Description
This Homemade Oreo Cookies recipe recreates the classic chocolate sandwich cookie with a rich cocoa-flavored biscuit and a sweet, creamy vanilla filling. Perfectly crisp cookies sandwich a fluffy frosting, making an irresistible treat for any occasion. The recipe uses a simple dough made from all-purpose flour, Dutch-process cocoa powder, and butter, baked to perfection and paired with a luscious homemade buttercream filling.
Ingredients
For the Cookies
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 cup (43 grams) Dutch-process cocoa powder or Black cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup (200 grams) granulated sugar
- 10 tablespoons (142 grams) unsalted butter, at cool room temperature, cut into chunks
- 1 large egg, at room temperature
For the Filling
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 2 ½ teaspoons pure vanilla extract
- 2 1/2 cups (313 grams) powdered sugar, sifted
- 1/8 teaspoon fine sea salt
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Make the cookie dough: In a food processor fitted with the S blade or in an electric mixer bowl with the paddle attachment, combine the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, fine sea salt, and granulated sugar. While pulsing or mixing on low speed, add the butter chunks gradually, followed by the room temperature egg. Continue mixing until the dough comes together into a cohesive mass, approximately 1 minute.
- Shape and chill dough: Using a small cookie scoop, portion the dough into 1-tablespoon-sized balls and place them at least 2 inches apart on the prepared baking sheets. Lightly dampen the palm of your hand and flatten each cookie dough ball to about 1/8-inch thickness. Chill the trays with flattened cookies in the refrigerator for at least 10 minutes before baking to help maintain shape.
- Bake the cookies: Bake the cookies in the preheated oven for 9 to 10 minutes, rotating the baking sheets once halfway through to ensure even baking. The cookies should be fragrant and set when done. Remove from the oven and transfer the baking sheets to racks to cool completely. Cookies can be stored in an airtight container for up to 2 days, but note they may lose crispness over time.
- Prepare the filling: Using a stand mixer with the paddle attachment, beat the unsalted butter and pure vanilla extract on medium-low speed until well combined. Scrape down the sides of the bowl, then gradually add the sifted powdered sugar and fine sea salt. Increase to high speed and beat for 2 to 3 minutes until the filling is light, fluffy, and creamy.
- Assemble the cookies: Using a pastry bag or spatula, place a teaspoon-sized dollop of the filling onto the center of one cookie. Top with another cookie of equal size and gently press to spread the filling evenly towards the edges. Repeat until all cookies are sandwich-assembled.
- Serve and enjoy: For the best texture, enjoy the cookies the same day they are assembled. Store leftover cookies in an airtight container.
Notes
- Use Dutch-process or black cocoa powder for the authentic dark color and rich flavor typical of Oreos.
- Dampening your hands helps prevent the dough from sticking when flattening cookies.
- Chilling the dough before baking helps cookies keep their shape and enhances texture.
- The cookies are best eaten the day they are assembled to retain crispness.
- Store baked cookies separately from the filling for up to 2 days if not assembling immediately.
- Room temperature butter and egg are important for proper dough consistency and mixing.
