BAKES - CHRISTMAS RECIPES - COOKIES - EGGLESS - SWEETS

Eggless Oreo Cookies

October 7, 2012 - By Gayathri Kumar

56 Shares

Oreo is my daughter’s favourite cookies. Last month while preparing cookies for the Baking Partners Challenge, I skipped preparing these cookies as Sruti was ill at that time. I didn’t want to prepare them and keep them away from her. Now as she is fine, I prepared it yesterday. She was so happy seeing those cute cookies. I am having a tough time keeping these cookies away from her. She just wants to finish off every thing in a single day. I am also very happy about the taste of these cookies. They are so tasty even I find it very hard to say no to the next cookie. You need to keep these cookies refrigerated in order to keep them crisp. Otherwise due to the butter cream they turn chewy. The cookie recipe was given by Reenie of Cinnamon Spice And Everything Nice adapted from Serious Eats. I made the eggless version of the recipe given substituting the egg with milk.

Makes 23 sandwich cookies

Ingredients:

For The Cookies:

Unsalted butter-6 tbs

White Granulated Sugar-1/2 cup

Brown Sugar-3 tbs

Salt-3/4 tsp

Baking Soda-1/4 tsp

Baking Powder-1/8 tsp

Instant Coffee Powder-1/2 tsp

Vanilla Essence-1 1/2 tsp

Milk-1/2 cup

All Purpose Flour/ Maida-3/4 cup

Cocoa Powder-1 cup

For The Filling:

Unsalted Butter-4 tbs

Powdered Sugar-1 1/4 cups

Vanilla Essence-1 tsp

Salt-a pinch

Procedure:

For The Cookies:

In a bow mix butter, sugar, brown sugar, salt, baking powder, baking soda, coffee powder and vanilla. Mix well.

Add milk and mix it until incorporated.

Sift in flour and cocoa and mix to form a firm and crumbly dough.

Preheat oven to 175 C.

Roll out portion of the dough to 1/8” thick and cut out cookies with a 2” cookie cutter. I used a 1 ¾” cutter.

Gently remove the cookies with a spatula and transfer to a greased baking tray. You can place cookies without any gap as it does not spread.

Bake the cookies for 10-12 minutes.

Remove on to a wire rack and let them cool completely. Finish off the remaining cookies.

For The Filling:

Add all the ingredients in a bow.

Beat it until fluffy and light.

Transfer the filling into a disposable plastic bag.

Arranging the Cookies:

On the wire rack, invert half of the cookies.

Snip the end of the plastic bag.

Pipe out generous portions of filling on the inverted cookies.

Place the other cookie on top of the filling and press.

Arrange the finished cookies in an airtight jar and refrigerate for 2 hours.

Serve along with a cup of coffee.

Make the crumbly dough.

Roll out a small portion of the dough to 1/8″ thick. It will be hard to bring together the dough.

Cut out circles using a round cutter.

Lift it with a spatula carefully.

Arrange on greased baking tray.

Bake and cool on wire rack.

Prepare the cream.

Take the cream in a disposable piping bag.

Pipe out generous amount of the icing on a cookie.

Place another cookie on top and press.

Apply the icing on half the batch of cookies.

Place the remaining cookies on top and press.

Close up shot of a cookie.