About the Recipe
Indulge in an unforgettable experience with these delightful Gluten-Free Confetti Sugar Cookies Stuffed with Oreo. Each cookie is a double dose of joy and indulgence, crafted to be thick, chewy, and generously packed with vibrant rainbow sprinkles that evoke the spirit of a festive celebration in every bite. The sprinkles add a delightful crunch and a burst of color, making these cookies perfect for any occasion, from birthday parties to holiday gatherings.
But the true enchantment lies within these cookies. As you take your first bite, you’ll experience the soft, buttery exterior that gives way to a surprise that tantalizes your taste buds. When you break one open, you’ll uncover a whole gluten-free OREO cookie nestled right in the center, creating a delightful contrast of textures and flavors. The rich, chocolatey cream filling of the OREO complements the sweetness of the sugar cookie perfectly, resulting in a harmonious blend that is both satisfying and indulgent. This hidden treasure transforms a simple cookie into an extraordinary treat that will leave everyone craving more.
These cookies are not only a feast for the taste buds but also a visual delight, making them a centerpiece at any dessert table. The colorful sprinkles mimic the festive nature of confetti, inviting everyone to celebrate with each delicious bite. Whether you’re gluten-sensitive or simply looking for a fun twist on a classic treat, these cookies deliver on all fronts, ensuring that no one feels left out when it comes to enjoying a sweet, delectable dessert. So gather your friends and family, and get ready for a cookie experience that is sure to bring smiles and laughter all around!
Ingredients
¼ cup oat flour
¾ cup glutinous rice flour
¼ cup tapioca flour, plus more for dusting
¼ cup cornstarch
1 cup sugar
2 teaspoons xanthan gum
¼ teaspoon kosher salt
7 tablespoons unsalted butter at room temperature diced
2 large eggs
1 ½ teaspoons pure almond extract
½ teaspoon pure vanilla extract
½ cup sprinkles
1 box gluten free Oreo cookies
Preparation
n a stand mixer fitted with the paddle attachment, combine all the dry ingredients and blend them on low speed.
Add the 7 tablespoons of unsalted butter and mix on low speed for about 5 minutes, or until the butter is fully incorporated. Then, add the 1 ½ teaspoons of almond extract, ½ teaspoon of vanilla extract, and ½ cup of sprinkles. Mix on medium-high speed until the dough pulls away from the sides of the bowl and forms a smooth ball.
Transfer the dough onto a work surface dusted with tapioca flour. If the dough is sticky, sprinkle some additional tapioca flour on top and knead until smooth. Shape the dough into two disks. Wrap each disk in plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
Preheat the oven to 325 degrees Fahrenheit and position an oven rack in the center. Line two baking sheets with parchment paper or silicone baking mats.
Remove the dough from the refrigerator and roll each disk into a ball about 1 ½ inches wide. Place a 1 Oreo cookie in the center of each ball and shape the dough around the cookie to form a sandwich. Repeat the process with the remaining dough and cookies.
Bake one pan at a time for 7 minutes, or until the edges of the cookies begin to turn golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes