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Homemade Red Velvet Oreos photo

Homemade Red Velvet Oreos

These Homemade Red Velvet Oreos are a delightful twist on a classic treat, combining rich cocoa flavors with a creamy filling!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1.5 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 1 large egg
  • 1 tablespoon liquid red food coloring
For the Filling:
  • 2 cups powdered sugar
  • 0.5 cup vegetable shortening
  • 0.5 cup unsalted butter softened
  • 1 tablespoon hot water
  • 0.5 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Cookie Cutter
  • Cooling rack

Method
 

Instructions
  1. In a large mixing bowl, combine 1 1/2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Whisk these dry ingredients together until well mixed.
  2. In another bowl, use an electric mixer to cream together 1 cup granulated sugar and 1/2 cup softened unsalted butter until light and fluffy. This should take about 2-3 minutes.
  3. Add 1 large egg and 1 tablespoon of liquid red food coloring to the creamed mixture. Beat until well combined, ensuring the mixture is fully incorporated.
  4. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix the dough.
  5. Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. This will help the cookies hold their shape while baking.
  6. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
  7. Once the dough is chilled, scoop tablespoon-sized portions and roll them into balls. Place them on the prepared baking sheets, spaced about 2 inches apart. Press them down slightly to flatten.
  8. Bake the cookies in the preheated oven for 8-10 minutes. They should look set but still soft in the center. Remove them from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
  9. In a mixing bowl, combine 2 cups powdered sugar, 1/2 cup vegetable shortening, and 1/2 cup softened unsalted butter. Mix with an electric mixer until smooth. Add 1 tablespoon of hot water and 1/2 teaspoon of vanilla extract, blending until creamy.
  10. Once the cookies are completely cooled, spread a generous amount of the filling on the flat side of one cookie, then top it with another cookie, flat side down. Press gently to sandwich them together.

Notes

  • Chill the dough to maintain cookie shape.
  • Don’t overmix; just combine the ingredients.
  • Let cookies cool completely before adding filling.
  • Store in an airtight container for up to a week.
  • Freeze before assembly for longer storage.