Hooray! We are almost to the weekend! And guess what? My kids get out of school in less than a month! Can you believe it? Hmmm, maybe that question was more for me! Ha!
Today I am sharing a super easy and yummy cookie recipe! The best part {or maybe not} is I usually make them sometime after I have made my delicious White Chocolate Raspberry Bundt Cake! The frosting stays really good in the fridge {in an air tight container} for about a week so you have time to finish the cake before you dive into these yummy cookies! 😉 So without further adieu…
What you’ll need:
Directions:
Mix these three ingredients together until well combined. It will be a thicker consistency. Then using a small cookie scoop similar to this one or after rolling them into balls the size of a quarter, put them on an ungreased cookie sheet.
Bake at 350 for 9 mins. Do not over bake.
Transfer to cooling rack. Once they are completely cooled, frost one side and sandwich cookies together. It’s that easy!
Homemade Oreo Cookies
Ingredients
Cookies
- 2 packages of Devil's Food Cake
- 1 1/2 cups shortening
- 4 eggs
- Mix all together. Roll into balls about the size of a quarter. {or use a small cookie scoop}
- Bake at 350 for 9 minutes on an ungreased cookie sheet. Let cool completely.
Filling
- 1 stick {1/2 cup} softened Butter Do not melt
- 1 brick {8 oz} softened Cream Cheese
- 2 tsp. Vanilla
- 4 1/2 cups Powdered Sugar
- Mix butter and cream cheese until soft then add your 2 tsp vanilla, beat until light and fluffy.
- Add your powdered sugar one cup at a time. Beat until frosting is smooth.
Recipe Notes
{I like to add a few drops of food coloring to mine but that is completely up to you!}
Does your family love oreos as much as mine?
xoxo
I really think I’m going to have to go make these now. My mouth is watering. It doesn’t help that I also haven’t had lunch yet, but I think it’s MOSTLY the cookies talking.