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Homemade Oreos
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5 from 1 vote

Homemade Oreos

This Homemade Oreos taste so good and are super easy to make. Decadent vanilla cream sandwiched between two crisp chocolate cookies makes these perfect for dunking in milk or just on their own. However you choose, I know that you are going to love them too :-)
Course Cookies, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
refrigeration time 10 minutes
Total Time 35 minutes
Servings 12 cookies

Ingredients

US Customary - Metric

For the cookies

  • ½ cup butter, at room temperature
  • ½ cup white or brown granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ cup buttermilk see note 1
  • ½ cup cocoa powder see note 2
  • 2 cups all purpose or cake flour

For the frosting

  • ½ cup shortening or butter see note 3
  • 2 cups powdered sugar (icing sugar)
  • 1 teaspoon vanilla extract

Instructions

Making the cookies

  • Preheat the oven to 320°F (160°C)
  • Grease and line a baking tray with parchment paper.
  • Combine the butter and sugar and salt in a bowl or stand mixer. Mix until smooth
  • Add in the vanilla extract and mix.
  • Pour in the buttermilk and mix well, scraping down the sides of the bowl.
  • Stir in the cocoa powder until just combined.
  • Mix in the flour until a dough forms. This dough binds together quickly and has a firm, thick texture. If you feel that the dough is too sticky then just add a little flour.
  • Use a silicone non-stick mat or non-stick surface to roll out the dough. If you do not have a silicone mat, then place the dough between two sheets of parchment/baking paper. Use a rolling pin to roll out the dough before cutting into shapes. The rolled-out dough should be approximately ⅛ inch (3mm) thick.
  • Cut out the cookies using a round cutter and place them on the baking tray.
  • Bake the cookies for between 10 to 12 minutes until the edges are lightly crisp.

Making the frosting

  • Beat the shortening or butter using a hand held beater or whisk.
  • Add in the vanilla extract and powdered sugar and beat to form a slightly thick consistency. You can refer to the video in this post to estimate the texture of the frosting.
  • Pipe or spread the frosting on the inside of one cookies and close to sandwich with another.

Video

Notes

  1. If you do not have buttermilk then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to ¼ cup/60ml milk. Set aside for 5 minutes before using in the recipe.
  2. You can use dark cocoa which will look similar in colour to the storebought cookies. The colour of the cocoa does not affect the taste of the cookies, it just creates a darker colour. For this recipe, I used regular cocoa powder.
  3. This is a solid fat that is made from vegetable oils. It is used in the frosting. Although shortening does not add any flavour is produces a similar texture to the firm, white filling you find in store-bought Oreos.
    If you do not have or want to use shortening, then substitute it by using butter. Keep in mind that the texture will not be the same when butter is used.

Nutrition

Serving: 1cookie | Calories: 342kcal | Carbohydrates: 47g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 172mg | Potassium: 87mg | Sugar: 28g | Calcium: 16mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!