Baileys Shamrock Cookies

katefox3141

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If you’re looking for a dessert that screams St. Patrick’s Day without requiring a full baking marathon, these gluten free Baileys shamrock cookies are about to shamrock your world. Soft cookies get a splash of Baileys (for the Irish spirit, obviously), then take a dramatic dip in white chocolate and a generous shower of green sprinkles because subtlety is not invited to this party. The best part? They’re ridiculously easy to make, which means you can whip up a whole batch faster than a leprechaun can guard his pot of gold. Translation: if you suddenly remembered you promised to bring dessert to a St. Patrick’s gathering… congratulations, you just got lucky. These cookies come together quickly, look ridiculously cute, and deliver just enough Baileys flavor to make people think you tried harder than you did. So grab the sprinkles, pour yourself a little “baker’s tasting” Baileys, and get ready to serve up a treat so good you’d find it at the end of the rainbow.

White chocolate + Baileys = pot of gold energy.

Grab your sprinkles and a (another) splash of Baileys (because why not) and follow along with the step-by-step photo tutorial and recipe below to bake up your own batch of lucky little shamrocks. You’ve got the luck of the Irish in the kitchen! You need:

  • Shamrock cookie cutter
  • Various green sprinkles
  • Cookie recipe below
  • White chocolate melts
  • Rolling pin
  • Parchment paper
  • Cooling rack
Make dough recipe below. Place a sheet of parchment paper down, and add half your chilled dough on top.
Cover this with another sheet of Parchment (no messy flour dusting this way), and then roll out to 1/4″ thickness.
Cut out as many shamrocks as you can, then re-roll the leftover dough, and cut out more. Grab the second half of your dough. Repeat until you have 24 shamrocks. If your dough gets too warm, just pop back into the freezer.
Add 10-12 shamrocks to a cookie sheet with Parchment or a Silpat liner. Place in the freezer for 10-15 minutes so the cookies retain their shape. DO NOT SKIP THIS STEP.
I like “underdone” cookies, so after chilling, I baked for 10 min @ 350 degrees. Let cool FULLY on a cooling rack before adding chocolate.
Melt chocolate in a bowl according to package directions, then dip the edge of a cookie into the bowl at an angle.
Pull up and out quickly, swiping the bottom of the cookie on the side of the bowl to get off excess chocolate.
Place on a cooling rack and add sprinkles immediately before chocolate sets. Let these rest for 30 minutes before moving.
You might need to “pop” each cookie off the rack if the chocolate has stuck it to the rack. Just use your fingers to gently pop each cookie up from the BOTTOM of the rack.

Recipe and Instructions

Baileys shamrock cookies

  • Servings: 38
  • Difficulty: Beginner
  • Print

Adult sugar cookies perfect for St. Patrick's parties

You can definitely use all purpose flour if not gluten free. You can also substitute alcohol with the flavor of your choosing; to make kid-friendly, swap the booze for milk.

Ingredients

    FOR COOKIES
  • 3/4 cup of butter at room temp
  • 1 1/2 cups of Lakanto golden monkfruit sweetener (regular brown sugar also works just fine)
  • 2 large eggs at room temp
  • 3 TBS Baileys flavor of choice (I used their light flavor with 40% less sugar in it)
  • 2 tsp vanilla extract
  • 3 1/3 cups gluten free measure-for-measure flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Mint or green gel dye
  • Shamrock cookie cutter

  • 1 bag of white chocolate melts (I used about 2/3 bag)

Directions

  1. Mix butter and sugar until light and fluffy.
  2. Add eggs, extract, Baileys, and mint or green gel dye mixing well.
  3. Add baking soda, baking powder, and 1/3 of the flour, mixing well.
  4. Add remaining flour in 1/3s, mixing well (add more orange dye if you need to).
  5. Roll dough into a large ball, wrap with cling wrap, and place in freezer for 30 minutes.
  6. Once chilled, roll out half of the dough with a rolling pin dusted with flour, or cover the ball with two sheets of Parchment paper (my preferred method). Roll to about 1/4″ thickness.
  7. Cut out shamrocks with cookie cutter; repeat with remaining dough.
  8. Place Parchment paper or silicone mats on large baking trays. Put 12 cookies on each tray, placing in the freezer to firm for 10-15 minutes before baking.
  9. Preheat oven to 350 while dough chills.
  10. Bake one sheet of cookies at a time to desired doneness. For softer cookies, bake 8 minutes. For crunchier cookies, bake 10 minutes.
  11. Let cookies cool on the sheet for 5 minutes before removing to a cooling rack to cool completely.
  12. Once all cookies have cooled, melt white chocolate in a microwave safe bowl. I used 50% power for 1 minute, stirred, and heated again for 30 seconds at 50% power to get things smooth and melty.
  13. Dip the outer edge of the shamrock at an angle to coat two out of the three clover sides.
  14. Place on Parchment or a cooling rack with Parchment underneath and IMMEDIATELY dust with sprinkles before chocolate sets.
  15. Let all cookies harden for 30 minutes before placing in airtight container to save.

Nutrition

Per Serving: 125.5 calories per cookie
6.3 fat/16.3 carbs/0.9 protein
The only shamrocks I’m interested in finding.
Just here for the Baileys because it isn’t over til it’s clover, baby.

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Published by katefox3141

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