Jun 09


Cookies n’ Cream Cut Out Cookie Recipe and a Question for You

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Cookies n Cream Cut Out Cookies

Yum yum! Cookies and cream cut out cookies!

Cookies n Cream Cut Out Cookie Recipe _ Sweetopia

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, hereAnnnd, 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.

Cookies n Cream Cut Out Cookie Recipe Sweetopia

Have fun baking!



Cookies & Cream Cut Out Cookie Recipe

Cookies n’ Cream Cut Out Cookie Recipe

Yield: Makes about 30-35 cookies, but it will also depend on the size of the cookie cutter and how thick you make your cookies.


  • 2 cups unsalted butter, room temperature
  • 2 cups sugar
  • ¼ cup cream cheese, room temperature
  • 2 large eggs
  • 1 Tbs Lorann Cookies & Cream Super Strength Flavor
  • 5 cups all-purpose flour
  • 1 tsp salt
  • 14 Oreo original cookies, crushed in a food processor


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat your oven to 350°F or 176°C.
  8. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
  9. 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!

Cookies n Cream Cut Out Cookie Recipe

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  1. June 9, 2019 at 7:39 pm | Permalink

    Cookie decorating workshops taught by you? YES PLEASE!

    • marian
      June 9, 2019 at 10:54 pm | Permalink

      Oh and I’d love to take a macaron class taught by YOU!! 😀

  2. Tracy
    June 10, 2019 at 11:28 am | Permalink

    Yum and YES

    • marian
      June 10, 2019 at 6:04 pm | Permalink

      Ok great, thanks Tracy!

  3. Catherine Herrin
    June 10, 2019 at 1:27 pm | Permalink

    Cookie decorating class? Yes!

    • marian
      June 10, 2019 at 6:05 pm | Permalink

      Thank you for letting me know, Catherine!

  4. Katie
    June 10, 2019 at 2:57 pm | Permalink

    Yes on classes!

    • marian
      June 10, 2019 at 6:05 pm | Permalink

      Ok thanks for commenting, Katie!

  5. jeannine
    June 10, 2019 at 3:25 pm | Permalink

    Yes on classes….Please sign me up!!!

    • marian
      June 10, 2019 at 6:06 pm | Permalink

      Thanks Jeannine! I will keep posting updates!

  6. Andrea B
    June 10, 2019 at 7:38 pm | Permalink

    Yes please to a workshop. Would this be an online, traveling, or at your location?

    • Marian Poirier
      June 10, 2019 at 9:48 pm | Permalink

      Hi Andrea,
      I was thinking it would be near me, likely small classes.

  7. Chats
    June 12, 2019 at 8:33 am | Permalink

    Yes on classes!

    • marian
      June 12, 2019 at 9:11 am | Permalink

      Great, thanks Chats!!

  8. Amanda
    June 14, 2019 at 10:36 pm | Permalink

    I’d love to take any class you teach! Would love it if you came to Charlotte NC!

    • Marian
      June 15, 2019 at 6:33 am | Permalink

      Ok, thanks so much for your feedback, Amanda!!

  9. Jennifer
    June 22, 2019 at 12:39 am | Permalink

    I didn’t know you could use those kinds of flavoring in cookies!! these look amaaazing

    • Marian
      June 22, 2019 at 9:50 pm | Permalink

      Thanks Jennifer!

  10. Karen
    June 24, 2019 at 11:12 am | Permalink

    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
      June 25, 2019 at 4:16 pm | Permalink

      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.

  11. Therese Fitzgerald
    July 1, 2019 at 8:55 am | Permalink

    Hi Marion, how thick are your cookies and cream and lemon poppy seed heart cookies?

    • July 2, 2019 at 6:43 am | Permalink

      Hi Therese,

      They were about 0.75 cm or just over 1/4 of an inch.
      Happy baking!

  12. Vixen
    July 19, 2019 at 4:48 pm | Permalink

    1000% would sign up for ANY class offered by you! Love Sweetopia!!!

    • marian
      July 20, 2019 at 6:43 am | Permalink

      That’s great, thank you for letting me know here Vixen!!

  13. Nunu Tellez
    July 27, 2019 at 1:40 pm | Permalink

    What kind of flour did you use?

    • marian
      July 30, 2019 at 8:26 am | Permalink

      Hi Nunu,
      All-purpose flour.

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