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Irish Cream Butter Cookie Loaf

Irish Cream Butter Cookie Loaf - featured image
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A rich and buttery cookie loaf infused with smooth Irish cream liqueur, perfect for St. Patrick’s Day celebrations or any cozy occasion. This easy-to-make loaf offers a tender crumb and a subtle boozy sweetness that delights both kids and adults.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60 ml) Irish cream liqueur (e.g., Baileys)
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Optional: a few drops green food coloring
  • Optional glaze: 1/2 cup (60 g) powdered sugar mixed with 1-2 tablespoons Irish cream liqueur

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper for easy release if desired.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition to keep the batter smooth.
  4. Mix in the Irish cream liqueur and vanilla extract. If using, add green food coloring and stir gently until evenly tinted.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
  7. Transfer the batter to the prepared loaf pan and smooth the top. Shake the pan gently to settle the batter evenly.
  8. Bake for 45-50 minutes, checking at 45 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  9. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Optional: Whisk powdered sugar with Irish cream liqueur to desired consistency and drizzle over the cooled loaf.

Notes

If batter is too thick after adding Irish cream, add up to 2 tablespoons milk to loosen slightly. Use room temperature eggs for better incorporation. Avoid overmixing to prevent a tough loaf. Let the loaf cool completely before slicing to avoid crumbling. For a non-alcoholic version, substitute Irish cream liqueur with Irish cream-flavored coffee creamer or a mix of vanilla and coffee extracts. Optional mix-ins include chopped nuts or mini chocolate chips. Gluten-free flour can be used as a substitute for all-purpose flour, but texture may vary.

Nutrition

Keywords: Irish cream, butter cookie loaf, St. Patrick's Day, easy dessert, homemade loaf, festive treat, buttery cookie, Irish liqueur

Find it online: https://avabake.com/irish-cream-butter-cookie-loaf-recipe-easy-homemade-st-patricks-treat/