Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. Remove butter and eggs from the refrigerator 30 minutes before beginning to bring to room temperature. Measure and prepare all ingredients before turning on your mixer.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2 minutes until pale and creamy. Add the granulated sugar and brown sugar and continue beating for 2–3 minutes until the mixture is light, fluffy, and noticeably increased in volume.
- Reduce mixer speed to low and add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla extract, red gel food coloring, white vinegar, and sour cream. Mix until fully incorporated and the batter is a deep, vivid red. The mixture may look slightly curdled — this is normal.
- With the mixer on the lowest speed, add the flour mixture in two to three additions, mixing only until no dry streaks remain. Stop the mixer immediately once the flour is incorporated — do not overmix. Finish the last few folds by hand with a spatula if needed.
- Using a 3-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing each ball about 2 inches apart. Optionally roll each ball briefly between your palms for perfectly round cookies.
- Bake for 10–12 minutes until the edges are just set but the centers still look slightly underdone and glossy. Remove from the oven and let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a clean mixer bowl, beat the softened butter on medium-high speed for 3–4 minutes until extremely pale and fluffy. Reduce speed to low and add the sifted powdered sugar in three additions. Add vanilla extract, a pinch of salt, and 3 tablespoons of heavy cream. Increase to medium-high and beat for 2 more minutes until light and smooth.
- Fold the crushed Oreo crumbs into the buttercream by hand using a spatula until evenly distributed. If the frosting is too thick, add the remaining tablespoon of cream. If too loose, add an extra tablespoon of powdered sugar. Taste and adjust.
- Transfer the Oreo buttercream to a piping bag fitted with a large star tip (1M or 2D). Pipe generous swirls onto each fully cooled cookie, starting from the outer edge and spiraling inward and upward. Garnish with a mini Oreo pressed into the center, extra crushed Oreo crumbs, or a drizzle of melted white chocolate. Serve immediately or store as directed.
Notes
Pro Tips: Always use gel food coloring over liquid for a deeper, more vivid red without affecting dough consistency. Pat the cookies dry before baking — just kidding, that's chicken! Instead, do not overmix after adding flour — stop the mixer the moment the dry streaks disappear. Chill the dough for 30–60 minutes for thicker, bakery-style cookies with less spread. Beat the frosting butter for a full 3–4 minutes before adding sugar for a truly light and airy buttercream. Never frost warm cookies — allow them to cool completely or the buttercream will melt and slide. Crush Oreos to varied textures — some fine, some slightly chunky — for the best cookies-and-cream frosting experience.