Jameson’s Snickerdoodles

I absolutely love Snickerdoodle cookies. Light, fluffy, sugary goodness. Well my husband decided to add a new spin to these incredible bites of heaven…Jameson’s and Bailey’s! What? That’s what I put in my coffee on the weekends, not in my cookies. Well, let me tell you, they are AMAZING!

Substitute ingredients with allergy friendly brands!

Jameson’s Snickerdoodles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Jameson’s Snickerdoodles


  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 tablespoon vanilla
  • ½ teaspoon baking soda
  • 1 teaspoon Cream of tarter
  • ½ tsp salt
  • 1 teaspoon cinnamon
  • 3 cups flour
  • 2 glugs of Jamesons
  • 1 glugs Baileys
  • Powdered sugar
  • Cinnamon sugar
  • Depending on the size of alcohol glugs, add more flour until cookie dough consistency is reached.


  1. Preheat oven to 325 degrees.
  2. In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in eggs and vanilla and beat for another minute, Add Jameson's and Baileys next.
  3. Slowly add your dry ingredients into the mixer. Do not over mix, mix until just combined.
  4. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  5. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
  6. Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
  7. Dust cookies with Powdered Sugar and Enjoy
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