Christmas Morning Cookies with Baileys and Coffee Glaze

The idea about these Christmas morning cookies came to me in a dream. Yes, I often have vivid food dreams because that is all I think about. In my dream, it was Christmas morning, and we were opening presents. I was having a cookie with a cup of coffee and a glass of Baileys Irish cream. The combination was so delicious.

When I woke up, I thought that I should create a recipe that combines all those flavors in one. I used a basic cookie recipe I know, and I added Baileys to it. I also added some chocolate chips to the dough because chocolate makes everything better. After I baked the cookies, I drizzled them with delicious coffee glaze. The end result was magical. I created the perfect Christmas morning cookie and I had to share it with you.

Helpful tips about making the Christmas morning Cookies

The butter has to be soft and at room temperature, because the first step is to cream the butter and sugar together.

How to bring butter at room temperature

I usually take the butter out of the refrigerator about forty minutes to an hour before baking. If you want to speed up the process cut the butter to smaller pieces. Sometimes, I warm up a bowl in the microwave oven and cover the butter with it to help it soften faster. Another method is to roll it or pound it with a rolling pin thinly. This will definitely soften the butter quickly.

Other tips

I use a spatula when I add the dry ingredients in the batter. Fold them carefully until they are fully incorporated. Beating them with a mixer might change the texture of the pastry.

This is the cookie scoop I used to form the cookies on the baking sheet. If you don’t have one you can also use a tablespoon. Scoop three tablespoons of the dough and roll them to a ball. Then place it on the baking sheet and repeat the process until you are out of dough.

Make sure there is at least an inch between the dough balls. The dough will expand during baking.

Baking usually takes between 10-13 minutes per tray of cookies. It depends on how you like your cookies. My husband likes them a little bit gooey in the center, so I bake them less. Baking time also depends on the size of your cookies. If you used a smaller scoop you might have to reduce the baking time.

The glaze should be thick. You need about three tablespoons of liquid to a cup of powdered sugar. If you add too much liquid and the icing is too thin add more powdered sugar. Refer to the video for the consistency of the glaze.

In this recipe I use just a half cup of chocolate chips because I didn’t want to make a chocolate chip cookie. My goal was to add just a little bit of chocolate to enhance the other flavors in the cookie. I didn’t want the chocolate to dominate over the taste of the Baileys or the coffee.

If you like Baileys you might also like this chocolate Baileys cake recipe.

Please note: this blog post is not sponsored. The links that I used are not affiliated with anyone.

Print Recipe

Christmas Morning Cookies with Baileys and Coffee Glaze

Prep Time15

Cook Time30

cool off15

Total Time1

Course: Dessert, Snack

Keyword: Baileys, Baileys Chocolate Cake, butter, chocolate chip, coffee, cookies, Eggs, flour, Powdered sugar, sugar

Servings: 18

Equipment

Hand or stand mixer

Ingredients

1 cup unsalted butter at room temperature 2 sticks
1 cup brown sugar
½ cup white granulated sugar
2 large eggs
½ cup Baileys Irish cream liquor
2 ½ cups all purpose flour or pastry flour
¼ tsp salt
1 tsp baking soda
½ cup chocolate chips of choice I used milk chocolate

For the glaze

1 cup powdered sugar
3 Tbsp strong espresso or other coffee

Instructions

To prepare the cookies

Preheat the oven to 375F. Line two large baking sheets with parchment paper.
Add the softened butter and the sugar in a bowl and beat with the mixer on high until creamy. Add one egg at a time to the butter and sugar mixture and continue mixing until incorporated. Then add the Baileys. Reduce the mixing speed but don’t stop mixing until all of the liquids are absorbed and you have a smooth mixture.
To the same bowl add the flour, salt and baking soda. Stir on low speed or use a spatula to incorporate the dry ingredients into the dough.
Finally, add the chocolate chips to the dough and stir.
Use an ice cream scoop to form 18-20 dough balls and place them on the lined baking sheet. My ice cream scoop was #20 (three tablespoons or 1 5/2 oz). Bake each baking sheet for 10-13 minutes.
Let them cool off slightly on the baking sheet then transfer to a cooling rack.

To prepare the glaze

Cool off the cookies completely before glazing.
In a bowl mix the powdered sugar and the coffee and stir until you have a thick glaze. With a spoon drizzle the glaze on top of each cookie.