Frosted Oreo Swirl Cookies
These frosted Oreo Swirl Cookies are a fun twist on a classic swirl cookie, taking inspiration from cinnamon rolls but with a cookies and cream spin. Soft, buttery cookies are topped with a rich Oreo brown sugar spready and finished with a swirl of creamy vanilla frosting, creating a treat that is as eye-catching as it is delicious. Each bite is sweet, creamy, and perfectly balanced, making these cookies a fun way to enjoy everyone’s favorite cookie flavor in a new swirled form!
Choose Your Swirl
One of the best parts about these Oreo cinnamon roll cookies is how customizable they are. You can swirl the Oreo spread right into the center for that classic cinnamon roll look, spread it on top for a bold cookies-and-cream moment, or go all in and do both (like we did!). Each option gives a slightly different bite, but theyโre all equally delicious and fun to make. Itโs one of those recipes where you really canโt go wrong, so you get to choose your own Oreo to cookie ratio and make each cookie your own!
We’ve always been huge Oreo fans, so it was only natural to turn them into one of our favorite cookies. I’ve shared these frosted Oreo swirl cookies on Pinterest multiple times, and people can’t get enough of them (and for good reason!). They’re not just a treat to eat, they’re fun to look at too, with their swirled frosting and rich Oreo spread. Taste and presentation come together perfectly, making these cookies a true favorite in our recipe collection.
Why I Measure in Grams (and You Might Want To, Too)
If youโve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistencyโespecially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, with the perfect Oreo flavor!
Once you have all of the ingredients ready to go, you’re officially set up for Oreo Cinnamon Roll Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Frosted Oreo Swirl Cookies
Ingredients
- 1 cup butter
- 1 1/3 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/2 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup brown sugar
- 1 tbsp cocoa powder
- 4 tbsp butter
- 5 crushed oreos
- 1 cup butter
- 3 cups powdered sugar
- 3 tbsp heavy cream or milk
- 2 tsp vanilla extract
Method
- Preheat the oven to 350ยฐF (convection). Line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter and granulated sugar until light and off-white in color, about 1โ2 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- Add the all-purpose flour, baking powder, and baking soda. Gently fold the dry ingredients into the dough until no dry spots remain.
- Scoop โ cup portions of cookie dough and place onto the prepared baking sheet, spacing evenly apart.
- Bake for 13โ14 minutes, until the edges are set and the centers look slightly underbaked.
- For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after removing them from the oven.
- Let the cookies rest on the baking sheet for about 10 minutes before transferring.
- Crush the Oreos by hand or using a food processor.
- In a bowl, mix together the brown sugar, butter, cocoa powder, and crushed Oreos to create the brown sugar Oreo topping.
- For the frosting, beat the butter until light and off-white. Add the powdered sugar and mix until fully incorporated and slightly thick. Add the heavy cream and extracts, then whip until light and fluffy.
- Spread about 1 tablespoon of the brown sugar Oreo topping onto each cookie, then pipe or swirl the frosting on top.
- Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.
Nutrition
Private Notes
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