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Homemade Oreos
![Homemade Oreos](https://cdn.statically.io/img/static01.nyt.com/images/2014/03/28/dining/fauxreos-still/fauxreos-still-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 2 hours, plus several hours’ refrigeration before serving
- Rating
- Notes
- Read community notes
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Ingredients
- 6tablespoons unsalted butter, at room temperature
- 105grams (½ cup) sugar
- 45grams (3 tablespoons) brown sugar
- 1½teaspoons salt
- ¼teaspoon plus ⅛ teaspoon baking powder
- ¼teaspoon baking soda
- 1teaspoon instant coffee powder
- 1½teaspoons vanilla extract
- 2large egg yolks
- 96grams (¾ cup) sifted all-purpose flour or rice flour
- 85grams (1 cup) sifted cocoa powder, plus more as needed
- 4tablespoons shortening or unsalted butter, at room temperature
- 145grams (1¼ cups) sifted confectioner’s sugar
- 1teaspoon vanilla extract
- ⅛teaspoon salt.
For the Cookies
For the Filling
Preparation
- Step 1
For the cookies: Using a mixer, cream together butter, sugar, brown sugar, salt, baking powder, baking soda, coffee powder and vanilla extract. With mixer still running, add egg yolks one at a time.
- Step 2
Stop mixer and scrape bowl with a rubber spatula. Add flour and 1 cup cocoa, and resume mixing at low speed until the mixture is crumbly and uniformly blended. Scrape the bowl and knead the dough lightly to form a smooth ball. Transfer to a work surface and flatten into a disk. The dough may be rolled right away or wrapped in plastic and refrigerated for up to a week; bring to room temperature before rolling.
- Step 3
Heat oven to 350 degrees. Lightly sift some cocoa powder onto a work surface, and roll the dough to .125-inch thickness. Slide a metal spatula under the dough to prevent it from sticking. Using a 2-inch round cookie cutter, cut out cookies and transfer to an ungreased baking sheet. The cookies will not spread during baking so may be placed close together. Knead and reroll the dough scraps to make more cookies.
- Step 4
To add texture to the cookies, place any remaining dough in a mixing bowl. Mix with enough hot water until the dough has thinned into a paste. Transfer to a piping bag fitted with a very small tip, or a heavy duty Ziploc bag with a tiny hole poked in the corner. Pipe a design on each cookie; a tight cornelli lace design gives the impression of an Oreo.
- Step 5
Bake the cookies until firm, about 12 minutes. Remove from heat and cool completely on a rack.
- Step 6
For the filling: Using a mixer, cream together shortening or butter, confectioner’s sugar, vanilla and salt. Beat on medium speed for 5 minutes, scraping the bowl periodically. The long mixing time smoothes, whitens and aerates the filling.
- Step 7
For assembly: Using a pastry bag fitted with a plain tip or a spoon, place 1 teaspoon (or more if desired) of filling directly onto the center of the undersides of half the cookies. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie. Place cookies in an airtight container and refrigerate for several hours before serving.
Private Notes
Cooking Notes
This will only be the best if you find BLACK cocoa, check out King Arthur Flour website or other websites that offer a good variety of cacao. If the recipe could call for a 1/2 cup of cocoa use half black and have regular. The black is extreme intense so just make the cocoa addition 1/2 regular and 1/2 black cocoa.
Bake at 9 min 325 degrees if making 2 inch size
Too much salt in the cookie. I thought the reviewer before me meant in the icing. Salt in both. I also doubled the icing and made double stuffs. Other than the salt, it’s a good little cookie.
These are fabulous cookies!! I made them as minis and they were a hit!! I did use 3/4 cup of flour which does weigh a lot more than 15g and I only used 1/2 tsp salt in the cookie and they rose just fine. I will definitely be making these again!!
When I made the filling with shortening, it was just dust. I had to add a lot more shortening (probably close to double in the end) in order to make the filling the right consistency. Great recipe overall. I made it with my kid, and it felt like magic to be able to make our own Oreos.
This recipe is a winner!! I added an extra half teaspoon of instant espresso to deepen the flavor but that was it. I made approx. 3” cookies and baked them for 8 minutes at 350, they turned out perfect! I’m definitely making these again! They would also be a really good base cookie for some homemade thin mints
If you’re making this for a kid, you should probably leave out the coffee mix.
Can someone clarify if the correct flour measurement is 15 grams OR 3/4 cup? Thanks. Also, did anyone try stamping the cookies before baking?
These are fabulous cookies!! I made them as minis and they were a hit!! I did use 3/4 cup of flour which does weigh a lot more than 15g and I only used 1/2 tsp salt in the cookie and they rose just fine. I will definitely be making these again!!
Flour measurement is wrong. 3/4 cup of flour is not 15 grams.
Too much salt in the cookie. I thought the reviewer before me meant in the icing. Salt in both. I also doubled the icing and made double stuffs. Other than the salt, it’s a good little cookie.
Too much salt
Bake at 9 min 325 degrees if making 2 inch size
too salty.
This will only be the best if you find BLACK cocoa, check out King Arthur Flour website or other websites that offer a good variety of cacao. If the recipe could call for a 1/2 cup of cocoa use half black and have regular. The black is extreme intense so just make the cocoa addition 1/2 regular and 1/2 black cocoa.
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