Homemade Oreo Cookies
User Reviews
4.9
Homemade Oreo Cookies
Description
Homemade Oreo Cookies are made by blending all-purpose flour, unsweetened cocoa powder, baking soda, and salt into a dry mix, which is combined with creamed butter, granulated and brown sugars, egg, and vanilla extract to form a dough. After chilling, the dough is rolled into small balls and flattened slightly before baking at 350°F for 6-8 minutes. The cookies appear soft out of the oven and firm up while cooling.
The filling is prepared by beating butter and vegetable shortening (or cream cheese for a variation) with powdered sugar and vanilla extract until smooth and creamy. Each cooled cookie is then sandwiched with the filling to form the classic sandwich cookie structure.
The recipe notes mention using salted butter for both cookie and filling for flavor balance and suggest gluten-free flour alternatives for those needing gluten-free options. The yield is approximately 15 sandwich cookies, making 30 single cookies.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter , room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar , packed
- 1 large egg
- 1 teaspoon vanilla extract
For the filling:
- 1/4 cup butter
- 1/4 cup vegetable shortening , or 4 oz of cream cheese if you'd like a cream cheese frosting for the filling, instead.
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the cookies:
- Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
- Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
- Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
- Preheat oven to 350 degrees F.
- Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
- Roll the dough into small, 2 teaspoon sized balls.
- You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten.
- Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.
For the Filling:
- Beat together butter and shortening until smooth.
- Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.
- Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
- Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months.
- Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.
Notes
- You can use salted butter in the cookie and filling or unsalted with a pinch of added salt in the dough.
- For a cream cheese filling variation, substitute the vegetable shortening in the filling with cream cheese.
- The recipe yields about 15 sandwich cookies (30 single cookies).
- Gluten-free versions can be made by using 1:1 gluten-free all-purpose flour instead of regular flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 180mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 300IU | 6% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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