These Oreo Sugar Cookies have double the cookie goodness. They're big, tender and sugary cookies with crispy edges and packed with Oreo pieces. These are the BEST cookies. Grab a glass of milk. It's time to start dunking!
My perfect sugar cookie is my signature cookie recipe. No rolling pin is needed for these thick drop cookies that bake up beautifully every time. I love handing out these festive cookies. And I package them in these cellophane bags. They're a favorite way to celebrate parties and holidays.
I tinkered with my sugar cookie recipe a bit and struck upon these big and thick sugar cookies don't skimp on Oreo flavor. They have larger chunks of Oreos and cookie crumbs in every bite. Grab a glass of cold milk! These delicious cookies are made for dunking.
table of contents
why you'll love this recipe
You'll love that these cookies are:
- Easy to make ~ This recipe is made with a handful ingredients and just a few simple steps.
- Unique ~ The combination of thick, tender sugar cookie and Oreo cookie pieces make this a baked good like no other.
- No rolling pin needed ~ These drop cookies keep there shape and only spread a little bit when baking.
- Everyone's favorite ~ Kids and adults alike love these big cookies.
ingredients and substitutions
Everyday baking ingredients combine with Oreo chunks for scrumptious cookies. If substitutes can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- salted butter ~ Unsalted butter can be used. Increase the amount of kosher salt to 3/4 teaspoon.
- shortening ~ My go to brand is Crisco.
- granulated sugar
- large egg
- vanilla extract
- all purpose flour
- baking soda
- kosher salt
- regular Oreos ~ Flavored Oreos such as peanut butter, chocolate, mint or golden Oreos are also options.
Gather the simple ingredients and everyday kitchen tools to make this cookie recipe. This is a brief overview of the recipe. Scroll to the recipe card for the complete instructions.
Cream softened butter, shortening and sugar in a stand mixer. Beat in an egg and vanilla extract. Scrape down the sides of the bowl with a rubber spatula.
Whisk together the flour, baking powder, and kosher salt. With the mixer on low speed add the dry ingredients to the wet ingredients.
Add whole Oreo cookies to the sugar cookie dough. Mix to break the cookies into pieces.
Scoop into large cookie dough balls.
Put the dough balls on a prepared baking sheet. Lightly press down the dough.
Bake the cookies. Cool on a wire rack.
Hint 1: So the cookie dough comes together easily and completely, all the ingredients should be at room temperature.
Hint 2: A hand mixer can be used to make the cookies. If one is used, crush the Oreos before adding them to the dough.
Try some of these variations to make the recipe one of your favorites.
- Extra flavor ~ Replace the vanilla extract with peppermint, mint or almond extract.
- Toppers ~ After forming the cookie dough balls, dip the top of the cookies in your favorite sprinkles.
- More mix-ins ~ Along with the Oreos, mix in up to 1/2 cup semi-sweet chocolate chips, white chocolate chips, chopped pecans or almonds.
- Replace the Oreos ~ Instead of regular Oreos, substitute your favorite flavor of the popular cookie.
- Change the size ~ I use a large cookie scoop or 1/4 cup measuring cup to portion the cookie dough. Make smaller cookies with a medium cookie scoop of the dough forming golf ball sized pieces.
Having the right equipment can make baking a breeze. I recommend the following kitchen utensils and equipment for this easy chicken recipe.
- stand mixer
- measuring cups
- metal measuring spoons
- stacking glass bowls
- rubber spatulas
- large cookie scoop
- parchment paper
- metal spatula
- cooling rack
Follow these tips for storing the cookies at room temperature or in the freezer.
- Room temperature ~ Completely cool the cookies and store in an airtight container or resealable bag for up to 4 days. If I'm serving the cookies within a day or so, I display them on footed cake stand with a lid.
- Freezer ~ Place completely cooled cookies in an airtight container or freezer resealable bag. Store in the freezer for up to 3 months.
Don't overbake the cookies. For soft cookies that aren't hard and crumbly, bake them until the bottoms are just light brown and the centers are not quite set. The tops of the cookies shouldn't be brown at all. Immediately remove them from the baking sheet to cool.
Yes! This is a great way to get a jumpstart on prepping cookies. Prepare the batter according to the recipe. Portion out the dough and place on a parchment paper lined baking sheet. Place the cookie dough balls in the freezer until frozen. Remove the dough balls from the freezer and place in a freezer resealable gallon sized bag. Freeze the dough for up to 3 months.
Remove as many cookies as you want to bake from the freezer. Place the dough balls on a parchment paper lined baking sheet. Let the dough thaw at room temperature for about 15-20 minutes. Preheat the oven to 350 degrees F. Bake the cookies for 10-14 minutes
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just one more thing
Did you make my Oreo Sugar Cookies recipe? I’d love hearing from you.
Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories. I love seeing all your creations.Print
These Oreo Sugar Cookies have double the cookie goodness. They're big, tender and sugary cookies with crispy edges and packed with Oreo pieces. These are the BEST cookies.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, cream the butter, shortening and sugar until light and creamy, about 2-3 minutes.
- Add the egg and vanilla and beat until combined, about 1-2 minutes.
- In a small bowl, add and whisk the flour, baking powder, and kosher salt.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients. The dough should come together and be mixed in about 2-3 minutes. The dough will be thick.
- With the mixer on low, add the whole Oreos a few at a time. The cookies should break into big and small pieces.
- Using a large cookie scoop or 1/4 cup measure, portion the dough into balls. Place on the prepared cookie sheet about 2 inches apart. Slightly flatten the dough with your fingers.
- Bake for 10-14 minutes. The bottoms should be light brown and the centers barely set.
- Remove the cookies from the oven. Place them on a wire cooling rack.
- Serve warm or at room temperature.
So the cookie dough comes together easily and completely, all the ingredients should be at room temperature.
A hand mixer can be used to make the cookies. If one is used, crush the Oreos before adding them to the dough.
For soft cookies that aren't hard and crumbly, bake them until the bottoms are just light brown and the centers are not quite set. The tops of the cookies shouldn't be brown at all. Immediately remove them from the baking sheet to cool.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 251
- Sugar: 15.4 g
- Sodium: 173 mg
- Fat: 12.3 g
- Saturated Fat: 5.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 33.1 g
- Fiber: 0.8 g
- Protein: 3 g
- Cholesterol: 27 mg
Keywords: Oreo sugar cookies, soft sugar cookies, dessert