*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
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.
Cookie Cutters: Cauldron, Square, Spider, Spider Web and Bat
Food Colorings: Jet Black Cocoa, If you can’t find this use Black Food Coloring and Green Food coloring
Wilton and Great Value Candy Decorations: Candy Eyes, Candy Bones, Round Candy in all sizes Green, White, Black Nonpareils or Sprinkles, we found theses at Walmart…
Yogurt Sugar Cookies
*3/4 cup Plant Based Olive Oil Butter
*1 1/2 cups Granulated Sugar
*3 tablespoons Honey
*1 cup Plain Greek Yogurt
*1 tablespoon Vanilla Extract
*1 teaspoon Salt
*3 and 3/4 cups All-purpose Flour
*1/4 cup White Wheat Flour
*4 teaspoons Baking Powder
Pre-heat oven to 350*F.
Instructions:
Cream together in stand mixer: Butter, sugar, honey, cream, vanilla and salt. If you are adding food coloring paste or gel etc… this is the time to add the food color of your choice.
Whisk together in bowl: Flour and baking powder.
Then combine in stand mixer and mix just until incorporated and (scrap down the sides of the bowl occasionally) forms a soft dough ball.
Hint: You must Refrigerate at least 20 minutes to overnight. Hint: I like to divide the dough making to disks of dough and wrap each one in plastic wrap and refrigerate, then when you remove from the fridge it is easy to roll out. The dough will always make the cookies roll, cut and cook a little better; also using a cooled baking sheet with each batch of cookies helps too!
Roll out cookie dough with rolling pin and then on a flour or powdered sugar covered surface. Hint: I like to use plastic wrap on the top and bottom of the dough using half the dough at a time, so not to over work the dough and cut cookies with a round cookie cutter or cookie cutter of your choice.
Place cookies on a Silpat covered half baking sheet or cookie sheet of your choice sprayed with cooking spray or covered with parchment paper.
Bake for 8-10 minutes or when edges barely start to turn brown. Also depends on the size of cookie.
Hint: I’ve always usually mixed my cookies by hand but my daughter is a pastry chef and mixes everything in stand mixer but either way works great!
Glac’e Icing or Royal type Icing
*1 pound of Powdered Sugar (3 3/4 cup)
* 6 tablespoons Whole Milk or 5 tablespoons whipping cream and 1 tablespoon water (You can use other milk but you will have to add more powdered sugar)
Whisk together the milk and powdered sugar until smooth no lumps.
Now stir in the light corn syrup and extract.
*6 tablespoon Light Corn Syrup (1/4 cup and 2 tablespoons)
*1 teaspoon Vanilla extract, use clear Vanilla extract if you need a white frosting and if you want an Almond Flavor use an Almond extract and use it in the cookie dough too.
Instructions:
Use this recipe for glazing cookies and the piping of the outside of cookies. Piping helps contain the frosting while you pipe fill in the center of the icing on the cookie.
Use a pastry bag for each color of frosting you want to use. The small round tip for piping around the edge and then I used a plastic bottle with tip lid to fill in the center of the cookies which had a larger opening.
For Halloween Frosting: Divide the Icing into thirds in 3 bowls leave one and for the second color black use 3 tablespoons of the Jet Black Cocoa Powder add more only if needed. With the third color green Note: Black and green food coloring start with a few drops and add until desired color is achieved.
This Glac’e Icing recipe is adapted from Toba Garret you can find her link on ourbestbites which has good icing tips.
