These Rockin’ Bailey’s Thumbprint Cookies are a new take on the ever so popular Thumbprint cookie. Bake them with Bailey’s Irish Cream, extra chocolate, and a scattering of coarse sugar for an extra treat.
At Christmas, we’re all about the savoury snacks and sweet treats. Card games are not the same without a bowlful of Ranch Nuts ‘n’ Bolts nearby. There’s also usually a bottle of Bailey’s Irish Cream nearby…or at least these Bite Sized Berry Cheesecakes to snack on.
Bailey’s Thumbprint Cookies
Bailey’s. Chocolate. Magic. Those are only three words to describe these amazing cookie treats.
The chocolate dough is rich and satisfying on it’s own, but the chocolate Bailey’s ganache really takes them to another level.
The finishing touch to these perfect cookies is a scattering of coarse turbinado or raw sugar. It brings a special kind of textural crunch that really makes these cookies extra special.
There are so many kinds of Thumbprint Cookies!
Have you seen all the different kinds of thumbprint cookies? So many ideas, so little time.
I’m pleased to bring you this chocolatey version amped up with Bailey’s, extra chocolate, and coarse sugar.
These Bailey’s Thumbprint Cookies will be a hit at your next family gathering. Don’t worry, there’s very little booze involved so kids and adults can both indulge to their heart’s content.
Here are some other boozy flavouring ideas for these Thumbprint Cookies:
- rum or coconut rum
- peppermint schnapps
- triple sec or cointreau
- banane de brasil
Elizabeth’s Bailey’s Thumbprint Cookie Inspiration
Rollingspoon (by Julie van Rosendaal and Elizabeth Chorney Booth) used to be a really great blog about food mixed with a little rock ‘n’ roll. I say ‘used to’ because it’s now defunct. However, these Bailey’s Thumbprint Cookies live on!
Elizabeth once brought these delicious Bailey’s Thumbprint Cookies to a local blogger gathering. I had a taste and immediately became obsessed and needed to bake them right away.
They are a permanent fixture on our Christmas goodie tray every year.
How to Make the Best Bailey’s Thumbprint Cookies
Begin mixing the dough by creaming the butter and sugar together until they are light and fluffy. Mix in the eggs and vanilla extract.
In another bowl, whisk the flour, cocoa powder, and salt. Add the dry ingredients to the butter mixture and mix well. The dough should be quite thick.
There’s no need to chill the dough before rolling it into 1 1/2 inch balls. Dip the balls in a bowl of turbinado (or raw) sugar, then place them on a parchment paper lined baking sheet.
Using the back of a wooden spoon, press a deep hole into each rolled ball of dough. Rest each baking sheet in the fridge for 20 minutes before baking.
Bake for 10-12 minutes or until the dough is set. If the holes have filled in, quickly re-do them while the dough is still hot and soft.
For the chocolate ganache filling, place the chocolate, cream, and Irish cream in a heatproof bowl on top of a pot of simmering water (or in a double boiler if you have one). Heat, stirring occasionally until chocolate is melted.
Let the ganache cool slightly then pipe or spoon it into the indentations in the cookies. Let cool until the ganache is set.
Let me tell you folks this is the ultimate cookie, it rocks! The Bailey’s-laced ganache that goes in the middle really adds to the flavour and makes them that extra bit more special.
Storing Bailey’s Thumbprint Cookies
Thankfully, these cookies freeze really well. Freeze on parchment paper in a single layer to begin. Once frozen, add another parchment layer and stack as high as the container will allow. Thaw and serve.
Thank you so much to Elizabeth of Rollingspoon for the super recipe. I think this will be on our goodie tray for years to come.
If you make these Bailey’s Thumbprint Cookies, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 1 cup butter, softened
- 1 1/3 cups sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 cups flour
- 2/3 cups cocoa
- 1/2 tsp salt
- 1/2 tsp salt turbinado sugar or raw sugar
- 4 ounces semisweet chocolate, chopped
- 1/4 cup heavy cream
- 1/4 cup Bailey’s Irish cream (plus an extra splash)
- Preheat oven to 350 degrees F. Cream the butter with the sugar until light and fluffy, then mix in the eggs and vanilla.
- Whisk together the flour, cocoa, and salt in another bowl, then stir into the butter mixture. Refrigerate dough for at least one hour.
- Roll the dough into one-inch balls, then roll in turbinado sugar.
- Place on a parchment or baking mat lined cookie sheet, about an inch or two apart.
- Make an indent in the centre of each cookie, with your thumb or the handle of a wooden spoon. Bake for 10-12 minutes, until the cookie is set.
- Put the chocolate, cream, and Irish cream in a heatproof bowl on top of a pot of simmering water (or in a double boiler if you have one).
- Heat, stirring occasionally until chocolate is melted.
- Let cool slightly then pipe or spoon into the indentations in the cookies. Let cool until the ganache is set.
adapted from Elizabeth Chorney Booth
Amount Per Serving: Calories: 247Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 140mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 3g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.