The Best Copycat Oreo Recipe
Serving Size / Yield
- 1 1/4 C all-purpose flour
- 1 t baking soda
- 1/4 t baking powder
- 1/4 t salt
- 1 C sugar
- 1/2 C unsweetened cocoa
- 1/2 C plus 2 T butter, room temperature
- 1 large egg
- 1/4 cup room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted powdered sugar
- 2 teaspoons vanilla extract
In a medium-sized bowl, mix the cocoa, flour, baking soda and powder, sugar, and salt.
Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
Take rounded teaspoons of the cookie batter and place them on a baking sheet lined with parchment paper approximately 2 inches apart. Slightly flatten your dough using moist hands.
Bake them for about 9 minutes at 375 F. Set on a rack to cool at room temperature.
Place shortening and butter in a mixing bowl. Using low speed, gradually beat in the vanilla and sugar.
Turn the mixer on high speed and beat for 2 to 3 minutes until the mixture is light and fluffy.
Making the Oreo Cookie
Pipe teaspoon-sized portions of cream into the center of a cookie with the use of the end of a Ziplock or pastry bag with a 1/2 inch round tip.