Cookies-and-Cream Shortbread Cookies

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cookies and cream shortbread cookies recipe
Photo: Matt Dutile/Styling: Erin McDowell

Don’t tell anyone, but Oreos are our secret obsession. Cookies-and-cream shortbread cookies have a classier vibe, but with that same addictive flavor, snap and creaminess.

Plus, they’re super easy to whip up. “You make the dough in the food processor in moments, and the baked shortbread cookies are finished with a really creamy glaze that brings the whole cookies-and-cream flavor home,” explains Erin McDowell, author of The Fearless Baker.

Because they’re guaranteed to bring out your inner 4-year-old, we recommend pairing them with a tall glass of milk.



15 chocolate sandwich cookies

½ cup (56g) confectioners’ sugar

1 cup (226g) cubed unsalted butter, at room temperature

2 cups (241g) all-purpose flour

½ teaspoon fine sea salt

1 teaspoon pure vanilla extract


1 cup (113g) confectioners’ sugar

2 tablespoons heavy cream


1. Make the Cookies: Preheat the oven to 300°F and line two baking sheets with parchment paper.

2. In the bowl of a food processor, pulse the cookies until they form fine crumbs, about 1 minute. Remove 2 tablespoons of the cookie crumbs and reserve in a small bowl.

3. Add the confectioners’ sugar to the food processor and pulse to combine. Add the butter and process until the mixture is light and fluffy, about 1 minute. Scrape the bowl of the food processor well.

4. Add the flour and salt, and pulse until the dough comes together, about 30 seconds. Add the vanilla and process until combined.

5. Divide the dough in half and then form each piece into an inch-thick disk. On a lightly floured surface, roll out the dough to ⅓ inch thick. Cut the dough into circles using a round fluted cookie cutter and then transfer to the prepared baking sheets.

6. Bake until the cookies start to brown at the edges, 15 to 17 minutes. Cool completely.

7. Make the Glaze: In a medium bowl, whisk the confectioners’ sugar and cream until a thick glaze forms. Working one at a time, spoon 1 teaspoon of glaze on top of each cookie. Let the glaze set for 5 minutes, then sprinkle the reserved cookie crumbs on top of each cookie. The glaze will fully set in another 10 to 15 minutes and then the cookies are ready to serve.

Nutrition Facts
  • 171 calories

  • 10g fat

  • 20g carbs

  • 2g protein

  • 10g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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erin jeanne mcdowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by...