Homemade Oreo Recipe
Homemade Oreo Cookies
These Homemade Oreo Cookies are rich, chocolatey, and perfectly crisp with a creamy, sweet filling. They’re a fun, indulgent treat to make from scratch, perfect for snacks, desserts, or gifting.
Ingredients
For the Chocolate Cookies:
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1 cup (125 g) all-purpose flour
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1/2 cup (50 g) unsweetened cocoa powder
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1 tsp baking soda
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1/4 tsp baking powder
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1/4 tsp salt
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1/2 cup (115 g) unsalted butter, softened
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3/4 cup (150 g) granulated sugar
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1 large egg
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1 tsp vanilla extract
For the Cream Filling:
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1/4 cup (60 g) unsalted butter, softened
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1/4 cup (30 g) vegetable shortening
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1 1/2 cups (190 g) powdered sugar
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1 1/2 tsp vanilla extract
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2–3 tsp milk, as needed for consistency
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Make the Cookie Dough:
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in dry ingredients until a dough forms. -
Shape the Cookies:
Roll dough into small balls (about 1 inch) and place on the prepared baking sheet. Flatten slightly with the bottom of a glass or your hand. -
Bake:
Bake for 10–12 minutes, until set. Do not overbake. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. -
Prepare the Cream Filling:
Beat together butter, shortening, powdered sugar, and vanilla extract until smooth and creamy. Add milk, 1 teaspoon at a time, until desired consistency is reached. -
Assemble the Oreos:
Spread or pipe a small amount of filling onto the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies.
Equipment
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Mixing bowls (medium & large)
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Whisk
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Electric mixer or hand mixer
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Baking sheet
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Parchment paper
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Cooling rack
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Measuring cups and spoons
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Spatula or piping bag for filling
Timing
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Prep Time: 20 minutes
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Cook Time: 10–12 minutes per batch
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Total Time: 35–40 minutes
Serving Size
Makes 18–24 sandwich cookies, depending on size
Homemade Oreo Cookies
Equipment
- Mixing bowls (medium & large)
- Whisk
- Electric mixer or hand mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Measuring cups and spoons
- Spatula or piping bag for filling
Ingredients
- For the Chocolate Cookies:
- 1 cup 125 g all-purpose flour
- 1/2 cup 50 g unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 115 g unsalted butter, softened
- 3/4 cup 150 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the Cream Filling:
- 1/4 cup 60 g unsalted butter, softened
- 1/4 cup 30 g vegetable shortening
- 1 1/2 cups 190 g powdered sugar
- 1 1/2 tsp vanilla extract
- 2 –3 tsp milk as needed for consistency
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Cookie Dough:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in dry ingredients until a dough forms.
- Shape the Cookies:
- Roll dough into small balls (about 1 inch) and place on the prepared baking sheet. Flatten slightly with the bottom of a glass or your hand.
- Bake:
- Bake for 10–12 minutes, until set. Do not overbake. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cream Filling:
- Beat together butter, shortening, powdered sugar, and vanilla extract until smooth and creamy. Add milk, 1 teaspoon at a time, until desired consistency is reached.
- Assemble the Oreos:
- Spread or pipe a small amount of filling onto the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies.
Frequently Asked Questions (FAQs)
Can I make the cookies ahead of time?
Yes. You can bake the cookies a day or two in advance and store them unfilled until ready to assemble.
Can I freeze the cookies or assembled Oreos?
Yes. Freeze unfilled cookies or assembled Oreos in an airtight container for up to 3 months. Thaw at room temperature before eating.
Can I make the cookies gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Results may vary slightly in texture.
Can I use margarine instead of butter?
Yes, but the cookies may have slightly less richness. Full-fat butter gives the best flavor.
Can I use a piping bag for the filling?
Yes. Using a piping bag gives a neater, more professional look for the cream filling.
Why did my cookies spread too much?
Overmixing the dough, using too much butter, or a warm oven can cause spreading. Chill dough for 10–15 minutes before baking if needed.
Can I flavor the cream filling differently?
Yes. Add a few drops of mint, almond, or chocolate extract to customize the filling flavor.
Can I make smaller or larger Oreos?
Yes. Adjust baking time slightly: smaller cookies may need 8–10 minutes, larger cookies 12–14 minutes.
Why are my cookies dry or crumbly?
Overbaking can make cookies dry. Make sure to remove from oven as soon as edges are set and allow to cool properly.
How do I keep the cookies crispy?
Store unfilled cookies in an airtight container at room temperature. Assemble with filling shortly before serving for maximum crispness.
How To Store Homemade Oreo Cookies
Room Temperature:
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Store unfilled cookies in an airtight container for up to 5 days.
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Assemble with cream shortly before serving for best texture.
Refrigerator:
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Assembled Oreos can be stored in an airtight container for up to 1 week.
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Let them come to room temperature for best flavor and texture.
Freezer:
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Unfilled or assembled Oreos can be frozen in an airtight container for up to 3 months.
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Thaw at room temperature before serving.
