This is another adaptation of my standard cookie recipe, which I love for many reasons. Not the least of which, because it is a wonderful reminder of the many years we baked this recipe for our Christmas cookies. It bakes beautifully and it is easy to adapt to your particular needs (even gluten free).
I have made cookies & cream macarons in the past, but hadn’t made a cookies and cream type of cookie that I could ice and decorate until now. Although I made them a few weeks ago, I wanted to get my “official taste testers” (otherwise known as my fabulous grandchildren) to review them before I put them on the blog.
The brown iced cookies have chocolate royal icing on them, and the blue ones have regular royal icing. Some testers preferred the chocolate iced cookies and some preferred the plain ones. To make chocolate royal icing I added 1/2 cup of good quality cocoa powder to my regular royal icing recipe. Either way, I don’t think you will be disappointed with this recipe.
Like my regular sugar cookie recipe, this cookie does not spread and bakes true to the shape you cut out.
Please let me know how you like it!
- 1 Cup butter, slightly softened*
- 1 1/2 Cups granulated sugar
- 10 Oreo cookies finely crushed (with the filling)
- 3 large eggs
- 2 tsp vanilla
- 4 Cups flour
- Finely grind Oreos. I used my Cuisinart.
- Mix butter and granulated sugar until thoroughly blended. You don’t need to “cream” your butter and sugar. The more you mix your dough at each stage the more your cookies will spread while being baked. Add eggs and extract. Mix well. Add flour and ground cookies, mix until just combined. Do not over mix your dough. Separate the dough into 2 or 3 balls, flatten and wrap in plastic wrap. Refrigerate for 3 hours or overnight. The dough can also be frozen at this point. Defrost it in the refrigerator. The dough will keep for a few days, in the refrigerator and several months in the freezer.
- Take one piece of dough out and let it sit on the counter for a few minutes. The dough will be very hard, but it softens quickly. Working with one section of dough at a time, roll the dough on a floured surface, to about 1/4″ thickness, and cut into desired shapes. Less is more when it comes to flouring your pastry cloth. The more flour you incorporate into the rolled dough, the tougher your cookies will be.
- Bake at 350 degrees for 10-12 minutes, until the cookies are slightly brown on the bottom. All ovens are different so keep an eye on your cookies the first time you make them to determine the best time for your oven.
- *Make sure you don’t over soften your butter. You should be able to make an dent with your finger when pressed but not so soft that your finger will go right into the butter.
Melissa Clifton says
Thanks, Barb! I’m making a batch of this tonight to bake tomorrow!
Let me know how you like them, please!!