honestly, they’ll disappear faster than you expect.