The second best part of these sandwich cookies is how ridiculously easy they are. The best part is obviously the Baileys. From start to finish, it only takes around 20 minutes to make this rich adults-only dessert.
Since you don't make the cookies (unless you want to), this recipe can be whipped up in a flash. But it's really important you go with soft cookies, as hard ones will squeeze too much of the filling out as you bite in. This frosting is also a decadent spread for coffee-flavored or chocolate cakes.
Gooey Baileys Irish buttercream sandwich cookies recipe
- 1/2 cup unsalted butter, softened
- 1/4 cup shortening
- 3 cups powdered sugar
- 1/4 cup Baileys Irish Cream
- 32 soft and gooey cookies, any flavor (we like those with chocolate)
- In a stand mixer fitted with the paddle attachment, beat the butter, shortening and 1 cup of powdered sugar until fully incorporated. Start the mixer on low, and increase the speed as the powdered sugar is incorporated, or it may fly out of the mixer. Use a spatula to scrape down the sides of the bowl as necessary.
- Pour in the Baileys and add the rest of the powdered sugar, about 3/4 cup at a time, fully incorporating the sugar before adding more, until it reaches the desired consistency. Don't feel like you need to use all the sugar once it reaches the consistency you like. If it gets too thick, you can always add a little more Baileys.
- Once all the sugar is incorporated, turn the stand mixer on medium to medium-high for a minute or 2 to make sure it's completely smooth and there are no lumps of butter or shortening.
- Spread or pipe a little of the buttercream on 16 of the cookies. Top each piped cookie with a plain cookie, and press lightly to adhere the top cookie to the frosting.
- Serve with coffee, Baileys (just cold or over ice) or a combination of the two.