I thought about making homemade Hostess cupcakes this weekend, but it turned out that there were 4 separate things to make for those, and homemade Oreos only required 2 things. Laziness absolutely dictates my cooking style. Homemade versions of store bought things are all the rage in the Land of Cooking Blogs, and I am as susceptible as anyone to the lure of people saying “these are even better than the store bought kind!”
Truth is that these ARE much better than the store bought kind, and I will have words with anyone who says otherwise. Also, they’re easy. REALLY easy. So easy that I made them and absolutely nothing went wrong, which is a rarity in my baking endeavors.
Homemade Oreos, from Smitten Kitchen
1 1/4 cups flour
1/2 cup Dutch process cocoa
1/2 cup plus 2 tbsp unsalted butter, room temperature
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1 large egg
1/4 cup unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups powdered sugar
2 tsp vanilla extract
Preheat the oven to 375 degrees, and spread parchment paper on two cookie sheets. In a large bowl (or the bowl of your standing mixer) cream together all the cookie ingredients. Probably you’re supposed to do them in phases, or whatever, but I didn’t, and everything was fine. It will come together into a mass, like this:
When it’s a mass like that, wet your hands slightly and start rolling little balls of dough between your fingers, about the size of a cherry tomato, or maybe 1 inch in diameter. Try to get them as round as you can, because that’ll make the sandwiches prettier. Place them on the paper lined cookie sheets, about 2 inches apart.
Due to my long history of baking cookies that are too close together and run into each other and make me really upset, I did 9 per sheet, which took me exactly two batches of two sheets each. Bake them for 9 minutes, take them out of the oven, let them sit on the cookie sheets for 2-3 minutes, then remove them to a cooling rack while you do the next batch.
For the filling, cream together the shortening, butter and vanilla until combined, then cream in the powdered sugar about a half cup at a time until all combined and relatively thick. It’s not perfectly white like Oreo cream, but I don’t trust perfectly white things anyway, so that’s okay.
Spoon the icing into a pastry bag and set side.
When the cookies are cool, set them in little stacks of two (matching size as much as you can, you’re probably better at making the dough balls uniform than I am and so are less apt to end up with mutant cookies), and pipe a swirl of filling onto the flat side of the bottom cookie. Take care to do a circle on the very outer edge, which also helps with prettiness. Smoosh the top cookie on the filling and Voila! Homemade Oreos.
There are no notes for this, it was the easiest thing I ever baked. They’re pretty, tasty and hard to mess up. If you’ll excuse me, I have to go eat 13 more.