Homemade Oreos
Ingredients
Utensils
2 bowls, hand mixer with beaters, sieve, plastic wrap, rolling pin, cookie cutter (round), cookie pan, parchment paper, cooling rack, mixing bowl
Step 1/ 13
- â cup unsalted butter (soft)
- â cup sugar
- â tsp salt
- bowl
- hand mixer with beaters
In a large bowl, cream 1 cup(225g) of softened butter, with sugar and salt until light and fluffy.
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- â large eggs
Beat in eggs
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- â cups all purpose flour
- â cups dark cocoa powder
- â tsp baking soda
- sieve
- bowl
Sift in flour, cocoa powder, and baking soda into another bowl.
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Add dry ingredients into the wet mix until fully combined.
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- plastic wrap
Push dough jnto a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
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Preheat oven to 325F (160C)
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Remove dough from fridge and cut into 4 pieces.
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- rolling pin
To roll out dough, place a quarter of the dough in between 2 pieces of parchment paper on a floured surface. Roll to 1/4 inch thickness.
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- cookie cutter (round)
- cookie pan
- parchment paper
Use a small round cookie cutter (or champagne glass) and cut the dough into individual rounds. Place on a pan that is covered in parchment paper - at least 1/2 inch apart.
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Pack and re-roll any scraps and cut out more pieces for the cookies. Repeat with each of the slabs of dough.
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- cooling rack
Bake in the preheated oven for 15 minutes. If you're baking several pans, Roate them halfway. Remove and transfer onto a cookie rack.
Step 12/ 13
- â cup butter (soft)
- â cups powdered sugar
- â tsp vanilla
- mixing bowl
FILLING - combine 1/2 cup (115g) butter, powdered sugar, and vanilla in a medium-sized mixing bowl. Beat until light and fluffy.
Step 13/ 13
Put the cookies together by scooping a generous amount of icing on one cookie and placing the other cookie on top of it. Give it a light squeeze and scrape any excess icing off.