Bailey’s Creamer Sugar Cookie Recipe

Bailey’s Sugar Cookies

4 3/4 cups all-purpose flour
4½ tsp. baking powder
1/3 cup Bailey’s Flavored Creamer (or any other creamer)
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature (I used salted because it was all I had, and then used a smidge less salt than called for, tasted great anyway)
1½ cups sugar
3 large eggs (room temperature)
2 tsp. almond extract

For the frosting:

2 1/2 cups confectioners’ sugar, sifted
2 1/2 tbsp. unsalted butter, melted
3 tbsp. Bailey’s Creamer
2 tsp. Vanilla

First, cream the butter and sugar together. Cream it on high for a good 4 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the almond and Bailey’s. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated and evenly mixed. Lick the beaters clean. Cover and chill the dough for an hour. CHILLING IS IMPORTANT!

I found that pretty much whatever shape you put them on the cookie sheet, they stayed in that shape. Roll out 1/2 thick, and use something round to cut them. I had a biscuit cutter that was the perfect size. Bake them about 8-10 minutes, taking them out of the oven before they have brown edges. Brown edges=no good. I found with the first batch that if I could just barely touch the top of the cookie and it wasn’t doughy, they were perfect. Less cooked the better!

For the frosting: Start with the powered sugar and add the butter slowly mixing on high, until super smooth. Add the vanilla and creamer. Now this is where you will need to just add more powered sugar if needed, the frosting needs to be stiff or it will just run off the cookies. Add food coloring if you want.