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Homemade Oreo Snowflake Cookies with Vanilla Bean Glaze | All Images © Beyond the Butter, LLC

Homemade Oreo Snowflake Cookies

  • Author: Jennifer
  • Prep Time: 1 hour, 25 minutes (includes minimum 1 hour chilling time)
  • Cook Time: 15 minutes
  • Total Time: 1 hour, 40 minutes
  • Yield: 32 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description

These Homemade Oreo Snowflake Cookies are a spin on the classic that’s on the softer side, full of a rich, dark chocolate flavor, and stamped with the prettiest snowflake cookie stamps! And to add a little bit of sweetness, they’re topped them with the perfect vanilla bean glaze! They’re wonderful for the holidays or anytime of the year with the switch of a different set of cookie stamps!


Scale

Ingredients

homemade oreo snowflake cookies

  • 2 cups (280 grams) All-Purpose Flour
  • 1 cup (100 grams) Dark Chocolate Cocoa Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup (226 grams) Unsalted Butter, softened
  • 3/4 cup (170 grams) Granulated Sugar
  • 1/4 cup (43 grams) Dark Brown Sugar, lightly packed
  • 2 Large Eggs
  • 1 teaspoon Heilala Vanilla Cocoa Vanilla Extract

vanilla bean glaze


Instructions

homemade oreo snowflake cookies

  1. In a medium size bowl, whisk together the all-purpose flour, dark chocolate cocoa powder, baking soda, and salt. Set to the side.
  2. Using your hand mixer or stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and dark brown sugar on medium-high speed until light and fluffy.
  3. Add in each egg one at a time until each one is fully incorporated into the dough.
  4. Reduce the mixer to low and gradually add in the whisked dry mixture until just combined. The dough will be thick and slightly sticky.
  5. Cover the dough with plastic wrap and chill in the refrigerator for a minimum of 1 hour. You can also transfer the cookie dough to a tightly sealed storage container to keep in the refrigerator.
  6. After chilling is complete, line your cookies sheets with parchment paper.
  7. Have a small bowl of all-purpose flour next to your work area to continually dip your cookie stamps into before stamping. Shake off any excess. Coating your cookie stamps will help release the cookie from the stamp (because they will probably stick).
  8. Take a spoonful size of cookie dough and roll into a 1 1/2-inch size ball. Place the ball of dough onto the parchment lined cookie sheet, place and center the floured cookie stamp over top, then evenly press down until the stamp is flush with the paper.
  9. When lifting up, the stamp may release from the cookie. If it does not (which can happen). gently remove the cookie from the stamp starting with one of the edges. Then place the cookie onto the cookie sheet. Space the cookies out about 1 to 2 inches apart.
  10. Place them into the freezer or refrigerator to chill for about 10-15 minutes. You can do this just before the next step or as you’re pre-heating your oven. Note: this 2nd chilling time is an optional step!
  11. Adjust your oven rack to the 2nd level mark, pre-heat your oven to 325ºF, then bake the cookies for 12-15 minutes.
  12. Remove from the oven and allow the cookies to cool on the cookie sheets for about 5 minutes before transferring them to a cooling rack. Let them cool completely before dipping them in the vanilla bean glaze.

vanilla bean glaze

  1. In a large bowl, whisk together the sifted confectioners sugar, vanilla bean paste, and milk until it’s nice and smooth. 
  2. Line a baking sheet with parchment paper with a wire cooling rack fitted over the top. Set to the side of your glaze and cookies.
  3. Dip the top of the cookie into the glaze then, keeping the cookie over the bowl of glaze, allow any excess to drip off. Place the cookies onto the wire rack/baking sheet to dry.
  4. Keep the cookies stored in an airtight container at room temperature for up to 1 week.

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