This Oreo cookie can be customized for any occasion or holiday! Today we added crushed candy canes, 4 oz. cream cheese and 1 1/2 cups powdered sugar to the icing used in the original recipe.
Simple Oreo Cookies– These are a favorite at our house, and they don’t last long. Naturally, I always have plenty of cake mix in my pantry. I’ve cooked many batches of these for that last minute “I need a treat” for school, scouts, parties or whatever surprises tomorrow might bring.
Just three simple ingredients to a fast and memorable cookie!
Yep! Just three simple ingredients to get you started. Try experimenting with your favorite flavor. We have tried lemon, rainbow chip, white cake mix colored blue for the kids, and next maybe a spice mix. In the frosting, food color is also fun, or add mint extract and green food color for a mint frosting. The possibilities are endlessly yummy!
To help make your cookies all the same size, use a cookie scoop. A Portion Scoop makes quick work of making evenly sized cookies for two cookies the same size for the cookie sandwich. I also like to spray the scoop with cooking oil first to keep the cookie dough from sticking to the scoop.
A Portion Scoop makes quick work of making evenly sized cookies. That makes it easy to have two cookies the same size for the cookie sandwich.
We like to make the cookies small like the store bought cookies, but you can make them any size. Here we are dividing each portion in half.
How a little cookie grows up big: A rolled portion, then press flat, then bake.
Don’t overcook! Smaller cookies take less time to cook! (But if you overcook them, they will still get eaten!)
Note: Different brands of cake mixes cook differently.
Use a flat bottomed cup to flatten out the cookie before baking.
Cool and ice with your favorite icing!
Using a frosting or pastry bag will make the cookies look pretty. This is a faster and fun way to do this. Add a star tip if you want lacy edges like the chocolate orange ones below.
Add orange food coloring to the frosting for an easy fall treat!
For faster frosting of all those cookies, (and it looks so cool!) I fill a pastry bag with icing and squeeze onto the cookies. Here I didn’t even take time to put a tip on as it is not needed.
Update: Here is some kitchen magic for you today. I hate squishy, messy frosting coming out of my frosting bag. Mom taught me this cool trick: Spread a generous sheet of plastic wrap on the counter. Put frosting or whip cream in the center and roll up like a sausage. It needs to be narrow enough to fit inside your bag. Then tie off the ends until ready to use. (this makes storing extra portions or transporting gooey stuff easier.) To use, cut off one end of your “frosting sausage” and slip the open end in first. Squeeeeeze! No mess, right? Bonus: cleanup is pretty simple too! You can never have too much frosting!
How to make a leak proof frosting bag.
Variation: Try different cake mixes. One of my favorites is using a lemon cake mix instead.
Enjoy!
- 1 boxes devil's food cake mix
- 2 eggs
- ⅓ c. oil
- Mix together and drop into balls on cookie sheet.
- FROSTING:
- 2 c. powdered sugar
- ½ c. shortening
- ¼ c. butter or margarine
- 1 egg white
- 1 tsp vanilla
- Cookie: Bake at 350 for 8 minutes and Let cool before frosting.
- Frosting: combine all ingredients togehter and whip into a soft icing. I love to use a frosting bag to frost my cookies. This simple step makes the cookies look so nice and it actually saves time. If you don't have a pastry bag, a spoon works just fine!
