This is one naughty cookie.
It's buttery and chewy and crispy and covered in a creamy shot of Bailey's.
This is totally a two-for. (I won't say twofer. Just like I won't say "get 'er done." I won't say it.)
First, we've got cinnamon cookies. I love cinnamon.
It's all hot, get-skinny weather now but I don't care.
Cinnamon is seasonless. It doesn't have to be buried under a sweater. It's all about the bikini.
And then there's the adult stuff -- Irish Cream.
Creamy Irish Cream buttercream.
It's all over this baby...
You should make the cookies AND the frosting.
They're really happy together.
But you could get away with just making the cookies.
They're perfect -- all chewy-crisp and cinnamony.
OR you could even just make the buttercream.
It has white chocolate.
It's seriously spiked with Bailey's.
I actually can't wait to smear it all over a layer cake.
Either way, it's all good. (I'm ok with that one. Saying "it's all good" is alright by me. That and "sweet.")
Note: I based this recipe on one of my favorite sandwich cookies -- coconut cream lemon cookies. Also fabulous.
Irish Cream & Cinnamon Cookies
- 1 tablespoon hot water
- 1 tablespoon instant coffee
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspooon ground cinnamon plus 1/4 teaspoon, divided
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar plus 1/4 cup, divided
- 1 large egg
- cinnamon graham cracker crumbs, optional
In small bowl, combine the instant coffee and the hot water. Stir until coffee is dissolved. Set aside to cool.
In another bowl, whisk together flour, baking soda, cream of tartar and 1/2 teaspoon cinnamon. Set aside.
In large bowl, beat together the butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
Add the egg and coffee mixture and beat until well-combined, about 1 to 2 minutes.
Gradually add flour mixture and beat on low or stir with spatula until just combined.
Press plastic wrap over dough in bowl, cover bowl with another piece of wrap and chill in refrigerator for at least 2 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Place 1/4 cup granulated sugar and 1/4 teaspoon cinnamon in a wide bowl.
Roll tablespoon-sized balls of dough in the sugar-cinnamon.
Place dough balls on cookie sheet about 3 inches apart.
Bake for 10 to 12 minutes, rotating sheets halfway through baking time.
Allow cookies to cool on cookie sheet for about 2 minutes, then place cookies on wire rack to cool completely.
When cookies are completely cool, frost with Irish Cream buttercream. Sprinkle lightly with cinnamon graham cracker crumbs and ground cinnamon, if desired.
Store in an airtight container.
Irish Cream Buttercream
- 1 1/2 sticks unsalted butter, at room temperature
- 5 tablespoons Bailey's Irish Cream
- About 3.4 oz Lindt White Chocolate (I used all but 1 oz of a 4.4 oz bar), melted and cooled
- 1 3/4 cup confectioners' sugar
- pinch of fine sea salt
In large bowl, beat butter on medium-high until light and fluffy, 3 to 4 minutes. Beat in Irish Cream and melted white chocolate until well combined, about 2 minutes. Gradually add confectioners' sugar and a pinch of sea salt and beat on low until combined. Beat on medium-high until light and creamy, about 3 minutes.