Christmas Oreo Cookies

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!

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.

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.

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.