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Oreo Sugar Cookies
Oreo Sugar Cookies

No Chill No Spread Oreo Sugar Cookies

December 11, 2017 Posted by Kyndall @ 6 Cakes & More Recipes 10 Comments

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Oreo Sugar Cookies

No Chill No Spread Oreo Sugar Cookies

These are the most amazing No Chill No Spread Oreo Sugar Cookies! Here is a video of me making these in real time! My Dark Chocolate Royal Icing tastes delicious on these!
5 from 2 votes
Print Pin Rate
Course: Dessert, Snack, Treats
Prep Time: 10 minutes
Servings: 24 cookies depending on size and thickness
Calories: 361kcal

Equipment

  • Preforated Baking Mats
  • Baking Pans
  • Stand Mixer
  • Rolling Pin
  • Food Scale
  • Measuring Spoons
  • Oven Thermometer

Ingredients

  • 452 grams unsalted butter cool, not room temperature
  • 440 grams granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 78- 104 grams crushed Oreos cream filling can be left in or removed
  • 736 grams all purpose flour
  • 1 teaspoon salt
Metric - US Customary

Instructions

  • Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  • In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
  • Add the 2 cold eggs and the vanilla. Again, the temperature of the eggs matter. You want to use them cold.
  • Again, turn your mixer on to the lowest speed and mix just until the eggs and vanilla have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  • Add the flour to your butter, sugar, egg mixture. Mix for a few seconds to 1 minute and then add in your crushed Oreos.
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  • Take half of your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
  • Using a rolling pin, roll your dough out and cut into the shapes you need.
  • Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  • Move them onto a cooling rack to cool completely.
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy your delicious, thick, soft (but sturdy), sugar cookies! Feel free to let your imagination run wild with the flavor possibilities!
    Oreo Sugar Cookies

Notes

Nutrition

Serving: 1cookie | Calories: 361kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 141mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 493IU | Calcium: 13mg | Iron: 2mg
Tags: no chill no spreadno chill no spread sugar cookiesoreooreo sugar cookiessugar cookies
10 Comments
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10 Comments

Leave your reply.
  • Nece
    · Reply

    December 20, 2021 at 11:04 PM

    Thanks Kyndall. I really appreciate your quick response. I’ll let you know how it turns out. 😊

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 21, 2021 at 6:38 AM

      You’re very welcome! I look forward to it 🙂

  • Nece
    · Reply

    December 20, 2021 at 1:34 PM

    Hi Kyndall, I would like to try the Oreo cookies recipe. What type of flavoring do you recommend for the royal icing in order to get it the taste of the 0reo cream filling?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 20, 2021 at 4:05 PM

      Hi Nece! I would use a very small amount of a marshmallow extract (clickable link) and a bit of vanilla extract. 🙂

  • Stephanie
    · Reply

    June 12, 2020 at 1:54 AM

    Hi!
    What is the difference in the batch if you leave the filling of the oreo or take it out? Different taste?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 12, 2020 at 8:48 AM

      Hi Stephanie! The taste isn’t really different, but it does bake different. You may notice a very slight spread if you leave the filling in, but it’s nothing extreme. 🙂

  • Becky
    · Reply

    February 17, 2019 at 10:50 AM

    Can you freeze cooked cookies, unfreeze and decorate them and then REFREEZE the decorated cookie??? Thanks so much. I love your website!! Thank you!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 17, 2019 at 1:32 PM

      Hi Becky! I never re-freeze any food product because of food safety. Thank you! 🙂

  • Lisa
    · Reply

    October 3, 2018 at 9:06 AM

    Question: in your Oreo cookie recipe, are you using the entire cookie or are you removing the cream?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 4, 2018 at 8:50 AM

      You can actually do it with or without! I do find that if you’re making them with the filling, it’s best to use the original Oreo’s versus the Double Stuffed.

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