Oreo Sandwich Cookies
Submitted by ANTERO
Homemade Oreo sandwich cookies with crispy fudge cake mix wafers and a velvety cream filling. Just 3 ingredients for the cookies and 4 for the filling. A fun baking project the whole family will love.
YIELD
2 dozen cookies (4 dozen waferPREP
45 minCOOK
5 minREADY
90 minThere’s something really satisfying about making your own version of a classic store-bought cookie from scratch. These homemade Oreo sandwich cookies start with a fudge cake mix that you blend with water and shortening, then knead into a pliable dough right with your hands.
The wafers bake up dark, crispy, and snappy in just 4 to 6 minutes at 325 degrees. The cream filling is a simple mix of powdered sugar, granulated sugar, vanilla, shortening, and hot water, rolled into small balls that get sandwiched between two cooled wafers.
The whole process is hands-on and tactile, which makes it a fantastic project to do with kids. You’ll end up with about 2 dozen finished sandwich cookies, and they taste like a homemade, buttery upgrade of the ones from the package.
Kitchen Tips
- Press the dough balls flat with the bottom of a glass for even, uniform wafers.
- Watch the baking time closely. These go from done to overdone in under a minute.
- Let cookies cool completely on the baking sheet before assembling, or the filling will soften and slide.
- Use shortening (not butter) in the filling for that authentic, smooth Oreo-style texture.
Variations
- Tint the cream filling with food coloring for holiday-themed sandwich cookies.
- Add a teaspoon of peppermint extract to the filling for a mint Oreo twist.
- Roll the edges of assembled cookies in mini chocolate chips or sprinkles for a bakery-style finish.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Blend all ingredients; then knead with your hands until it is pliable like dough.
Form dough into ¾ inch balls and press flat, ½ inch apart on greased cookie sheets.
Bottom of a glass works nice for this.
Bake 4 to 6 minutes or until cookies are crunchy.
I should think you could refrigerate the dough in cylinder shaped rolls for a couple of hours and slice ⅛ inch thick, as well.
Let cookies cool on sheets.
Combine filling ingredients and mix well.
Form into balls about ½ to ¾ inch in diameter, again using your hands.
Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge.
