Strawberry Oreos

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I made this Strawberry Oreo batch in a small batch quantity. With just 14 finished cookies, they are ideal for sharing a dozen with others and keeping just a few for yourself. This recipe is a spin on my homemade mint Oreos I made a month or so ago, to see that recipe click here: https://thethriftykitchen.com/homemade-mint-oreos/

I love this Oreo recipe- and I have been thinking about trying a new filling flavor for it. A few months back, I had the strawberry Oreos and LOVED them. So I was trying to think of a way to make these with strawberry as well. I like how these turned out. The strawberry is a bit tart, which adds to the flavor of these cookies. Given how crazy the times are right now, I wanted to still make these for my nephew for his birthday. Even though his party was cancelled, I was still able to drop them at his doorstep as a nice little birthday surprise. For a 3 year old who doesn’t understand what is going on in the world, a little normalcy is always appreciated.

Detailed instructions:

Step 1: (starting with the cookie first, of course)

Preheat oven to 375 and pull out 2 baking trays.

In a large bowl cream together the butter and sugar until well blended. Then add the eggs and vanilla and blend again.

Step 2:

In a separate medium bowl, combine flour, cocoa powder, baking soda and baking powder together until well incorporated.

Step 3:

Slowly add the dry mixture to your butter mixture while blending. Once it is all in the large bowl, mix well together for a few minutes. Be patient, it takes a little bit to come together as a dough.

Step 4:

Roll your dough into approximately 1″ round balls and place about 2″ apart on the cookie sheets. See below image for approximate size and appreciate the dedication of my small dog trying to get food (as always). Once your trays are full, press down on the cookies with the palm of your hand until cookies are flatted to about half the size.

Step 5:

Place trays in oven and cook for 9 minutes. Do not overcook these! The first time I made them, I didn’t think they were done and cooked them for more time, but they were and they turned out very hard and crunchy. These cookies will cook more once they are removed from the oven and cooling on the pans. Trust the process!

Step 6:

Once the cookies are finished, set them on wax paper/aluminum foil/cooling racks to cool. While the cookies are cooling, make the filling below.

Filling:

Use a mortar and pestle to grind down the freeze dried strawberries, making sure you have 4 teaspoons worth.

Here is a link to the strawberries we have used. If you are low on supplies, I have also used the Gerber strawberry yogurt melts as stand ins for these (haha toddler mom life hack right here!)

https://amzn.to/34w7t0z

Cream together shortening and butter. Do not, I repeat DO NOT use all butter. The shortening makes this filling soft and of course you want that. I have tried this with just butter and the filling is far too hard. Once the butters are blended, add the vanilla and strawberry powder and mix well again. Add 1 cup of the powdered sugar and blend well. Now, add the final 3/4 cup of powdered sugar and the milk and blend well again.

Final Step:

Add all of your filling into a quart sized ziplock bag, push the air out of it and seal. I usually put it in the fridge until the cookies are 100% cooled. Add a generous amout of frosting to one cookie and place another of equal size on top of it to make a cookie, like so:

Finally, take a big bite of your Strawberry Oreo and savor in your accomplishment!

Shop the look- cookware

Mortar and Pestle

So important to have something to grind up those strawberries with!

Cooling racks

My favorite cooling rack (that my son likes to play with too)

Baking sheets

This Rachel Ray set is perfect. I love the 3 different sizes, and the non slip grips on the handles.

Print Recipe

Strawberry Oreos

Desserts – American

By Kelsie Rudnick – Serves: 14

Prep Time: 20 minutes – Cooking Time: 9 minutes – Total Time: 29 minutes

Soft and chewy Strawberry Oreos that will never make you want the store bought ones again. These sandwich cookies feature sweet and tangy strawberry frosting in the center.

Ingredients

• For cookie:
• 1/2 Cups plus 2 TBS salted butter, at room temperature
• 1 Cup sugar
• 1 Large egg
• 1 1/4 Cups all purpose flour
• 1/2 Cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla
• For filling:
• 1/4 cup salted butter, at room temperature
• 1/4 cup shortening
• 1 teaspoons vanilla
• 4 teaspoons finely ground strawberry (ground freeze dried strawberries)
• 1 3/4 cups powdered sugar
• 1 Tablespoon milk

Instructions

1

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1. Preheat oven to 375 and pull out 2 baking trays.

3

2. In a large bowl cream together the butter and sugar until well blended. Then add the eggs and vanilla and blend again.

4

3. In a separate medium bowl, combine flour, cocoa powder, baking soda and baking powder together until well incorporated.

5

4. Slowly add the dry mixture to your butter mixture while blending. Once it is all in the large bowl, mix well together for a few minutes.

6

5. Roll your dough into approximately 1" round balls and place about 2" apart on the cookie sheets. Once your trays are full, press down on the cookies with the palm of your hand until cookies are flatted to about half the size.

7

6. Place trays in oven and cook for 9 minutes.

8

7. Once the cookies are finished, set them on wax paper to cool. While the cookies are cooling, make the filling below.

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Filling:

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Cream together shortening and butter. Once the butters are blended, add the vanilla and strawberry powder. Add 1 cup of the powdered sugar and blend well. Now, add the final 3/4 cup of powdered sugar and the milk and blend well again.