Oreo Sugar Cookies with Cookie and Cream Frosting
These soft, rich sugar cookies taste just like Oreos! And they're topped with an amazing cookies and cream frosting.
Servings: 28 cookies
Ingredients
Cookies
- 25 Oreo cookies, finely crushed from a 14.3 oz package
- 1 and 1/4 cup Flour
- 1/4 cup Baking Cocoa
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Cream of Tartar
- 1/2 cup Butter softened
- 1/2 cup Granulated Sugar
- 1/3 cup Powdered Sugar
- 1/3 cup Oil
- 1 egg
Frosting
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 3 tbsp milk
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 6 Oreo cookies, crushed from the same 14.3 oz package
Instructions
- Preheat oven to 350 degrees F.
- Finely crush (or grind) 25 Oreo cookies, using a food processor or blender.
- In a bowl, whisk together the Oreo crumbs, flour, cocoa, baking soda, salt, baking powder, and cream of tartar.
- In another large bowl (or stand mixer) cream together the butter and sugars.
- Add egg and oil to butter and sugars and mix until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until combined. Dough will be stiff.
- Scoop out dough onto lined cookie sheet using 1.5 tablespoon cookie dough scoop. Use the bottom of a cup or small bowl to gently flatten the tops of the cookie dough balls.
- Bake cookies for approximately 9 minutes. Tops will be puffed and barely cracked and edges will feel slightly dry, but middles will still be quite soft. Cool cookies completely before frosting.
- To make frosting, cream together butter and cream cheese. Add powdered sugar, vanilla and milk and beat well until combined and fluffy.
- Crush 6 more Oreos (these don't need to be finely crushed, so you can put them in a bag and crush them with a rolling pin). Stir about half of the crushed Oreos into the frosting - don't put too many Oreos in the frosting or it will begin to look gray.
- Frost the cookies and sprinkle with the remaining Oreo crumbs.