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Cookies and Cream Cut-Out Cookies Recipe by SemiSweetDesigns.com


Cookies and Cream Cut-Out Cookies

Written by Mike Tamplin Apr 9, 2017


Cookies and Cream Cut-Out Cookies Recipe by SemiSweetDesigns.com

I smirked as I wrote out the title of this post because it does sound a bit redundant. How else could you describe this new recipe? :) These Cookies and Cream cut-out cookies are a mash-up of 3 of my favorite things: Oreos, cream cheese, and a cut-out cookie that can hold it’s shape. They also are super delicious!

Each bite of these Cookies and Cream cut-out cookies is filled with tiny crumbs of Oreo cookies. The addition of cream cheese provides a nice creamy texture with a punch of rich flavor, as well. As a base for decorated cookies, these cookies also hold their shape really well with barely any signs of spread.

Cookies and Cream Cut-Out Cookies ingredients

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Cookies and Cream Cut-Out Cookies


  • 1 cup
    (two sticks) unsalted butter, softened
  • 1 cup
    granulated sugar
  • 1
  • 1 ½ tsp
    vanilla extract
  • 1 tsp
  • 4 ounces
    (half of regular package) cream cheese, softened
  • 1 cup
    crushed Oreos (about 10 cookies)
  • 3 cups
    all-purpose flour


  1. 1

    In a mixer, cream together butter and sugar. Mix until fluffy and well incorporated.

  2. 2

    Add egg, salt, vanilla extract, and cream cheese. Mix until it is all well incorporated.

  3. Crush up Oreo cookies, cream centers and all, into small crumbs. I used a food processor to get the crumbs small enough for easy cutting of the dough with cookie cutters.

    cookies and cream cutout cookies food processor

    I think 10 cookies should be more than enough to make 1 cup of Oreo crumbs for this recipe.

    cookies and cream cutout cookies food processor
  4. Add flour and Oreo crumbs, mixing a cupful at a time, to the butter/sugar/egg/cream cheese mixture. After everything is well mixed, the dough should be non-greasy to the touch.

  5. Roll to 1/4 inch thickness between two sheets of parchment or wax paper. (I love my Joseph Joseph rolling pin because the guides take the guess work out of wondering if your cookies are the correct thickness and evenly rolled out.) After rolling, chill the dough for at least 30 minutes.

    Cookies and Cream Cut-Out Cookies dough
  6. Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment paper-lined, light-colored baking sheet. Chill the cutout shapes again before baking.

  7. Bake at 375 degrees for 7-9 minutes. Remove from the oven before the first indication of the edges turning brown. Leave the cookies to cool on the baking sheet for 10 minutes.

    Cookies and Cream Cut-Out Cookies sheet
  8. Remove cookies from the baking sheet with a spatula and place on a cooling rack to cool before decorating.

    Cookies and Cream Cut-Out Cookies Recipe by SemiSweetDesigns.com

This recipe makes about 2 dozen 3-inch Cookies and Cream cut-out cookies. For use as decorated cookies, these cookies would pair nicely with classic vanilla-flavored royal icing. For an extra kick, I might suggest adding Butter Vanilla emulsion to this cookie recipe and the royal icing. It adds a nice creamy flavor to complement the cream cheese.

One more thing to note. As you re-roll the scraps of excess dough, the dough itself gets less “speckled” with Oreo crumbs and more “marbled”-looking. However, the same great taste still remains.


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43 replies on “Cookies and Cream Cut-Out Cookies

  1. Hi Mike
    I was searching for a flat cookie recipe and I found this very cool recipe! :)) I think I will love it but I have some questions. as I live in Iran and this delicious Oreo is so expensive here and is not affordable for me, may I use some other cream biscuits which are not chocolate too (I need a more bright one). and could you pleas tell me how long I can keep them? and what is the best way to keep them more fresh? Thank you so much

    1. Hi Haniye, I think any cookie that’s similar to Oreos would be just fine. This recipe freezes well. So to keep them longer, just put them in an airtight container or freezer bag and pop them in the freezer. Thanks!

  2. Mike can I shamelessly beg you for a “print” button on your recipes? I guess I’m old school but I like to have a paper in front of me. ;)

    1. Hi Stephanie. No problem. I just added a printer friendly link to a PDF. Thanks!

  3. Hi Mike,

    OK Thanks I am going to try my next batch with the emulsion. I have access to the lorann emulsions, but curious what brand emulsions do you use?

    Thanks again Michelle

    1. I only have found the Lorann brand. I’ve been very happy with them. :)

  4. Mike, how much will the cookies spread with this recipe?

    1. Hi Fabian, this recipe will have minimal spread. So it could range from zero spread to an 1/8 inch of spread.

  5. When you add Lorann’s butter vanilla emulsion to your recipes, do you just swap measurement for measurement? So if a recipe calls for 1 tsp. of vanilla extract, do you just replace it with 1 tsp. of the emulsion? Thanks so much for your help, your website, your awesome recipes and tutorials.

    1. Yes. If the recipe calls for 1 1/2 tablespoon Vanilla use 1 1/2 tablespoon Butter Vanilla Emulsion.

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