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food

Homemade Rainbow Oreos

These all-natural matcha, berry, and orange flavored Oreos are the perfect homemade alternative.

Ingredients

  • For the cookies:
  • 2 cups flour
  • 1 cup unsweetened cocoa powder, plus more for dusting
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • For the filling:
  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • A pinch of kosher salt
  • 1/2 teaspoon matcha powder
  • 2 teaspoons freeze-dried raspberries or strawberries, finely crushed
  • Zest and juice of 1/2 an orange
  • A tiny pinch of turmeric

Steps

  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, cocoa powder, salt and baking soda. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract. With the mixer running on low speed, add the flour mixture and beat until just combined. It will still be a bit crumbly. Pour the mixture onto a work surface and give it a few kneads to bring it all together. Divide in half, shape into flat discs, wrap in plastic wrap and place in the refrigerator for an hour (or up to two days).
  3. Lightly dust your surface and the top of the dough with cocoa powder. Roll out the dough to 1/4 inch thickness and cut out 2 1/2-inch rounds. Transfer them to the baking sheets, 1 inch apart. (Using a small offset spatula helps with this step.). Re-roll the scraps and cut out more rounds.
  4. Bake the cookies until the tops are no longer shiny, about 20 minutes. Cool on the pan for 5 minutes, then remove to a wire rack to cool completely.
  5. To make the filling: with a stand mixer fitted with a paddle attachment, beat together the butter, sugar and salt until combined.
  6. Divide the frosting equally into 3 small bowls. Add the matcha to one, the berries to another, and the orange and turmeric to the other; stir to combine.
  7. Fill piping bags with each of the 3 frostings. Place half the cookies on a plate or work surface. Pipe a blob of filling onto the top of each cookie, then place another cookie on top, pressing slightly.
  8. Refrigerate for a few minutes to allow the filling to firm up. Enjoy! Store in an airtight container in the refrigerator for up to a week.