Pastel Oreo Cookies
Brighten up your baking with Pastel Oreo Cookies! Soft, chewy, and Golden Oreo-flavored, perfect for any colorful celebration or sweet treat
Equipment
- 1 stand or handheld mixer
- 2 baking sheets
- 1 Parchment paper
Ingredients
- ¾ cup butter, unsalted room temperature
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 tbsp golden corn syrup
- ¼ tsp salt
- 1 pc large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 6 oz fondant
- gel food coloring
Instructions
For the cookies
- Using the paddle attachment, beat the butter until smooth and creamy. Add the sugars and corn syrup. Mix until light and fluffy.
- Add the egg and mix. Add the flour and vanilla. Mix until combined.
- Gather the dough and divide depending on how many colors you want. Add a few drops of the gel food coloring on each and mix. Shape each dough into a large disc. Wrap in cling film and refrigerate for an hour.
- Preheat the oven at 350°F/175°C
- Line 2 baking sheets with parchment paper.
- Roll out dough between 2 sheets of parchment papers to 1/8-inch thickness for 2-inch cookies and 1/4-inch for larger 4-inch cookies
- Using a cookie cutter, cut out cookies and transfer to prepared cookie sheets, spacing 1 inch apart.
- Bake 1 sheet at a time for 10-12 minutes for 2 inch cookies or 12-14 minutes for 4 inch cookies or until the cookies are firm on top and golden around edges.
- Allow to cool on cookie sheet for 5 minutes before transferring to cool completely on cooling racks.
For the filling
- Roll out the fondant to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
- Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
- Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich
Notes
This dough Can be made 2 days ahead and kept chilled in the refrigerator until needed.