This recipe makes a batch of delicious Homemade Oreo Cookies. They are chocolate sablé cookies filled with delicious buttercream and sandwiched together. Dipped in a tall glass of milk or on their own, these rival the real thing so much, that you'll only want to eat the homemade version the rest of your days.
Any time I can recreate a favorite at home that has FAR fewer preservatives, I'M IN! I am happy to report that this recipe also holds up really well to any shape you want it to cut it into. I have even used it to make my "gingerbread" village this year!
This recipe was originally released on Dec 16, 2019, and updated on June 13, 2022.
So much Love for Milk's Favorite Cookie!
I have to say, I couldn't love this process more! I am that person who enjoys the oreo "cookie"...more than the filling. The cookie is soooo gooood, but I could leave the cream filling behind and fill the cookies with peanut butter. LOL!
And if you are looking for the perfect cookie to pair with milk for Santa, look no further. I mean, wouldn't you want to eat those if you were Santa? I love leaving these out on Christmas Eve.
Notes & Tips
This dough is slightly sticky and will need a generous dusting of flour for rolling out. But if you want to use less flour when rolling them out, resulting in deeper colored cookies, you can roll the dough out in between two sheets of parchment paper. If you roll and cut the cookies then remove the excess, freeze them till firm and then space them out for baking.
If you choose to roll them out with flour, which is how I actually do it, just be sure to brush the excess flour off of them before you freeze them. The flour will be set on and won't come off.
They need to be chilled or frozen for 10-15 minutes. I do this so that they don't spread excessively when baked. I like them to keep a tight form, which also makes them great for making cut-out cookies with.
If you would like to make these into Vegan and Dairy-Free Oreo Cookies, swap the butter for butter-flavored vegetable shortening.
Use extra dark, or black cocoa to really get that Oreo Cookie feeling and look.
To keep the whole cookie dairy-free, you can use regular, non-flavored, vegetable shortening to make the filling.
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