How To Make Oreo Cookies (EASY)

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: regular sugar

Coconut sugar offers a lower glycemic index.

Crush Oreo cookies in a food processor or use a bag and rolling pin if you don't have one.

Transfer crushed Oreos into a large mixing bowl and set aside three tablespoons for icing and decoration.

In the same bowl, add plain flour, corn flour, cocoa powder, salt, baking powder, and bicarbonate of soda.

Whisk the dry ingredients together until fully combined and set aside.

In another large mixing bowl, add unsalted softened butter, granulated sugar, icing sugar, and one large egg.

Whisk the wet ingredients together using an electric mixer until combined.

Gradually add the dry mixture to the wet mixture, folding it in with a rubber spatula until combined and thick.

Scoop the cookie dough into balls weighing about 75 grams each, spacing them at least 3 inches apart on a baking sheet.

Preheat the oven to 160°C (fan) or 180°C (regular).

Bake the cookies for 8 to 10 minutes until they look soft and puffy with cracked edges.

Remove cookies from the oven and use a cookie cutter to shape them while still hot.

Let the cookies cool on the tray before making the Oreo buttercream.

In a large mixing bowl, add softened salted butter and gradually add icing sugar, whisking until smooth.

Fold in the reserved crushed Oreos into the buttercream mixture.

Transfer the buttercream into a piping bag and pipe onto the cooled cookies, smoothing it out with a spoon if desired.

Sprinkle additional crushed Oreos on top for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens