My selfmade Oreo cookie recipe makes crisp, black cocoa-infused cookies sandwiched round a creamy vanilla filling. These cookies are SO nostalgic and as near the unique as you will get! Recipe features a how-to video!
Oreo Cookies From Scratch
This Oreo cookie recipe is my selfmade tackle the basic, tremendous nostalgic deal with. I needed skinny, crisp, black cookie shells with a creamy white filling; one thing that utterly evoked the reminiscence of Oreo cookies. My recipe is spot on (if I do say so myself🤓)–these cookies style like my childhood!
I really feel prefer it’s necessary to say that my recipe makes selfmade Oreos which are CRISP! So many recipes mimic the flavour, however don’t fairly obtain the feel of the true factor. To me, Oreo cookies mustn’t have delicate “shells” like whoopie pies; they must be completely crisp. Mine are simply that, they usually break simply beneath your tooth, identical to the true factor! The filling can be rigorously crafted to be completely candy, creamy and simply the precise consistency. I adore it.
What You’ll Love About these Home made Oreos
- Tastes like the true factor — however higher! You’ll acknowledge the style and texture of the store-bought basic, however these are subsequent degree in taste due to our elements.
- Has the precise texture I really feel like Oreos should be textured, even the selfmade form. I needed to get inventive with my technique as a result of I don’t have a textured rolling pin (I’ve had my eye on this embossed one however haven’t pulled the set off on it but), however you’ll be able to positively use one (or go away yours clean!)
- CRISP and snappy. They break completely beneath your tooth, identical to an actual Oreo should!
- Genuine black & white shade. You gained’t get the deep black shade for the cookie shells by utilizing conventional cocoa, so I’ve included notes on the place to purchase black cocoa, as an alternative (it’s cheap and accessible on Amazon).
What You Want
For the Cookies
Home made Oreos are surprisingly easy to make. Whereas there aren’t too many elements in my Oreo cookie recipe, I’d wish to go over a number of earlier than we get began.
- Black cocoa. I talked briefly about black cocoa in my pure vs. dutch course of cocoa publish, however you’ll be able to learn extra about it right here. Any such cocoa powder is essential for correct Oreo taste and shade. I embrace notes on substituting different forms of cocoa within the recipe notes under, however simply know that it actually gained’t be the identical cookie or have that basic style with out black cocoa. I purchase my black cocoa right here on Amazon (affiliate).
- Butter. I like to make use of unsalted butter, however for those who solely have salted butter available, you’ll be able to scale back the salt within the cookies to simply ¼ teaspoon. Be sure that your butter is softened earlier than starting.
- Baking soda. This helps make the cookies a bit extra brittle, which helps them snap completely underneath your tooth. We’ll additionally add some baking powder, which isn’t the identical factor as baking soda! You may learn extra concerning the variations between the 2 in my baking powder vs. baking soda publish.
- Vanilla. I exploit two forms of vanilla on this Oreo cookie recipe; pure vanilla within the cookies themselves, and clear vanilla for the filling. Extra on this under.
For the Filling
We want simply 5 elements for the filling, certainly one of which could shock you: shortening! I usually don’t wish to bake with shortening, however I discovered it mandatory right here. Hold studying to seek out out why, and your choices for substitutes.
- Butter. As soon as once more, be certain that your butter is softened earlier than getting began. I exploit unsalted butter right here too and add extra salt myself.
- Shortening. I discovered a minimum of some shortening was essential to hold the filling from being too wealthy. Actual Oreos use shortening of their filling too, so it is sensible to make use of it right here for essentially the most genuine outcomes. Regardless of this, a lot of you gained’t need to use shortening, and, truthfully, I get it! You may simply substitute the shortening with an equal quantity of butter, however simply comprehend it gained’t be as true to the unique and can be fairly wealthy.
- Powdered sugar. Very similar to measuring flour, it may be straightforward to over-measure powdered sugar. Be sure you know tips on how to measure correctly to keep away from a frosting that’s too thick or too skinny.
- Clear vanilla. This retains the filling pure white and in addition provides it that basic Oreo filling taste. You should use common vanilla if that’s all you’ve available, however the clear vanilla has a extra synthetic style like the true factor (is that slightly backwards so that you can learn, too? 🙃).
SAM’S TIP: If you would like even BETTER tasting (much less genuine, however higher) selfmade Oreos, substitute the shortening within the filling for softened (full-fat) cream cheese. Yum!
Bear in mind, that is simply an outline of the elements I used and why. For the complete recipe please scroll right down to the underside of the publish!
Learn how to Make Home made Oreo Cookies
- Cream the butter and sugar till nicely mixed.
- Add the egg and vanilla and stir nicely.
- Mix the dry elements in a separate bowl, then steadily add them to the moist elements and stir till mixed.
- Kind the dough into two discs, then wrap in plastic. Place within the fridge to relax for a minimum of one hour.
- Unwrap one disc of dough and roll it to 1/16-⅛″ thick on a calmly floured floor. Periodically use a spatula to scrape and loosen the dough as you roll to forestall it from sticking.
- Should you’d like so as to add a sample to your cookies, use an embossed rolling pin or press an the wrong way up grid-patterned cooling rack into your dough to create a diamond form. You could possibly additionally skip this step for texture-free cookies.
- Lower out the cookies with a small circle cookie cutter (I exploit 1 ¾”). Mix any scraps and re-roll after reducing. Repeat with the second disc of dough.
- Place the cookies on a parchment lined baking sheet, spacing 1″ aside. Bake for 8-10 minutes at 450F.
SAM’S TIP: I personally favor my Oreo cookies to be a bit on the thinner aspect, so I roll them nearer to 1/16″. You’ll get extra cookies this fashion, however you’ll seemingly must shave a minute off the bake time too.
- Let the cookies cool utterly earlier than filling and sandwiching.
- Make the filling by creaming collectively the butter and shortening.
- Steadily add the powdered sugar, then add the vanilla and salt.
- Pipe or unfold the filling onto the flat aspect of 1 cookie, then high with the flat aspect of one other. Repeat with the remaining cookies, and luxuriate in!
Steadily Requested Questions
Positive! You may double the frosting recipe for those who’d wish to make your selfmade Oreos additional indulgent. Word that this frosting is a bit much less stiff than the store-bought form, so it would squish out once you chunk into your cookies for those who double stuff them.
Retailer them at room temperature and loved inside 5 days. Sadly the selfmade model doesn’t final close to so long as the store-bought form (no synthetic preservatives right here), however that’s okay, as a result of these by no means final lengthy in my home anyway!
Take pleasure in!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! Should you do that recipe, remember to tag me on Instagram, and you can too discover me on YouTube and Fb
Home made Oreo Cookie Recipe
Servings: 40 cookies
Energy: 140kcal
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Directions
For cookie shells
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In a big bowl cream collectively the butter and sugar utilizing an electrical mixer (or use a stand mixer) till nicely mixed.
1 cup (226 g) unsalted butter, softened, 1 cup (200 g) granulated sugar
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Add the egg and vanilla to the butter combination and stir nicely.
1 giant egg, ¾ teaspoon vanilla extract
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In a separate medium-sized bowl, whisk collectively the flour, black cocoa powder, baking powder, baking soda, and salt.
1 ¾ cups (220 g) all-purpose flour, ⅔ cups (67 g) black cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt
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Steadily add the dry elements to the moist elements, mixing till nicely mixed.
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Divide the dough into two equal components, kind every right into a disk about 1″ thick, and wrap in plastic wrap. Chill for a minimum of 1 hour earlier than continuing.
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Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper. Put aside.
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Working with one disc of dough at at time, unwrap dough and switch to a clear, calmly floured floor. Frivolously sprinkle flour over the dough and use a rolling pin to roll the dough to about ⅛-1/16″ (0.2cm) thickness. To assist hold the dough from sticking to the counter, periodically use a spatula to scrape beneath the dough and loosen it from the counter.
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To make the sample proven on my cookies: take a clear, grid-patterned cooling rack and flip it the wrong way up. Gently press into the cookie dough, then gently raise, rotate the cooling rack, and press once more earlier than gently lifting and eradicating. Alternatively, use an embossed rolling pin or skip the design altogether.
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Usea small spherical cookie cutter (I exploit 1 ¾” (4.5cm) circles) to chop out circles and switch to baking sheet, spacing 1” (2.5cm) aside. When you’ve made as many cuts as attainable, remember to recombine the dough scraps, roll out once more, and reduce out extra cookies to maximise the dough yield.
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Bake the cookies within the preheated oven for 8-10 minutes. Enable them to chill utterly earlier than filling.
For the Filling:
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In a medium-sized bowl, cream collectively the softened unsalted butter and shortening utilizing an electrical mixer.
½ cup (113 g) unsalted butter, ¼ cup (45 g) vegetable shortening
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Steadily add the powdered sugar, stirring till well-combined.
2 cups (250 g) powdered sugar
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Stir in vanilla extract and salt.
½ teaspoon clear vanilla extract, ⅛ teaspoon salt
To Assemble:
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Pipe or unfold a skinny layer of the filling on the flat aspect of a cooled cookie, after which sandwich with one other cookie, flat aspect down.
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Repeat with the remaining cookies and filling. Take pleasure in!
Notes
Cocoa
I like to recommend black cocoa for greatest outcomes. That is the black cocoa that I exploit. You could substitute Dutch course of cocoa and even pure cocoa, however the shade and style won’t be the identical.
Shortening
I discovered shortening was mandatory to offer these cookies the correct style and mouthfeel. Nonetheless, for those who merely gained’t use shortening, substitute with an equal quantity of butter. Word the filling can be richer, sweeter, and fewer genuine tasting.
Vanilla
Clear vanilla is advisable for the filling to maintain it pure white and to contribute to the extra synthetic taste of the store-bought Oreo cookie. Be happy to substitute with common vanilla extract.
Storing
Retailer in an hermetic container at room temperature for as much as 5 days.
Diet
Serving: 1cookie | Energy: 140kcal | Carbohydrates: 16g | Protein: 1g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.4g | Ldl cholesterol: 22mg | Sodium: 65mg | Potassium: 32mg | Fiber: 1g | Sugar: 11g | Vitamin A: 219IU | Calcium: 9mg | Iron: 0.5mg
Dietary info is predicated on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will differ primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
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