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.
Eggless Oreo Cookies
Ingredients
- Makes 23 sandwich cookies
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
Instructions
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.
Eggless Oreo Cookies
Ingredients
- Makes 23 sandwich cookies
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
Instructions
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.
Looks delicious. Glad Sruti is well enough to want to finish these.I will also not mid doing so they are delicious. Hope to try these out soon.
I am hosting Fast Food Not Fat Food The Oil/Butter Challenge 1st Sept to 15th Oct ’12. Do send me your entries
Wow..looks just perfect and yummy Gayathri..
A good quality of cocoa can make a much difference; you are so good in vegetarian baking… 🙂
looks too good!!!!
Sowmya
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Me too tried making this, probably will try yours, looks perfect and yummy!
lOOKS PERFECT AND YUMMY
Wow, they look almost similar to the Oreo cookies. Nice recipe Gayathri. And amazing pics. 🙂
They look like the real thing! And homemade too. Great!
superb looking cookies..nice work
u r a real master.. wonderful cookies..
Lovely cookies Gayathri, I am going to try this one someday! bookmarked it 🙂
You know what, they look so professional here!
Absolutely stunning delights; your kids are for sure the luckiest!! 🙂
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wooow….drooling here..Looks awesome n so tempting!!!
Thanks Gayathri, I made these cookies yesterday, it turned out good in taste.
ur reciepe collection I am like have hit a jackpot!!!love all of them! so many of my search end here! THANKS!!!
Wow..Gayathri… U r an institution
Any substitute of town sugar?
You can skip it if you don’t have and add extra white sugar instead.