This Eggnog and Baileys Irish Cream cookie recipe celebrates this amazing combo in a delicious and festive frosted cookie! These cookies have a unique flavor and are easy to make. They are ideal for dessert, snacking, adding to cookie platters, holiday parties, potlucks, or cookie exchanges.
If you enjoy Baileys with eggnog as a delicious holiday drink, you'll love these cookies!
You will need the following ingredients for these cookies.
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ tsp ground nutmeg
- ¾ tsp ground cinnamon
- ¾ cup unsalted butter, at room temperature
- 1 cup brown sugar
- 2 large eggs (you only need the yolks) *See TOP TIP
- 1 tsp vanilla extract
- ¼ cup eggnog
- ¼ cup Baileys Irish Cream liqueur
- ¼ cup toffee bits (I use Skor toffee bits)
Frosting (see Variations and substitutions)
- 1 ¼ cup frosting (1- 340 container) * I used store-bought whipped white frosting
- ½ tsp rum extract (optional)
Prep: Preheat the oven to 350 degrees F/176 C and lightly spray a baking sheet with non-stick cooking spray or line it with parchment paper
In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg then set aside.
Cream butter and sugar in a large separate bowl with an electric mixer (or in a stand mixer with paddle attachment) on medium-high until light and fluffy.
Add the Baileys, eggnog and vanilla to the butter mixture, then add the egg yolks in one at a time while mixing on medium .
Add the dry ingredients to wet ingredients in while mixing on low and mix until you can not add anymore with the mixer.
Finish adding the flour mixture with a wooden spoon.
Stir in toffee bits.
Roll cookie dough and roll into balls and place on a prepared baking sheet, leaving 1.5- 2 inches between each cookie. Flatten dough balls with the palm of your hand or a spatula
*Alternatively you could use a cookie scoop.
Bake for 11-13 minutes in prepared oven.
The bottom should be golden brown and the centre should be cooked and cakey (see photo below)
Let cool on pan for 2 - 3 minutes, then transfer to a cooling rack to continue cooling for at least another 5 minutes
While the cookies are baking, mix the rum extract into the frosting
Cakey centre of cookie (this is how they should look when split in half after cooling)
Once the cookies are completely cooled, add frosting to each cookie with a butter knife. Then add sprinkles. You can also add a few toffee bits (optional)
📖Variations & Substitutions
- Frosting - you can use any type of frosting you prefer, but for best results, a vanilla or white works best: I recommend using my Whipped Cream Buttercream Frosting (with shortening) if you want to make homemade icing (then you don't have to worry about refrigerating it). You could also use a cream cheese frosting.
- Butter - you can use salted butter - just skip the salt in the recipe
- St. Patrick's Day cookies- these are also great for st. patrick's day - just leave out the eggnog, double the Baileys, and use green sprinkles or a Baileys frosting instead
- Irish Cream Chocolate Chip Cookies - swap the toffee bits for chocolate chips
- Irish Cream - you could use a homemade Irish Cream instead of store-bought Baileys Original Irish Cream
- Eggnog- you could use homemade eggnog instead of store-bought eggnog
These are my favorite treats to serve on a baking tray with these eggnog and baileys cookies:
You will need a mixing bowl, a large spoon, a handheld electric mixer or a stand mixer, and baking sheets for this recipe.
👪 Serving Size
This recipe makes 30 cookies. However, you can half, double, or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
Store these cookies in an airtight container. If you are using a perishable frosting (like the Betty Crocker whipped frosting) then you need to store the cookies in the fridge for up to 2 weeks. Unfrosted cookies can be stored at room temperature for up to 2 weeks.
You can leave them on a tray covered in plastic wrap for up to 24 hours (if you are NOT using a perishable frosting).
They can be frozen in single layers for up to 3 months. Once frozen, iced cookies can be stacked with parchment paper between the layers (if you need the storage space).
If you are only freezing the cookies to frost when they are fully defrosted, they can be stacked and frozen.
Freeze your leftover egg whites for up to 3 months in a ziploc bag or portioned out in ice cube trays. If using ice cube trays, remove egg white cubes from trays once fully frozen and transfer to a freezer bag or container before placing back in the freezer. *Frozen egg whites should be used within 24 hours of thawing in the refrigerator.
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If you are looking for eggnog and baileys recipes, you will love these Eggnog Baileys Irish Cream cookies!
📋Eggnog and Bailey Irish Cream Cookie Recipe
- 2 ¼ cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- ¾ cup unsalted butter at room temperature
- 1 cup brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ cup eggnog
- ¼ cup baileys
- ¼ cup Toffee bits * I use Skor Toffee bits
- 1 ½ cup frosting (340 g container) * I usedBetty Crocker whipped white frosting
- ½ teaspoon rum extract
- Preheat the oven to 350 degrees F/ C and lightly spray a baking sheet with non-stick cooking spray or line it with parchment paper
- In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg then set aside.
- Cream the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy.
- Add the Baileys, eggnog and vanilla, then add the egg yolks in one at a time while mixing on medium .
- Add the flour in while mixing on low and mix until you can not add anymore with the mixer.
- Finish adding the flour mixture with a wooden spoon
- Stir in toffee bits.
- Roll cookie dough and roll into balls and place on a prepared cookie sheet, leaving 1.5- 2 inches between each cookie. Flatten dough balls with the palm of your hand or a spatula*Alternatively you could use a cookie scoop
- Bake for 11-13 minutes in a preheated oven
- The bottom should be lightly browned and the centre should be cooked and cakeyLet cool on pan for 2 - 3 minutes, then transfer to a wire rack to continue cooling for at least another 5 minutes
- Cakey centre of cookie (this is how they should look when split in half after cooling)
- While the cookies are baking, mix the rum extract into the frosting
- Once the cookies are completely cooled, add frosting to each cookie with a butter knife. Then add sprinkles