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Soft homemade Oreos, arranged on a baking sheet.

High Altitude Soft Homemade Oreos

Heather Smoke
Oreos are even better when they're homemade, with soft, dark chocolate sugar cookies filled with fluffy vanilla buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 5 votes
Prep Time 1 hour
Cook Time 8 minutes
Chill Time 1 hour 20 minutes
Total Time 2 hours 28 minutes
Course Dessert
Cuisine American
Servings27 Oreos

Equipment

  • Food Processor or Pastry Cutter
  • Rolling Pin
  • 1 1/2 inch Round Cookie Cutter
  • Piping Bag + Coupler + #32 Tip

Ingredients
 

  • ½ batch Chocolate Sugar Cookie Dough, see notes for recipe link
  • 1 batch Perfect American Buttercream, see notes for recipe link

Instructions
 

Cookies

  • Prepare the Chocolate Sugar Cookie Dough as instructed. Wrap the dough in plastic wrap, and chill for 20 minutes before rolling out.
  • Line several large baking sheets with parchment paper.
  • Dust a clean work surface with cocoa powder, and roll the dough out to an even thickness of about 1/8 inch thick, using more cocoa powder as needed to keep it from sticking.
  • Use a 1 1/2 inch round cutter to cut as many cookies as you can, placing them 1 inch apart on the baking sheets. Gather up the scraps of dough, re-roll the dough and continue cutting cookies.
    I was able to cut 54 cookies, for a total of 27 assembled Oreos.
  • Place the baking sheets in the refrigerator and chill for 45 minutes; the chilling helps prevent the cookies from spreading.
  • Preheat the oven to 350F. Bake the chilled cookies on the center oven rack for about 8 - 8 1/2 minutes, until you no longer see any wet patches of dough.
    Cool on the pan for 5 minutes, then gently transfer to a cooling rack to cool completely.

Buttercream Filling

  • Prepare the Perfect American Buttercream as instructed. You can make it any flavor that you like, and my post has many suggestions for flavor variations. If you want your buttercream a little stiffer for filling your cookies, you can eliminate the milk, but I made it as written for my Oreos.
  • Fit a piping bag with a small open star tip, such as #32, and fill with buttercream.
  • Turn over half of the cooled cookies. Pipe a swirl of buttercream onto the bottoms of half the cookies, then top each with another cookie to make a sandwich.

Notes

Chocolate Sugar Cookie Dough Recipe
Perfect American Buttercream Recipe
Store leftover sandwich cookies in an airtight container in the refrigerator, for up to 2 weeks, or frozen for 3-6 months.
Keyword Buttercream, Chocolate Sugar Cookies, Oreos, Sandwich Cookies
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