My homemade Oreo cookie recipe makes crisp, black cocoainfused cookies sandwiched around a creamy vanilla filling. These cookies are SO nostalgic and as close to the original as you can get!

Recipe: https://sugarspunrun.com/homemadeore...

Ingredients
For the Cookie Shells
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg, room temperature preferred
¾ teaspoon vanilla extract
1 ¾ cups (220g) allpurpose flour
⅔ cups (67g) black cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt

For the Filling
½ cup unsalted butter, softened (113g)
¼ cup vegetable shortening (see note!) (45g)
2 cups (250g) powdered sugar
½ teaspoon clear vanilla extract
⅛ teaspoon salt

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Cookie sheet (Affiliate Link): https://amzn.to/36AXRkO
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Black Cocoa Powder (Affiliate Link): https://amzn.to/3XyIvsQ

Instructions
00:00 Introduction
For cookie shells
00:26 In a large bowl cream together the butter and sugar using an electric mixer (or use a stand mixer) until well combined.
00:57 Add the egg and vanilla to the butter mixture and stir well.
01:14 In a separate mediumsized bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt.
02:13 Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
03:02 Divide the dough into two equal parts, form each into a disk about 1" thick, and wrap in plastic wrap. Chill for at least 1 hour before proceeding.
03:54 Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper. Set aside.
04:14 Working with one disc of dough at at time, unwrap dough and transfer to a clean, lightly floured surface. Lightly sprinkle flour over the dough and use a rolling pin to roll the dough to about ⅛1/16" (0.2cm) thickness. To help keep the dough from sticking to the counter, periodically use a spatula to scrape beneath the dough and loosen it from the counter.
05:58 To make the pattern shown on my cookies: take a clean, gridpatterned cooling rack and flip it upside down. Gently press into the cookie dough, then gently lift, rotate the cooling rack, and press again before gently lifting and removing. Alternatively, use an embossed rolling pin or skip the design altogether.
06:52 Use a small round cookie cutter (I use 1 ¾" (4.5cm) circles) to cut out circles and transfer to baking sheet, spacing 1” (2.5cm) apart. Once you’ve made as many cuts as possible, be sure to recombine the dough scraps, roll out again, and cut out more cookies to maximize the dough yield.
07:36 Bake the cookies in the preheated oven for 810 minutes. Allow them to cool completely before filling.
For the Filling:
08:45 In a mediumsized bowl, cream together the softened unsalted butter and shortening using an electric mixer.
09:55 Gradually add the powdered sugar, stirring until wellcombined.
10:17 Stir in vanilla extract and salt.
To Assemble:
10:49 Pipe or spread a thin layer of the filling on the flat side of a cooled cookie, and then sandwich with another cookie, flat side down.
11:52 Repeat with the remaining cookies and filling. Enjoy!

Notes
Cocoa
I recommend black cocoa for best results. This is the cocoa that I use. You may substitute Dutch process cocoa or even natural cocoa, but the color and taste will not be the same.
Shortening
I found shortening was necessary to give these cookies the proper taste and mouthfeel. However, if you simply won't use shortening, substitute with an equal amount of butter. Note the filling will be richer, sweeter, and less authentic tasting.
Vanilla
Clear vanilla is recommended for the filling to keep it pure white and to contribute to the more artificial flavor of the storebought Oreo cookie. Feel free to substitute with regular vanilla extract.
Storing
Store in an airtight container at room temperature for up to 5 days.

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