Snowflake Oreo Cookies with Vanilla Bean Glaze
This twist on the classic Oreo is softer, packed with rich dark chocolate flavor, and finished with a vanilla bean glaze…
- Prep
- 1 hr 25 mins
- Cook
- 15 mins
- Total
- 1 hr 40 mins
- Makes
- 36 cookies
This Homemade Oreo Snowflake Cookie is a twist on the classic Oreo: softer, rich with dark chocolate, and dipped in vanilla bean glaze! They're lovely for the holidays, and with a different set of cookie stamps, they work any time of year!
Making Snowflake Oreos with Vanilla Bean Glaze
Snowflake Oreos, Made at Home
You will need: all-purpose flour, dark chocolate cocoa powder, baking powder, salt, large eggs, unsalted butter, granulated sugar, dark brown sugar*, and Heilala Vanilla's cocoa vanilla extract*
Making this snowflake Oreo cookie recipe with vanilla bean glaze is quite straightforward! A handheld mixer will do, but a stand mixer works best here because the dough gets so thick.
About the dough…at least 1 hour of chilling is recommended, plus another 10-15 minutes after you stamp out the cookies. That second chill is optional, but it really helps the snowflake pattern hold its shape! You can do it just before or while the oven preheats.
These homemade Oreos are softer than the store-bought kind, yet just as rich and chocolatey, if not more so. They hold together nicely without crumbling. My husband and I love them with or without the vanilla bean glaze!
* Dark brown sugar can be swapped for light brown sugar, and regular vanilla extract can stand in for the Heilala Vanilla.
Vanilla Bean Dip
You'll need: sifted confectioners sugar, milk, and vanilla bean paste
This vanilla bean glaze is easy to whisk up in a large bowl with a big whisk. Don't skip sifting the confectioners sugar.
Sifting keeps out stray lumps and gives you a silky, smooth glaze for your homemade snowflake Oreos!
Using the Cookie Stamps
These Nordic Ware snowflake stamps work differently than a cookie cutter or plunger style. Usually you roll out the dough first, then stamp or cut the shapes.
For this recipe, roll the dough into balls about 1 1/2 inches across. Set each ball on the cookie sheet, center it under a flour-dusted stamp, and press down evenly until the stamp sits flush with the surface.
When you lift the stamp, the cookie will stick either to the parchment (or silicone mat) or to the stamp itself. Most likely it will cling to the stamp, so gently peel it away until it lets go.
Baking Tools I Recommend
Good to Know First
- I used the Nordic Ware Frozen 2 Snowflake Cookie Stamp Set for this homemade oreo recipe. Despite never seeing Frozen 1 or the sequel, I can at least say these snowflake cookie stamps are awesome. Of course, I’m a huge fan of all things Nordic Ware! I should probably see both movies though!
- The suggested bake time is 12-15 minutes at 325ºF. In my oven, 14 minutes gave the best results, but always start checking at the earliest time listed.
- Your palms will definitely turn dark from the chocolate while you roll the dough into balls. It rinses off easily, but if you'd rather avoid that, disposable kitchen gloves work well.
- Dusting the stamps with flour is a step you should not skip. It helps the cookie come away from the stamp when you lift, and, most likely, when you have to peel it off by hand. I needed to do this for most of my cookies, but all of them released without trouble!
- As I mentioned earlier, you can skip chilling the stamped cookies, but chilling really helps keep the snowflake details sharp while they bake.
- Let the cookies cool fully before dipping them in the glaze.
- Another cookie stamp style works too, but depending on the design, you may need to roll the dough out first.
Don't Miss These Holiday Favorites!
- Chocolate Dipped Peanut Butter Cookies – made with the Nordic Ware geo cast cookie stamp set!
- Snowflake Butter Cookies from Scratch
- Mini Marshmallow Hot Chocolate Cookies
- Extra Soft Cut-Out Sugar Cookies
- Chocolate Thumbprint Cookies
Snowflake Oreo Cookies with Vanilla Bean Glaze
These Homemade Oreo Snowflake Cookies offer a twist on the classic Oreo, with a softer texture, rich dark chocolate flavor, and a vanilla bean glaze! They're great for the holidays or any season when you switch to different cookie stamps. Makes approximately 3 dozen cookies.
- Prep
- 1 hr 25 mins
- Cook
- 15 mins
- Total
- 1 hr 40 mins
- Makes
- 36 cookies
Ingredients
homemade Oreo snowflake cookies
- 2 cup All-Purpose Flour
- 1 cup Dark Chocolate Cocoa Powder, like Hershey's Special Dark
- ½ tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 3/4 cup Granulated Sugar
- 1/4 cup Dark Brown Sugar, lightly packed
- 2 Large Eggs
- 1 tsp Heilala Vanilla Cocoa Vanilla Extract, or regular vanilla extract
vanilla bean glaze
- 2 cup Sifted Powdered Sugar
- 1 tsp Vanilla Bean Paste
- 4 tbsp Milk, any dairy
Method
- In a medium bowl, whisk together the all-purpose flour, dark chocolate cocoa powder, baking soda, and salt. Set aside.
- With a hand or stand mixer and the paddle attachment, cream the softened unsalted butter, granulated sugar, and dark brown sugar on medium-high speed until light and fluffy.
- Beat in the eggs one at a time, making sure each is fully mixed in. Then add the vanilla extract.
- Turn the mixer to low and slowly add the whisked dry ingredients until just combined. The dough will be thick and a little sticky.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. You can also store it in a tightly sealed container in the fridge.
- Once the chilling is done, line your cookie sheets with parchment paper.
- Keep a small bowl of all-purpose flour near your workspace so you can dip the stamps before each use. Shake off any extra. Flouring the stamps helps the cookies release, since they will probably stick.
- Scoop a spoonful of dough and roll it into a 1 1/2-inch ball. Set it on the parchment-lined sheet, center the floured stamp on top, then press evenly until the stamp is level with the paper.
- When you lift the stamp, the cookie may stay on it. If it doesn't (which can happen), gently work the cookie off the stamp starting at one edge, then set it on the sheet. Leave 1 to 2 inches between cookies.
- Place them into the freezer or refrigerator to chill for about 10-15 minutes. You can do this just before the next step or as you're preheating your oven. Note: this 2nd chilling time is an optional step!
- Adjust your oven rack to the 2nd level mark, pre-heat your oven to 325ºF, then bake the cookies for 12-15 minutes.
- Take them out and let the cookies rest on the sheets for about 5 minutes before moving them to a cooling rack. Let them cool completely before dipping them in the vanilla bean glaze.
- In a large bowl, whisk the sifted powdered sugar, vanilla bean paste, and milk until smooth.
- Place a wire cooling rack over a parchment-lined baking sheet. Set it beside your glaze and cookies.
- Dip the top of each cookie into the glaze, then hold it over the bowl and let the extra drip off. Place the cookies on the wire rack to set.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Baker’s notes
- I used the Nordic Ware Frozen 2 Snowflake Cookie Stamp Set for this homemade oreo recipe. Despite never seeing Frozen 1 or the sequel, I can at least say these snowflake cookie stamps are awesome. Of course, I’m a huge fan of all things Nordic Ware! I should probably see both movies though!
- The suggested bake time is 12-15 minutes at 325ºF. In my oven, 14 minutes gave the best results, but always start checking at the earliest time listed.
- Your palms will definitely darken from the chocolate while you roll the dough into balls. It washes off easily, but if you'd rather avoid that, use disposable kitchen gloves.
- Dusting the stamps with flour is a step you should not skip. It helps the cookie come away from the stamp when you lift, and, most likely, when you have to peel it off by hand. I needed to do this for most of my cookies, but all of them released without trouble!
- As I mentioned earlier, you can skip chilling the stamped cookies, but chilling really helps keep the snowflake details sharp while they bake.
- Let the cookies cool fully before dipping them in the glaze.
- Another cookie stamp style works too, but depending on the design, you may need to roll the dough out first.
