This easy Christmas Oreo Cookies recipe gives a festive twist to a classic cookie. Try them, and they’ll be a new holiday tradition.
Easy Christmas Cookies You’ll Make Year After Year
Can you believe it’s almost Christmas? The holidays will be here before you know it! One of the best things about the holiday season is all of the home-baked goodies, and these cookies are a family tradition in my house.
If you’re an Oreo fan, you’ll love these homemade Christmas cookies. This recipe is a holiday riff on my Homemade Oreos recipe. They’re easy to make and taste much better than the packaged version. The contrast of the two different shades of fondant makes them even more festive. Perfect for enjoying throughout the holiday season or giving away as a gift!
Why This Recipe Works
- The chocolate flavor of the cookies is intensified with espresso powder to give them a richer, deep chocolate flavor.
- Store-bought, ready-to-roll fondant is used for the cream filling to help make holiday baking simpler.
Christmas is a time for family, friends, and delicious food. If you’re looking for a festive treat to make this year, why not try these Christmas Oreo cookies? They’re easy to make and taste great.
I know the recipe calls for ready-rolled fondant, which isn’t homemade, but this time of year, shortcuts are definitely called for. If you want to make your own fondant, Try this recipe for Marshmallow Fondant from Wilton.
For Stress-Free Holiday Baking
No Stick Rolling – Rolling out cookies can be a sticky business. If you’re new to baking, try rolling the dough between two sheets of floured baking paper to avoid any problems.
Cutting Out the Cookies – Cut out the cookies on nonstick baking paper; they’ll keep their shape better since you won’t be scraping them off the worktop. Then you can move the entire sheet to the baking pan.
Chill the Dough – Chilling the dough for at least an hour before rolling will make it easier to manage and less sticky to work with.
Step By Step Instructions
Sift together the flour, cocoa powder, salt, and baking powder in a large bowl, and set aside
Add butter, brown sugar, and sugar in a separate large mixing bowl. Cream together until light and fluffy. I usually mix for no less than three minutes.
Add the egg yolk & egg and mix well to combine with the butter mixture. Be sure to scrape the side of the bowl and mix it all in.
Mix in the dry ingredients until they are incorporated, being careful not to overmix. When in doubt, mixing the flour in by hand is always a good idea.
Wrap the dough with plastic wrap and cool in the refrigerator for at least 1 hour.
Divide the dough in half. Knead the dough slightly to help soften and avoid cracks.
Using a 2-inch round cookie cutter, cut the dough into circles. Decorate with a cookie stamp or cookie cutter (if using a cookie cutter, be sure not to cut all the way through the dough).
The cookies should be baked until they are set (about 8-10 minutes). Do not let them get too dark, or they will become bitter. Allow the cookies to cool completely on cooling racks.
Using the same cookie cutter as the cookies, roll out the fondant using powdered sugar instead of flour to just over a quarter-inch thickness.
Brush one side of the fondant with a bit of milk and press this onto the bottom of one cookie.
Brush the other side of the fondant and place the bottom of a second cookie, pressing gently to secure the sandwich. Repeat with the remaining cookies, re-rolling the fondant if needed.
Serve and enjoy.
Storage & Freezing Instructions ❄
Store your Christmas Oreo Cookies in an air-tight container to prevent them from softening. Toss a small slice of bread in with the cookies to absorb any excess moisture.
Freezing: To freeze sandwich cookies, it’s best to freeze the individual halves, either baked or unbaked. Then, bake or thaw the cookies and fill them before serving.
Erren’s Top Tips
- Be sure to allow the cookies to cool completely before assembling. Placing the fondant too soon will cause the cookies to soften and lose their crunch.
- Use powdered sugar instead of flour when dusting the rolling surface to avoid changing the cookie’s texture.
- You should never put cookie dough on warm baking sheets because the fat will melt, causing the cookies to spread and lose their shape. If you’re making multiple batches and only have one pan, cool your baking sheet by running it under cool water (not cold water, as it can warp the metal). Then dry it off before reusing it.
- Store the cookies in an air-tight container to prevent them from softening. Toss a small slice of bread in with the cookies to absorb any excess moisture.
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Let’s Make Christmas Oreo Cookies
- 1½ cups all-purpose flour
- 1¼ cups cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup softened butter
- ½ cup light brown sugar packed
- 1½ cups granulated sugar
- 1 egg yolk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso or coffee dissolved into 1 teaspoon warm water
- 3 oz green fondant icing
- 3 oz red fondant icing
- Sift the flour, cocoa powder, salt, and baking powder into a large bowl, and set it aside.
- Cream the butter and sugars in a large mixing bowl. Add the egg yolk & egg, followed by the vanilla, then the instant coffee. Mix until combined, and be sure to scrape and mix in anything that sticks to the side of the bowl.
- Mix in the dry ingredients until they are incorporated.
- Wrap the dough with plastic wrap and cool in the refrigerator for at least 1 hour.
- Divide the dough in half. To soften and prevent cracks when rolling, knead the dough slightly.
- Roll one half between two sheets of lightly floured parchment paper into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.
- Cut the dough into 64 circles with a 2-inch round cookie cutter. If there are any scraps, you will need to re-chill them before rolling them again.
- Place the cookies two inches apart on ungreased baking sheets and chill for 20 minutes. Decorate with a cookie stamp or cookie cutter (if using a cookie cutter, be sure not to cut through the dough).
- Preheat the oven to 325°F/165°C.
- The cookies should be baked until they are set (about 8 to 10 minutes). Do not let them get too dark, or they will become bitter.
- Allow to cool completely on cooling racks.
- Using the same cookie cutter as the cookies, roll out the fondant using powdered sugar instead of flour to just over a quarter-inch thickness.
- Brush one side of the fondant with a bit of water and press this onto the bottom of one cookie.
- Brush the other side of the fondant and place the bottom of a second cookie, pressing gently to secure the sandwich. Repeat with the remaining cookies, re-rolling the fondant if needed.
Tips + Notes
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Update Notes: This post was originally published on Nov 12, 2018, but was republished with, step by step instructions, photos, tips, and a video in December of 2019.
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