Recipe & Video
Oreo-Style Cookies
Ingredients
For the cookies
- 8 tbsp (113 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 3 tbsp (57 grams) golden syrup (such as Lyle's) or light corn syrup
- ½ tsp baking soda
- ¼ tsp kosher salt (or 1/8 tsp fine salt)
- ¼ tsp coconut extract (optional)
- (for mint oreos, 2 tsp peppermint extract)
- 1 ¼ c. (165 grams) all-purpose flour
- 1/3 c. + 1 tbsp (36 grams) dutch-processed cocoa powder (this is the dark cocoa powder)
For the filling
- 12 tbsp (170 grams) unsalted butter
- 1 tsp vanilla extract
- 1/8 tsp kosher salt or a pinch of fine salt
- 2 cups (240 grams) organic powdered sugar
Instructions
Make the cookies
- Preheat oven to 350F, with rack in the midde position.
- Line two or three large baking pans with parchment paper.
- In a mixing bowl with a hand mixer or bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, syrup, baking soda, salt & coconut extract. Begin on low and then beat on medium for about five minutes until light and fluffy. Scrape down the bowl periodically.
- Sift together flour and cocoa powder. Add to butter mixture, a little at a time, and mix until a stiff dough forms.
- Knead dough against the sides of the bowl with hand, divide into 2 parts and shape into flat disks, no more than 1 1/2 inches thick. Dough can be wrapped and refrigerated for up to one week at this point.
- Dust work surface with cocoa powder. Roll one disk out to be about 1/4 inch thick. If using an embossed rolling pin, pass over the dough, aiming to end up with embossed dough that is about 1/8 inch thick. If not using an embossed rolling pin, continue to roll out until no more than 1/8 inch thick. Make sure to keep dusting with cocoa powder to keep dough from sticking.
- Cut out cookies with cookie cutters (oreos are about 1 3/4 inches in diameter). Place on parchment lined pans, leaving about 1/4 inch between each cookie. Bake until the cookies are dry and firm to the touch. About 15 minutes. Cool on the tray.
Make the filling
- Melt butter in a 2 quart sauce pan over medium/low heat. Allow the butter to simmer. It will hiss and pop and eventually settle down. Strain through a fine mesh seive into the bowl of a stand mixer or a mixing bowl.
- Add vanilla, salt and powdered sugar. Mix on low and then increase spead to medium and beat for five minutes.
- Either spoon filling into cooled cookies, or fill using a piping bag fitted with a 1/2 inch plain round tip.
