This easy recipe for Homemade Oreo Christmas Cookies 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.
I say these cookies, but this is the first year we did Christmas colors. We have always made my Homemade Oreo Cookies recipe, but this year, we were shopping for the fondant for the filling, saw the red and green display and knew we had to give them a Christmas makeover!
Why This Recipe Works
- The chocolate flavor of the cookies is escalated with coffee 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.
Who doesn’t love a good old fashion Oreo Cookie? My son absolutely loves them, but we don’t buy store bought cookies very often. I like to know he’s getting as few preservatives as possible in what he eats. Which is why I developed this recipe.
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 Gemma’s Bigger Bolder Baking.
How to Make Perfect Oreo Christmas Cookies
Stop the Dough from Sticking
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.
Start rolling the dough from the center outward to roll evenly. Making the dough the same thickness throughout will ensure even baking.
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.
How to Make Homemade Oreo Christmas Cookies
Sift together the flour, cocoa powder, salt, and baking powder in a large bowl, and set aside
In a large mixing bowl add the butter, brown sugar, and sugar.
Cream together until light and fluffy.
Add the egg yolk & egg one at a time. Add the vanilla, followed by instant coffee. Mix until combined. Add the dry ingredients.
Mix until incorporated. Wrap the dough with plastic wrap and cool in the refrigerator at least 1 hour. Divide the dough in half. Knead the dough slightly to help soften and avoid cracks when rolling. Roll to a 1/4 inch thick.
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.
Place on a pan 2 inches apart.
Bake and allow to cool completely. Roll out the fondant and cut circles using the same cookie cutter you used for the cookies.
Place the fondant between two cookies.
Serve and enjoy.
- 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 texture if the cookie.
- 1 ½ cups all-purpose flour
- 1 ¼ cups cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup butter softened
- ½ cup light brown sugar packed
- 1 ½ cups granulated sugar
- 1 egg yolk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon instant coffee dissolved into 1 teaspoon warm water
- 3 oz green fondant icing
- 3 oz red fondant icing
- Sift together the flour, cocoa powder, salt, and baking powder in a large bowl, and set aside
- In a large mixing bowl, cream the butter, brown sugar, and sugar. Add the egg yolk & egg one at a time, then the vanilla, followed by the instant coffee. Mix until combined.
- Add the dry ingredients and mix until incorporated.
- Wrap the dough with plastic wrap and cool in the refrigerator at least 1 hour.
- Divide the dough in half. Knead the dough slightly to help soften and avoid cracks when rolling.
- Place one piece between 2 lightly floured sheets of parchment paper and roll into a ¼-inch-thick rectangle. Repeat with the other piece of dough.
- Using a 2-inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.
- Place the cookies about 2 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 all the way through the dough.
- Preheat the oven to 325f/165c.
- Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter.
- Cool completely on cooling racks.
- Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.Brush the other side of the fondant with a little water 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.