Mint Oreo Crumble Sugar Cookies
I make sugar cookies a lot and this mint Oreo crumble sugar cookie is so good! These are one of my favourite sugar cookies! They are great to use with royal icing decorations, using as sandwich cookies with buttercream, or snacking on them just as they are! They are full of minty flavour and the flavour from the Oreo crumbles definitely shines through! Everyone will be coming back for more of these delightful little cookies!
Since these mint Oreo crumble sugar cookies are no-spread they are perfect to use with cookie cutters. The dough has the delicious Oreo swirl that gives the cookies a beautiful marbled appearance. You should handle and reroll it as little as possible to preserve the design.
How to store mint Oreo crumble sugar cookies
These cookies store very well. I love making batches of sugar cookies and freezing them to decorate later. Making cookies in advance is a great time saver, especially if you plan to decorate them.
How to Freeze Sugar Cookies
- After the cookies are baked, let them cool to room temperature.
- Place the cookies in a single layer on a baking sheet and freeze for 2-3 hours.
- Once the cookies are solid and frozen, you can pop the cookies in a freezer bag or airtight container.
- Store the cookies in the freezer for up to 3 months.
- When you are ready to use the cookies, remove from the freezer bag or airtight container. Let them defrost on the counter. You can also decorate the cookies at this point if desired.
Storing sugar cookies in the fridge
If you are looking for short term storage, the fridge is a great option to extend the freshness of your baked sugar cookies.
To store you sugar cookies in the fridge:
- Let your sugar cookies cool to room temperature.
- Place your cookies in an airtight container. You can place a piece of parchment paper between the layers of cookies to ensure no cookies stick together.
- Store in the refrigerator for up to 10 days.
- These cookies can be enjoyed straight from the fridge, or allow them to come back to room temperature on the counter. You can decorate the cookies at this point, if desired.
Storing sugar cookies on the counter
Sugar cookies tend to have a pretty long shelf life when stored correctly. For short storage you can store them in an airtight container at room temperature for up to 7 days. Sugar cookies tend to stay fresh even longer when they are decorated with royal icing. After 1 week the cookies should be moved to a longer storage method, as they will start to dry out and become hard and stale.
How to store mint Oreo sugar cookie dough
This dough stores very well in the refrigerator or in the freezer for longer storage.
Sugar cookie dough in the fridge
Sugar cookie dough benefits from being refrigerated before rolling it out. Chilled dough is easier to handle and needs less flour when you are trying to roll it out out thinly to make cutout cookies. Sugar cookie dough should be chilled for at least an hour before rolling. It can be kept, tightly wrapped in cling-film, for up to 7 days.
When you are ready to use your chilled dough, you can use it straight out of the refrigerator. If it has been in the refrigerator for many days, it will benefit from being left out on the counter top for a few minutes before rolling.
The extra chill the dough cutouts have right before going into the oven ensures the cookies do not spread when they are baking. Don't skip this step!
How to freeze sugar cookie dough
Sugar cookie dough freezes very well and is a great option for storage if you need to make many batches of cookies. To freeze sugar cookie dough:
- For one batch, split the dough into two portions.
- Shape each into a disk shape with your hands.
- Wrap each disk in cling-film.
- Store in an airtight container, in the freezer for up to 4 months.
- When you are ready to use the dough, let it defrost enough to become pliable.
- Roll it out just as you would with fresh dough.
If you have trouble with your sugar cookies spreading in the oven, cut down on the baking powder or baking soda. These ingredients are what makes baked goods rise in the oven.
Decorating Mint Oreo Crumble Sugar Cookies
Royal Icing
If you want a more professional looking cookie, royal icing is the way to go! Royal icing starts off liquid and is easy to manipulate and decorate with. This type of icing dries hard.
Royal icing is made my either mixing egg whites or meringue powder with water and icing sugar. It can be flavoured and tinted in different colours.
If royal icing is kept sealed, like in an icing bag, it will stay liquid. Once it is exposed to air and allowed to dry it will quickly crust over and turn hard.
If you want to add sprinkles or other garnish to the icing, you must do it when the icing is still liquid.
For my go-to royal icing recipe check the end of this post!
Buttercream
I often use sugar cookies for making sandwich cookies. My favourite filling for sandwich cookies is classic American buttercream. This icing is easily flavoured and tinted different colours. For this mint Oreo crumble sugar cookie, a buttercream flavoured with mint would be my icing of choice for sandwich cookies!
Since buttercream icing is so easy and versatile it is my go to icing for using with children’s decorating kits. Children can have fun piping or spreading buttercream on their cookies. Buttercream will stay soft and spreadable when stored in an airtight container, or piping bag. When exposed to air it will start to crust slightly on the top but will stay relatively soft for a longer period of time.
If you want to apply sprinkle or other garnish to this icing, make sure to apply them when the icing is fresh and soft.
To see my buttercream icing, check the end of this post.
Dipped
I have used this technique for a delicious mint flavoured shortbread cookie. They are one of my families most loved cookies!
Since these cookies are ultra flavourful and already beautifully decorated with the Chocolate cookie swirl throughout the dough, a simple chocolate dip is all that is needed to give these cookies a finished look.
To do this you can temper chocolate so that you can dip the cookies in the melted chocolate and it will dry hard.
Alternatively, you can use melting candies. These come in multiple flavours and colours. I have found them readily available at craft supply store and grocery stores in my area. They make tempering unnecessary and are a great way to decorate desserts.
If you are decorating the dipped cookies with sprinkles or other garnish, do this when the chocolate or melting candies are softened.
Ingredients for mint Oreo crumble sugar cookies
1 cup butter, softened 227 g
1 ¾ cup white sugar 350 g
¼ cup corn syrup 60 ml
1 teaspoon vanilla extract 5 ml
1 teaspoon mint extract 5 ml
2 eggs
1 teaspoon baking powder 5 ml
1 teaspoon salt 5 ml
A few drops of green food colouring (optional)
4 cups all-purpose flour 500 g
¾ cup Oreo crumbles 95 g
Method
- In the bowl of a stand mixer with the paddle attachment, or in a large bowl with beaters, cream the butter.
- Add in the sugar and cream this along with the butter until light and airy.
- Add in the eggs, one at a time, and beat after each addition.
- Mix in the corn syrup, vanilla, peppermint extract, and green food colouring.
- Stir in the baking powder and salt.
- Stir in the flour until the dough just comes together.
- Add in the Oreo crumbles and stir just slightly to bring them into the dough. They should not be fully incorporated just a few swirls throughout the dough. This will leave a green cookie with some swirls of chocolate cookie throughout. If you fully mix in the crumbles, you will end up with a greyish green cookie.
- Flatten the dough into a disk and wrap in cling-film.
- Chill the dough in the refrigerator for 1 hour.
- On a lightly floured counter roll the dough out. Make sure to move and flip the dough around to ensure it doesn’t stick to the counter or the rolling pin. Apply a dusting of flour as needed.
- Cut the dough out with cookie cutters.
- Place the dough cutouts on a lined cookie sheet.
- Chill in the freezer for 30 minutes.
- Meanwhile, preheat the oven to 350 ºF (180 ºC).
- Bake the cookies for 9-12 minutes or until fully set.
- Remove from the oven and allow to cool on the tray 10 minutes. Then remove to a wire rack to cool completely.
Mint Oreo Crumble Sugar Cookies
Equipment
- 1 cookie cutters
Ingredients
- 1 cup butter softened 227 g
- 1 ¾ cup white sugar 350 g
- ¼ cup corn syrup 60 g
- 1 teaspoon vanilla extract 5 g
- 1 teaspoon mint extract 5 g
- 2 eggs
- 1 teaspoon baking powder 5 g
- 1 teaspoon salt 5 g
- A few drops of green food colouring optional
- 4 cups all-purpose flour 500 g
- ¾ cup Oreo crumbles 95 g
Instructions
- In the bowl of a stand mixer with the paddle attachment, or in a large bowl with beaters, cream the butter.
- Add in the sugar and cream this along with the butter until light and airy.
- Add in the eggs, one at a time, and beat after each addition.
- Mix in the corn syrup, vanilla, peppermint extract, and green food colouring.
- Stir in the baking powder and salt.
- Stir in the flour until the dough just comes together.
- Add in the Oreo crumbles and stir just slightly to bring them into the dough. They should not be fully incorporated just a few swirls throughout the dough. This will leave a green cookie with some swirls of chocolate cookie throughout. If you fully mix in the crumbles, you will end up with a greyish green cookie.
- Flatten the dough into a disk and wrap in cling-film.
- Chill the dough in the refrigerator for 1 hour.
- On a lightly floured counter roll the dough out. Make sure to move and flip the dough around to make sure it doesn’t stick to the counter or the rolling pin. Apply a dusting of flour as needed.
- Cut the dough out with cookie cutters.
- Place the dough cutouts on a lined cookie sheet.
- Chill in the freezer for 30 minutes.
- Meanwhile, preheat the oven to 350 ºF (180 ºC).
- Bake the cookies for 9-12 minutes or until fully set.
- Remove from the oven and allow to cool on the tray 10 minutes. Then remove to a wire rack to cool completely.
Royal Icing
Ingredients
- 2 lbs. of icing sugar
- 5 Tablespoons meringue powder
- ⅔ cup warm water. You may need more or less to reach the proper consistency
Instructions
- In the bowl of the stand mixer, with the paddle attachment, add the sugar and the meringue powder.
- Mix to combine and break up any lumps.
- Add the water and mix on low until the icing starts to come together.
- Turn the mixer up to medium and beat for 4-5 mins, or until light and fluffy and holds a stiff peak. (You may need to add more water to reach the desired consistency for the piping.)
- Keep your icing covered, either with cling-film or a damp cloth, when not in use, or it will start to dry and set.
- The stiff consistency is perfect for making things like royal icing flowers or piping 3 dimensional designs.
- For the consistency for writing or piping borders, the consistency should be similar to mayonnaise. (You gradually add water to the icing until this is reached.)
- For flood consistency, (this is the main inside icing you will be filling the cookie with), add water gradually, until you have a runny honey consistency.
Simple Buttercream Icing
Ingredients
- ½ cup butter softened
- 4 cups icing sugar
- 3 Tablespoons cream
- 2 teaspoons vanilla
- ¼ teaspoon salt
Instructions
- In the bowl of a stand mixer, with the whisk attachment, cream butter.
- Add icing sugar. Mix on the lowest setting, until all of the sugar is incorporated. Then cream on medium-high until light and fluffy.
- Add vanilla and salt. Blend into the icing.
- Thin with cream, you may need more or less, until you have the desired consistency.
Looking for some more flavoured sugar cookies? These are some of my favourites! No spread strawberry sugar cookies, Homemade, Oreo Inspired, Sandwich Cookies, Autumn Spice Decorated Sugar Cookies
