Description
These Halloween Oreo Cookies are a festive and delicious treat perfect for the spooky season. With a rich black cocoa cookie base and creamy orange-tinted frosting sandwiched between, they mimic classic Oreos with a seasonal twist. The cookies are soft, chocolaty, and beautifully decorated, making them ideal for Halloween parties or gifting.
Ingredients
Scale
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 1 cup all purpose flour (120g)
- 2 tablespoons black cocoa powder
For the Frosting
- ¼ cup unsalted butter, softened
- ¼ cup vegetable shortening
- ½ teaspoon vanilla extract
- 1 ¾ cup powdered sugar
- orange gel coloring
Instructions
- Make the cookie dough: Beat the unsalted butter and powdered sugar together until creamy. Add the vanilla extract and salt, then mix again to combine evenly.
- Add dry ingredients: Whisk together the all-purpose flour and black cocoa powder in a separate bowl. Slowly add these dry ingredients to the butter mixture, folding gently to form a cookie dough.
- Chill the dough: Gather the dough into a ball and cut it in half. Wrap each half in plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once the dough is rolled out.
- Roll and cut cookies: Place one dough ball between two sheets of wax paper and roll out to ¼ inch thickness. Use a 2-inch round cookie cutter to cut out circles. Reroll the scraps to cut out a total of 12 circles per batch.
- Chill before baking: Place the cookie circles on a nonstick baking sheet. Optionally, gently press cookie stamps onto the tops for design. Refrigerate the tray while you repeat the rolling and cutting with the second dough ball.
- Bake the cookies: Bake cookies in the preheated oven for 11-12 minutes. After removing them, let the cookies cool on the hot baking pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: Beat unsalted butter, vegetable shortening, and vanilla extract together until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in orange gel coloring a little at a time to reach your desired color.
- Assemble the cookies: Spoon the frosting into a piping bag fitted with icing tip #10. Pipe swirls of frosting onto half of the cookies. Top each with a remaining cookie and gently press to spread frosting evenly between the layers.
- Optional decoration and storage: Roll the edges of the sandwich cookies in sprinkles if desired. Store the finished cookies in a loosely sealed container to keep them fresh.
Notes
- Refrigerating the dough and cookie sheet before baking helps cookies maintain their shape and prevents spreading.
- Black cocoa powder gives these cookies their distinctive dark color — do not substitute with regular cocoa powder unless you want a lighter color.
- If you don’t have cookie stamps, you can decorate the cookies with a fork or leave them plain before baking.
- Use gel food coloring to avoid thinning the frosting; a little goes a long way.
- Store cookies at room temperature in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
