Homemade Oreo Recipe
User Reviews
4.4
Homemade Oreo Recipe
Description
The recipe begins by mixing cocoa powder, all-purpose flour, baking powder, and salt to create a chocolate dough base. Butter and sugar are creamed together until light and fluffy before incorporating the egg yolk and vanilla extract. The dough is chilled in squares, rolled out thin, and cut into uniform rounds, which are then baked until crisp. This creates the classic chocolate cookie texture found in Oreos.
The filling consists of softened butter, vegetable shortening, confectioners' sugar, and vanilla extract whisked into a smooth, creamy mixture. Once the cookies have cooled, the filling is sandwiched between pairs of the cookies to complete the homemade version of this iconic treat. The balance of crisp chocolate cookies and sweet vanilla cream makes these sandwich cookies a familiar and satisfying dessert.
Rolling the dough between parchment sheets helps to manage the thinness and avoid sticking. Allowing the cut dough to chill before baking prevents spreading and ensures a firm bite. These cookies can be served as is or with milk for a nostalgic snack.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ticks butter 8 ounces, unsalted, softened
- ¾ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract pure
For the Filling:
- 2 ounces unsalted butter at room temperature
- ¼ cup vegetable shortening
- 2 cups confectioners' sugar sifted
- 2 teaspoons vanilla extract
Instructions
- Whisk together the flour, cocoa powder, baking powder and salt.
- Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
- Preheat oven to 350 degrees F. Grease two baking sheets or line with parchment paper or a silicone baking mat.
- Roll out 1 piece of dough between sheets of parchment paper into a 14x10-inch rectangle (1/8-inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.
- Cut out as many rounds as possible from first chilled square with a 2-inch fluted or round cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them ½ inch apart. (If dough becomes too soft, return to freezer until firm.)
- Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack for 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).
- Make more cookies with remaining dough and scraps (re-roll only once).
- Make the Filling: Beat the butter and shortening together at medium speed until combined and smooth. Reduce the speed to low and gradually beat in the sugar and vanilla. Increase the speed to high and beat for 2 to 3 minutes until the filling is light and fluffy.
- Assemble the Cookies: Pipe a heaping teaspoon of filling onto the flat side of the plain cookies. Top with the sugared cookies to make sandwiches. Store in an airtight container at room temperature.
Notes
- This recipe was adapted from Gourmet magazine for a faithful homemade Oreo experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36sandwich cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 34mg | 1% |
| Potassium | 32mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 205IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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