Irish Cream Soft Sugar Cookies
Soft, buttery, creamy and sweet cookies that are popular all the time at our St. Patrick's Day!
Yield
48 servingsPrep
15 minCook
6 minReady
2 4/5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
softened |
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
egg yolks
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
irish cream
liqueur |
* |
| 4 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | x |
food coloring
green, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
softened |
|
| 355 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | large |
egg yolks
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
irish cream
liqueur |
* |
| 946 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 1 | x |
food coloring
green, optional |
*
|
Directions
Add butter and sugar in the bowl with an electric mixer until light and fluffy, about 3 to 5 minutes on high speed.
Add vanilla and egg yolk, beat until smooth and well blended; then add egg, beat until smooth again.
Pour in Irish cream, and beat until well mixed.
Sift together flour, salt, and baking powder in another large bowl.
Add the dry ingredients into butter mixture, stir until just incorporated, but do not over mix.
Flatten the ball into a disc, wrap into a plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat oven to 350℉ (180℃) F (175 degrees C).
Line two baking sheets with parchment paper or coated with cooking spray or baking mats.
Roll dough out to ¼ inch thickness on a floured work surface.
Cut into shapes using cookie cutters and place onto prepared baking sheets.
Bake in preheated oven until golden brown around the edges, 6 to 8 minutes.
Let cool completely on wire racks and store at an air-tight container.
