Irish Coffee Cookies

Irish Coffee Cookies and a Winter Giveaway!

Today, January 25th, is National Irish Coffee Day.  Who knew?  Well in honor or this grand distinction, I bring you a recipe for Irish Coffee Cookies and a Winter Giveaway!

As you probably know by now, in the kitchen I’m much more of a cook than a baker.  I think it has to do with the fact that when cooking it’s very easy to free-style measurements, and when baking you need to be precise.  I like the flexibility that cooking allows, changing ingredients in recipes when it suits me (or depending on what’s in my fridge) and free-handing the measurements, tasting as I go.

There are a few baking recipes from my childhood that I enjoy making that I somehow am able to make successfully.  One of which is a cake-like ginger and molasses cookie glazed with almond icing.  In the baking mood, I changed the flavoring of of this drop cookie to the warm and satisfying hot beverage, Irish Coffee. 

The dough for these cookies resembles a sticky cake batter more than a regular cookie dough and it won’t spread very much in the oven. The end result yields puffy pillows of cookie cakes. The whiskey and coffee blend gives them a little kick, both balanced nicely by the Irish cream.

For this recipe I used Jameson Irish Whiskey, Bailey’s Irish Cream liqueur, Starbucks VIA Italian Roast instant coffee, and topped them with chocolate covered espresso beans.  If you like drinking Irish coffee, you will love this cookie!

Irish Coffee Cookies
: Dessert
: 15 mins
: 10 mins
: 25 mins
: 12 (makes 24)
A cake-like, pillowy soft cookie with a kick of Irish Whiskey, Irish Cream, and coffee.
  • Cookies:
  • 1/4 cup hot water
  • 1 tablespoon instant coffee
  • 2 tablespoons Irish Cream liqueur
  • 1/4 cup milk
  • 1/4 cup Irish Whiskey
  • 1/3 cup butter, room temperature
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon ground or fresh-grated nutmeg
  • 1/8 teaspoon salt
  • Icing:
  • 3 tablespoons butter, room temperature
  • 3/4 cups powdered sugar, sifted
  • 3 tablespoons Irish Cream liqueur
  1. For cookies, stir together hot water and instant coffee in a 1-cup measuring cup, stir until dissolved. Add Irish Cream liqueur, milk, and Irish Whiskey to the measuring cup; set aside until ready to use.
  2. In a medium bowl, beat together butter, sugar, and brown sugar until light and fluffy. Add egg, beat until well combined. Add reserved liquid and beat until well combined.
  3. In a small bowl, stir together flour, baking soda, nutmeg, and salt until well combined. By hand, stir dry ingredients into wet ingredients until well combined. Cover and chill dough for an hour.
  4. Preheat oven to 350 degrees F. Drop spoonfuls (about the size of a walnut) of dough onto cookie sheets. Bake for 8-10 minutes, or until cookies are golden brown. Allow to cool completely before icing.
  5. For Icing, beat together butter, powdered sugar, and Irish Cream liqueur until smooth. Drizzle over cookies.

For this recipe I used Jameson Irish Whiskey, Baliey’s Irish Cream liqueur, and 1 packet of Starbucks VIA Italian Roast instant coffee.
The dough for these cookies resembles a sticky cake batter more than a regular cookie dough and it won’t spread very much in the oven.
Top cookies with chocolate covered espresso beans, if desired.

Google Recipe View Microformatting by Easy Recipe


Winter Giveaway – Starbucks Blonde Gift Pack

In honor of National Irish Coffee Day, I’m giving away a Starbucks gift pack filled with their newest coffee, Starbucks Blonde Roast (thanks Starbucks!).  You can enter the drawing three ways:

  1. Leave a comment below if you follow Corkscrews & Curls on Facebook.
  2. Retweet about this post on Twitter using @corkscrewscurls in your tweet.
  3. Leave a comment below about what your favorite coffee order is.

Each Like/Tweet/Coffee Comment equals One Entry into the Giveaway which will end on February 3, 2012 at 8:00am Pacific Time.  You are allowed one Tweet per day. I will randomly select a winner. Good Luck!

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8 Responses to Irish Coffee Cookies

  1. Simply Tia says:

    These cookies look amazing and they’re such a wonderful way to celebrate the day. Since I missed Irish Coffee day, I may have to give these a go come St Patrick’s Day. They look lovely and delicios!

    I want to bring to your attention that in your opening line you said April 25th. I suppose that should be January?

  2. Carolyn Jung says:

    Love these! I can imbibe — without the fear of getting tipsy. ;)

  3. julie says:

    my fav coffee or is embarrassingly simple: vanilla latte, everytime.

  4. Johanna says:

    Niiiiice. Have been looking for an appropriate recipe for the chocolate-infused coffee-bean-shaped (and sized) chocolates sent to me by a friend in Switzerland…this looks like it. My favorite drink is double-tall nonfat half-the-chocolate-mocha no whip extra foamy. Unless I’m on the road, then it’s nonfat double tall (and even then they say “you mean skim?” at least half the time.)

  5. Meghan says:

    These look awesome!

    I change my order all the time…however, when I want a Hot Drink, it’s a Carmel Latte. When it is a cold drink, Medium Iced Non-Fat Latte with one pump Simple Syrup. Yum!

  6. Klee says:

    I almost always order coffee rather than espresso drinks. I usually order lighter roasts, although I do occasionally splurge and order a dirty chai.

  7. Danielle says:

    My favorite order from Sbux is a tall skim cappuccino–dusted with a bit of cocoa.

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