Oreo is one of the most loved and well-known cookie in the world. But would it be possible to make a homemade variant of it?
For all you Oreo lovers, we have some great news. Making a homemade variation on this cookie is easier than you might think. And the best thing about doing something homemade is that control over how much or how little you add. In the case of Oreo, this particularly applies to how little or much filling vs. cookie you want.
This homemade Oreo recipe gives about 40 homemade Oreos. The cookies should be about 4cm in diameter.
Despite what many people think, it is actually quite simple to make Oreo cookies. You only need butter, sugar, egg, flour, and dark cocoa powder. It is also good to add some vanilla and salt.
Homemade Oreo Cookies Recipe
- 225 g of soft, room-tempered butter
- 2 cups powdered sugar
- 0.5 tsp salt
- 2 eggs
- 4 dl wheat flour
- 3.75 dl of cocoa (Ideally Dark cocoa powder).
Note that dark cocoa powder is different from regular cocoa powder, and it is, of course, the most important and distinct feature of Oreos as it is what gives them their instantly-recognizable color. Apart from being darker, dark cocoa powder tastes differently as well. It has been alkalized, which is what makes the flavor so different.
Filling:
- 115 g of soft, room-temperature butter
- 4 cups icing sugar
- 1 tbsp vanilla sugar
Do this:
- Start by making the dough for the cookies. Whisk together butter and powdered sugar with an electric whisk in a bowl. Then add one egg at a time while whisking.
- Add the salt, wheat flour and cocoa and then continue whisking until it comes together into a dough. At first it gets crumbly but just keep whipping and it goes together.
- Squeeze the dough into a lump and wrap in firmly. Leave in the refrigerator for at least 1 hour before rolling it out.
- Set the oven to 175 degrees (upper and lower heat).
- Powder your work surface with wheat flour before putting the dough on it. Also, powder the dough and rolling pin with flour. Roll out the dough to a plate that is about 3-5 mm thick. Then make round cakes that are about 3-4 cm wide. Continue until you have used up the whole dough.
- Cover two plates with baking sheet paper and place the cookies on them. The cookies will not ferment or melt out very much so they can lie quite tightly on the plate
- Bake one plate at a time in the center of the oven for about 12 minutes. Allow them to cool completely on the grill before filling them.
- The filling is made easy by simply whisking together butter, icing sugar and vanilla sugar with an electric whisk in a bowl. It gets crumbly before it gets creamy. Just keep whisking. The longer you whisk, the less butter flavor and the more fluffy texture.
- Spread the filling on one cake and then press another cake so that the filling is evenly distributed between the cookies. Repeat for all cookies.
- Store the cookies in an airtight jar in the fridge or serve immediately.
TIP!
To make vegan Oreos, replace the butter with milk-free margarine, add in a pinch of extra salt in the dough and replace each egg with 2 tablespoons of water.
To make gluten-free Oreos, replace the wheat flour with 4 cups of the gluten-free flour mix.
