Homemade Oreo cookies, how to make them very easy step by step at home

Oreo cookies are ideal for preparing a sweet snack for the little ones and not so little ones. how are they so easy to dothey can even help you themselves, although I already warn you that being a dough with plenty of cocoa It stains a lot —but a lot— although with how rich they are going to be, it is worth getting your hands well covered in cocoa. In this recipe we are going to use a dough without eggs, very easy to work with. We can keep the homemade Oreo cookies for a couple of days at room temperature, tightly covered in an airtight container, although if you are not going to eat them right away, It is recommended to store them in the fridge. so the filling doesn’t go bad.

recipe information

• • Preparation time: 20 minutes

• • cooking time: 10 minutes

• • total time: 50 minutes (plus cooling time)

• • rations: 10, 40 cookies

• • Category: cake shop

• • type of cuisine: American

• • Calories per serving (kcal):480

Ingredients for homemade Oreo cookies for 10 people

For the cookies:

• • 210 g unsalted butter at room temperature

• • 180g white sugar

• • 2 teaspoons vanilla extract

• • 250 g of wheat flour

• • 100 g unsweetened cocoa powder

• • 1/4 teaspoon bicarbonate of soda

For the filling:

• • 120 g unsalted butter at room temperature

• • 120g icing sugar

• • 2 teaspoons vanilla extract

Necessary utensils

• • 5cm cookie cutter

How to make homemade Oreo cookies

We beat 210 grams of unsalted butter at room temperature with 180 grams of white sugar. Beat on medium speed for a couple of minutes, until the mixture is light and creamy.

Add 2 teaspoons of vanilla extract and mix well.

Add 250 grams of wheat flour, 100 grams of unsweetened cocoa powder and 1/4 teaspoon of baking soda. Mix well until a homogeneous mass is obtained.

Make a ball with the dough and put it on a baking paper. Flatten it slightly and cover it with another baking paper.

Stretch the dough between the two baking papers, until we get a thickness of 3-4 mm. Refrigerate the dough for a minimum of 1 hour, until it is very cold.

Preheat the oven to 180 ºC with heat up and down. We are cutting cookies with a 5 cm diameter cutter and put them on a tray lined with parchment paper. We will need 2-3 trays to fit all the cookies. The dough that is left over is kneaded, stretched, cooled and cut until we finish with all the dough. Bake each batch of cookies for 8-10 minutes and let them cool for 5 minutes.

Transfer the cookies to a rack and let them cool completely.

While the cookies are cooling, we are preparing the filling. To do this, we beat 120 grams of unsalted butter at room temperature together with 120 grams of icing sugar and 2 teaspoons of vanilla extract. We beat very well until we have a fluffy white cream. Transfer the cream to a pastry bag and reserve.

When the cookies are cold, we fill them. To do this, with the pastry bag we deposit a small amount of filling in a base biscuit and then cover it with another, forming a sandwich. We repeat this operation with all the cookies.

Now we only have to enjoy our homemade Oreo cookies as we like.

Easy preparation summary

1. 1. Beat the butter with the white sugar

1. 1. Add the vanilla extract

1. 1. Add to flour, cocoa and bicarbonate

1. 1. We make a ball with the dough

1. 1. Stretch the dough between two baking papers with a thickness of 3-4 mm and refrigerate

1. 1. Preheat the oven to 180 ºC with heat up and down. Cut the cookies and bake for 8-10 minutes.

1. 1. Let the cookies cool completely on a wire rack.

1. 1. Prepare the filling by beating the butter with the icing sugar and vanilla

1. 1. We fill the cookies

1. 1. To enjoy!