Homemade Oreo Cookies Recipe

Step 1

Make the Dry Mix. Mix einkorn flour, black cacao, and salt in a medium sized bowl. You can also sift these ingredients first for a finer, fluffier consistency, but it’s not mandatory. Set aside.

Step 2

Make the Wet Mix. Using a stand mixer, cream together butter and sugar at medium-high speed. Add in vanilla. Then, add egg and mix until incorporated and fluffy. Scrape down frequently with a soft spatula to ensure ingredients are all incorporated evenly. Then, on low speed, slowly add the Dry Mix, allowing it to blend well and incorporate. Turn off mixer when ingredinets are just incorporated. You may need to scrape the sides down once or twice. Do not overmix cookie dough.

Step 3

Turn dough onto counter on top of a large piece of unbleached parchment paper and squeeze dough into a ball by pushing together with each side of the paper. If dough is very sticky and soft, transfer to the freezer for 5-10 minutes then remove and continue with directions. Place another large piece of parchment paper on top of the dough and use a rolling pin to roll the dough out between the two pieces of paper until ⅛” – ¼” thick. the thinner you roll, the thinner and crispier the cookie. Try to make a rectangle the size of your baking sheet.

Step 4

There are two ways to make the cookies. You can either cut the cookies out on the baking sheet and peel the extra dough away or you can cut the cookies out on the counter and carefully transfer each cookie to a baking sheet. I’ll list both ways below. Choose the method that feels best for you, based on the consistency of your dough.

On Baking Sheet Method: When dough is rolled out, carefully drag the paper onto your baking sheet. Remove the top paper. If dough seems too sticky, transfer the baking sheet to the freezer for 5 minutes. Use a small round cookie cutter to cut circles in the dough, then carefully remove the trimmings. Once you have removed all the trimmings, use them to repeat the process. Roll the dough out between the paper, transfer to a baking sheet, then cut out circles with cookie cutter. Repeat this process until you have no dough left.

Note: if dough becomes too soft and sticky to handle, place in the freezer for 5 minutes to firm up. Repeat this process and work quickly when you pull the dough out of the freezer.

On Counter Method: When dough is rolled out, remove the top paper. Use a small round cookie cutter to cut circles in the dough. If dough needs to firm up, transfer to freezer for 5-10 minutes before removing the cookies. Take baking sheet out of freezer and use a dough scraper to pick up each cookie. Transfer the cookie to a baking sheet. Remove the trimmings as you go and reserve in a pile. Repeat this process until you have cut out all of the cookies. Use the trimmings and roll out dough between two pieces of parchment and repeat the process again until you have no trimmings left.

Step 5

Bake at 350℉ for 15 minutes. Remove cookies from the oven and allow to cool on the pan until cool enough to touch. Carefully place cookies on a cooling rack. Cookies will harden even more as they cool.

Step 6

While cookies are baking and cooling, get started on your Oreo filling. Using a stand mixer, use the flat blade paddle attachment to whip all ingredients together at high speed until soft, fluffy, and lighter in color (about 2 minutes). The filling color will turn from a brown to a light beige. Scrape down frequently to ensure everything gets whipped together evenly.

Step 7

When cookies have cooled, frost and assemble cookie sandwiches. You can use a piping bag or a knife to spread the frosting onto each cookie. Frost the bottom part of one cookie, then take the bottom of another cookie and press together carefully so that the frosting reaches the edges of the cookie.

Step 8

Before consuming, transfer finished Oreos to the refrigerator to allow the filling to firm up. About 10 minutes. Enjoy!

Storage Tip:

Refrigerate cookies in an airtight container as buttercream filling will get soft at room temperature. You can also freeze these cookies.