Homemade Oreo Cookies

It’s just good sense to make more icing than you need when decorating a cake. But then what do you do with all that leftover icing?

Oreo Cookies

I normally whip up a small batch of cupcakes to ice. However, if you have some plain ol’ vanilla buttercream icing lying around like I did, why not whip up a batch of these Oreo copycat cookies to fill?

I adapted the Food Network’s recipe for Oreo cookies. The cookie itself is essentially the same, just halved. But the filling follows my buttercream icing recipe, all-butter for maximum flavour. (Or just use whatever icing is leftover from your last cake-making session.)

 

INGREDIENTS
  • 125g unsalted butter, softened
  • 200g caster sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 125g all-purpose flour
  • 85g unsweetened cocoa powder

For the filling:

  • 125g unsalted butter, softened
  • 250g icing sugar, sifted
  • 1 tsp vanilla extract
  • About 2 tbsp milk

Makes about 20 sandwich cookies.

DIRECTIONS

Step 1: Preheat your oven to 160°C (325°F). Line your sheet trays with baking paper.

Step 2: Cream the butter, sugar and salt together until light and fluffy. Beat in the egg and vanilla. Sift the flour and cocoa and mix until combined.

Step 3: Roll out the dough in between two sheets of baking paper. This is a great technique for high-butter doughs because you won’t need to flour the table while rolling. Adding too much extra flour makes the dough dry and more prone to cracking.

Rolling dough

Roll the dough out to about 6mm (1/4 inch) thickness. Chill the rolled-out dough in the refrigerator for at least an hour to firm it up. It makes cutting out the cookies much easier.

Step 4: Using a 2-inch round cutter (I only had one with jagged edges), cut out your cookies and space them apart evenly on your lined sheet trays. They won’t expand much so you won’t have to leave too much room between them, say about 1 inch should suffice.

Oreo cutouts

Bake each tray for 20 minutes. Cool to room temperature.

Step 5: The filling is my standard buttercream icing, so it’s simply a matter of whipping the butter, beating in the sifted icing sugar and vanilla, and thinning it out with enough milk. You’ll want a consistency that’s a little stiffer than for icing cakes, so go easy when adding the milk. Fill pairs of cookies with the icing.

Filling oreo

You can use a piping bag to make filling the cookies easier, but a small spoon does the job fine as well.

 

Variations are aplenty with this recipe just by changing up the filling. Cut out rectangular cookies and whip up a chocolate buttercream (by replacing about 1/5 of the icing sugar with an equal weight of cocoa powder) and you’ll get yourself bourbon biscuits. Add mint flavouring to the filling for something that tastes like After Eights. My salted caramel buttercream icing would be spectacular as well.

 



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