Saturday, August 31, 2013

Oreo Copycat Sandwich Cookies

These are too too good. And also too easy. A rich vanilla buttercream sandwiched between too crispy chocolate cookies- how can you go wrong? 
I know what you're thinking. This is supposed to be a healthy blog, but I've got to get my butter fix sometimes! These cookies are a result of two recipes- the cookie recipe from Martha Stewart's Cookies cookbook, and the buttercream I made up myself.

These cookies are not only easy, but a hit with anyone. Because come on, who doesn't love Oreos?
All in all this recipe took me about an hour and a half. But you could definitely do it faster- I baked only 6 cookies per sheet because they grew quite a bit.
It is very important to make sure the cookies are cool before you frost them-you don't want the buttercream melting off. Don't worry about getting the buttercream perfect-they're beautiful either way. Happy baking!

For the cookies (recipe from Martha Stewart's Cookies)
  • 1 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar, plus 1/4 cup for flattening cookies
  • 1 1/4 sticks unsalted butter, room temperature
  • 1 large egg, room temperature
Preheat oven to 375°F. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of an electric mixer fitted with paddle attachment, cream together sugar and butter until light and fluffy, about 2 minutes. Add egg, beat to combine. With mixer on low speed, gradually add flour mixture; continue beating until dough is well-combined. Using a 1 1/4-inch ice cream scoop (I used a teaspoon) drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass into sugar; press to flatten cookies to about 1/8 inch thick. Transfer to oven and bake until cookies are firm, 10-12 minutes. Transfer cookies to wire rack until completely cooled. Makes about 20-24 cookies.

For the buttercream:
  • 1 stick unsalted butter
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla
  • a splash of milk
Cream together butter, powdered sugar, and vanilla in mixer with paddle attachment. Add milk for a thinner consistency or more powdered sugar for a thicker frosting. 

Assembling the sandwiches:
Frost half of the cookies simply by spreading the buttercream on with a butter knife. Place remaining cookies on top and press down gently to distribute filling evenly. Enjoy with a glass of milk!


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