Makes about 3 dozen cookies.
Note: This dough must be prepared in advance. For a less-boozy glaze, substitute milk or cream for half the amount of Irish cream liqueur. From Joanne Holtmeier of Edina.
• 2 1/2 c. flour
• 2 tbsp. instant coffee powder
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1/2 tsp. baking powder
• 1/2 c. (1 stick) unsalted butter, at room temperature
• 3/4 c. packed brown sugar
• 3/4 c. granulated sugar
• 1 egg
• 1/2 c. Irish cream liqueur (such as Bailey’s; see Note)
• 2 c. powdered sugar
• 2 to 4 tbsp. Irish cream liqueur (such as Bailey’s; see Note)
• Brown and white sprinkles for decorating, optional
To prepare dough: In a medium bowl, whisk together flour, instant coffee, baking soda, salt and baking powder, and reserve.
In a bowl of an electric mixer on medium-high speed, beat butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add egg and Irish cream liqueur and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just combined. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake until cookies are set and beginning to brown, about 10 to 13 minutes. Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely.
To prepare glaze: In a small bowl, whisk together powdered sugar with 2 tablespoons Irish cream liqueur, adding more as needed (mixture should be thick enough to coat cookies). Frost each cookie with glaze, and decorate with brown and white sprinkles, optional. Place on a wire rack for glaze to set.