½batchChocolate Sugar Cookie Dough,see notes for recipe link
1batchPerfect 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.