Irish Cream Sandwiches
Indulge in the decadent charm of Irish Cream Sandwiches, a delightful treat that pairs buttery, soft cookies with a luscious Irish cream frosting for an irresistible dessert. These cookie sandwiches are infused with the rich, velvety flavor of Irish cream liqueur, both in the dough and the creamy filling, creating a sophisticated twist on a classic cookie recipe. Perfectly golden cookies are baked to perfection, delicately crisp at the edges yet tender inside, then layered with a generously whipped, silky frosting that boasts hints of vanilla and the signature warmth of Irish cream. With just 20 minutes of prep time and a handful of simple pantry ingredients, these cookies make an elegant option for holiday gatherings, St. Patrick’s Day celebrations, or anytime you're in the mood for a sweet indulgence. Serve them fresh or store them for up to three days—if they last that long!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 Egg
- 2 tablespoons Irish cream liqueur
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Powdered sugar
- 3 tablespoons Irish cream liqueur (for frosting)
- 0.25 cup Unsalted butter, softened (for frosting)
- 0.5 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, beat 1 cup of softened unsalted butter with the granulated sugar and brown sugar until light and fluffy (about 2-3 minutes).
Add the egg, 2 tablespoons of Irish cream liqueur, and 1 teaspoon vanilla extract to the butter mixture. Beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, prepare the frosting by beating 1/4 cup of softened unsalted butter, 1.5 cups of powdered sugar, 3 tablespoons of Irish cream liqueur, and 1/2 teaspoon vanilla extract until smooth and creamy.
Once the cookies are completely cooled, spread a generous layer of frosting on the flat side of one cookie. Top with a second cookie, flat side down, to create a sandwich.
Repeat with the remaining cookies and frosting. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.4 g | 333% | |
| Saturated Fat | 160.3 g | 802% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 587.3 g | 214% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 395.7 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 192 mg | 15% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
