I love everything Oreo: Oreo Cheesecake, Oreo Ice Cream, Oreo Milkshakes, Oreo Cupcakes......you get the point right? So I had to figure out the perfect way to get that Oreo punch of flavor into a roll out cookie dough. I think I figured out the magic trick for a soft delicious cookie that can hold up to royal icing and still hold its shape. Wanna know my secret? Yeah, I thought you would ...it's instant pudding mix! Shhhhh its my secret.
Oreo Roll Out Cookie Ingredients:
1 cup salted butter (softened)
1 cup sugar
1 large egg
1 tsp vanilla
1 box of Jello Oreo instant pudding (4.2oz)
2 1/4 cups all purpose flour
1/4 cup finely crushed Oreos (optional)
Directions:
Cream the butter and sugar together. Add the egg and vanilla until blended. Add the flour and dry jello powder (don't make the jello, just add the jello mix to the flour). Mix until incorporated, then fold in the optional Oreos. The dough needs to rest for at least 10 minutes at room temperature before you roll it out. I roll these out to 1/4 inch. Adding the optional crushed Oreos can make the dough spread a little, so if you are doing a more detailed shape, leave these out. If you add the optional Oreos I found that refrigerating the dough for about 2-4 hours helps them spread less. And because I LOVE Oreos I actually added an additional 1/2 cup of chopped Oreos to this batch. Bake at 375 for 8-10 minutes. They were so yummy my kids ate the first batch with no icing...lol. You can eat them this way, or ice them using your favorite glaze or royal icing recipe.
1 cup salted butter (softened)
1 cup sugar
1 large egg
1 tsp vanilla
1 box of Jello Oreo instant pudding (4.2oz)
2 1/4 cups all purpose flour
1/4 cup finely crushed Oreos (optional)
Directions:
Cream the butter and sugar together. Add the egg and vanilla until blended. Add the flour and dry jello powder (don't make the jello, just add the jello mix to the flour). Mix until incorporated, then fold in the optional Oreos. The dough needs to rest for at least 10 minutes at room temperature before you roll it out. I roll these out to 1/4 inch. Adding the optional crushed Oreos can make the dough spread a little, so if you are doing a more detailed shape, leave these out. If you add the optional Oreos I found that refrigerating the dough for about 2-4 hours helps them spread less. And because I LOVE Oreos I actually added an additional 1/2 cup of chopped Oreos to this batch. Bake at 375 for 8-10 minutes. They were so yummy my kids ate the first batch with no icing...lol. You can eat them this way, or ice them using your favorite glaze or royal icing recipe.
Royal Icing:
Ingredients:
3/4 cups warm water 3/4 tsp cream of tarter
5tbsp meringue powder
2lbs bag of sugar
2tbsp corn syrup
1 tsp glycerin
2 tsp butter vanilla LorAnn emulsion (or clear vanilla)
Directions:
in a stand mixer, mix warm water, cream of tarter, and meringue until dissolved. Add sugar and mix until incorporated. Add corn syrup, glycerin and flavoring and beat until stiff peaks form. Use water to dilute the icing to the right consistency (I use a spray bottle so that I don't add to much water at once).
I hope you enjoy these as much as my family does.
Ingredients:
3/4 cups warm water 3/4 tsp cream of tarter
5tbsp meringue powder
2lbs bag of sugar
2tbsp corn syrup
1 tsp glycerin
2 tsp butter vanilla LorAnn emulsion (or clear vanilla)
Directions:
in a stand mixer, mix warm water, cream of tarter, and meringue until dissolved. Add sugar and mix until incorporated. Add corn syrup, glycerin and flavoring and beat until stiff peaks form. Use water to dilute the icing to the right consistency (I use a spray bottle so that I don't add to much water at once).
I hope you enjoy these as much as my family does.
