Sugar Cookies with Bailey's Icing

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These sugar cookies with Bailey's icing are perfect for celebrating St. Patrick's Day! The shamrock shapes make these cookies extra fun!

Sugar Cookies with Bailey's Icing

These shamrock shaped sugar cookies are so much fun for St. Patrick's Day! The icing is made with Bailey's, which makes them such a delicious treat for the adults too. I made these sugar cookies using a simple recipe, and the icing is a simple glaze made with icing sugar.

Sugar Cookies with Bailey's Icing

What Do I Need to Make Sugar Cookies with Bailey's Icing?

While the full recipe instructions are available below, here are some tips on what you need to make these St. Patrick's Day cookies!

  • Dry Ingredients: Your dry ingredients will include all purpose flour, baking powder, and salt. Make sure you whisk it together in a large mixing bowl before adding it to the batter. This is important, because it will combine everything evenly before adding it to the wet ingredients.
  • Butter and Sugar: Let your butter sit until it reaches room temperature. This is important, because the butter will combine into the batter to achieve the best texture for your cookies. You will beat the sugar in with the butter until it reaches a light a creamy texture.
  • Egg and Vanilla: You will add your egg and vanilla to the butter and sugar once it has been beaten. It is important that your egg be room temperature, because the egg will break easier and will get mixed into the batter more evenly. Once you have beaten the egg and vanilla into the batter, you will stir in your dry ingredients.
  • Icing Sugar and Bailey's: This cookie icing is a simple combination of icing sugar and Bailey's. Whisk the icing sugar and add the Bailey's, one tablespoon at a time until you reach your desired consistency. If you want to make your icing kid friendly, simply skip the Bailey's and use vanilla, milk, and water instead!
Sugar Cookies with Bailey's Icing

Tips to Make the Best Sugar Cookies

While the full recipe instructions are available below, here are some tips to help you make the best sugar cookies!

  • Do not over mix your batter. This is important, because it impacts the texture of your cookies. Over mixing your dough will result in flat crispy cookies which is not what we are after with this recipe!
  • Make sure you roll your dough out on a well floured surface. Your dough will be very soft, so you will need plenty of flour. Split your dough into two sheets and place on floured slices of parchment paper and onto baking sheets. Chill your dough in the fridge for between two hours and overnight.
  • When you are ready to make your cookies, preheat your oven and let your batter warm up for a couple of minutes. This will make it easier to work with the batters when you cut them. Press the cookie cutters into the dough and wiggle a little bit. Carefully pick the cookies up and place them on cookie sheets. I recommend these cookie cutters - they are the perfect shape for St. Patrick's Day! If you would prefer to use a different shape, that works as well.

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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!

Author:
Kirsten

Ingredients

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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