I kick things off by preheating my oven to 350°F and lining a baking sheet with parchment paper—it’s my setup for success. In a medium bowl, I whisk the flour, cocoa, espresso powder, baking soda, and salt together, then set it aside. It’s quick, but it’s the backbone of the flavor.

In my stand mixer, I beat the butter, granulated sugar, and brown sugar on high for 2-3 minutes until it’s light and fluffy—I love watching it transform. I add the eggs, beating for 30 seconds, then pour in the Bailey’s and mix another 30 seconds until it’s all smooth. On low speed, I slowly add the dry mix to the wet, stopping when it’s just combined—no overmixing here.

I scoop tablespoon-sized bits of dough, roll them into balls, and place them 2 inches apart on the sheet—neat and tidy. They bake for 10 minutes, until the edges are set but the tops stay soft—perfect every time. I let them cool on the sheet for 5 minutes, then move them to a rack to finish.

For the icing, I whisk the confectioners’ sugar and Bailey’s until it’s smooth and dip half of each cooled cookie in it—sprinkles go on right away. It’s a simple finish that makes them pop. Once they set, they’re ready to enjoy, and I can’t resist!