Before the Oreo became a household name, there were Hydrox cookies; the original chocolate sandwich cookie that deserves a place back in your kitchen. Born in 1908 from the Loose-Wiles Biscuit Company in Kansas City, this pioneering treat combined crisp chocolate wafers with sweet cream filling, creating the very first cookie of its kind. Named after the pure elements of water - hydrogen and oxygen – the Hydrox represented wholesome goodness long before its famous imitator arrived on the scene four years later.
Though time may have pushed this classic into the shadows, the authentic taste and heritage of the original chocolate sandwich cookie lives on. This homemade version honors that legacy, bringing back the crisp texture and rich flavor that started it all. Sometimes the best recipes are the ones that remind us where our favorite treats truly began.
Equipment:
Baking Sheets
Parchment Paper
Mixing Bowls
Electric Mixer or Hand Whisk
Rolling Pin
Cookie Cutters (Round)
Piping Bag with ½ inch tip
Homemade Hydrox Cookies
This homemade version of the iconic Hydrox sandwich cookies delivers all the chocolatey, creamy goodness of the original with crisp chocolate wafer cookies sandwiched around a sweet vanilla creme filling. Perfect for dunking in milk or enjoying as an afternoon treat, these cookies capture the essence of the beloved original that predated its more famous competitor. With simple ingredients and straightforward techniques, you can make these iconic cookies from scratch and enjoy the satisfaction of homemade nostalgia.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2/3 cups black cocoa powder (not baker's cocoa)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup shortening (plain, not the butter-flavored variety)
- 2 cups powdered sugar
- 1/2 teaspoon clear vanilla extract
- 1/8 teaspoon salt
Instructions
- In a large mixing bowl, or a stand mixer bowl, cream together: 1 cup softened butter and 1 cup granulated sugar
- Add one room temperature egg, 1 teaspoon vanilla to the butter and cream mixture
- In a medium sized bowl, sift together: 1 ¾ cups all-purpose flour, ⅔ cups black cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt
- Gradually combine the dry ingredients with the wet ingredients until a soft dough forms
- Form the dough into a smooth ball, then divide in half and flatten to form 2 discs. Wrap in plastic and refrigerate for about 1 hour
- Preheat over to 350°
- Soften refrigerated dough at room temperature about 30 minutes, then roll the dough out to about 1/8 inch
- Cut out using a 1½ inch cookie cutter
- Arrange on a baking sheet about 1 inch apart
- Bake for 9-10 minutes and allow to cool completely
For the Fondant Creme Filling
- Cream together: ½ cup unsalted softened butter and ¼ cup shortening
- Slowly add 2 cups powdered sugar until well mixed
- Finally, mix in ½ teaspoon clear vanilla extract and ⅛ teaspoon salt
- Transfer filling to a pastry bag fitted with ½ inch tip
- Pipe about 1 tablespoon of filling to the center of the bottom side of a cookie wafer, then sandwich using another cookie
- Category: cookies
- Method: baked
Tips for Success
#1 Chill the dough thoroughly
Allow the cookie dough to chill for at least an hour before rolling and cutting to maintain its shape during baking. This resting period helps prevent spreading and ensures firm, clean edges for perfect cookie discs.
#2 Use parchment paper for baking
Line your baking sheets with parchment paper or a silpat to prevent sticking and promote even baking. It also makes transferring the cookies easier without compromising their delicate texture.
#3 Roll dough evenly
Roll the dough to an even thickness of about ⅛ inch to ensure consistent baking. Uneven thickness can cause thinner parts to burn while leaving other sections underbaked.
#4 Press cookies flat gently
After cutting, give the cookie tops a gentle press to slightly flatten them for the signature Oreo look. This helps achieve the balance between a crisp outer layer and soft center.
#5 Pipe the filling for a more precise finish
For a professional finish, use a piping bag to sandwich the filling between two cookies. It ensures an even, neat layer that enhances presentation and makes every bite uniform in creaminess. (Mine, pictured above, are more primitive)
Storage
Store in an airtight container at room temperature for up to one week to maintain their crispness.
Whether you're sharing them with family, packing them in lunchboxes, or just treating yourself to a nostalgic snack with a cold glass of milk, these cookies are sure to become a beloved addition to your baking repertoire.