Homemade Oreo Cookies Recipe
Peppermint oreos! Homemade oreos are such a fun Christmas cookie to make, especially for gifts. This vegan oreo cookies recipe can be made either vanilla or as peppermint oreos for the holiday season.
Equipment
Ingredients
For the chocolate oreo cookies:
- 8 tablespoons vegan butter, softened*
- 1/2 cup cane sugar
- 3 tablespoons maple syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/3 cup dark dutch processed cocoa powder**
For the vanilla Buttercream frosting:
- 12 tablespoons vegan butter*
- 1 teaspoon vanilla extract, for a peppermint oreo, sub 1/4 teaspoon peppermint extract and 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups powdered sugar
- 1/3 cup cornstarch
Instructions
- For the cookies: Preheat oven to 350 degrees F. In a stand mixer (or a bowl with a hand mixer), cream together the butter with sugar, maple syrup, baking soda and salt. In a small bowl, whisk together the flour and cocoa powder, then add to the creamed butter mixture and mix until the dough comes together. It should be still but not crumbly.
- Roll out the dough between 2 pieces of parchment paper to 1/8-1/4 inch thick. Using a cookie cutter (I use a 2-inch cutter), cut out your dough and place on a parchment or baking sheet. Continue to re-roll and cut out the dough until you have used all the dough.
- Place the cut out cookies on a baking sheet and bake for 9-12 minutes. 9 minutes will produce a softer cookie (my preference) but if you want a crispier cookie, bake closer to 12 minutes. How thin you are able to roll them will also affect the crispiness. Allow them to cool completely before filling.
- To make the cookie, mix together the butter, extracts, salt and 2 cups of powdered sugar in either the base of a stand mixer (or bowl with a hand mixer). Mix for 2-3 minutes until well combined. Using a spatula or a spoon, mix in the cornstarch. If the frosting is still too soft, add in an additional 3 tablespoons of powdered sugar and/or 2 tablespoons cornstarch, a tablespoon of each at a time until the desired stiffness is reached. Transfer to a , then pipe the frosting between the cookies and sandwich.
Notes
*The butter must be soft and creamy (room temperature is fine). If the butter is too cold, the dough will be too crumbly and not come together right. If you are wanting to make these vegan, know that Earth Balance will produce a slightly yellow filling. Miyokos or the Trader Joe's vegan butter are more white in color and will produce a paler filling, as seen here. If you want to use Earth Balance, then you may want to add in some food coloring to tint the filling.
**The dark dutch processed cocoa powder makes these oreo cookies a classic dark brown color. If you use a regular cocoa powder, they won't be as dark.
Nutrition
Serving: 1cookieCalories: 109kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 90mgPotassium: 23mgFiber: 0.4gSugar: 10gVitamin A: 297IUCalcium: 4mgIron: 0.3mg