Homemade "Oreos" Sans Filling
These thin and crisp cookies may not taste like the real deal, but they still make good sandwich cookies and cheesecake bases - and at least you know what ingredients are in your cookies!
Servings: About 50 cookies
INGREDIENTS
- 140 grams unsalted butter, at room temperature (1/2 cup + 2 tablespoons)
- 200 grams caster sugar, 3/4 cup + 2 tablespoons
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla
- 155 grams all-purpose flour, 1 1/4 cups
- 40 grams unsweetened Dutch-processed cocoa powder, 1/3 cup
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
INSTRUCTIONS
- Preheat oven to 190C / 375F. Line 2 baking sheets with baking parchment. Set aside.
- In a large mixing bowl, beat butter and sugar with an electric mixer until light and creamy, scrapping down the sides occasionally, about 5 to 7 minutes.
- Add in the egg and vanilla and beat for about 1 minute until incorporated.
- Sift in flour, cocoa powder, baking soda, baking powder and salt and beat on low speed until almost incorporated. Use a rubber spatula and mix everything together.
- Place 1 teaspoon rounded scoops of dough on the baking sheet, spacing them 1.5 to 2 inches apart from each other. Flatten slightly with the back of a spoon.
- Bake the cookies for 9 to 10 minutes. The cookie will flatten and spread out into a thin cookie.
- Cool the cookies on the baking sheet completely before storing it in an airtight container.
NOTES
- My baking sheets are dark in colour and I baked the cookies 1 sheet at a time. If your baking sheets are those silver trays, you may want to add 1 or 2 minutes to the baking time. - The raw cookie dough (after scooping them out) can be frozen then kept in a ziploc bag. This way you can have fresh cookies whenever you want to! - Recipe adapted from Smitten Kitchen, head over to her site for the filling recipe if you want one!
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!