Homemade Oreos | Sally's Baking

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.

Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until combined and creamed, about 3 minutes. Scrape down the sides and the bottom of the bowl as needed. Beat in the egg and vanilla extract. Pour the dry ingredients into the wet ingredients and beat on low speed until a thick dough forms.

Line large baking sheets with parchment paper or silicone baking mats. Roll the dough into small balls, 2 teaspoons or 13–15g of dough each. Place the cookie dough balls on the lined baking sheets, and feel free to squeeze as many as you can onto one. Using the flat bottom of a measuring cup or drinking cup, flatten the balls into discs that are about 1.5 inches in diameter. Place the baking sheet(s) in the refrigerator for just 10 minutes to help set the cookies’ shape.

Meanwhile, preheat oven to 350°F (177°C).

Space the cold flattened cookies out to be 3 inches apart on the baking sheets. Bake for 8–10 minutes, or until the edges appear set and the tops are slightly cracking. Remove from the oven and allow to cool for at least 5 minutes on the baking sheets before transferring to a wire rack to cool completely.

In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until totally combined and creamy, about 2 minutes. Add the confectioners’ sugar and vanilla. Beat on low speed for 1 minute and then switch to high and beat for 1–2 more minutes until creamy and combined. The filling is very thick.

Spread or pipe the cream filling on the bottom sides of half of the cookies. Sandwich the remaining unfrosted cookies on top of the cream filling, pressing down gently.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens