He could barely contain his excitement when I announced that I would be baking a batch of grown up cookies. Not that he doesn’t like the kiddie kind cookies. He eats them all. And they vanish without leaving any trace around his waist, much to my dismay and envy. But I digress.
Back to grown up cookies. The kinds that are boozy with that heady flavor. I have been meaning to make some coffee cookies for a while, so I found the perfect opportunity to try the cookies infused with coffee and Irish cream.
The coffee and Irish cream sandwich cookies are speckled with coffee flakes and doused in Irish cream, then filled with a silky french buttercream spiked with irish cream. These were cookies he got to enjoy all by himself. Ok I might have eaten one or a few, but since the kid had her own stash of non spiked simple shortbread cookies, the bigger kid did not have to share them.
The theme this month is Drunken Cookies! Cookies made with booze and/or inspired by booze, we have them all! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!
Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Rosemary Bourbon Chocolate Chunk Cookies with Smoked Sea Salt from The Spiced Life
- Tipsy Chocolate Cherry Cookies from Our Good Life
- Cherry Blossom Tea Cookies from NinjaBaker
- Cinnamon Raisin Blondies from What Smells So Good?
- Chocolate Macarons with Bourbon Praline Buttercream from Sweet Cinnamon & Honey
- Amaretto Tricolor Cookies from Karen’s Kitchen Stories
- Whiskey Raisin Oatmeal Bars from Food Lust People Love
- Frosted Orange Cookies from Magnolia Days
- Coffee and Irish Cream Sandwich Cookies from Spiceroots
- Chocolate Chip Guinness Cookies from Upstate Ramblings
- Amaretti Biscuits from A Baker’s House
- Chocolate Rum Balls from Noshing With The Nolands
- White Chocolate Chip & Frangelico Hazelnut Cookies from Made With Love
- Nutella Baileys Cookies from Basic N Delicious
Coffee and Irish Cream Sandwich Cookies
For the Cookies
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/4 cup Bailey's Irish cream
- 2 large egg yolks
- 2 Tbs Instant coffee
For the Irish cream filling
- 3 egg yolks
- 1/4 cup sugar
- 1/4 cup light corn syrup
- 1 teaspoon lemon juice
- 2 sticks unsalted butter
- 2 Tbs Irish cream
- 1/4 cup powdered sugar
Make the Cookies
- Whisk together both flours, baking powder, coffee and salt.
- Beat butter and sugar on medium-high speed until light and fluffy. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Add flour mixture in two - three batches, alternating with the irish cream. Once the dough forms, remove it from the bowl and gather into a ball.
- On a lightly floured work surface, roll out the dough. Using a lightly floured round cookie cutter, cut out rounds and place about 1 inch apart on a sheet pan lined with parchment. Bake for 15- 18 minutes. Transfer to a wire rack to cool completely.
Make the Irish cream Filling
- In a medium bowl,beat the egg yolks until light in color, using a hand mixer.
- In a small pan combine lemon juice, sugar and the corn syrup. Mix with a silicon spatula until the sugar looks moist. Place over medium-high heat and keep stirring until the sugar dissolves and the syrup begins to boil. Allow the syrup to come to full boil without stirring it too much. Remove from heat.
- While the syrup is still hot, beat it into the egg yolks. Allow a steady thin stream of sugar syrup to fall into the yolks while you beat the mixture with the hand mixer. Once all the sugar syrup is added, continue to beat until the mixture thickens.
- Allow to cool down completely, before adding in the butter. Once cool, add to a the bowl of a stand mixer and in the butter, the irish cream and the powdered sugar. Beat until all the butter is mixed in a and your butter cream looks smooth and shiny.
Make the Sandwich cookies
- Take a spatula and spread filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down.
Irish cream filling recipe adapted from Rose's Neo classic Buttercream icing