These deliciously flavored Irish cream butter cookies taste a lot like shortbread cookies, but with an unexpected twist. They’re ever so slightly crunchy on the outside, soft on the inside, and then topped with a chocolate-covered espresso bean. What could be better?!!
Are you looking for a new cookie recipe that’s easy to make, delicious to eat, and one you haven’t seen year after year on the same old cookie platters?
Well then, it’s time to shake up the party with these unexpected Irish Cream Butter Cookies! Get ready for the compliments! You deserve them!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Irish Cream Butter Cookies is available at the end of this post.
Christmas Cream Cheese Sprinkle Cookies (featured video) are another easy homemade cookie recipe I know you’ll enjoy!
The ingredient list for making Irish Cream Butter Cookies;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Granulated Sugar
- Irish Cream Liquor
- All-Purpose Flour
- Pure Vanilla Extract
- Chocolate Covered Espresso Beans
- Confectioners Sugar
Kitchen tools and equipment needed;
- Hand Mixer OR Stand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Cookie Scoop
- Baking Sheets
- Parchment Paper
- Cooling Rack
- Small Zip-Top Bag
What if I don’t like chocolate-covered espresso beans?
Simple. Don’t use them.
What can I substitute for the espresso beans?
- Chocolate Covered Candy
- Chocolate Kisses
- Dried Cranberries
Do I have to use Irish cream liquor?
No. If you’d rather not use the alcohol, that’s perfectly fine.
You can substitute with the following:
- Heavy Cream
- Liquid Coffee Creamer (your choice of flavors)
Can these Irish butter cookies be frozen?
Yes! Most definitely!
Store them in an air-tight freezer container and freeze for up to 6 months.
How many cookies does this recipe make?
Salted butter or unsalted butter?
I know I go against popular belief on this, but I always use salted butter for baking.
I find that the little extra salt in the butter makes for a more flavorful baked good.
That said, if you know for a fact that the butter you generally use is extra salty, then you may want to use unsalted butter for your baking or omit the salt called for in the recipe.
The step-by-step instructions;
- Preheat oven to 350-degrees.
- Cream together the butter, sugar, and vanilla extract.
- Add the Irish cream and blend to combine.
- Add the flour and salt to the butter mixture and blend until a soft dough forms, being careful not to over mix.
- Roll the dough into walnut-sized balls and place them onto parchment-lined baking sheets.
- Press a chocolate-covered espresso bean onto the top of each dough ball.
- Bake in a preheated oven for 15-17 minutes, or until the underside of the cookies are lightly browned.
- Meanwhile, whisk together confectioner’s sugar and additional Irish cream to form a glaze.
- Cool the cookies on a wire rack.
- Place the glaze into a small zip-top bag and snip a small hole in the corner of the bag.
- Drizzle the Irish cream glaze over the cooled cookies.
For more cookie recipes, please click on the following titles for:
*Vintage Rocks Cookies (pictured below) from (yours truly) Kudos Kitchen
“This vintage cookie recipe dates back to the 1930s. Vintage Rocks Cookies are fast and easy to make and don’t require any special equipment. A large bowl and a spoon will work wonderfully well. After all, if it was good enough for grandma…”
*Colossal Christmas Cookie Recipe Roundup (pictured below) from All Your Favorite Food Bloggers
“Today’s colossal Christmas cookies recipe roundup will keep your house smelling delicious every day of the month… and then some!!”
*Peanut Butter Banana Chocolate Chip Cookies (pictured below) from (yours truly) Kudos Kitchen
“If you love a cookie with a cake-like texture and crispy outer edges, then you’ll LOVE these Peanut Butter Banana Chocolate Chip Cookies!”
*Irish Cream Butter Cookies (pictured below) This is the place!
Whether you’re working on a blue screen device or in the kitchen, the following affiliate products are ones I can highly recommend to save your eyesight and your sanity.
Below is a photo of my blue blocker computer glasses in action! I swear by them! I work at the computer for what feels like all-day, every-day, and these glasses have relieved a great deal of eye-stress and migraine problems for me.
A neurologist was the one who recommended I get myself some, and it was the best thing he could have told me to do, so now I pass that information on to you!
Below is the printable recipe card along with the nutritional information and instructions for making for today’s Irish Cream Butter Cookies.
Irish Cream Butter Cookies
- 3 sticks of butter softened
- 3/4 cup granulated sugar
- 3 tablespoons Irish cream liquor
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 3½ cups flour
- 48 chocolate covered espresso beans
- 1 cup confectioners sugar
- 1¼ tablespoon Irish cream liquor
- Preheat oven to 350-degrees.
- In a large bowl, cream together the softened butter, granulated sugar, 3 tablespoons Irish cream liquor, and vanilla extract until fluffy.
- Add the all-purpose flour and salt to the creamed mixture and blend until combined and a soft dough forms. Do not over mix.
- Roll the dough into balls the size of walnuts and place on parchment-lined baking sheets.
- Press a chocolate-covered espresso bean on top of each ball.
- Bake in a preheated oven for 15-17 minutes, or until the bottoms are lightly browned.
- Cool completely.
- Meanwhile, whisk together the confectioner's sugar and 1¼ tablespoon of the Irish cream liquor until smooth and creamy.
- Spoon the glaze into a small zip-top bag and snip off a small corner.
- Drizzle the glaze over the cooled cookies and allow to set.
I sincerely hope you’ve enjoyed today’s delicious homemade cookie recipe as much as I’ve enjoyed bringing it to you!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!