Cookies and cream — say those words and chances are a smile follows. These cookies and cream donuts capture that exact feeling: tender sour-cream cake donuts studded with crushed Oreos, fried to a golden brown, dipped in a glossy vanilla glaze, and finished with a cloud of cream cheese frosting and more Oreo crumbs. If you want an Oreo donut that tastes like it belongs in a bakery case rather than a grocery-store knockoff, this is the recipe I keep returning to.
Cookies and cream donuts are cake-style sour-cream donuts folded with crushed Oreo cookies, fried until golden, dipped in a thin vanilla glaze, and topped with cream cheese frosting and extra Oreo crumble. Sour cream keeps the cake tender while the double finish—glaze then frosting—gives you a glossy edge and a soft, creamy top. Multiple layers of crushed cookies ensure every bite reads full cookies-and-cream.
Easy Cookies and Cream Donuts Recipe At-a-Glance
| Detail | Info |
|---|---|
| Prep time | 25 minutes (plus chilling) |
| Cook time | 15 minutes |
| Total time | 40–60 minutes, depending on chill time |
| Servings | 10–12 donuts |
| Difficulty | Intermediate |
| Approx. calories | About 380 per donut |
| Cuisine | American |
This guide gives you the exact cake-donut dough I use to get a tender, non-greasy bite, plus the glaze-then-frost finish that makes these look and taste bakery-worthy without the price tag. Follow the steps and a few key tips and you’ll end up with true cookies-and-cream donuts every time.
Why These Cookies and Cream Donuts Work
Sour cream is the secret to a tender cake donut. The fat in sour cream coats flour proteins so the crumb stays soft, while its acidity helps with lift. That balance keeps the donut cakey, not dense. The Oreos are used in layers: folded into the dough, sprinkled over the glaze, and pressed into the cream cheese frosting. Three layers of cookie crumbs give the unmistakable cookies-and-cream profile in every bite.
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
- 3–4 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
- 6–8 Oreo cookies, crushed into a mix of fine crumbs and larger pieces
Notes on substitutes: Full-fat Greek yogurt can replace sour cream with little difference. Low-fat sour cream will make the dough drier. Generic chocolate sandwich cookies work instead of Oreos; choose one with a vanilla-tasting filling for best results. If using extra-creamy sandwich cookies, reduce the amount in the dough slightly to avoid excess moisture.
Equipment
- 3-inch round cutter and 1-inch cutter (or a 3-inch donut cutter)
- Heavy-bottomed pot or Dutch oven for frying
- 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 the 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 (or with a hand mixer), beat the sour cream, sugar, and softened butter on medium for about 2 minutes until smooth and slightly paler. Add the egg yolks one at a time, then the vanilla. Scrape the bowl so the mixture is uniform.
3. Bring it together gently
Add the dry ingredients in three additions on low speed, mixing only until each addition disappears. Stop as soon as the flour is incorporated to avoid developing gluten. Fold in the crushed Oreos by hand with a spatula—about 8–10 folds.
4. Chill the dough
Wrap the dough and refrigerate for at least one hour, preferably overnight. Chilled dough holds shape in hot oil and absorbs less oil, giving a lighter finished donut.
5. Roll and cut
Turn chilled dough onto a well-floured surface and roll to ½-inch thickness. Cut with a 3-inch cutter, then use a 1-inch cutter for holes. Re-roll scraps once. You should get about 10–12 donuts plus holes.
6. Heat your oil
Pour about 2 inches of neutral oil into your pot and heat to 350°F (175°C). Keep the temperature steady; too cool and donuts get greasy, too hot and they brown before cooking through. Use a thermometer for accuracy.
7. Fry in small batches
Fry two or three donuts at a time for about 60–75 seconds per side, until deep golden brown. Flip once and drain on a wire rack over a sheet pan. Fry the holes about 90 seconds total, rolling them once.
8. Mix the glaze
Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. The right consistency coats the back of a spoon but still drips cleanly. Adjust with small amounts of milk or powdered sugar as needed.
9. Dip while warm, not hot
When the donuts are warm but cool enough to handle (about 5 minutes off the fryer), dip the tops in glaze and let excess drip back onto the rack. Let the glaze set for 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 over each glazed donut and immediately press crushed Oreo crumbs into the frosting. Serve warm for the best experience.
Pro Tips From My Test Kitchen
Get the oil temperature right. A reliable thermometer is essential. Small shifts in temperature make a big difference to texture and oil absorption.
- Chill the dough: Don’t skip the rest; it prevents spreading and excess oil absorption.
- Re-roll scraps only once: Each re-roll builds gluten and can make donuts tough.
- Glaze warm, frost cool: Let the glaze set before piping cream cheese frosting to avoid slipping.
- Mix cookie textures: Use both fine crumbs and larger chunks for topping to balance spread and crunch.
Variations to Try
- Baked version: Spoon batter into a greased donut pan and bake at 350°F for 10–12 minutes for an easier, muffin-like result.
- Mint twist: Add ¼ tsp peppermint extract to the glaze and use mint sandwich cookies for a refreshing variation.
- Donut sandwich: Split a donut and fill with cookies-and-cream ice cream for an indulgent treat.
Storage, Make-Ahead and Freezer Notes
- Same day: Best within 4 hours at room temperature.
- Day two: Refrigerate because of the cream cheese frosting; bring to room temperature about 15 minutes before serving.
- Make-ahead: Dough can refrigerate up to 24 hours; fry fresh when ready to serve.
- Freezing: Freeze unglazed fried donuts in a single layer up to 1 month. Thaw at room temperature and finish with fresh glaze and frosting before serving.
What to Serve With Oreo Donuts
A tall glass of cold milk is classic. For brunch or dessert, pair with cookies-and-cream ice cream or an iced coffee. A sharp espresso also balances the sweetness nicely.
Cookies and Cream Donuts FAQ
Can I bake these donuts instead of frying?
Yes. Use a greased donut pan, fill each cavity about ¾ full, and bake at 350°F for 10–12 minutes. The texture is more muffin-like but still delicious.
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. Fully decorated donuts do not freeze well.
What oil is best for frying donuts?
Use a neutral, high-smoke-point oil such as canola, vegetable, peanut, or refined sunflower. Avoid strong-flavored or low-smoke oils.
Why are my donuts greasy?
Common causes: oil too cool, dough not chilled enough, or draining on paper towels instead of a wire rack. Keeping oil at the right temperature and letting donuts rest on a rack prevents greasiness.
How long do homemade donuts stay fresh?
They’re best within a few hours of frying. With frosting, refrigerate and consume within 48 hours for quality and safety.
Can I make these without a donut cutter?
Yes. Use a 3-inch round cutter or the rim of a glass 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?
Yes, but reduce the number in the dough to about eight cookies or add a tablespoon of flour if the dough feels sticky, since the extra filling adds moisture.
These cookies and cream donuts are my go-to when I want something nostalgic and indulgent: warm cake, glossy glaze, whipped cream cheese frosting, and plenty of crushed Oreos. They take an afternoon, but the results are worth every minute. If you try this recipe, enjoy the process and savor one warm straight from the pan.
Happy baking ❤️