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.