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Homemade Oreo Cookies with Cream Filling Recipe

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This Homemade Oreo Recipe recreates the classic chocolate sandwich cookie with a rich, cocoa-infused cookie and a creamy vanilla filling. Perfectly crisp on the outside and soft enough inside, these homemade Oreos are an indulgent treat you can customize and enjoy fresh from your oven.

Ingredients

Scale

Cookie Dough

  • 2 cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 sticks unsalted butter, softened (8 ounces)
  • ¾ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract

Filling

  • 2 ounces unsalted butter, at room temperature
  • ¼ cup vegetable shortening
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and salt until thoroughly combined to ensure even distribution.
  2. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar until pale, light, and fluffy. Then beat in the egg yolk and vanilla extract for added richness and flavor.
  3. Combine Dough: Gradually add the flour mixture to the butter mixture in three batches at low speed. Mix just until a dough forms, being careful not to overwork it. Divide the dough into two equal parts and shape each into a 6-inch square.
  4. Chill Dough: Wrap each dough square tightly in plastic wrap and chill in the refrigerator for 2 to 3 hours until firm, to make handling easier and improve texture.
  5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Grease two baking sheets or line them with parchment paper or silicone baking mats for easy cookie removal.
  6. Roll Out Dough: Roll one piece of chilled dough between two sheets of parchment paper into a 14×10-inch rectangle about 1/8-inch thick. Freeze the dough on the parchment-lined tray until firm, approximately 10 minutes. Repeat with the second piece of dough.
  7. Cut Cookie Shapes: Using a 2-inch fluted or round cookie cutter, cut out as many cookies as possible from the first dough rectangle. Save the scraps for re-rolling. Transfer cookies carefully to the prepared baking sheet, spacing them half an inch apart. If dough softens, return to freezer until firm.
  8. Decorate and Bake Cookies: Optionally sprinkle half of the cookies with decorative sugar. Bake in the preheated oven for 10 to 12 minutes until the cookies are cooked through and slightly puffed. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will crisp as they cool.
  9. Repeat for Remaining Dough: Re-roll the scraps only once and repeat cutting, decorating, and baking steps for the remaining dough pieces.
  10. Prepare Filling: Beat the filling ingredients—unsalted butter and vegetable shortening—together at medium speed until combined and smooth. Reduce speed to low and gradually add sifted confectioners’ sugar and vanilla extract. Increase speed to high and beat for 2 to 3 minutes until the filling is light and fluffy.
  11. Assemble Cookies: Pipe a heaping teaspoon of filling onto the flat side of plain cookies. Top each with a sugared cookie to create sandwich cookies. Store assembled Oreos in an airtight container at room temperature.

Notes

  • For best results, chill the dough well to prevent spreading during baking.
  • Do not over-mix the dough to maintain tender cookies.
  • Freeze dough shapes briefly before baking to keep cookies sharp and defined.
  • You can add decorative sugar only to the top cookies for an authentic Oreo look.
  • Re-roll dough scraps only once to avoid tough cookies.
  • Store cookies in an airtight container at room temperature for up to one week.

Keywords: Homemade Oreo, Chocolate Sandwich Cookies, Cocoa Cookies, Vanilla Filling, Dessert Recipe, Homemade Cookies

Find it online: https://jedentaglecker.com/homemade-oreo-cookies-with-cream-filling-recipe/