Homemade Oreo cookies

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make homemade Oreo cookies? First, prepare the necessary ingredients for the dough. Remove the butter from the refrigerator in advance. Sift the flour through a sieve in advance. This way it will be saturated with oxygen, and the finished dough will turn out more tender.

2. STEP 2

   

   In a bowl, combine butter and powdered sugar.

3. STEP 3

   

   Beat the butter with a mixer for several minutes until fluffy and the powder is completely dissolved.

4. STEP 4

   

   Beat the egg into the butter. Wash the egg first with baking soda to get rid of possible harmful bacteria that may be on the shell.

5. STEP 5

   

   Beat everything thoroughly again with a mixer.

6. STEP 6

   

   In a separate container, combine the sifted flour, cocoa powder, baking powder and stir to form a homogeneous mixture. By the way, since flour from all manufacturers is of different quality, I advise you to first set aside 50 g of flour and add it only if the dough turns out to be too sticky. You can read more about flour and its properties in a separate article, link at the end of the recipe.

7. STEP 7

   

   Add dry ingredients to butter mixture.

8. STEP 8

   

   Knead the dough very quickly. Do not stir the dough for a long time, you just need to ensure that the dough comes together.

9. STEP 9

   

   Place the finished dough in a bag or wrap it in cling film and refrigerate for 1 hour or more. The dough should cool well.

10. STEP 10

    

    After an hour, place the chilled dough on a sheet of parchment and cover with a second sheet. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe.

11. STEP 11

    

    Roll out the dough between two sheets of parchment to a thickness of 3-4 mm. If desired, you can roll out the dough without parchment, simply dusting the surface with flour.

12. STEP 12

    

    Transfer the dough to a baking sheet and cut out future cookies from it. I also have dough stamps, so I made half of the cookies into shapes.

13. STEP 13

    

    Carefully collect the dough scraps and re-roll them. Place the cookies themselves directly on the baking sheet in the refrigerator so that they set well. At this stage, I did not distribute the cookies on the baking sheet so that they would deform as little as possible; it is most convenient to do this after cooling. Turn on the oven to 180 degrees.

14. STEP 14

    

    Place the well-chilled cookies flat on a baking sheet. Form all the cookies in this manner. By the way, if while working with the dough you notice that it has softened excessively, then put it in the refrigerator for 15-20 minutes. Before baking, be sure to cool the cut-out cookies in the refrigerator for 15-20 minutes.

15. STEP 15

    

    Bake cookies in an oven preheated to 180 for about 8-10 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Place the finished cookies on a wire rack or simply on a board and leave to cool completely.

16. STEP 16

    

    While the cookies are cooling, prepare the cream. Remove the butter from the refrigerator in advance.

17. STEP 17

    

    First, beat the softened butter in a deep bowl for 1 minute.

18. STEP 18

    

    Add powdered sugar and vanilla sugar to the butter. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

19. STEP 19

    

    Beat the cream until fluffy and until the powdered sugar is completely dissolved. The cream is ready.

20. STEP 20

    

    Place the finished cookies in pairs.

21. STEP 21

    

    Place the cream in a pastry bag fitted with a round tip. Cover one half of the cookies with a layer of cream. You can also spread the cream with a regular spoon if you don’t have a bag on hand.

22. STEP 22

    

    Cover the filling with the other half of the cookies. Place the finished cookies in a container with a lid and refrigerate for 1 hour.

23. STEP 23

    

    From this suggested amount of ingredients I got 20 cookies with a diameter of about 5 cm. Store the finished cookies in the refrigerator in a container with a lid.

24. STEP 24

    

    Bon appetit!

Comments on the recipe

olgay198108

30.07.2023

4.5

Cool cookies, Irish))) I’ll definitely make them)) I really liked the molding)) Is that a die cut on it?))

Ira

30.07.2023

4.5

Irisha, here’s another masterpiece, I can’t stop looking at it, I can’t even believe that you created such a miracle at home yourself, if it weren’t for the steps, I would have thought that the cookies were purchased. Where can I buy a print? Thank you for the awesome recipe! <br />

bytenkonn

30.07.2023

4.6

Delicious cookies! The kids really liked it. I want to try this recipe again, let's see how it turns out