Homemade Oreos

These are delicious, crisp cookies that are filled with vanilla cream filling. You can fill them with your favorite chocolate, mint, or berry filling, or even ice cream, just to name a few ideas. Photo coming soon.

For the cookies:

  • 1 1/4 cups All Purpose Flour
  • 1 stick (1/2 cup) Unsalted Butter
  • 1/3 cup Cocoa Powder
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Kosher Salt (omit if using salted butter)
  • 2/3 cup packed Light Brown Sugar
  • 1/3 cup Sugar
  • 1 Large Egg, room temperature
  • 1 1/2 teaspoon Vanilla Extract

For the filling:

  • 1 1/2 cups Powdered Sugar
  • 1/3 cup Vegetable Shortening
  • 1/2 cup (1 stick) Unsalted Butter at room temperature
  • 1 1/2 teaspoon Vanilla Extract
  • teeny pinch of salt

Line two baking sheets with parchment paper or silicone mats and then set aside.

In a large bowl combine your flour, cocoa powder, baking powder, baking soda, and salt, whisking well.

In a large bowl, or in the bowl of a stand mixer, add your sugars, butter, and vanilla and beat until light and fluffy, about 2 to 3 minutes. Add egg, mix thoroughly, and scrape down the sides and bottom of your mixing bowl.

On low speed, add your flour and mix until combined, making sure to scrape down the bowl as needed.

Turn the dough out onto some plastic wrap, cut in half, and shape into two rectangular shapes. Wrap tightly and refrigerate for 30 minutes, or until firm.

Place one rectangle on a lightly floured surface and roll out to approximately 1/8″ thickness. It would be handy to have an offset spatula to run under the dough to help release it from the work surface. You should aim for a rectangle about 10″ x 14″. Place the dough onto a prepared baking sheet and refrigerate.

Preheat your oven to 350 degrees and prepare the other half of dough in the same way.

Once the oven is preheated, place your chilled dough onto your work surface and working quickly with a 2″ cookie cutter, start cutting cookies and transferring them to your parchment/silicone lined baking sheet. You may need to use your offset spatula to release the cut cookies from the counter.

Space cookies about 2″ apart, gather scraps and reroll and cut. If you feel your dough is getting too warm, refrigerate until firm again.

Freeze your cookie rounds for about 15 minutes, until firm. Repeat with other half of the dough.

I know, it’s a lot of steps, but these cookies are worth it!

Bake cookies for 12 to 14 minutes, rotating the sheets halfway through baking time.

Transfer to a wire rack to cool.

In the bowl of a stand mixer, or using an electric mixer, combine all of your cream filling ingredients and beat on medium speed until light and fluffy, about 4 to 5 minutes. Once your cookies are completely cool to the touch, use an offset spatula to ice them.

Keep in an airtight container in the refrigerator for up to 3-5 days. Enjoy!



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