Chocolate Espresso Baileys Spritz Cookies

Recipe adapted from:

Makes: ~50 cookies (= 25 filled cookies)

You’ll need a good hand mixer for this recipe and a cookie gun. These cookies are chocolate espresso flavoured with a Baileys icing filling. If you’re not a fan of Baileys, you can enjoy these cookies on their own. Personally, I think the icing filling distracts from the chocolate espresso flavour, so when I make these, I only fill half the cookies with icing and leave the other half bare. I’ve also made these with Contreau instead of Baileys icing. It’s just as good!


  • Cookies:
    • 2 & 1/4 cups all purpose flour
    • 1/3 cup cocoa powder
    • 3/4 tsp salt
    • 1 cup (227g) unsalted butter
    • ⅔ cup, packed, light brown sugar
    • 1 egg
    • 1 tsp pure vanilla extract
    • 2 Tbsps espresso (or 2 Tbsps instant espresso powder + 2 Tbsps hot water)
  • Filling:
    • 1/2 stick (= 57g = 2oz) butter, softened
    • 1 & 1/2 cups confectioner’s sugar/icing sugar
    • 2 Tbsps Baileys Irish Cream
    • 1 pinch of salt


  1. In a bowl, combine the dry ingredients: flour, cocoa and salt. Set aside.
  2. In a large bowl, cream together the butter and brown sugar with a hand mixer or stand mixer.
  3. Beat in the egg, vanilla and espresso until combined.
  4. Gradually add the dry ingredients to the large mixer bowl until fully mixed.
  5. Preheat the oven to 175˚C (350º).
  6. Fill your cookie press with the dough and make the cookies on a baking tray.
  7. (Optional: you can decorate with sugar sprinkles – mist the cookies with water first to help the sprinkles stick before baking)
  8. Bake for 8 to 10 minutes, until the cookies are nicely set.
  9. Remove to a rack and cool completely before filling.
  10. Make the filling: mix all the filling ingredients in a bowl and mix until combined, smooth and creamy. You want the icing to be thick. Ice the cookies!


  • You can refrigerate the dough after mixing to enhance the flavours, but be sure to bring back to room temp before pressing out the cookies.
  • Instead of Baileys, you can use 2 Tbsps Kahlua + 1 Tbsp heavy cream for a heavier coffee flavour.
  • If you don’t like alcohol, you can replace the Baileys with 1Tbsp of whatever flavour you want (ie. orange extract) + 1 Tbsp of heavy cream. I’ve made this with Contreau before and it was pretty good.
  • Tip for cookie guns: put the baking trays in the freezer before pressing the cookies onto them. It’ll help the cookies stick better instead of sticking to the gun.

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