Baileys Irish Cream Cookie Recipe: Fun Leprechaun Hats
Enjoy a special treat for St. Patrick’s Day with this Baileys Irish Cream cookie recipe. A festive sandwich cookie that is filled with an Irish Cream chocolate ganache. An easy dessert that is perfect to serve at your next Irish-themed celebration.
About Baileys Irish Cream Cookie Recipe
This Baileys Irish Cream cookie recipe is an easy butter cookie piped to look like a Leprechaun hat and filled with a chocolate ganache flavored with Irish Cream. The Bailey’s Irish Cream is used to flavor both the cookies and the filling. If you don’t want the alcohol, you can use a flavored coffee creamer substitute.
If you want a more subtle flavoring, skip the Bailey’s in the cookie and just use it to fill the sandwich cookies. And if you want another design option, you could make circles and then decorate them to look like pots of gold.
Here are the ingredients needed.
For the Cookie:
- 2 Cups Flour
- 1 Cup Butter (Room Temperature)
- 2/3 Cup Granulated Sugar
- 1 Egg
- 1 teaspoon of Vanilla Extract
- 1 teaspoon Salt
- 2-3 Tablespoons of Bailey’s Irish Cream
- Green Gel Food Coloring
For the Filling:
- 1 Cup Chocolate Chips
- 5 Tablespoons Heavy Cream
- 3 Tablespoons Bailey’s Irish Cream
Step by Step With Photos
Add 1 cup butter and 2/3 cup granulated sugar in a bowl and use an electric mixer to cream the ingredients together until fluffy (about 3 minutes)
Add 1 egg, 1 teaspoon vanilla extract, and green food coloring. Mix to combine, then add 2-3 Tablespoons of Bailey’s Irish Cream and continue mixing until combined.
Add 1 teaspoon of salt and 2 cups of flour.
Stir the ingredients just until combined.
Once the cookie batter is complete, it’s time to pipe the cookies. Line a baking sheet with parchment paper. Cut off the tip of the piping bag and slide the piping tip into it so that the piping bag covers half of it. Tighten the tip into place, then transfer the cookie dough into the piping bag.
Pipe the cookie dough onto the parchment paper in a back-and-forth manner, like a backwards “S”. Then pipe a straight line across the bottom. Continue piping the Leprechaun hats onto the baking sheet, leaving space between the cookies, as they will spread slightly during baking.
Place the baking sheet into the refrigerator and chill the piped cookies for 30 minutes. Preheat the oven to 350 degrees Fahrenheit. Bake the cookies for 12-15 minutes and then let them cool completely before filling.
While the cookies cool, make the chocolate ganache filling.
Place 1 cup of chocolate chips in a bowl and pour 5 Tablespoons of warm heavy cream over it.
Let the warm cream and chocolate chips sit for a few minutes to melt the chocolate.
Stir the chocolate and heavy cream together, then add 3 Tablespoons of Bailey’s Irish Cream.
Stir the filling until smooth and creamy. Let it cool for a minute, then transfer it to another piping bag.
To fill the Leprechaun hat sandwich cookies, start by placing one cookie so that the flat side (or bottom side) is facing up. Pipe the chocolate on top of the cookie, then top with another cookie. Pipe a line of chocolate above the brim and place gold sprinkles or confetti to resemble a buckle.
I hope you enjoy making this Baileys Irish Cream cookie recipe. It’s the perfect dessert to make for a St. Patrick’s Day party, or anytime you want something a little different for a party. The beauty of this recipe is that it can be adapted for any holiday. Just pipe the cookie into whatever shape you’d like, or color the cookie dough any color and you have a festive cookie for any occasion.
For another recipe with Bailey’s Irish Cream, try these Irish Cream Rice Krispie Shamrocks. Another easy recipe, elevated for adults.
If you try this Baileys Irish Cream Cookie Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting, and happy baking!
Baileys Irish Cream Sandwich Cookies
Equipment
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Pyrex Measuring Cup
- Electric mixer
- Whisk
- 2 Piping Bags
- Piping Tip
Ingredients
Cookie Dough
- 2 Cups Flour
- 1 Cup Butter Room Temperature
- 2/3 Cup Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 2-3 Tablespoons Bailey’s Irish Cream
- Green Food Gel Color
Filling
- 1 Cup Chocolate Chips
- 5 Tablespoons Heavy Cream
- 3 Tablespoons Bailey’s Irish Cream
Instructions
Make the Cookies
- Place the butter and sugar in the mixing bowl and mix them together until they are fluffy. About 3 minutes.
- Add the egg, vanilla extract and 4-5 drops of green food gel color. Mix until everything is combined. Add the Irish Cream and mix about 1 minute to combine.
- Add the the flour and salt to the bowl. Mix everything together until it forms a soft, smooth dough.
- Cut a medium size hole in the pointed side of the piping bag and slide the piping tip half way through it.
- Fill the piping bag with the cookie dough and twist the end of the bag.
- Next, line the baking sheet with a parchment paper.
- Pipe the cookie dough into a 2-inch wiggle shape, like a backward S. Then pipe a straight line across the bottom of the shape. Pipe more hats on the baking sheet about 1-2 inches apart. Follow the same steps until you use all of the cookie dough. Be aware, these cookies do spread so spacing is important.
- Place the baking sheet with the cookie hats in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees.
- Bake the cookies for 12-15 minutes.
- Set the cookies aside to cool.
- Once the cookies are cool, match 2 cookies together by size to make the cookie sandwiches later.
Making The Filling
- Put the chocolate in a medium size bowl.
- Pour the heavy cream in a microwave safe cup and heat up the cream for about 30 seconds-1 minute. Do not let it boil.
- Pour the hot heavy cream over the chocolate chips and let it sit for 5 minutes.
- Use a spatula or whisk to stir the chips and warm cream together. As you are mixing, pour in the Irish cream and continue to mix until the chocolate is a smooth ganache.
- Place the ganache in a new piping bag and secure the end. Cut a small hole in the tip.
- Flip one hat cookie over and pipe ganache on the smooth side of the cookie. Lightly press the second hat cookie on top of the ganache.
- Pipe a line across the hat that’s right above the brim. Then put 1 or 2 gold sprinkles in the middle to represent the gold buckle.
Notes
- These Irish Cream cookies are best eaten the day they are made, but they can be stored in an airtight container in a cool dry place for 3 days or in the fridge for 5 days
- These cookies spread while baking, so leave space between each piped hat.
- If you want to make this recipe fun for the whole family, you can use Irish Cream Coffee Creamer instead of the alcoholic Irish Cream.
Follow me on Pinterest for fun and easy cookie recipes for any occasion. If you try this recipe, please leave a comment and let me know how it went.
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