Oreo Recipe

Prep

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Set a wire rack nearby to cool baked cookies.

Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined; set aside.

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy and the sugar begins to dissolve.

Add the egg and vanilla extract and beat until incorporated, scraping down the bowl as needed.

With the mixer on low, add the dry ingredients in two additions and mix until just combined. Do not overmix; the dough should be soft but hold its shape. If dough feels too sticky, chill 10–15 minutes.

Roll a small amount of dough (about 1 teaspoon) into a tight 1-inch diameter ball. Place balls at least 1 inch apart on the prepared sheets. For a classic Oreo look, press each ball lightly with a flat bottom of a small glass or the palm of your hand to flatten to about 1/8–1/4 inch thick; you want thin discs. (You can also use a round cookie cutter to even them up.)

Bake one sheet at a time in the center of the preheated oven for 8–10 minutes. Cookies should look set but still slightly soft in the center. Rotate the pan halfway through baking for even color.

Remove from oven and allow cookies to cool on the sheet for 3 minutes, then transfer to the wire rack to cool completely. Repeat with remaining dough. Cool completely before assembling (cookies must be room temperature).

In a clean bowl or the stand mixer bowl, beat the softened butter and shortening (if using) on medium speed until smooth and creamy, about 1–2 minutes.

Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low speed to avoid a sugar cloud. Once most of the sugar is incorporated, add the vanilla extract, salt, and 1 tablespoon of heavy cream or milk.

Increase mixer speed to medium-high and beat the filling for 1–2 minutes until light, fluffy, and spreadable. If filling is too stiff, add up to 1 teaspoon more cream; if too loose, add a tablespoon more powdered sugar until desired consistency is reached.

Match cooled cookie discs into pairs that are similar in size. Turn one cookie in each pair upside down (flat side up).

Transfer the filling to a piping bag fitted with a small round tip or use a spoon. Pipe or dollop approximately 1 teaspoon (about 0.5 tbs) of filling onto the center of the flat side of each cookie. Adjust amount so the filling reaches the edge but doesn't overflow when sandwiched.

Top with the matching cookie, pressing gently and twisting slightly to spread the filling evenly to the edge and create a uniform sandwich. Wipe away any excess filling from the edges.

If desired, roll the cookie edge lightly in the optional granulated sugar for a decorative finish and slight crunch.

Let assembled cookies rest at room temperature for 15–20 minutes so the filling sets slightly before serving. Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 2 weeks. Bring to room temperature before serving for best flavor and texture.