Baking Favorites. Williams Sonoma
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teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup (6 oz/185 g) unsalted
butter, at room temperature
1 large egg plus 1 large egg yolk
FOR THE FILLING
½ cup (4 oz/125 g) unsalted
butter, at room temperature
1½ cups (6 oz/185 g)
confectioners’ sugar
1 tablespoon whole milk
1 teaspoon pure vanilla extract
MAKES ABOUT 1 DOZENMAKES ABOUT 1 DOZEN
SANDWICH COOKIESSANDWICH COOKIES
Homemade Oreos
Here, Oreos, the best-selling cookie in the United States for more than a century, are re-created
in the home kitchen. If you don’t have a piping bag, fill a plastic bag half full with the filling.
Twist the top closed and snip off about
1
/
4
inch (6 mm) from a bottom corner.
To make the cookies, preheat the oven to 375°F (190°C). Line a baking sheet with
parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the flour,
granulated sugar, cocoa powder, baking soda, baking powder, and salt. Fit the mixer with
the paddle attachment, add the butter, and beat on low speed until incorporated, about 2
minutes, then beat in the egg and egg yolk. Raise the speed to medium and beat until the
dough comes together, about 2 minutes.
Turn the dough out onto a well-floured surface and roll out
1
/
4
inch (6 mm) thick. Using a
2-inch (5-cm) round cutter, cut out cookies. Transfer the cookies to the prepared baking
sheet, spacing them about 2 inches (5 cm) apart. Gather up the scraps of dough, reroll, and
cut out more cookies, refrigerating the dough for 15 minutes if it gets too warm.
Bake until the cookies are firm to the touch, 8–10 minutes. Transfer the baking sheet to a
wire rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to
the rack and let cool completely.
Meanwhile, make the filling: In the clean bowl of the stand mixer fitted with the clean
paddle attachment, beat together the butter, confectioners’ sugar, milk, and vanilla on
medium-high speed until smooth and well combined, about 3 minutes. Transfer to a
pastry bag fitted with a
1
/
2
-inch (12-mm) tip.
Pipe a layer of the filling (about 2 teaspoons) on the flat side of half of the cookies.
Top with the remaining cookies, flat side down, and gently press together.
TIP To give your Oreos a mint flavor, add 1 teaspoon peppermint extract with
the egg and egg yolk.
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BAKING FAVORITES
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