Description
Classic homemade Oreo cookies with a rich cocoa-flavored chocolate cookie and a creamy, fluffy vanilla filling. This recipe guides you through making the cookie dough, baking perfectly soft-edged cookies, and preparing the iconic sweet filling for sandwiching the cookies together. Perfectly sweet, crisp around the edges, and tender in the middle, these cookies replicate the beloved treat from scratch.
Ingredients
Cookie Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1 pinch kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 1/4 teaspoons vanilla bean paste
Filling
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable shortening
- 1 3/4 cups powdered sugar, sifted
- 1/2 teaspoon vanilla bean paste
Instructions
- Make And Chill The Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt to combine the dry ingredients thoroughly.
- Cream Butter and Sugars: In a separate large bowl, beat the softened butter, granulated sugar, and light brown sugar on medium speed until the mixture becomes light and creamy, about 2 to 3 minutes, scraping down the bowl as needed.
- Add Egg and Vanilla: Beat in the egg and vanilla bean paste until the mixture is smooth and well combined, careful not to overmix.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in two increments, mixing on low speed just until no dry streaks remain and a soft, thick dough forms. Avoid overmixing to keep the dough tender.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough until firm enough to scoop, at least 30 minutes or up to overnight for best results.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and even baking.
- Portion and Shape Cookies: Using a small cookie scoop or two tablespoons, portion the chilled dough into 30 equal mounds, about 2 teaspoons each, then roll each mound into a smooth ball.
- Flatten Dough Balls: Arrange the balls 2 inches apart on the prepared sheets. Use the bottom of a clean glass or your palm to gently flatten each ball to approximately 1/2 inch thick to ensure even baking.
- Bake Cookies: Bake in the preheated oven for 6 to 9 minutes, or until the edges are set and the tops look dry with slight cracks. The cookies will appear soft but will firm up as they cool.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to finish setting, then transfer them to wire racks and cool completely, about 25 minutes.
- Prepare The Filling: In a clean bowl, beat the softened butter and vegetable shortening on medium speed until creamy, about 1 to 2 minutes.
- Make Filling Fluffy: Gradually add the sifted powdered sugar, then add vanilla bean paste, continuing to beat until the filling is very light and fluffy, around 2 to 3 minutes. Adjust consistency by adding a bit more powdered sugar if too soft, or a teaspoon of milk or cream if too stiff.
- Assemble Cookies: Match cookies by size. Using a pastry bag fitted with a 1/4-inch round tip or a small offset spatula, spread or pipe about 1 tablespoon of filling onto the flat side of one cookie.
- Sandwich and Press: Top with a second cookie, flat side down, gently pressing until the filling reaches the edges to form a sandwich cookie. Repeat with remaining cookies.
- Serve or Store: Serve the Oreo cookies immediately or store them in an airtight container at room temperature for up to one week.
Notes
- Chilling the dough is key for shaping and achieving the ideal texture; dough can be chilled overnight.
- If the filling is too soft to pipe, refrigerate it briefly or add more powdered sugar.
- Do not overbake cookies; they should be slightly underbaked to maintain softness inside.
- Use parchment paper to prevent sticking and make clean-up easier.
- For extra cocoa flavor, use Dutch-processed cocoa powder.
- Vanilla bean paste provides a richer vanilla flavor than extract but can be substituted.
