Mirage Recipe
Prep: 30 mins ( & chilling)
Cook: 14 mins
Serves: 24 cookies
There’s something especially comforting about a batch of Cookies and Cream Icebox Cookies during the holiday season. With their buttery vanilla dough and flecks of chocolate cookie throughout, these slice-and-bake treats are the ultimate way to highlight its nostalgic flavour. They’re the kind of cookie that feels right at home on a holiday dessert tray, tucked into a cookie box for gifting, or enjoyed with a cozy mug of hot cocoa on a snowy evening.
One of the best things about these icebox cookies is how simple they are to prepare ahead of time. The dough can be made in advance and chilled until you’re ready to bake, making holiday baking feel a little less hectic and a lot more enjoyable. As they bake, the kitchen fills with a sweet, buttery aroma that instantly creates a sense of warmth and celebration. Whether you’re carrying on a family baking tradition or starting a new one, these Cookies and Cream Icebox Cookies are sure to become a seasonal favourite.
More more holiday baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Dough
3/4 cup
Mirage Margarine (room temperature)
1/2 cup
brown sugar, packed
1/4 cup
granulated sugar
1 large
egg (room temperature)
1 tsp
vanilla extract
2 1/2 cups
all-purpose flour
1/4 tsp
salt
6
Oreo cookies, crushed
Toppings
2 oz.
semi-sweet chocolate, melted (for drizzling)
2
Oreo cookies, crushed (for garnish)
Directions
Dough
In a large bowl, cream the Mirage Margarine, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
Add the egg and vanilla extract and beat on high speed until fully incorporated, scraping down the sides of the bowl as needed.
Add the flour and salt and mix on low speed until just combined.
Add the 6 crushed Oreo cookies and mix briefly on low speed until evenly distributed. Avoid over-mixing. The dough will be thick and slightly sticky. If the dough feels too sticky to shape, mix in an additional 1-2 tablespoons of flour.
Turn the dough onto a lightly floured work surface and divide it in half. Roll each half into an 8” log, about 1½-2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours and up to 5 days.
Baking and Topping
Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Slice each log into 12 evenly sized cookies and arrange them on the prepared baking sheets about 2 inches apart.
Bake for 13-15 minutes, or until the edges are lightly golden (the tops should remain fairly pale). Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Finally, drizzle the cooled cookies with melted semi-sweet chocolate and sprinkle with the remaining crushed Oreo cookies while the chocolate is still melted. Store cookies covered at room temperature.
