Carrot-Shape Sugar Cookies in Oreo “Dirt”

By request, this is the third year these cookies are part of my Easter menu; they’re becoming a family tradition.

The instructions seem long-winded and intimidating but don’t let the step-by-step instructions alarm you. They’re so worth it. Or recruit the kids and make it a family project; it will be fun!

I use India Tree food coloring (available on  Amazon) made from highly concentrated vegetable colorants; they contain no corn syrup or synthetic dyes.

What to do with all the leftover Oreo dirt?
I freeze it for another time; here is one of my favorite ways to use the Oreo crumbs
Epicurious: Frozen White Chocolate and Raspberry Mousse

I’m going to give this Grasshopper a try, it evokes happy childhood memories! Have you ever had Grasshopper Pie?

Simply Recipes: Grasshopper Pie

Carrot Shape Sugar Cookies in Oreo Dirt
Print Recipe
Carrot Shape Sugar Cookies in Oreo Dirt
Print Recipe
Adjust servings:
  1. In a medium-sized bowl whisk together flours, baking powder, and salt. Set aside.
  2. In a large bowl cream, with electric beater (or by hand), butter and sugar together for several minutes. Add egg, milk, and vanilla until thoroughly combined.
  3. Add a few drops of yellow food coloring and one drop of red.
  4. Slowly add flour mixture until well mixed. Adjust food coloring one drop at a time until it has the desired orange shade.
  5. Turn off beater and shape dough into a ball.
  6. Divide in half; roll each half into a log on a silpat or floured surface. If the dough is too soft and sticky, refrigerate for 10 - 15 minutes. Don't let it get too cold or it will be difficult to shape.
  7. Cut into ½” slices
  8. Roll (either on the counter or between your palms) each slice into a cone shape
  9. Place on cookie sheet lined with parchment paper
  10. After cookie sheet is full, slightly flatten the “carrots”
  11. Refrigerate a couple of hours or overnight; they hold their shape better if they're really cold before baking
  12. Bake at 350 for 5 – 8 minutes (depending on the size of your “carrots) peeking to make sure the tips don’t get too dark. Cool
  13. Stick a toothpick in the top of each cookie, carefully pushing it almost all the way in. Make an assembly line. Tie a green ribbon on the tip of toothpick. I use fabric-with-wire ribbon because I can shape them.
  14. Grind Oreo cookies in a food processor or blender. Place the Oreo “dirt” in a serving dish.
  15. Dip bottom half of "carrot" cookie into Dulce de Leche and stick in the Oreo dirt.
Recipe Notes

NOTE: Make ahead so it’s not overwhelming. For example

  • 1 or 2 weeks earlier a) make and freeze the cookies to bake later or b) make AND bake the cookies. If making ahead; I freeze them (baked or unbaked it’s the same process) in a large ziploc bag lined with parchment paper. Place parchment paper between the layers or cookies also so they don’t stick together.
  • Make the Oreo crumbs by pulsing 6–8 cookies at a time in a blender or food processor. Store in a covered container.
  • One or two days before, tie green ribbon on toothpicks and insert into baked cookies. I like using fabric ribbons wire to hold the shape)
  • Day of: recruit your kids to dip the “carrots” in Dulce de Leche and place in Oreo “dirt"
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