Super Soft Cookies & Cream Sugar Cookies
These Cookies & Cream Sugar Cookies are addicting-ly good. They’re being added to my growing list of different flavors of sugar cookies on my website based on my perfected original version. (if you haven’t tried that recipe yet, I highly suggest them! They’re the best no roll, soft sugar cookie I’ve ever had!) I have another sugar cookie flavor I still need to blog too!
These cookies and cream sugar cookies are so fun! They have crushed up Oreos IN the sugar cookie and obviously in the frosting too! Make sure to read the notes in the recipe for the best results in making these cookies.
I love a soft cookie and my kids are obsessed with frosted cookies so they ask me to make “cookies with frosting” often. I can’t just make the same thing over and over because I get bored easily AND I obviously want to add content to this cute little food blog of mine too. Thus, the growing list of varieties of sugar cookies.
Next week I’ll post a peanut butter sugar cookie that is also incredible.Print
Super Soft Cookies & Cream Sugar Cookies
Super soft cookies & cream sugar cookies have Oreos in the actual cookie! Topped with an ultra creamy and perfect crushed Oreos frosting!
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: about 2 dozen cookies 1x
1 cup butter (227 g)
3/4 cup oil
1 1/4 cup sugar (262 g)
3/4 cup powdered sugar (85 g)
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 1/2 tablespoons sour cream
2 large eggs, room temp
2 teaspoons vanilla
5 1/3 cup flour (750 g)
15 Oreo cookies, chopped roughly (not too small)
About 1/2 cup sugar for pressing the cookies
1/2 cup butter, softened (113 g)
1/4 cup shortening (57 g) (the white colored kind, not yellow)
1 tablespoon sour cream
3–4 tablespoon heavy cream (depends on how many fine crumbs your Oreos have. Start with 3 and add more if needed to get the consistency you desire)
1 teaspoon vanilla
6 cups powdered sugar, sifted (680g)
9 Oreo cookies, chopped/crushed small
Preheat oven to 350 F. Line 2 rimmed baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle, mix together the butter, oil, sugars, baking soda, cream of tartar, and salt. Mix till very creamy, about 2-3 minutes. Scrape down the side of the bowl at least 2 times during this process.
Add the sour cream, eggs, and vanilla and mix another minute or 2, till well combined. Scrape the sides down as needed.
Pour the flour into bowl and mix on low till flour is incorporated and then mix on medium speed till well combined, scraping down the sides as needed. Pour the broken up Oreos into the dough and mix just a little bit. You don’t want the cookies to be broken down too much more by mixing or the dough will turn kind of gray and you won’t be able to see the chunks of Oreos in the cookies once they’re cooked.
The dough will be soft. You don’t want the dough to be a normal sugar cookie consistency or these cookies won’t end up soft.
Pour about ½ cup of sugar in a small bowl.
Roll dough into balls about 2-3 tablespoons in size and place a few inches apart on the prepared rimmed baking sheet.
Using the bottom of a glass cup, twist the bottom of the glass in the bowl of cookie dough to get the glass a bit greasy and then dip it in the sugar. Press the bottom of the glass into a ball of dough on the cookie sheet till cookie flattens to about ½ inch and maybe gets a few crackles around the edges. Dip glass in sugar between each press of a dough ball (no need to re-twist in the bowl of cookie dough) until the whole tray is pressed.
Bake for about 8-10 minutes. Try to take them out right before the edges would start to brown or they will be too dry and not soft. They may look undercooked in the middle at first.
Let rest on baking sheet for about 3-4 minutes before transferring to a cooling rack.
Cream together the butter and shortening with a hand mixer (or in a stand mixer, if desired) till fluffy and lightened in color, at least 3-4 minutes. Add sour cream and vanilla and mix again till nicely combined. Add sifted powdered sugar. Mix for another 3 or more minutes till frosting is light and creamy. Add the crushed Oreos and mix till well combined.
Frost cooled cookies and enjoy.
When you cut the cookies up to put in the cookie dough, you don’t want them to have more tiny crumbs than needed because the crumbs act like a flour. And too much flour/crumbs can make for a dryer dough. My recipe accounts for a normal amount of crumbs if you cut your Oreos into about 4-6 pieces.
You’re welcome to use butter for all the frosting and skip the shortening. But, the shortening helps it taste more like an Oreos’ cream center than a butter cream for a cupcake.
Weigh your flour if you at all can. If you don’t have a kitchen scale you should buy one! They’re life changing! Or if you don’t have a scale, make sure you fluff your flour well before measuring and use a light hand when measuring to make sure you don’t put too much flour in.
These cookies freeze very well. I put a layer of parchment paper in between layers of cookies before freezing. I think they taste the best cold.
Keywords: Oreo, Cookies and cream, sugar cookie, soft sugar cookie, soda shop cookie,