These Oreo sugar cookies are thick, soft, and packed with cookies-and-cream flavor thanks to black cocoa and plenty of crushed Oreos. Finish with a fluffy vanilla frosting and extra crumbs for a bakery-style look that disappears fast.
Ingredients
Simple ingredients you can easily find at the grocery store are all you need to create these oreo sugar cookies. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Crushed Oreos – Use a food processor or place the cookies in a sealable bag and crush them using a rolling pin or mallet.
- Black cocoa powder – If you can’t find it at the store you can buy this type of cocoa powder online. This is what helps us achieve that true Oreo flavor and look.
- Butter
- Vegetable oil
- Sugar
- Baking soda
- Vanilla extract
- All purpose flour
- Baking powder
- Eggs
- Cream of tartar
- Powdered sugar
- Heavy cream
Variations
There are plenty of ways for you to make these oreo cookies your own. Here are a few suggestions.
- Nuts – Sprinkle crushed nuts on top or fold them into the dough.
- Extracts – Vanilla extract is perfect for this recipe but you can add other nuanced flavors by adding almond extract for nuttiness or coffee extract for bold flavor.
- Mini chocolate chips – Fold small pieces of dark chocolate or milk chocolate chips into the cookie dough. You can also try white chocolate chips.
- Other chips – Add peanut butter chips or caramel chips for even more decadent flavor.
- Softened cream cheese – Instead of the buttercream style frosting add some tang by making a cream cheese frosting.
Pro Tips
I’ve tested these Oreo sugar cookies to be able to bring you the best tips and tricks.
- Weigh cocoa & flour for consistent thickness; black cocoa is drying—don’t pack flour.
- Half-inch press = thick, tender crumb; thinner bakes firmer.
- If dough seems dry (black cocoa varies), mix in 1–2 tsp milk.
- Cool cookies fully before frosting so swirls don’t melt.
Frequently Asked Questions
Can I substitute regular cocoa for black cocoa?
Yes, but flavor/color will be lighter- use Dutch-process for best swap; consider adding 1–2 extra crushed Oreos.
Can I make smaller cookies?
Sure—use a medium scoop, press to ½-inch, and start checking at 8–9 minutes.
How do I keep frosting swirls neat?
Cool cookies fully, use a piping bag (or cut corner of a zip-top bag), and chill frosted cookies 10–15 minutes to set.
More Easy Chocolatey Desserts
Decadent and delicious, chocolate desserts are some of my favorites. Here are some inspo ideas.
Oreo Sugar Cookies Recipe
A rich chocolate cookie full of Oreos and topped with a sweet icing studded with more Oreos, these Oreo Sugar Cookies are the best!
Servings:
Ingredients
Cookies:
- 1/2 cup salted butter , softened
- ¼ cup vegetable oil
- ¾ cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 cup Dutch processed cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 2 cups crushed Oreos* , approximately 16 single stuffed Oreos
Frosting:
- 1/2 cup salted butter , room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup Crushed Oreos , for topping
Instructions
Oreo Sugar Cookies:
- Preheat the oven to 350°F and line an insulated cookie sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened 1/2 cup salted butter, ¼ cup vegetable oil, and ¾ cup sugar until light and fluffy, approximately 2 minutes.
- Mix in the 2 eggs and 1 tablespoon vanilla extract and mix until creamy.
- Whisk or sift together the 2 cups flour, 1 cup Dutch processed cocoa powder 2 teaspoon baking powder, 1 teaspoon baking soda and ½ teaspoon cream of tartar.
- Add half of the dry ingredients to the wet ingredients and mix well. Scrape down the sides of the bowl. Add the remaining dry ingredients, and mix thoroughly. Fold in the 2 cups crushed Oreos* by hand.
- Using a 2 tablespoon cookie scoop, scoop the dough into equally sized cookie dough balls (10 cookies). Place the cookies 3 inches apart on the prepared cookie sheet.
- Press the cookie to 1/2 inch thickness using the bottom of a glass or measuring cup.
- Bake the cookies for 10 minutes or until they are slightly shiny. Cookies will look a little undercooked, but this is when to remove them!
- Allow the cookies to cool on the baking sheet for 2 minute then transfer to a wire cooling rack. Frost when fully cooled.
Oreo Cookie Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened 1/2 cup salted butter, 3 cups powdered sugar, 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Mix until well combined, stopping to scrape down the sides of the bowl.
- Using a Ziploc bag with the corner cut off or a piping bag fitted with a small round tip, pipe frosting on top of cookies in a circular motion.
- Garnish with crushed 1/2 cup Crushed Oreos.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
In some markets you will be able to find crushed Oreos in a box instead of doing it yourself.
Refrigerator: Store cookies in a single layer an airtight container or ziploc bag for up to 5 days. You can also individually wrap them in plastic wrap.
Freezer: Freeze these cookies in a freezer-safe container or freezer bag for up to 3 months.
Nutrition
Calories: 536 kcal, Carbohydrates: 98 g, Protein: 7 g, Fat: 15 g, Saturated Fat: 4 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 8 g, Trans Fat: 0.1 g, Cholesterol: 36 mg, Sodium: 227 mg, Potassium: 276 mg, Fiber: 5 g, Sugar: 64 g, Vitamin A: 92 IU, Vitamin C: 0.02 mg, Calcium: 76 mg, Iron: 7 mg
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