When I was making custom cakes, one of my most popular flavors for kid’s parties (and even a few weddings) was my cookies and cream cake. So obviously, I had to make a cookie! A cookie of a cookie — Cookieception!
These would be perfect for a ice cream themed party, along with my mint chip cookies.
As with all of my cookies where you are incorporating add-ins, you want to make sure to grind the Oreo cookies in a food processor into the texture of coarse sand. If you are using this recipe for a slice-and-bake cookies, you can leave the cookie crumbs larger, since you don’t need to worry about getting clean cut edges. If you don’t have a food processor, throw the cookies in a ziplock and roll over them with a rolling pin until you’ve fully crushed them. You can also purchase Oreo baking crumbs, instead of full cookies.
Are these technically shortbread or sugar cookies?
They’re kind of both. It’s fine to call these either “decorated sugar cookies” or “decorated shortbread cookies.” But I’m going to refer to any of my cookie recipes that can used as a base for cookie decorating as “shortbread sugar cookies.”
- 2 parts flour to 1 part fat
- No eggs
- No leavening agent
- Dense and crispy
- 3 parts flour to 2 parts fat
- Contains eggs
- Contains a leavening agent
- Light and Chewy
All of my shortbread sugar cookie recipes don’t rise or spread, can be used for cookie decorating, have egg, but no leavening agent, and have a 2 ¼ parts flour to 1 part fat. Which makes them fall somewhere between a shortbread and a sugar cookie. They’re both shortbread and sugar cookies, and neither shortbread or sugar cookies, at the same time. They’re Shrodinger’s cookies!
All of my shortbread sugar cookie recipes can be used for slice-and-bake cookies as well!
If you would like more info on my preferred ingredient brands, tips and tricks, FAQs, and a little cookie science, I cover all of that in my No-Spread Lemon Shortbread Sugar Cookie Recipe.
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Cookies and Cream Shortbread Sugar Cookies
- measuring spoons and cups
- mixing bowls
- cling wrap
- cookie cutters
- large knife
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¾ cup crushed oreos about 10 cookies
- 1 tablespoon cornstarch
- Whisk dry ingredients (flour, cornstarch, and oreo crumbs) together and set aside.
- Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
- Add egg and extracts and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
- Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
- Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
- Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
- Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
- Remove cookies from oven and allow to cool on cookie sheet before handling.
- The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
- You want to grind all add-ins (oreo cookies) as fine as possible, comparable to the texture of almond meal or coarse sand. Larger pieces will leave you with jagged cookie edges.
- If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.
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