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.
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 tutorialwith the basics you’ll need to know to begin!
Notes
Makes about 30-35 cookies, but it will also depend on the size of the cookie cutter and how thick you make your cookies.
Slide parchment onto an unrimmed cookie sheet and chill the dough until very firm, at least 30 minutes, before cutting. Roll remaining dough in same manner and keep in the fridge until you are ready to cut it. Chilled dough cuts more precisely, clings less to cutters, and retains its shape better during baking.
Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.
I can't wait to read through all of the great ideas posted there! To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking.
Simple metal cookie cutters can transform store-bought slice-and-bake dough into the most festive holiday dessert. For these Christmas cut-outs, all you need is a 16.5-ounce roll of Pillsbury sugar-cookie dough, some flour, and an oven (elbow grease not included).
Too much flour will make your cookies dry and crumbly. Too much sugar and butter can make sugar cookies spread and lose their shape when baked. This one requires a little patience because once you roll out your dough, you are ready to bake. Be patient and bake your cookies when the dough is really cold.
At room temperature: Keep them sealed up in an airtight container. They'll be good for two weeks. In the freezer: Keep them in the freezer for up to six months. If you need to revive them and crisp them up, a few minutes in a 300ºF should do it.
There's a new cookie in town for 2023 and it's called Raspberry Rally. The thin, crispy cookie is filled with raspberry flavor and dipped in a chocolate coating, and the Girl Scouts describe it as the sister cookie to Thin Mints.
A Ristretto is the strongest coffee type! It's similar to an espresso in the way that it's made. Water is still pulled through coffee beans to create the coffee but a Ristretto uses less water.
Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.
Too much flour will make your cookies dry and crumbly. Too much sugar and butter can make sugar cookies spread and lose their shape when baked. This one requires a little patience because once you roll out your dough, you are ready to bake. Be patient and bake your cookies when the dough is really cold.
“For the best results, choose a silicone baking mat or parchment paper to line your pan,” Dawn recommends. “Simply greasing your pan — basically adding fat to it — will encourage your cookies to spread.” (Check out our side-by-side test baking to see for yourself.)
To prevent this make sure the baking sheets are always at least on room temperature. Ideally you want to cut your cookies and then chill them with the baking sheet. that way the tray is still cool when it goes in the oven and the cookies have no time to spread before they are baked through.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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