Slice and Bake Oreos
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This recipe for Slice and Bake Oreos makes homemade Oreos easier to make because there is no cookie cutter required! This easy cookie dough is a slice and bake style that results in the perfectly circle cookies with little effort! Classic chocolate cookies with vanilla filling is sometimes all you need, and now they are even easier to make!
If you love Oreo desserts, be sure to check out some of my other Oreo inspired recipes like my Homemade Vanilla Oreo Cookies, Homemade Peanut Butter Oreos, or my Chocolate Oreo Cake for Two.
Table of Contents
I recently bought some Newman's Own organic oreos as I am using them for an upcoming recipe. It's been so long, I kinda forgot how good Oreos are as I don't usually buy them. And then I think about making them sometimes, but to make them absolutely perfectly it requires cutting out cookies. And if you know me at all, then you know there is nothing I hate more than cutting out cookies! It is not for me, and I am okay with saying it.
I was thinking about how to make homemade Oreos easier to make, without cutting them out. And I had the idea to make slice and bake Oreo cookies. Because when you make slice and bake cookies, they can get that perfectly round shape that is very similar to cutting out cookies, but without all the headache. So, I created this recipe for Slice and Bake Oreos!
Then I made a traditional cream filling with butter, powdered sugar, and heavy whipping cream. And I whipped it up, and filled these bad boys with lots of it. These are organic Oreos you can make at home and are so easy to make when you use my slice and bake method! I hope you like this style of homemade Oreos as much as I do!
Why You'll Love This Recipe
Nostalgic: Everyone loves Oreos, but what I don't love is the ingredients they are made with. So, you can feel good about indulging in organic Oreos when you make your own. This recipe for Slice and Bake Oreos is just what you need when you're craving those nostalgic cookies.
Slice and Bake: I use the slice and bake method in this recipe. This allows you to get perfectly round cookies without having to roll them out or use a cookie cutter! This is my kind of recipe as I despise cutting out cookies.
Easy AF: This recipe for Slice and Bake Oreo Cookies is easy AF. Trust when I say that, as I don't like to make a huge fuss when making cookies. No rolling, no cookie cutter, just a simple recipe, slice, bake, and enjoy!
Ingredients for Slice & Bake Oreo Cookies
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
NuNaturals Organic Dutch Cocoa Powder
Florida Crystals Organic Powdered Sugar
Organic Valley Heavy Whipping Cream
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter.
Add the egg, flour, and cocoa and mix on low until combined.
Have a large piece of plastic wrap ready. Roll the dough into a log that is about 10-inches long, and place on the plastic wrap and wrap up tightly. Refrigerate for at least 2 hours, or overnight.
Step 2
Preheat the oven to 325°F. Line 3 baking sheets with parchment paper.
Step 3
Slice the log into cookies that are fairly thin, about 1/8-inch thick. Think about if you're slicing a piece of salami, that's how I like to measure this one. Place on the prepared baking sheets spacing 1-inch apart.
Step 4
Bake for 17 to 20 minutes or until the cookies look set and dry around the edges. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and heavy whipping cream. Mix on low until combined, then speed mixer up to high for 1 to 2 minutes or until light and fluffy. Transfer to a piping bag with no tip.
Step 6
Turn over every other cookie so they are paired, and pipe a dollop of filling onto each turned over cookie. Sandwich the cookies together.
Baker's Tips
- Make sure to use softened butter for the cookies and filling. I like to leave butter out on the counter to soften naturally, and during this cooler time of year, that can even take overnight. If you forget to leave butter out or need to microwave it, only microwave it for 10 seconds per 1/2 cup.
- I prefer to use Dutch cocoa powder as it is sweeter than natural cocoa. In this recipe, you can also use a natural cocoa in place of Dutch cocoa if you prefer.
- Make sure to use a sharp knife when slicing the cookies, I prefer to use a chef's knife.
- Make sure to let cookies cool completely before filling them. This prevents the filling from melting and you want to have that sweet cream filling stay in tact.
- Store in a cool dry place so these cookies keep their texture. I recommend using a cookie jar or a tin.
FAQ's
You can keep the dough log in the fridge for up to 5 days before baking.
Yes, you can freeze the dough log. To thaw it, just place it in the fridge for 24 hours before slicing it up.
Store in a cool dry place. Avoid putting these under a cake dome or in an airtight container as they can become soft and loose their crispy texture.
Craving More?
Slice and Bake Oreos
Ingredients
Dough
- 170 grams salted butter (softened)
- 226 grams cane sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 212 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
Filling
- 170 grams salted butter (softened)
- 340 grams powdered sugar
- 2 tablespoons heavy whipping cream
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter.
- Add the egg, flour, and cocoa and mix on low until combined.
- Have a large piece of plastic wrap ready. Roll the dough into a log that is about 10-inches long, and place on the plastic wrap and wrap up tightly. Refrigerate for at least 2 hours, or overnight.
- Preheat the oven to 325°F. Line 3 baking sheets with parchment paper.
- Slice the log into cookies that are fairly thin, about 1/8-inch thick. Think about if you're slicing a piece of salami, that's how I like to measure this one.
- Place on the prepared baking sheets spacing 1-inch apart.
- Bake for 17 to 20 minutes or until the cookies look set and dry around the edges. Allow to cool completely on the baking sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and heavy whipping cream. Mix on low until combined, then speed mixer up to high for 1 to 2 minutes or until light and fluffy. Transfer to a piping bag with no tip.
- Turn over every other cookie so they are paired, and pipe a dollop of filling onto each turned over cookie. Sandwich the cookies together.
- Store in a cool dry place for up to 5 days.
Notes
Nutrition
Join Our Organic Community
Leave a Comment