Coffee cup cookie with Bailey cream


by: Oh Sweet Day!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

Sugar Cookie

3 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

2 sticks unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

Bailey Cream

2 cups whipping cream

2 tablespoons Bailey or Kahlua liqueur


Freshly brewed Espresso

1 teaspoon finely grounded nut of your choice

Nutrition Facts
Coffee cup cookie with Bailey cream

Servings Per Recipe: 6

Amount per Serving

Calories: 813

  • Total Fat: 47.6 g
  •     Saturated Fat: 29.2 g
  •     Trans Fat: 1.2 g
  • Cholesterol: 197.8 mg
  • Sodium: 546.2 mg
  • Total Carbs: 85.4 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 36.7 g
  • Protein: 9.7 g

how is this calculated?

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1.  Preheat oven to 350F. Grease 6 ramekins and line bottom with parchment paper.

2.  In a large bowl, sift the flour, baking soda and salt.

3.  In another bowl, cream the butter and sugar with a hand mixer until light and fluffy.

4.  Add eggs and vanilla extract until combined.

5.  Gradually add the flour mixture to the butter mixture and beat until just incorporated. Scrape down the sides of the bowl as needed.

6.  Wrap dough with plastic wrap and refrigerate for an hour.

7.  Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out circles big enough to shape the cookie cups in the ramekins. Press each circle into the ramekin, making sure that it goes up the sides of each depression.

8.  Shape the remaining dough into six 3-inch long log with half inch diameter. Bend and shape them into cup holders.

9.  Refrigerate the cookie cups and handles for 15 minutes before baking. The cookie cups will take 30 to 35 minutes, until the edge of the cookie cups become golden brown. The handles will take 8 to 10 minutes.

10.  Remove cookies from oven and let cool a few minutes on the baking sheet before inverting the cups to a wire rack to cool completely.

11.  To prepare Bailey cream, beat whipping cream and Bailey until the mixture holds stiff peaks. Place into the fridge to chill.

12.  To serve, pour hot Espresso into each cookie cup, spoon or pipe the Bailey cream and sprinkle the ground nut on top.

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Amanda L


that looks super cute. I cant imagine how good it tastes