Irish Cream Cookies | Crumbl Cookie Style

Written By Diana Barrick
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These soft and buttery Irish Cream cookies are flavored with smooth Irish cream liqueur and topped with a light, fluffy Irish Cream buttercream frosting. Paired with rich brownie cookies, this festive dessert is perfect for St. Patrick’s Day or anytime you want a delicious Irish-inspired treat.

Prep Time: 20 minutes
Chill Time: 1–2 hours
Cook Time: 6–8 minutes
Total Time: about 2 hours 30 minutes

Yields:
• Irish Cream Sugar Cookies: about 12 cookies
• Brownie Cookies: about 15–18 cookies

Servings: about 24–30 cookies total

Ingredients:

Irish Cream Sugar Cookies (makes about 12 cookies):
• 1 cup Butter, softened
• 1 1/2 cups Sugar
• 1 tsp. Vanilla Extract
• 2 Eggs
• 1/2 cup Irish Cream Liqueur
• 4 cups All-Purpose Flour
• 1/2 tsp. Salt
• 1 tbsp. Baking Powder

Brownie Sugar Cookie (makes about 15-18 cookies):
• 8 oz Semi-Sweet or Milk Chocolate (for sweeter cookies)
• 1 cup All-purpose flour • ⅓ cup Dutch Process Cocoa Powder
• 1 ¼ tsp Baking Powder
• 1 tsp Salt
• ½ cup Butter, softened
• 1 cup Brown Sugar, packed light or dark
• ⅓ cup Sugar
• 2 tsp Vanilla Extract
• 2 Eggs, room temperature
• 2 Egg Yolks, room temperature

Irish Cream Buttercream:
• 2 cups Butter, softened
• 8 cups Powdered Sugar
• 4 tsp Vanilla Extract
• 6 tbsp Irish Cream Liqueur (for alcoholic) and/or Irish Cream Coffee Creamer (for non- alcoholic)
• Green Sprinkles, optional

DIRECTIONS:
Irish Cream Sugar Cookies:

  1. In a large mixing bowl cream, your butter and sugar. Then add in vanilla and egg and mix until smooth. Pour in Irish cream, and beat until mixed completely.

  2. In a mixing bowl, sift together flour, salt, and baking powder. Stir into Irish Cream mixture until evenly mixed. Form into a ball and then flatten, wrap with plastic wrap, and refrigerate 1-2 hours , you can also leave it in overnight. If you are in a time crunch you can pop it in the freezer for 30-45 minutes.

  3. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Using a large ice cream/cookie scoop, scoop your dough and place onto prepared baking sheets. I usually do about 6 to a sheet.

  4. Bake in preheated oven 6 to 8 minutes until no longer shiny. Cool on a rack.

Brownie Sugar Cookie:

  1. In a microwave safe dish, melt the chocolate in 15-30 second intervals. Set aside.

  2. In a mixing bowl, sift the flour, cocoa powder, baking powder, and salt.

  3. In another bowl, mix the butter, brown sugar, and sugar on high. Add in the melted chocolate. Beat until mixed. Add in the vanilla, eggs, and egg yolks. Beat on med-high until light and fluffy.

  4. Add in the dry ingredients and mix on low until just combined. Make sure not to over mix.

  5. Preheat oven to 350°F. Chill the dough for 20 minutes. Line 2 cookie sheets with parchment paper.

  6. Use a large ice cream/cookie scoop. Scoop the dough and bake 6 cookies per cookie sheet. Bake for 13-15 minutes, until no longer shiny.

  7. These cookies you want to let the cookies sit for about 5 minutes before transferring to a cooling rack. Let cool completely.

Irish Cream Buttercream:

  1. Cream the butter in your mixing bowl and beat for a few minutes.

  2. Add the powdered sugar, you can either do 2 cups at a time or very carefully 4 cups at a time. Mix until combined.

  3. Add in the vanilla extract and Irish Cream and mix until combined and light and fluffy.

  4. If you want you can mix the frosting by hand with a spatula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.

  5. Place in piping bags to pipe on cooled cookies or use a spatula and spread onto cookies.

  6. Sprinkle with sprinkles if using.

  7. Enjoy!

Storage:

  • Room Temperature:
    Store cookies in an airtight container for up to 4 days.

  • Refrigerator:
    Store frosted cookies in the refrigerator for up to 1 week.

  • Freezer:
    Unfrosted cookies freeze well for up to 2 months. Thaw and frost before serving.

Pro Tips:

  • Chill the dough so the cookies hold their shape while baking.

  • Do not overbake — the cookies should just lose their shine.

  • If making for kids, substitute Irish cream coffee creamer instead of liqueur.

🎥 Watch the full video below and bake along with me!

https://youtu.be/U1tJNVys__0?si=krh_Rdvqtc-a7abT

Diana Barrick
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