My Cupcake Addiction DIY Home Baked OREO Cookie

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READY IN: 30mins
Recipe by csbndc

OREO Cookie, home-baked, fresh, preservative free sweets and treats. From

Ingredients Nutrition

  • 6 . 5 oz butter (I used salted but you can use unsalted and add a pinch of salt to this recipe)
  • 7oz superfine sugar
  • 1 extra large egg (room temp is best)
  • 1 teaspoon good quality vanilla extract
  • 12oz all-purpose flour
  • 2oz unsweetened cocoa
  • 1 12 teaspoons baking powder
  • Filling

  • 5 . 5oz butter (I used salted but you can use unsalted and add a pinch of salt to this recipe)
  • 2 tablespoons milk or 2 tablespoons half-and-half
  • 1 teaspoon good quality vanilla extract
  • 12oz powdered sugar, sifted (a.k.a confectioners or icing sugar)


  1. Cookies:.
  2. Cream butter and sugar together until light and fluffy (approx 3 minutes on high).
  3. Add egg and vanilla and beat quickly to combine.
  4. Sift together your dry ingredients and stir to combine.
  5. Add to your mixing bowl and mix on low speed until ingredients are incorporated (they won’t be completely mixed at this stage).
  6. Tip your mix out onto the bench and knead by hand until you have a nice dark brown cookie dough (approx 2-3 minutes).
  7. Divide dough into 3 portions and wrap each one seperately.
  8. Chill in the fridge for 30mins – 1 hour prior to cooking.
  9. Once dough is chilled, preheat oven to 350 degrees faranheit / 175 degrees celsius.
  10. Apply a liberal amount of plain flour to your bench and roll your dough out using a rolling pin – approx 2-3mm thickness is good.
  11. Cut circles using a circle cookie cutter (or go crazy and cut shapes!) and place onto a baking tray lined with wax / baking paper.
  12. Bake approx 8-10 minutes until they are just starting to firm in the centre. Don’t wait for them to get completely hard in the oven as they will firm up more upon standing.
  13. Allow to stand 5 minutes on the cookie sheet before transferring to a cooling wire.
  14. Filling:.
  15. Combine butter and vanilla in your mixing bowl and beat on high speed approx 3-5 minutes until the butter is light and fluffy.
  16. Add approx 1/3 of your confectioners sugar and beat on high for a further 2 minutes, until light and fluffy.
  17. Repeat with the second third of your sugar, and beat a further 2 minutes.
  18. Add final amount of sugar and beat for a final 2 minutes – if your mixture is too firm, add milk a little at a time. If you are happy with the consistency, there is no need to add the milk – it is merely there for adjusting the texture and consistency of your finished product.
  19. Note: A slightly firmer frosting is better for these cookies, as a softer frosting will cause your cookies to go soft quicker and will spill out the sides when the cookies are eaten.
  20. Makes approximately 24 completed, filled cookies.

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