Homemade, Oreo Inspired, Sandwich Cookies
My kids are in love with these, homemade , Oreo inspired, chocolate sandwich cookies! We have been making them for a few years now. I love when I find a store-bought snack and make it at home. The prices at the grocery store are getting crazy expensive, so it is nice that I can make a batch for less than I would have spent on a box of cookies at the store. Plus, I end up with, probably, 4 times the amount than I get in a box! And I can pronounce all of the ingredients.
My kids actually prefer these cookies to the store-bought cookies! They are made of simple ingredients you probably have in your kitchen right now!
Homemade, Oreo inspired, sandwich cookies are made from just a few tweaks to my normal sugar cookie recipe. I have played around with it and have settled on this recipe. I normally use a medium sized circle cookie cutter. It is slightly bigger than a regular store-bought Oreo. If you do not have one you can use a cup or a mug as a cookie cutter.
As I am writing this recipe, I just made a batch of these cookies with fall themed cookie cutters. I made mainly sandwich cookies, but I tinted the buttercream orange. I also made a few special fall/Hallowe’en cookies with royal icing!
These are a favourite treat for a school lunch box for my kids. I hope you and your family give them a try! Kids love to help put on the filling for the cookies! (and maybe test a few samples!)
Storing
Store them in a sealed container. If you are not going to be eating them right away, you can store them in the refrigerator for about 2 weeks. Warm to room temperature before enjoying. You can also store them in the freezer for a 3-6 months. Let them sit sealed on the countertop until they are at room temperature.
The cookie dough and icing can all be made in advance and stored in the freezer, sealed, for a few months. When you are ready to use them, let the icing sit out and come back to room temperature. As soon as the dough is soft enough to be rolled out, it is ready for use as well. Then follow the instructions in the recipe.
Homemade, Oreo Inspired, Sandwich Cookie Alternatives
These are basically a chocolate sugar cookie used to sandwich stiff buttercream. At our grocery store, the main Oreos we can get are original, mint, golden, and maybe a seasonal one every now and then.
For mint– Keep the cookies the same but add a few drops of peppermint to the buttercream, along with a few drops of green food colouring. (For some reason mint always tastes better when it looks green. My mind just needs it to be green, but of course, this part is completely optional.
For golden– Keep the buttercream recipe the same, but instead of chocolate sugar cookies, use a plain sugar cookie recipe.
Cinnamon sugar– To the plain sugar cookie recipe add a teaspoon of cinnamon. To the Buttercream add ½ a teaspoon of cinnamon.
Birthday cake– I think you could use either chocolate or plain sugar cookies for this one. If you use the chocolate sugar cookie, add ¼ cup of rainbow sprinkles to the buttercream. If you want to use plain sugar cookies add sprinkles to the cookie batter as well!
Maple- I have never seen maple Oreos, but we do have maple sandwich cookies at the grocery store. I have made these and they were sooo good! To a plain sugar cookie recipe add maple extract. To the buttercream you can use half butter and half maple butter, along with maple extract. These are my husband’s favourite!
Decorating with Royal Icing- I love using these cookies as sugar cookies to decorate with royal icing. They are a little more delicate than regular sugar cookies, but the flavour is amazing with royal icing!
Ingredients for Homemade, Oreo Inspired, Sandwich Cookies
2 cups softened butter
2 cups white sugar
2 eggs
2 teaspoons vanilla
¼ cup corn syrup
1 teaspoon salt
1 teaspoon baking powder
1¼ cups cocoa powder
4½ cups all-purpose flour
Method
- In the bowl of a stand mixer, with the paddle attachment. Cream the butter and the sugar.
- Add the eggs, one at a time, beat to combine. Scrape down the bowl after each addition.
- Add the vanilla and corn syrup. Beat a few seconds to combine.
- Add the salt, baking powder and cocoa. Mix to combine.
- Add in the flour, mix on low until it just comes together.
- Split the dough into two disks and cover with cling-film. Chill in the refrigerator a few hours, or overnight.
- On a lightly floured surface, roll out the dough. Cut the dough into desired shapes. Continue to bring the dough back together and roll it out until all the dough is used up.
- Place the cut outs on lined trays and chill in the freezer for at least 10 minutes. (If you skip this step, the cookies will spread and the butter will run all over the tray when you put them in the oven.)
- Preheat oven to 350 degrees F (177 degrees C).
- Bake cookies for 9-12 minutes. (The cookies will puff a bit when you take them out, but they will settle back down again as they cool. Let the cookies cool partially on the tray, before you move them. They will still be a little soft. As they cool, they will become harder and you can move them without risking them breaking.)
- Cool completely, before adding icing.
Icing
Finally we’re onto the icing! If you are planning on making sandwich cookies, make a simple buttercream. I pipe it onto my cookies, because it is easier to get an even icing layer and less chance of breaking the cookie if you use a knife, or spoon, to spread it on.
This amount of icing should give you enough to fill all of your cookies.
Alternately, if you are planning to decorate them with royal icing click here for the recipe.
Ingredients for Buttercream
½ cup butter, softened
4 cups icing sugar
3 Tablespoons cream (You may need more or less)
2 teaspoons vanilla
¼ teaspoon salt
Method
- In the bowl of a stand mixer, with the whisk attachment, cream butter.
- Add icing sugar. Mix on the lowest setting, until all of the sugar is incorporated. Then cream on medium-high until light and fluffy.
- Add vanilla and salt. Blend into the icing.
- Thin with cream, you may need more or less, until you have the desired consistency
Homemade Oreo Inspired, Sandwich Cookies
Ingredients
- 2 cups softened butter
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla
- ¼ cup corn syrup
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1¼ cups cocoa powder
- 4½ cups all-purpose flour
Instructions
- In the bowl of a stand mixer, with the paddle attachment. Cream the butter and the sugar.
- Add the eggs, one at a time, beat to combine. Scrape down the bowl after each addition.
- Add the vanilla and corn syrup. Beat a few seconds to combine.
- Add the salt, baking powder and cocoa. Mix to combine.
- Add in the flour, mix on low until it just comes together.
- Split the dough into two disks and cover with cling film. Chill in the refrigerator a few hours, or overnight.
- On a lightly floured surface, roll out the dough. Cut the dough into desired shapes. Continue to bring the dough back together and roll it out until all the dough is used up.
- Place the cut outs on lined trays and chill in the freezer for at least 10 minutes. (If you skip this step, the cookies will spread and the butter will run all over the tray when you put them in the oven.
- Preheat oven to 350 ℉ (177 ℃).
- Bake cookies for 9-12 minutes. (The cookies will puff a bit when you take them out, but they will settle back down again as they cool. Let the cookies cool partially on the tray before you move them. They will still be a little soft. As they cool they will become harder and you can move them without risking them breaking.)
- Cool completely before adding icing.
Simple Buttercream Icing
Ingredients
- ½ cup butter softened
- 4 cups icing sugar
- 3 Tablespoons cream
- 2 teaspoons vanilla
- ¼ teaspoon salt
Instructions
- In the bowl of a stand mixer, with the whisk attachment, cream butter.
- Add icing sugar. Mix on the lowest setting, until all of the sugar is incorporated. Then cream on medium-high until light and fluffy.
- Add vanilla and salt. Blend into the icing.
- Thin with cream, you may need more or less, until you have the desired consistency.
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