Homemade Oreos
A homemade version of the legendary double-stuffed Oreo, minus all the shit. You’re welcome.
Courses
Cookies
Servings
Prep Time
12
-18 oreos
45
minutes
Cook Time
12
minutes
Servings
Prep Time
12
-18 oreos
45
minutes
Cook Time
12
minutes
Ingredients
Cookies:
1
cup
unsalted butter
softened
1
cup
sugar
1
egg
1
tsp
vanilla extract
1
cup
white whole-wheat flour
1
cup
squash flour
or regular all-purpose
3/4
cup
unsweetened cocoa powder
1 1/2
tsp
baking powder
1
tsp
salt
Filling:
1/2
cup
salted butter
softened
2
Tbsp cream
1
tsp
vanilla extract
3
cups
powdered sugar
Instructions
Cookies:
With a mixer, cream butter and sugar, then add egg and vanilla and continue mixing until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.
Add flour mixture to butter mixture and mix fully.
Divide the dough into two balls, placing each ball on a large piece of wax paper.
Roll out each ball into a flat disk anywhere from about 1/8″ to 1/4″ thick, and cover each disk with another sheet of wax paper.
Refrigerate the dough disks for at least an hour.
When you’re ready to bake, preheat oven to 350 degrees.
Place your disks on a work surface and remove the top layer of wax paper.
Use a small round cookie-cutter to cut out each cookie, and place each cookie on a cookie sheet topped with parchment paper or a silpat liner.
Bake 10-12 minutes, then remove from oven and cool completely before frosting.
Filling:
With a mixer, cream butter, cream and vanilla together.
Add powdered sugar and beat until fully incorporated.
Use a small butter knife or spatula to spread filling on the cooled cookies, then top each frosted cookie with another cookie.
Behold, the homemade double-stuffed Oreo!