Mint Oreo Crumble Sugar Cookies
A fragrant and flavourful mint sugar cookie with a delicious and beautiful cookie crumble swirled throughout. This cookie is not only beautiful but ridiculously addictive to eat!
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.