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Cookies and Cream Sugar Cookies stacked on plate

Cookies and Cream No Spread Sugar Cookie

This Cookies and Cream Sugar Cookie Recipe combines soft sugar cookies with crunchy oreos for a perfect no spread sugar cookie recipe.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cookies, Cookies and Cream
Prep Time: 30 minutes
Total Time: 1 hour
Servings: 24 cookies

Ingredients

  • 1 Cup Unsalted Butter (room temperature)
  • 1 Cup Granulated Sugar (210g)
  • 2 tablespoon Brown Sugar
  • 1 Egg
  • 1 tablespoon Vanilla Extract
  • 3 ¼ Cups All-Purpose Flour (420g)
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking Powder
  • 2 tablespoon Heavy Cream
  • 12 Oreos (crushed)

Instructions

  • In a medium bowl, combine flour, baking powder, and salt. Whisk well to fully combine, set aside.
  • Crush Oreos into small pieces. You can either use a food processor or put all of the Oreos in a zip lock bag and smash with a rolling pin. Set aside.
  • In a large bowl using a stand mixer with the paddle attachment or hand mixer, beat room temperature butter, sugar, and brown sugar on high until fully combined (about 2 minutes).
  • Add egg and vanilla extract. Beat on low until just incorporated.
  • Add the dry ingredients, about ½ cup at a time, and beat on low speed until just combined. The dough will appear dry. Add the heavy cream and beat on high for 10-30 seconds until fully mixed and the dough is more cohesive.
  • Stir in the Oreos by hand (or using stir setting on stand mixer).
  • Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone mats.
  • Layout a piece of wax paper on a flat surface. Take half of the dough and form a long horizontal log shape. Place dough sticks, if using, outside of the dough. Cover the dough with the other piece of wax paper and roll out to ½" thick. Repeat the process with the other half of the dough.
  • Let the dough chill in the freezer for 10-15 minutes until stiff (but not frozen).
  • Form your cut outs and place them on the prepared baking sheet. Bake at 350 degrees for 12-14 minutes (or until bottom edges look slightly golden brown).

Notes

Storage: Store in an airtight container for up to 5 days. You can store them in the freezer for up to 3 months.