Cookies and cream—does anyone else get a little giddy at those words? For me it’s an instant flashback to being eight, sitting at the kitchen table with a tall glass of milk, a stack of Oreos, and homework that could wait. These cookies and cream donuts capture that nostalgia in grown-up form: tender sour cream cake donuts folded with Oreo crumbs, fried until golden, dipped in a glossy vanilla glaze, then finished with a swirl of cream cheese frosting and more Oreo crumble on top.
If you’ve been hunting for an Oreo-style donut that doesn’t taste like a sad grocery-store imitation, this is the recipe I keep returning to.
Cookies and cream donuts are fried sour cream cake donuts folded with crushed Oreo cookies, dipped in a thin vanilla glaze, topped with cream cheese frosting, and finished with extra Oreo crumbs. Sour cream keeps the cake tender, the glaze-plus-frosting gives glossy shine and creamy richness, and the crushed cookies appear in every layer for true cookies-and-cream flavor in every bite.
Table of Contents
Easy Cookies and Cream Donuts Recipe At-a-Glance
| Detail | Info |
|---|---|
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Total time | 40 minutes |
| Servings | 10 to 12 donuts |
| Difficulty | Intermediate |
| Approx. calories | 380 per donut |
| Cuisine | American |
In this guide: the cake-donut dough that produced a tender, not-greasy bite after several tests, plus the glaze-then-frost finish that gives bakery-worthy looks without the bakery price tag.
Why These Cookies and Cream Donuts Actually Work
Sour cream plays two important roles: its fat coats flour proteins for a soft crumb, and its acidity reacts with the baking powder (and baking soda) to create a light cake texture. That’s the key difference between a tender Oreo donut and one that ends up dense.
The Oreo crumbs are used in three places: folded into the dough for built-in flavor, scattered over the glaze so they stick, and pressed into the cream cheese frosting on top for a finished bakery look. One layer tastes like a garnish; three layers taste intentional.
Ingredients for Homemade Oreo Donuts
For the donuts
- 2 ¾ cups (345 g) all-purpose flour, plus extra for rolling
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp freshly grated nutmeg
- ½ cup (115 g) full-fat sour cream, room temperature
- ½ cup (100 g) granulated sugar
- 2 tbsp unsalted butter, softened
- 2 large egg yolks, room temperature
- 1 tsp pure vanilla extract
- 10 Oreo cookies, crushed (about ¾ cup crumbs)
- Neutral oil for frying (canola, vegetable, or peanut)
For the vanilla glaze
- 2 cups (240 g) powdered sugar, sifted
- 3 to 4 tbsp whole milk
- 1 tsp pure vanilla extract
- Pinch of salt
For the cream cheese frosting
- 4 oz (115 g) full-fat cream cheese, softened
- 3 tbsp unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- ½ tsp vanilla extract
For topping
- 6 to 8 Oreo cookies, crushed into a mix of fine crumbs and larger pieces
Notes on substitutes: Full-fat Greek yogurt works well in place of sour cream with minimal difference. Low-fat sour cream makes the dough slightly drier and the crumb less tender. Generic chocolate sandwich cookies can replace Oreos; choose one with a vanilla-tasting cream for best results.
Equipment
- 3-inch round cutter and 1-inch cutter (or a 3-inch donut cutter)
- Heavy-bottomed pot or Dutch oven for frying, cast iron preferred
- Candy or instant-read thermometer
- Wire cooling rack set over a sheet pan
- Slotted spoon or wire spider
How to Make Cookies and Cream Donuts: Step by Step
1. Whisk the dry ingredients
Combine flour, baking powder, baking soda, salt, and nutmeg in a medium bowl. Set aside.
2. Cream the wet ingredients
In a stand mixer with the paddle attachment or with a hand mixer, beat sour cream, sugar, and softened butter on medium for about 2 minutes until smooth and slightly paler. Add egg yolks one at a time, mixing after each, then vanilla. Scrape the bowl to ensure an even mixture.
3. Bring it together gently
Add the dry ingredients in three additions on low speed, stopping as soon as each addition disappears. Overmixing leads to tough cake donuts. Fold in the crushed Oreos by hand with a spatula, about 8 to 10 folds.
4. Chill the dough. Seriously
Wrap the dough and refrigerate for at least an hour, or overnight for best results. Cold dough holds shape better in the oil and absorbs less fat.
5. Roll and cut
Turn chilled dough onto a well-floured surface and roll to ½-inch thickness. Cut with the 3-inch round and a 1-inch cutter for the centers. Re-roll scraps once only. Expect 10–12 donuts plus holes.
6. Heat your oil
Pour about 2 inches of neutral oil into your pot and heat to 350°F. Keep the temperature steady: too cool and donuts absorb oil; too hot and they brown before cooking through. Use a thermometer.
7. Fry in small batches
Fry two or three donuts at a time, about 60–75 seconds per side, until deep golden. Flip once and drain on a wire rack set over a sheet pan. Donut holes take roughly 90 seconds total; roll them while frying to brown evenly.
8. Mix the glaze
Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. It should coat the back of a spoon but still drip cleanly. Adjust with milk or powdered sugar in small increments to reach the right consistency.
9. Dip while warm, not hot
When donuts are warm but cool enough to touch (about 5 minutes after frying), dip tops into the glaze and let excess drip off on the rack. Allow glaze to set for about 10 minutes until glossy and slightly tacky.
10. Whip the cream cheese frosting
Beat cream cheese and butter until smooth, about 2 minutes. Add powdered sugar and vanilla, then beat on medium-high until light and pipeable, another 2 minutes.
11. Frost and top
Pipe or spoon a generous swirl of frosting on each glazed donut and press crushed Oreo crumbs into the frosting while it’s still soft. Serve one warm.
Pro Tips From My Test Kitchen
Get the oil temperature right or nothing else matters. A modest thermometer is the best upgrade for frying—small differences in temp are obvious in the final donut.
- Do not skip the chill. Skipping it causes spreading, uneven browning, and extra oil absorption. One hour minimum.
- Re-roll scraps once, not twice. Each re-roll develops more gluten. One re-roll is acceptable; more makes the donuts tough.
- Glaze warm, frost cool. Apply glaze while donuts are warm; wait for it to set before piping cream cheese frosting so it won’t slide off.
- Crush Oreos two ways. Use a mix of fine crumbs and larger chunks—fine crumbs press in smoothly, chunks add texture.
Variations to Try
- Baked cookies and cream donuts. Spoon batter into a greased donut pan and bake at 350°F for 10–12 minutes for a muffin-like texture and less hands-on time.
- Cookies and cream filled donuts. Use a yeast donut base and fill with a piped cream cheese and Oreo filling for a filled version.
- Mint cookies and cream. Add ¼ tsp peppermint extract to the glaze and use mint-flavored sandwich cookies for a refreshing twist.
- Cookies and cream donut sandwich. Slice a donut and fill with softened cookies-and-cream ice cream for an indulgent treat.
Storage, Make-Ahead and Freezer Notes
- Same day: Best within about 4 hours of frying. Keep covered at room temperature.
- Day two: Refrigerate because of the cream cheese frosting; bring to room temperature 15 minutes before serving.
- Make-ahead: Dough can be refrigerated up to 24 hours; fry the day you serve.
- Freezing fried donuts: Freeze unglazed donuts in a single layer, then transfer to a bag for up to 1 month. Thaw and finish with fresh glaze and frosting the day you serve. Fully decorated donuts don’t freeze well—the frosting and topping soften.
What to Serve With Oreo Donuts
A tall glass of cold milk is classic. For a slightly more decadent pairing, serve with cookies-and-cream ice cream and an iced coffee, or cut the sweetness with a sharp espresso. These donuts sit comfortably between breakfast and dessert.
Cookies and Cream Donuts FAQ
Can I bake these donuts instead of frying?
Yes. Skip the chill, spoon batter into a greased donut pan about ¾ full, and bake at 350°F for 10–12 minutes. The texture will be more muffin-like but still tasty. Glaze and frost the same way.
Can you freeze cookies and cream donuts?
Freeze unglazed donuts in a single layer, then bag for up to one month. Thaw at room temperature and finish with fresh glaze and frosting before serving. Fully decorated donuts don’t freeze well.
What oil is best for frying donuts?
Choose a neutral oil with a high smoke point—canola, vegetable, peanut, or refined sunflower. Avoid olive oil and unrefined coconut oil due to low smoke points and strong flavors.
Why are my donuts greasy?
Common reasons: oil temperature too low, dough not chilled long enough, or draining on paper towels instead of a wire rack. Temperature is the most frequent cause.
How long do homemade donuts stay fresh?
Best within 4 hours at room temperature. Up to 2 days refrigerated because of the cream cheese frosting. The cake stays soft thanks to the sour cream; the glaze loses its glossy snap after about 12 hours.
Can I make these without a donut cutter?
Yes. Use a 3-inch round cutter, the rim of a drinking glass, or a cookie cutter for the outer ring and the wide end of a piping tip or a bottle cap for the hole.
Can I use Double Stuf Oreos in this recipe?
You can. Because of the extra cream, use about 8 Double Stuf cookies in the dough and add a tablespoon of flour if the mixture feels too sticky.
Why is there nutmeg in the dough?
Nutmeg adds a subtle warm note typical of old-fashioned cake donuts. It doesn’t taste like straight nutmeg but rounds the flavor so the donut tastes like a classic cake donut.
Cookies and cream is one of those combinations that never gets old. These cookies and cream donuts are the recipe I reach for when I want a comforting, indulgent bake: warm, tender cake; glossy glaze; creamy frosting; and crunchy Oreo crumbs in every bite. They’re decadent, unapologetic, and worth the afternoon they take to make.
If you try the recipe, leave a rating and comment—feedback and variations are always welcome. Happy baking ❤️