Oreo Sugar Cookies Recipe

angled shot of oreo sugar cookies with straws and oreos

Course: Dessert

Cuisine: American

Keyword: cookies made with oreos, copycat crumbl oreo cookies, oreo sugar cookies

Prep Time: 15

Cook Time: 10

Cool Time: 20

Total Time: 45

Servings:

Calories: 536kcal

A rich chocolate cookie full of Oreos and topped with a sweet icing studded with more Oreos, these Oreo Sugar Cookies are the best!

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Equipment

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