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
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