Soft Red Velvet Oreo Sugar Cookies

Supplies:

*2 half baking sheets, 2 Baking Mats like Silpats or Parchment Paper, but you can use 1 of each but I like the cookie sheets to be cooled for each batch

Ingredients:

*1 cup Olive Oil Plant Based Butter

*1 and 1/2 cups Sugar

*3/4 cup Plain Greek Yogurt

*1 tablespoon Vanilla Extract

*4 cups All-purpose Flour

*2 teaspoons Baking Powder

*1 teaspoon Baking Soda

*1/2 teaspoon Kosher Salt

*6 Red Velvet Oreo Cookies, crushed

*1/2 cup Plant Based Butter

Frosting

*4 cups Powder Sugar, more if needed

*3/4 cup Heavy Whipping Cream

*1/2 teaspoon Vanilla Extract

*6 Red Velvet Oreo Cookies, centers removed, save some for topping

**Recipe adapted from Kelsey at Dirty Dishes Messy Kisses

**Preheat Oven 350*F.

Cookie Instructions:

Wet Ingredients:

Cream together in a bowl the butter and sugar. Then add yogurt and vanilla mix until incorporated.

Dry Ingredients:

Then in a separate bowl with a sifter: Add the flour, baking powder, baking soda, salt and sift into bowl and stir in crushed Oreo Red Velvet cookies.

Slowly add 1 cup of the dry mixture to the wet mixture stirring until combined.

Scoop cookies onto a cookie sheet using a 3 tablespoon cookie scoop. Bake at 350*F. for 10 to 12 minutes. Allow to cool 2 minutes on baking sheet before removing to cooling rack. Cool completely before frosting.

Frosting Directions:

Using a hand mixer, mix together in a bowl the butter, vanilla and powdered sugar adding the 1/2 a cup at a time alternating with the cream mixing until combined and smooth. Stir in cookie crumbs.

Frost the cooled cookies and sprinkle on cookie crumbs as desired.

Note: I like to chill the frosted cookies about 15 to 20 minutes before serving.

Enjoy!

Lindy