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.