My Cupcake Addiction DIY Home Baked OREO Cookie
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
24 cookies
ingredients
- 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 1⁄2 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)
directions
-
Cookies:
- Cream butter and sugar together until light and fluffy (approx 3 minutes on high).
- Add egg and vanilla and beat quickly to combine.
- Sift together your dry ingredients and stir to combine.
- Add to your mixing bowl and mix on low speed until ingredients are incorporated (they won’t be completely mixed at this stage).
- Tip your mix out onto the bench and knead by hand until you have a nice dark brown cookie dough (approx 2-3 minutes).
- Divide dough into 3 portions and wrap each one seperately.
- Chill in the fridge for 30mins – 1 hour prior to cooking.
- Once dough is chilled, preheat oven to 350 degrees faranheit / 175 degrees celsius.
- 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.
- Cut circles using a circle cookie cutter (or go crazy and cut shapes!) and place onto a baking tray lined with wax / baking paper.
- 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.
- Allow to stand 5 minutes on the cookie sheet before transferring to a cooling wire.
-
Filling:
- Combine butter and vanilla in your mixing bowl and beat on high speed approx 3-5 minutes until the butter is light and fluffy.
- Add approx 1/3 of your confectioners sugar and beat on high for a further 2 minutes, until light and fluffy.
- Repeat with the second third of your sugar, and beat a further 2 minutes.
- 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.
- 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.
- Makes approximately 24 completed, filled cookies.
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RECIPE SUBMITTED BY
csbndc
United States