Homemade Oreos

This recipe is just in time for the Christmas Baking season. As far as I’m conccerned, this version is waaayy better than the store bought variety.

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You can alter the size of these cookies from a fun bite size mouthful to a large milk dunking dessert size. I typically use a melon baller to measure out my dough. Make sure to keep your size consistent so you can match the cookies into sandwiches. You will also have to monitor your baking time depending on how large your cookies are. For my melon baller sized cookies, it took 8 minutes.

Homemade Oreos
Author: 
Recipe type: Cookies
 
Ingredients
  • 3 cups unbleached all purpose flour
  • ¾ cup premium dark cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1½ cups butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1 cup butter, softened
  • 2 cups icing sugar
  • 1 tablespoon vanilla extract
Instructions
  1. Preheat oven to 350. Line cookie sheets with parchment paper.
  2. In a medium mixing bowl, sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
  3. In a stand mixer, using a paddle attachment, cream together the 1½ cups of butter and the 1½ cups of sugar until light and fluffy.
  4. Scrape down bowl. Add one egg at a time, scraping after each addition.
  5. Add vanilla, mix and scrape down the bowl.
  6. Turn the mixer to low and add dry ingredients, in 3 additions, mixing well and scraping bowl down after each addition.
  7. Use a measure of your choice to scoop the dough and roll into balls. Place dough on cookie sheet, spaced apart.
  8. Fill a small bowl with granulated sugar. Using a glass, dip it into water, then the sugar. Press the dough flat. Repeat for remaining cookies.
  9. Bake until done. 8-12 minutes. Cool on rack.
  10. Prepare the filling in a stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the vanilla, increase the speed to high, and continue to cream until light and fluffy.
  11. Once cookies have cooled, spread icing with spreader or use piping bag. Sandwich cookies together.
  12. Enjoy!!

 

 

 

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