So excited to share this yummy recipe with you! These cookies are simple yet delicious! Bailey’s Buttercream Filling? Perfect for Saint Patrick’s Day! I made them for our Mini St. Patty’s Styled Shoot (next post) and they were the perfect addition! Stack them on a pretty cake stand for a beautiful presentation and you are all set!
Ready to make them?
(Recipe by: The Baker Chick)
Cook Time: 12 minutes
Yield: 2 dozen large cookies
- 4½ cups all-purpose flour
- 4½ tsp. baking powder
- ¾ tsp. salt
- 1½ cups (3 sticks) unsalted butter, at room temperature
- 1½ cups sugar
- 3 large eggs
- 5 tsp. vanilla extract
Bailey’s Buttercream Filling:
(Adapted from Eats Well With Others)
- 2 cups confectioner’s sugar, sifted
- 4 tbsp unsalted butter, room temperature
- 3 tbsp Bailey’s Irish cream
- 2 tsp vanilla extract
- 1/2 tsp salt
- green gel food coloring (optional)
- To make the cookies, preheat the oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.
- In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
- When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet.
- Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Don’t over bake- the cookies will be very pale and the edges will only be slightly golden if at all.)
- Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
- To make the filling, in the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioner’s sugar and butter. They should be crumbly. Add the Bailey’s, vanilla extract and salt. Beat on high speed until light, fluffy and smooth, about 3 minutes. Add the gel food coloring until you achieve the shade of green you are looking for. Mix until evenly distributed. Note: I wanted a soft mint green, so I added the gel using a toothpick. I didn’t need much to achieve that tone!
- Spread 1 tablespoon on the bottom of a cooled cookie. Top with a second one.
Note: If you would like to firm up the filling, chill for an hour or so before assembling the sandwiches.
Styling and Photography: Andressa Hara of Twinkle Twinkle Little Party