Yum yum! Cookies and cream cut out cookies!
Oreos are my favorite store-bought cookie, and incorporating them into a cut out sugar cookie I could decorate has been my goal for some time. Batches of experimentation with crushed whole Oreos and various amounts of cream cheese, still didn’t produce a strong enough cookies n’ cream flavor to my liking, so I’m sharing a secret ingredient in the recipe; Lorann Cookies & Cream Super Strength Flavor. Definitely worth it! Adding more and more Oreos just made the dough too dark and streaked for the look I wanted, and didn’t intensify the flavor enough. A combination of crushed Oreos and the Lorann flavoring is best! Use the flavoring amount I have in the recipe or intensify/decrease the flavor with different amounts. If you like, decorate your cookies with royal icing. You can find the classic recipe I use, here. Annnd, excited about a new possible adventure… Would you be interested in taking cookie decorating workshops if I began teaching? Checking to see if there would be interest… thinking about doing classes.
Have fun baking!
xo,
Marian
Cookies & Cream Cut Out Cookie Recipe
Cookies n' Cream Cut Out Cookie Recipe
Ingredients
- 2 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 1/4 cup cream cheese, room temperature
- 2 large eggs
- 1 tbs Lorann Cookies n' Cream Super Strength
- 5 cups all-purpose flour
- 1 tsp salt
- 14 original Oreo cookies, crushed in food processor
Instructions
- Using the paddle attachment, cream the butter and sugar together in the bowl of an electric mixer on low speed. Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Mix in the cream cheese. Over mixing the butter, sugar and cream cheese in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add Lorann Cookies & Cream Super Strength Flavor. Mix.
- Sift your dry ingredients together. (Flour and salt). Add all of the flour mixture to the bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it starts to come together add the Oreo cookie bits and mix until the dough clumps around the paddle attachment. The dough should peel away from the sides of the mixer and clump around the paddle attachment. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture. There are various reasons why a dough can be too dry or too sticky, ranging from humidity in the environment, to what kind of flour you use, the fat content of the butter etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it’s too dry, make sure you’ve mixed it as best as you can first, and if it’s still too dry, add a little water or milk until your dough comes together.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again. Note that the more you re-roll your scraps, the darker the dough will get due to the Oreo bits.
- Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate if you like! If you’re new to decorating cookies, here is a cookie decorating tutorial with the basics you’ll need to know to begin!
Mardi (eat. live. travel. write.) says
Cookie decorating workshops taught by you? YES PLEASE!
marian says
Oh and I’d love to take a macaron class taught by YOU!! 😀
Heather Campbell says
100% YES
Sarah Ponder says
I am very interested in your classes…I have watched you on my Roku and I love your work.look forward to hearing more from you soon.
Tracy says
Yum and YES
marian says
Ok great, thanks Tracy!
Catherine Herrin says
Cookie decorating class? Yes!
marian says
Thank you for letting me know, Catherine!
Katie says
Yes on classes!
marian says
Ok thanks for commenting, Katie!
jeannine says
Yes on classes….Please sign me up!!!
marian says
Thanks Jeannine! I will keep posting updates!
Andrea B says
Yes please to a workshop. Would this be an online, traveling, or at your location?
Marian Poirier says
Hi Andrea,
I was thinking it would be near me, likely small classes.
Chats says
Yes on classes!
marian says
Great, thanks Chats!!
Amanda says
I’d love to take any class you teach! Would love it if you came to Charlotte NC!
Marian says
Ok, thanks so much for your feedback, Amanda!!
Jennifer says
I didn’t know you could use those kinds of flavoring in cookies!! these look amaaazing
Marian says
Thanks Jennifer!
Karen says
I used this recipe to make cookies and misread the ingredients. I used 2 STICKS of butter, not 2 CUPS. I also used 1/2 c, not 1/4 c, cream cheese. They seem to have turned out great. Usually, I’m pretty good at following directions. It was late and I was tired. Do you have any idea how I could have been so wrong about the quantity and still they turned out fine? I would think that if I’d added twice the butter that I had, they’d spread all over the cookie sheet.
marian says
Hi Karen,
Great! More butter adds a richer flavour, but I’m sure they still taste good with the amount you used. What did you think?
I chill my dough to help prevent the spreading and it does quite well.
Therese Fitzgerald says
Hi Marion, how thick are your cookies and cream and lemon poppy seed heart cookies?
Marian says
Hi Therese,
They were about 0.75 cm or just over 1/4 of an inch.
Happy baking!
Vixen says
1000% would sign up for ANY class offered by you! Love Sweetopia!!!
marian says
That’s great, thank you for letting me know here Vixen!!
Nunu Tellez says
What kind of flour did you use?
marian says
Hi Nunu,
All-purpose flour.
Donna says
Hi Marian,
Just wanted to double check that you don’t need to take the “cream” out of the Oreo cookies before crushing them and that it needs to be fairly fine crumbs? Thank you so much! Can’t wait to try this recipe!
marian says
Hi Donna,
I left the cream in, yes. Fairly fine, yes, but I didn’t go too fine, I left some chunks in there. Have fun and enjoy!
Lady Angel-Wilson says
Yes on classes if that is still going! As a PNW’r, love love LOVE the woodsy cookie theme from your dad’s bday cookies…this Oreo recipe really makes for a wood-look surface!
marian says
Hi Lady Angel-Wilson,
Thanks so much for your encouraging comment!
Amy says
Is it necessary to use the Lorann Cookies & Cream Super Strength Flavor in this recipe?
marian says
Hi Amy, you can omit it yes.
Amy says
Also, what can you substitute for the cream cheese? Maybe Crisco sticks and how much?
marian says
That I’m not sure, and don’t want to recommend something without having tried it, sorry!
Cynthia says
Does Lorann strenght flavor has oil on it or is a oil base flavor? I am afraid if it has it my royal icing wont dry
Nicole says
It is water based.. I questioned it too since they are emulsions and I know water and oil make an emulsion… But I googled to find my answer and I believe the actual Lorann website is where I found it.
Steve says
Is that correct, one Tablespoon of flavoring? Most recipes have one Teaspoon. A Tablespoon seems like an awful lot of extract?
marian says
Hi Steve,
It is; I like a stronger flavor. It can always be adjusted to a teaspoon if you prefer a milder cookies n’cream taste.
ss says
Hi, are you able to please let me know how many cups of oreo crumbs you had after processing them? I crushed 13 oreos for a cake but only used about 2 tbsps and I’d like to make your cookies, but I wanted to make sure I had the right amount of oreos. Thanks so much!!
Sheila says
Where do I find the flavoring?
1 tbs Lorann Cookies n’ Cream Super Strength
Char says
I’d love to try this recipe! I have some mini Oreo cookies and wondered if you could provide a measurement for the amount of crushed Oreos needed please?
Anna says
Can these sit out at room temperature safely with them having cream cheese?
Carla says
Have you tried using this recipe with measure to measure gluten free flour, really love the idea of this cookie (thanks for thinking of it )
marian says
Hi Carla,
I haven’t, sorry! If you do try it, please let me know how it went.