Selfmade Oreo Cookie Recipe – Sugar Spun Run
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 traditional, tremendous nostalgic deal with. I wished 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 vital 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 gentle “shells” like whoopie pies; they must be completely crisp. Mine are simply that, and so they break simply beneath your enamel, identical to the true factor! The filling can also be fastidiously crafted to be completely candy, creamy and simply the suitable consistency. I find it irresistible.
What You’ll Love About these Selfmade Oreos
- Tastes like the true factor — however higher! You’ll acknowledge the style and texture of the store-bought traditional, however these are subsequent degree in taste because of our substances.
- Has the suitable texture I really feel like Oreos should be textured, even the selfmade form. I needed to get inventive with my methodology 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 undoubtedly use one (or depart yours easy!)
- CRISP and snappy. They break completely beneath your enamel, identical to an actual Oreo should!
- Genuine black & white shade. You gained’t get the deep black shade for the cookie shells through the use of conventional cocoa, so I’ve included notes on the place to purchase black cocoa, as an alternative (it’s cheap and out there on Amazon).
What You Want
For the Cookies
Selfmade Oreos are surprisingly easy to make. Whereas there aren’t too many substances in my Oreo cookie recipe, I’d wish to go over just a few 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 here. This kind of cocoa powder is crucial for correct Oreo taste and shade. I embrace notes on substituting different varieties of cocoa within the recipe notes beneath, however simply know that it actually gained’t be the identical cookie or have that traditional style with out black cocoa. I buy my black cocoa here on Amazon (affiliate).
- Butter. I like to make use of unsalted butter, however should you 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 enamel. We’ll additionally add some baking powder, which isn’t the identical factor as baking soda! You’ll be able to learn extra in regards to the variations between the 2 in my baking powder vs. baking soda publish.
- Vanilla. I take advantage of two varieties of vanilla on this Oreo cookie recipe; pure vanilla within the cookies themselves, and clear vanilla for the filling. Extra on this beneath.
For the Filling
We want simply 5 substances for the filling, one among which could shock you: shortening! I sometimes don’t wish to bake with shortening, however I discovered it needed right here. Maintain 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 take advantage of unsalted butter right here too and add extra salt myself.
- Shortening. I discovered not less than some shortening was essential to preserve 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, lots of you gained’t wish to use shortening, and, actually, I get it! You’ll be able to simply substitute the shortening with an equal quantity of butter, however simply realize it gained’t be as true to the unique and might be fairly wealthy.
- Powdered sugar. Very similar to measuring flour, it may be simple to over-measure powdered sugar. Be sure to know methods 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 likewise offers it that traditional Oreo filling taste. You need to use common vanilla if that’s all you might have available, however the clear vanilla has a extra synthetic style like the true factor (is that somewhat backwards so that you can learn, too? 🙃).
SAM’S TIP: If you need 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 substances I used and why. For the complete recipe please scroll right down to the underside of the publish!
Learn how to Make Selfmade Oreo Cookies
- Cream the butter and sugar till properly mixed.
- Add the egg and vanilla and stir properly.
- Mix the dry substances in a separate bowl, then regularly add them to the moist substances and stir till mixed.
- Type the dough into two discs, then wrap in plastic. Place within the fridge to relax for not less than 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 stop it from sticking.
- When 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.
- Minimize out the cookies with a small circle cookie cutter (I take advantage of 1 ¾”). Mix any scraps and re-roll after chopping. 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 want 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 probably 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.
- Regularly add the powdered sugar, then add the vanilla and salt.
- Pipe or unfold the filling onto the flat aspect of 1 cookie, then prime with the flat aspect of one other. Repeat with the remaining cookies, and luxuriate in!
Regularly Requested Questions
Positive! You’ll be able to double the frosting recipe should you’d wish to make your selfmade Oreos additional indulgent. Notice that this frosting is a bit much less stiff than the store-bought form, so it would squish out whenever you chunk into your cookies should you 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 beneath! When you do this recipe, you should definitely tag me on Instagram, and it’s also possible to discover me on YouTube and Facebook
Selfmade Oreo Cookie Recipe
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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 properly 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 properly.
1 massive 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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Regularly add the dry substances to the moist substances, mixing till properly 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 not less than 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. Calmly sprinkle flour over the dough and use a rolling pin to roll the dough to about ⅛-1/16″ (0.2cm) thickness. To assist preserve 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 take advantage of 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, you should definitely recombine the dough scraps, roll out once more, and lower 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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Regularly 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 finest outcomes. That is the black cocoa that I use. 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 needed to present these cookies the correct style and mouthfeel. Nonetheless, should you merely gained’t use shortening, substitute with an equal quantity of butter. Notice the filling might be richer, sweeter, and fewer genuine tasting.
Vanilla
Clear vanilla is really useful 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 data is predicated on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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