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–+ servings
Green cookies shaped like leprechaun hats with chocolate bands and small yellow candy accents, arranged on a white surface.

Baileys Irish Cream Sandwich Cookies

Leprechaun hats flavored with Bailey's Irish Cream and filled with a chocolate Irish Cream ganache.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cool and Refrigerate: 1 hour
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Servings 12 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.
Keyword Baileys Irish Cream Cookie Recipe
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