An Easy Oreo Cookie Recipe
Any Oreo cookie recipe is welcome here, but these are ingredients for this particular version.
Confectioners’ sugar | ¾ cup or 1½ sticks |
Unsalted butter, softened | ½ cup or 1 stick |
Salt | ½ tsp |
Vanilla extract | 1½ tsp |
Unsweetened cocoa, Dutch process if available | ¼ cup |
All purpose flour | 1¼ cups |
- Preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper.
- Cream sugar, butter, salt, and vanilla together until light but not quite fluffy.
- Add cocoa and flour to make a cohesive dough. Flatten dough into a disk, wrap it in plastic and refrigerate it until you are ready to bake.
Hint: If you refrigerate cookie dough overnight, let it soften at room temperature for a few minutes before rolling. This prevents dough from cracking. - Roll dough out to about ¼-inch thick. Use round cookie cutters to cut out cookies (2½ – 3-inches in diameter). Arrange them on prepared cookie sheets about 1 inch apart. Imprint cut out dough with a cookie stamp if desired. I used a tiny bottle cap to make overlapping circles.
- Bake for about 8 minutes or until cookies just begin to brown on the bottom. Cool Oreo cookies completely on wire racks.
- When they are completely cool, spread 1/8-inch to ¼-inch of your selected filling over half of the cookie rounds. Then top with another round to create a sandwich, press down lightly. Refrigerate your homemade Oreo cookies until filling is firm.
This Oreo cookie recipe makes more than a dozen sandwiches.
Unsalted butter, softened | ¼ cup or 4 Tbsp |
Vegetable shortening | ½ cup |
Salt, dissolved in water | ½ tsp |
Vanilla extract | 1 tsp |
Confectioners’ sugar | 2 cups |
Cream butter and shortening together until they are very well combined. Then add salt water, vanilla extract and sugar. Continue beating until the mixture is fluffy.
Unsalted butter, softened | 6 Tbsp |
Confectioners’ sugar | ¾ cup |
Smooth peanut butter | ¾ cup |
Heavy cream | 3 Tbsp |
Combine all ingredients and beat until light and fluffy, about 5 minutes. Use immediately or transfer to an airtight container and refrigerate up to 3 days. If refrigerated, soften filling at room temperature before using.