Homemade Oreos
Homemade Oreos
Ingredients
For the Cookies
- 200 g flour
- 50 g Dutch process cocoa powder
- 200 g sugar
- 150 g butter
- 1 egg
- 1 1/2 teaspoons baking soda
- pinch salt
For the Filling
- 75 g salted butter
- 2 tablespoons vanilla
- 125 g powdered sugar
Instructions
- 1
In a mixing bowl, combine the butter, sugar, and egg. Whisk these ingredients together until they are well combined and form a creamy mixture.
⏱️ 3 min
- 2
Add the flour, Dutch process cocoa powder, baking soda, and a pinch of salt to the wet ingredients in the bowl. Mix just until a soft, dark brown dough forms. Do not knead the dough.
⏱️ 5 min
- 3
Transfer the dough onto a sheet of parchment paper. Use a rolling pin to roll out the dough evenly, ensuring it is not too thick or too thin.
⏱️ 5 min
- 4
Using a circular cutter (such as a spice lid), cut out individual cookie shapes from the rolled dough. Carefully place the cut cookie dough circles onto a baking tray lined with parchment paper, leaving some space between each cookie.
⏱️ 7 min
- 5
Place the baking tray with the shaped cookies into the freezer and chill for 15 minutes.
- 6
Preheat your oven to 190°C (375°F).
⏱️ 5 min•🌡️ 190
- 7
Bake the chilled cookies for 10 minutes. Avoid overbaking, as the cookies will firm up further after cooling.
⏱️ 10 min•🌡️ 190
- 8
While the cookies are baking or cooling, prepare the filling. In a mixing bowl, add the powdered sugar, salted butter, and vanilla. Mix all the filling ingredients together until the mixture is smooth, creamy, and light in color.
⏱️ 5 min
- 9
Transfer the prepared filling into a zip-top bag.
⏱️ 1 min
- 10
Once the baked cookies have cooled completely, snip a corner off the zip-top bag containing the filling. Pipe a dollop of the filling onto the center of one baked cookie.
⏱️ 3 min
- 11
Take another baked cookie and gently place it on top of the piped filling, pressing lightly to create a sandwich cookie. Repeat this process for the remaining cookies.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Oreos
For the Cookies
- 200 g flour
- 50 g Dutch process cocoa powder
- 200 g sugar
- 150 g butter
- 1 egg
- 1 1/2 teaspoons baking soda
- pinch salt
For the Filling
- 75 g salted butter
- 2 tablespoons vanilla
- 125 g powdered sugar
Instructions
- 1
In a mixing bowl, combine the butter, sugar, and egg. Whisk these ingredients together until they are well combined and form a creamy mixture.
⏱️ 3 min - 2
Add the flour, Dutch process cocoa powder, baking soda, and a pinch of salt to the wet ingredients in the bowl. Mix just until a soft, dark brown dough forms. Do not knead the dough.
⏱️ 5 min - 3
Transfer the dough onto a sheet of parchment paper. Use a rolling pin to roll out the dough evenly, ensuring it is not too thick or too thin.
⏱️ 5 min - 4
Using a circular cutter (such as a spice lid), cut out individual cookie shapes from the rolled dough. Carefully place the cut cookie dough circles onto a baking tray lined with parchment paper, leaving some space between each cookie.
⏱️ 7 min - 5
Place the baking tray with the shaped cookies into the freezer and chill for 15 minutes.
- 6
Preheat your oven to 190°C (375°F).
⏱️ 5 min•🌡️ 190 - 7
Bake the chilled cookies for 10 minutes. Avoid overbaking, as the cookies will firm up further after cooling.
⏱️ 10 min•🌡️ 190 - 8
While the cookies are baking or cooling, prepare the filling. In a mixing bowl, add the powdered sugar, salted butter, and vanilla. Mix all the filling ingredients together until the mixture is smooth, creamy, and light in color.
⏱️ 5 min - 9
Transfer the prepared filling into a zip-top bag.
⏱️ 1 min - 10
Once the baked cookies have cooled completely, snip a corner off the zip-top bag containing the filling. Pipe a dollop of the filling onto the center of one baked cookie.
⏱️ 3 min - 11
Take another baked cookie and gently place it on top of the piped filling, pressing lightly to create a sandwich cookie. Repeat this process for the remaining cookies.
⏱️ 3 min