Sugar Cookies with Bailey's Icing
These sugar cookies with Bailey’s icing are perfect for celebrating St. Patrick’s Day! The shamrock shapes make these cookies extra fun!
For the Cookies:
- 2 + 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
For the Bailey’s Icing:
- 2 + 1/2 cups icing sugar
- 6–8 tbsp Bailey’s
- green food coloring (optional)
- In a medium mixing bowl, whisk together the flour, baking powder, and salt and set aside. Using a hand mixer or stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, approximately 2 minutes. Add the egg and vanilla and continue to beat until well combined, approximately 1 minute.
- Slowly stir in the flour mixture, making sure not to over mix the batter. The batter should be fairly moist. Place the batter on floured parchment paper and divide into two. Roll the first half of the batter to 1/4 inch thick and place on a parchment lined baking sheet. Repeat for the second half. Place the dough in the fridge to chill for between 2 hours and overnight.
- Preheat your oven to 350F and remove your dough from the fridge. Let it warm up for 1 to 2 minutes. Press cookie cutters down firmly in the dough and wiggle it slightly. Carefully remove the cut out cookie and place it on a cookie sheet. Bake for 10 to 12 minutes, turning the cookie sheet halfway through the baking time. Let the cookies cool for 5 minutes on the cookie sheet before transferring to a cooling rack.
- Once the cookies have cooled, they are ready for icing. In a small mixing bowl, whisk the icing sugar, adding the Bailey’s 1 tablespoon at a time. Once you have reached the right consistency, whisk in drops of food coloring until you have reached your desired color. Spread the icing over the cookies – I find it easiest to dip them in the icing and flip them over. Let the cookies set on a cooling rack for 2 to 3 hours.