I’ve never particularly been a huge fan of oreos, but I think it’s because I was spoiled with plenty of delicious homemade cookies growing up. My grandmother had a delicious and easy recipe for homemade oreos that I used for years until I decided to abandon the use of shortening and store bought cake mixes. When I said goodbye to those cookies it kind of felt like there was a huge hole in my heart until I discovered Smitten Kitchen had a recipe for homemade oreos that did not use a cake mix. I made only a few tweaks to the process of making the cookies and of course added a cream cheese icing filling since that’s the way grandma always did it. And honestly, everything tastes better with cream cheese icing. I might eat an old boot if it had cream cheese icing on it. The surprising thing is these cookies don’t really take any longer to make than the “easy” cake mix version, and it has ingredients you recognize and can pronounce. If you’re feeling like adding a refreshing peppermint twist, sub peppermint extract for the vanilla in the icing and you’ve got some tasty grasshopper oreos.
Homemade Oreos (Altered from Smitten Kitchen)
- 1 1/4 C all-purpose flour
- 1/2 C cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 C sugar
- 1/2 C plus 2 TBSP unsalted butter, at room temperature
- 1 large egg
- 1 stick butter, at room temperature
- 4 oz cream cheese, at room temperature
- 2 C powdered sugar
- 1 tsp vanilla extract (or peppermint if you want grasshopper oreos)
- Preheat to 375 °F.
- Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass.
- Roll the dough into balls (I like to go small and make them bite sized) and place on baking sheet. (I use a baking stone and a cookie sheet with a silpat mat to help them bake nicely.) Bake for 9 minutes or until the center of the cookie looks set and a few cracks ripple through the cookies.
- To make the filling beat together the butter and cream cheese. Gradually beat in the sugar and vanilla on low speed until smooth and creamy.
- To assemble the cookies, frost one cookie and then place another cookie, equal in size to the first, on top. Lightly press, to work the filling evenly to the outsides of the cookie.