Let’s walk through the steps of making these decadent Bailey’s Irish Cream Cookies:

First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper and set it aside.

In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.

In a large bowl, using a stand mixer or a hand mixer, beat the butter, granulated sugar, and brown sugar on high speed until light and fluffy. This should take about 2 to 3 minutes.

Add the eggs one at a time, beating until incorporated after each addition. This should take about 30 seconds per egg.

Add the Bailey’s Irish Cream and mix until combined, about another 30 seconds. Scrape down the sides of the bowl as needed.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix just until combined. Be careful not to overmix.

Using a cookie scoop or a spoon, scoop about a tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10 minutes, or until the edges are set and the tops of the cookies are soft. The centers may still look slightly underbaked.

Cool the cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

To make the icing, whisk together the sifted confectioners’ sugar and Bailey’s Irish Cream in a small bowl until you reach your desired consistency.

Dip half of each cooled cookie into the icing, and immediately garnish with sprinkles, if desired. Let the icing set before serving.