Fauxreos · GF (64, 2" sandwich cookies)
I originally shared this recipe for my column on Serious Eats. Read that post, Meet the Fauxreo, to see more photos and learn how this recipe differs from other homemade Oreos. The recipe I posted there makes a half batch, if making sixty four cookies seems intimidating.
For the most authentic “Oreos” I recommend shortening instead of butter for the filling. Butter will work perfectly well and is unarguably more delicious, but sometimes you must sacrifice deliciousness for accuracy. If you decided to go the butter route, you might as well throw in some vanilla beans, a likewise delicious but inauthentic upgrade.
Use rice flour instead of all purpose for a gluten free variation; I actually prefer rice flour because it gives the Fauxreos a more crisp, Oreo-like texture.
6 ounces butter, room temperature
7 1/2 ounces sugar
3 ounces brown sugar
1 Tbsp kosher salt
3/4 tsp baking powder
1/2 tsp baking soda
2 tsp instant coffee powder
1 Tbsp vanilla extract
5 egg yolks
8 ounces all purpose flour or rice flour, sifted
6 ounces cocoa powder, sifted
cocoa for rolling out the dough
a few teaspoons of hot water or coffee
6 ounces butter or shortening
10 ounces powdered sugar, sifted
1 Tbsp vanilla extract
1/4 tsp salt
Make the cookies
Using a hand or stand mixer, cream together the butter and sugars, along with the salt, baking soda, powder, espresso, and vanilla. None of that “light and fluffy” business. Just until combined.
Then (while still mixing) add in the yolks, one at a time. Once they’ve mixed in, use a rubber spatula to scrape the bowl down. Turn the mixer back on. With the mixer still running, add the flour and cocoa. The mixture will be quite stiff, but continue mixing on low speed until uniform.
Divide the dough in half, flatten each portion into a disc, wrap with plastic and refrigerate about 30 minutes or up to a week.
Preheat the oven to 350°.
If your cookie sheets are dinged up or uneven, line them with parchment paper to create a flat surface for the cookies. Otherwise, simply have two, ungreased sheet pans at the ready.
Using cocoa powder instead of flour for dusting, roll the Fauxreo dough to 1/8” thickness. (The thickness is very important, so check with a ruler! Two 1/4” wafers plus filling will give you a Fauxreo that’s nearly an inch thick. No good!)
Slide an offset spatula between the rolled dough and the counter, this will loosen the dough from any places where it might be sticking. Use a 2” round cutter to punch out the wafers. Use a butter knife to help lift and transfer the cookies to the cookie sheets.
The cookies will not spread very much during baking, so you can place them quite close together. Set them aside.
Gather up, knead, and re-roll the scraps, likewise arranging on a cookie sheet.
Now gather up any remaining dough (about 3 oz) and transfer it to a mixing bowl. Add a little hot water or coffee, just a teaspoon at a time, and mix until the dough has been thinned into a paste. You can always add more liquid, but you can’t take it away, so add slowly and let each addition mix in fully before adding more.
When the mixture has reached a consistency like frosting, transfer it to a piping bag fitted with a very small tip, or a zippy bag that has just a tiny hole poked in the corner. Use a heavy duty zippy bag, thin sandwich bags will burst during piping.
Pipe some sort of design atop each cookie. A tight cornelli design gives a strong impression of an Oreo. But any design at all gives the cookies a really fun feel; whether simple shapes like hearts and circles, a short message, name or something totally abstract. Anything will do.
Bake the cookies for about 12 minutes.
You can cool them directly on the cookie sheet, no need to dirty up a wire rack.
While the cookies are cooling, make up the filling.
With a hand or stand mixer, cream together the shortening/butter and powdered sugar, along with the vanilla and salt. Scrape down the bowl occasionally as you mix, and then let the mixer run, on medium speed, for about 10 minutes. The mixture will become very fluffy and white over this time, and will also become less gritty.
Transfer the filling into a pastry bag fitted with a medium-sized plain tip. If you haven’t wrangled a pastry bag into submission before (or if you have and found it frustrating), these 12 tips for using a pastry bag will make the process mess and stress free.
Alternately, you can portion the filling with a melon-baller sized ice cream scoop.
In either case, wait until the cookies have cooled completely before filling.
Flip half the Fauxreo wafers upside down. Onto each, pipe or scoop a small dollop of filling (a 1/4 ounce “Double Stuf” and 1/8 ounce for regular) into the center.
To finish, top with another wafer and press down until the filling reaches almost to the edge of the cookies. You must apply a very even downward pressure so the filling will spread out evenly.
Finally, transfer the Fauxreos to an airtight container and refrigerate for several hours. It is this last step that is most important. After whipping the filling, it will be especially soft. Refrigerating it (especially if you’re using butter) is crucial for solidifying the filling and helping it to bond with the wafers.
Store the Fauxreos, refrigerated, for up to two weeks or frozen for a month or more.
Make Neapolitan Fauxreos by dividing the finished filling into three portions. Leave one portion plain. Mix 2 Tablespoons cocoa powder into another. Mix 3/4 ounce freeze dried strawberry powder into the third. Fill the cookies as directed.
Make peppermint Oreos by including a half teaspoon peppermint extract in the cookie dough itself and one quarter teaspoon peppermint extract in the filling. Give people a heads up on the flavor by including just a drop of red or pink food coloring in the filling as well.
Aug 14, 2011 · 1:16 PM
I love how you “sacrifice” for authenticity. It’s something i struggle with in my baking, authenticity or superb taste…as would have it, my kids could care less about the superb taste, they just want their treats to taste like what can be bought in the store…the desire to stand out from the crowd just hasn’t struck yet.
· Apron Appeal · apronappeal.com
Aug 14, 2011 · 3:53 PM
What a cute design on top of the cookie! Yum!
· Emily @ Life on Food · lifeonfood.blogspot.com/
Aug 14, 2011 · 4:57 PM
Great recipe! I like the fact this isnt the same old one ive seen everywhere, and your fauxreos look utterly perfecto
· Sasha @ The Procrastobaker · theprocrastobaker.blogspot.com/
Aug 14, 2011 · 7:26 PM
These look just beautiful
· Lisa · sundayhotpants.nocturne.net.nz
Aug 15, 2011 · 10:25 AM
@ Apron Appeal, I really prefer them with butter and vanilla beans, but they’re just not the nostalgic Oreos I remember. Yeah, you do have to sacrifice some things for that feeling. Argh!!
@Emily, thanks! From a distance, they really look like Oreos.
@Sasha, always count on different recipes coming from me. Who wants the same ol same ol?
@Lisa, thank you ma’am!
Aug 16, 2011 · 2:27 PM
too cool with that fancy design! Had to post on edible crafts
· meaghan (the decorated cookie) · www.thedecoratedcookieblog.com
Aug 16, 2011 · 2:51 PM
Oh man…those look great! Definitely one for us to try…I don’t think they’d last too long in my house though!
· Cubicle.com · www.cubicle.com
Aug 16, 2011 · 5:07 PM
@RavieNomNoms, you could have your very own before the day’s over! Preheat that oven!
@Meaghan, thanks so much for sharing with your readers! I’m glad you liked it so much.
@Cubicle, they will go fast, I promise that! This recipe makes two “boxes” worth though, so you have a fightin’ chance.
Aug 18, 2011 · 12:45 AM
These are tooooo cute! Love the decorated top.
· Xiaolu @ 6 Bittersweets · www.6bittersweets.com
Aug 18, 2011 · 11:25 PM
@Xiaolu, thanks girlie!
Aug 19, 2011 · 7:01 PM
@Shan, I’m posting about that very soon! Stay tuned for total instructions, but you can add a Tablespoon of Cocoa at a time to the filling, until it is as chocolaty as you like. For mint, I would start with 1/4 tsp peppermint oil and work up from there. Lemme know how yours turn out!
Sep 24, 2011 · 2:15 PM
@Sheri, please do! I think it must be you that left a comment on the Serious Eats post today asking the same question? At any rate, I think if you were to take care to slice them 1/8” thin it would work out! Please let me know how they turn out!
Dec 08, 2011 · 9:32 AM
I love that your recipes use weight measurements. Besides professional chef cookbooks and pro-recipe swaps, I can almost never find weight measurements for recipes. I love your blog, and your pictures are amazing! Can’t wait to read more! I’m going to try the peppermint version of this recipe for the holidays. Cheers!
· Kat · queeniecakes.com
Dec 08, 2011 · 10:33 AM
@Kat, always glad to meet another weight-measurement enthusiast. Thanks for stopping by, happy holiday baking to you. (And p.s., Peppermint Fauxreos with crushed candy canes in the filling? Not too shabby…
Feb 01, 2012 · 11:47 AM
Is there a way that I could make spumoni fauxreos? Im weird and a little bit elitist and I like cherry and pistachio better than strawberry and chocolate. Also, what are some good weight measurement cookbooks? I love Cook’s Illustrated, and even they don’t normally go by weight…
Feb 01, 2012 · 12:43 PM
@theuselesschef, Oh, wow. Not elitist at all, that sounds amazing! You could definitely replace the freeze dried strawberries with freeze dried cherries. If you can find pistachio paste, that would be a great addition to the filling (or maybe as the filling?). Otherwise, just take some toasted pistachios and grind them finely; as fine as flour. Then beat it into the filling; you may need to add a touch of food coloring to get the right hue. Snap a pic for me if you make them!!
Feb 01, 2012 · 7:50 PM
sorry if you’ve answered this question before, but in your recipes that call for rice flour, would sweet rice flour (like mochiko) work or is it superfine brown rice flour?
p.s. i love your outlook on baking/creating in the kitchen and plan on surprising my husband with your homemade butterfingers for our anniversary (6th is traditionally candy =)).
Feb 24, 2012 · 12:15 PM
This one didn’t quite turn out for me – first, the cookie actually did puff up and spread a bit, so quite a few of them ended up melting into one another, which sort of spoiled the roundness. I used AP flour, not rice, so I don’t know if that affected it?
Second, the piping on top simply melted back into the cookie, so no design appeared, per the photo, which was a giant bummer since it was quite a bit of extra work to pipe it. It does seem intuitive to me that a thinned out version of the dough would just melt away, so I’m confused about how you got it to stay distinct like that? Was it perhaps too thinned out? And if so, then a “frosting-like” consistency may not be quite the right amount of thickness?
On balance it’s not a bad cookie, but it was a lot of effort to roll and cut each cookie in addition to the piped design. Given the way they turned out, I think I could have done a drop cookie and had about the same results.
Feb 25, 2012 · 12:41 PM
@Tabetha, Oh, no! It sounds like something has gone horribly wrong. I use AP flour a lot too, it doesn’t change the texture of the cookie dough, so don’t worry about that.
I make these cookies every week at work, using this recipe, and they do not spread at all in the oven; they’re thick and dry enough to support a design on top without reabsorbing it. It sounds like something was really out of whack. Did you use a scale to measure the ingredients?
Aside from a scaling-malfunction, the only other thing I can think of would be if the oven temperature was dramatically low, like in the low 200s, then the cookies would just melt, not bake. This can happen with older ovens, if the oven wasn’t preheated, or sometimes if an oven is just badly calibrated.
Let me know if any of that jives with your experience, I’d love to help you get to the bottom of this!
Mar 06, 2012 · 5:24 PM
@Sqoozh, they’re not quite interchangeable, the espresso powder is much, much stronger. For M. d’oro, try using 1/4 or 1/3 the amount called for. I am not sure which one to specify as I haven’t made the conversion before.
Mar 27, 2012 · 1:03 PM
@ebl8, I didn’t specify in the recipe, but I use Kosher salt, which may make up for the difference because its larger size means it doesn’t take as much to fill up a tablespoon compared to iodized/table salt (volume strikes again). I wonder if that’s what happened to you? I’ll update the recipe to reflect that specification.
May 20, 2012 · 12:41 AM
@Lillycakes1216, absolutely! I do it all the time at work. You don’t have to worry about cutting them into shapes, just bake them in big sheets and then after they cool, grind up the pieces in a food processor.
Jun 12, 2012 · 2:31 PM
Trying them tonight. Since it seems to be quite a hassle to get freeze dried fruit powder in Quebec, Canada, I’ll have to stick with the vanilla / cocoa frosting…
I’ll try it as is, but I might try to substitute cocoa powder with maple sugar one of these days I’ll keep you posted with a picture of the results by email!
Jun 12, 2012 · 6:10 PM
@nikoboivin, aw, that’s too bad! Maybe online? At any rate, maple Oreos sound really good! Especially if you can get a hold of some of the darker grades. I’d love to see how yours turn out! If you wanna go public with the results, post your pix on the FB page to inspire everyone else.
Jul 09, 2012 · 9:41 PM
Just made these tonight, and they did NOT disappoint. We did go for the more yummy/less authentic filling (i.e. butter and vanilla bean), just because I had just returned from a trip to the Seychelles and had brought back all kinds of yummy vanilla beans back. The dough did not seem to agree with my rolling pin, but aside from that it was all relatively easy, and pretty durned close to an oreo (fauxreo DEFINITELY has more of a ring to it than fauxhydrox). Thanks for the recipe, it gave us a fun night!
Jul 11, 2012 · 8:47 PM
Hi Stella! Made these yesterday, and they turned out very well, looked amazing! I used a real butter/vanilla bean buttercream filling, it was very yummy! The only thing I found is that the cookies themselves were a little on the salty side for our family, and a little bit bitter, but that is most likely due to differences in ingredients here in Australia… I read the Kosher salt comment earlier, sadly I have never seen Kosher salt here, so next time will cut the salt back a bit to compensate and also reduce the cocoa ( I calculated 85grams) as it was very bitter chocolate taste.. Adults quite liked it, kids didn’t… Thanks for the recipe, and for all your efforts on this blog.. love it!!
Jul 12, 2012 · 8:55 PM
@Steve, thanks for the report! I’m so jealous of your Seychelles souvenirs, how lovely!
@Kim, oh! If you don’t have access to a Kosher-style salt, I’d say to reduce the salt by half. Kosher salt has larger crystals, so it takes up more space (so teaspoon for teaspoon, you use less salt). If you use instant espresso powder rather than instant coffee that can make a difference, but it may just be your coffee powder is stronger than mine. Glad the grown ups liked ‘em anyway!
Aug 14, 2012 · 10:46 AM
Stella- I recently bought Black Onyx cocoa powder. Would I use it straight in this recipe? Or cut in 50/50 with regular cocoa? It’s strong stuff, but can make baked goods dry because of its reduced fat content. The flavor is all Oreo though and the color is dark and delish!
Aug 14, 2012 · 11:21 PM
Hi Andie B! I haven’t used the Onyx cocoa powder in years, but I think you’ve got the right idea. Start with 50% and see how that treats ya. As-is, the recipe bakes up pretty dark, I’d be curious to see how yours turn out!! Keep me posted.
Oct 19, 2012 · 9:34 AM
Hi Stella, Just wanted to let you know I finally tried your homemade oreos… I say, finally, because I’ve been wanting to bake them for the LONGEST time!
I ended up baking the oreos recently for a youth retreat, and the larger yield of cookies was just perfect…
I wanted to thank you kindly for such a fantastic recipe! Thank you for all your hard work in writing out the recipe in such great detail… and using the weight measurements for accuracy…. because there’s no reason why the cookies shouldn’t come out if weighed properly( sometimes taring the scale helps . In any case, I loved theses cookies and plan on making another batch just to have them in the freezer .
I ended up posting homemade oreos on my blog… here’s the link if you care to see them.
Again, thanks for all your hard work in sharing your knowledge and recipes. Appreciate it so very much!
Oct 19, 2012 · 9:44 AM
Hi Ellie! Thank you so much for the kind words, I’m so happy you enjoyed the Fauxreos, your version looks fabulous. (Especially tucked away in that plastic tray, just like the real deal!)
Nov 25, 2012 · 10:30 AM
i finally made these for my crumb crust, and the dough was a little dry, ive never worked with rice flour before but the cookie had a weird texture, i must have messed up somewhere does the rice flour need more liquid?? (I added a little sugar and butter for the crust of my cheesecake and it turned out good, im bad and experiment on thanksgiving
Nov 25, 2012 · 1:13 PM
Hi Lillycakes1216! Quick question: did you use a scale to measure out the ingredients?
Dec 05, 2012 · 9:57 AM
Now this is turning into a real mystery. Did you make a half batch, by chance? It sounds like there was some imbalance in the ingredients, which can happen more easily if scaling up or down and there’s a math-error (been there, dome that!). Otherwise, I wonder about the rice flour. I use plain white rice flour at work, so sweet/sticky/brown or other rice flours may not work as well or at all.
Dec 22, 2012 · 11:55 AM
Lillycakes1216, that can happen from time to time. Put a cup measure on the scale, tare it to zero and fill it up with water. It should clock in right around 8 ounces, so that might be a good way for you to test how off base it’s running. Sometimes a fresh pair of batteries can work wonders too. Hope you get to the bottom of it!
Jan 10, 2013 · 9:34 AM
Hi Lauryn, I’ll look into it!
Jan 24, 2013 · 8:14 AM
Thanks, Fimo! The trick is to find the smallest piping tip you can, otherwise the piping can look pretty chunky. Happy baking!
Feb 18, 2013 · 1:58 PM
Can I ask why you prefer to use Kosher salt here, while your SeriousEats recipe uses table salt in the cookie dough? I’m not conversant enough in the various properties of salts to know what one brings to the game vs the other… never mind getting into different sea salts and Fleur De Sel and so forth. (Perhaps a topic for a future blog entry?)
Also, what is the amount of table salt one might use here if I don’t have Kosher at hand?
Again referring to the SeriousEats recipe, for the 32-cookie batch, it calls for 1½ tsp of table salt there; since this recipe is doubled, this should then be 1 Tbsp table salt. Yet in a previous reply above, you note that one should use half as much table salt as Kosher due to grain size, so we’re back down to 1½ tsp table salt, same as for the 32 cookie batch.
I am properly confuzzed.
· Yumarama · Yumarama.com
Feb 18, 2013 · 2:51 PM
Hi Yumarama! Apologies for the confusion! Actually my Serious Eats recipes are supposed to be kosher salt too.
Back when I wrote them, and was still new to recipe writing, it never even occurred to me that people use iodized salt. In my world salt always meant kosher salt. Can you tell I’ve worked in restaurants since I was 14?
Anyhow, since then I’ve realized my restaurant-thinking isn’t clear to everyone else, so I went through and made sure every reference to salt on my blog was kosher. I don’t have the same easy access to edit the SE recipes, so they remain unchanged.
I think iodized salt has a harsh flavor, so I prefer kosher. Plus, kosher is much easier to cook with so it does double duty. I’d start with cutting the salt in half, then adjusting from there according to your preferences. Again, sorry for the confusion! I’ll have to see about getting back into SE to be more clear.
Feb 18, 2013 · 10:51 PM
Thanks for the explanation.
I jumped ahead before you had responded and made the 32 cookie sized batch from SE and, of course, used table salt as it didn’t say Kosher. The cookies turned out a tad salty; not overly so but saltier than expected. The cookies themselves also ended up a bit denser than I’d expected. Still crunchy and chocolatey, but dense and a bit hard. I expect the extra salt acted on the moisture and perhaps even the flour gluten to make it a bit harder.
So I’ll be forced (sigh) to consume these so I can make another batch next week, hopefully after picking up Kosher salt or cutting back the table salt.
Darn tasty and really nice looking end product, in any case.
· Yumarama · Yumarama.com
Feb 19, 2013 · 9:59 PM
@Yumarama, aw, curses! I didn’t get to you in time. I’m glad the cookies wasn’t entirely without merit, though. If you ever make your own ice creams, you might be better off stashing these cookies in the freezer to chop up and stir into your own cookies n cream. The extra sweetness and moisture ought to make it a perfect match.
Mar 26, 2013 · 12:15 PM
I’ve tried making the cookie part of this recipe twice now, and both times it has just turned out to be powder in the mixing bowl instead of dough. I made the half recipe, weighed everything out with a scale, but it just doesn’t seem like enough liquid. I had to squeeze the powder together in my hands to make it sort of finally stick together, but it was quite crumbly even when it finally was shaped into a ball. There was NO kneading happening!
Any suggestions as to what I’m doing wrong? Or is it supposed to be like that? I used a stand mixer once and a handheld mixer the next time, and it was the same result.
Mar 26, 2013 · 5:18 PM
Hi Sarah! Oh, no! Definitely not supposed to be like that. If it’s turning into a powder in the bowl, there’s something going wrong with the ingredients. The recipe itself doesn’t have a lot of liquids, but because of the high fat content, the doing comes together into a smooth dough. Couple of quick questions to make sure we’re on the same page: were you making the plain or GF version? Were you weighing in ounces or grams? Did you do the math in your head, or use a calculator/write down the conversion?
My first thought is a mathematical error, since you’re making a half batch. It’s actually a pretty common problem, and one of the first things I ask people when they’re having trouble with a recipe. Chances are one of the ingredients down the line didn’t get converted properly. I know that’s a sucky answer, but it happens all the time and I’ve done it myself before.
The second thing that might be going on is a problem with the scale itself. You can make sure there’s no funny business going on by weighing out a cup of water, which should be 8 ounces. When the battery on a scale is dying, it can start to give wonky readings. Another issue may be if the scale wasn’t tared (“zeroed out” properly. Sometime you can wind up hitting the “zero” button, especially if moving the bowl or swapping bowls on the scale, and it will wind up with a negative reading, rather than 0, which can cause over-measuring.
Let me know what you think, and we’ll figure out what’s going on.
Apr 12, 2013 · 9:31 PM
Oops, forgot to come back and check this post!
I made the plain version and the half batch recipe you posted on the other site. I weighed in ounces. One thing I was wondering that might have contributed was the whole recipe calls for 5 egg yolks, and the half batch only 2. But I wasn’t sure a 1/2 egg yolk would make that much difference?
I use my scale a lot for other things and haven’t noticed it being off, but I should try weighing the water.
This is an interesting puzzle! I can understand it happening once, if I mistakenly mis-measured ingredients, but twice with the same result stumped me.
Apr 13, 2013 · 11:18 AM
Hi Sarah! Yeah, I’m really stumped too! The 1/2 egg yolk would definitely not make a difference. I make this recipe many times every week, according to this very recipe, and the dough is thick, but quite workable. I’m totally confounded to understand why you’d have the same problem with both versions (here and Serious Eats). I know, scientifically, there simply must be some variable neither of us is able to take into account. But figuring out what that is is so mysterious! I really would love to get to the bottom of this, though.
What type of butter and cocoa powder are you using, out of curiosity? Those are the two biggest ingredient variables I can think of, so let me know and we’ll go from there!
Apr 13, 2013 · 7:55 PM
Okay, I had a chance to test my scale with water today, and it was correct. Yay! At least I know that that’s okay.
I used Nestle Toll House 100% cocoa…it doesn’t say if it’s Dutch processed or not. Would that make a difference? The butter I use is Kirkland Signature brand, which I have found to have good taste and quality although not a “name brand” butter. I did use salted and reduced the salt called for a bit.
I’m going to try making this again this week and be sooooo extremely careful about measuring this time! I want this to work – I love the taste of the cookies, they just didn’t look as good since the dough was crumbly.
Apr 13, 2013 · 9:07 PM
Hi Sarah! Okay, well, at least we know your scale is up to speed. That’s great news! The butter and cocoa don’t sound like the problem either. Had to ask, cos I’ve had some folks try to bake using tub butter or cocoa mix instead of cocoa powder. You just never know!!
The last thing that I can think of is that the butter was too cold. If it’s not nice and soft, it doesn’t cream very well and that might make the dough too crumbly. So be sure it’s soft and creamy!
Apr 26, 2013 · 3:11 AM
Hi Stella! First off, I love your blog. It’s a really bad habit of mine to look at it late at night and then get super bad food cravings…oh well. I’ll just have to suffer I guess. (Or cave to those brownies sitting on the counter.)
Anyways, I wanted to know if it would be possible to substitute almond flour for rice flour in the GF recipe. Or perhaps cut the rice flour a bit? I’m not the biggest fan of the texture that rice flour ends up like, so I was wondering if there was a different GF flour I could use instead.
Apr 26, 2013 · 9:27 AM
Hi lemon! I haven’t tried almond flour in these, but it might make a good option. That being said, I’m not a huge fan of rice flour in cakes and softer baked goods, but in these crispy cookies, the texture turns out absolutely indistinguishable from the wheat version. So long as it’s white rice flour and not brown, anyway. If you give the almond flour a shot, let me know!