Homemade Oreos are a fun and easy treat to make with the family using pantry staples, and there are so many festive shapes you can make!
Homemade Oreos are family favorite cookies that are so simple to make, and they have more of the delicious chocolate and sweet filling flavors than store-bought cookies! Easily make these cookies with pantry staples like flour, sugar, and cocoa powder, and the filling with butter and powdered sugar for an incredible treat perfect for sharing!
The Best Sandwich Cookies
Everyone loves Oreo cookies, so I’ll get right to why these Homemade Oreo’s are amazing- they taste so chocolaty and are super fun to make! Making these cookies from scratch cuts out so many weird ingredients and preservatives, leaving only authentic flavor. If you’ve made roll-out cookies before, this recipe is a cinch. Pull out a few of your family’s favorite cookie cutters to create fun, seasonal shapes —like circles, hearts, trees, or pumpkins —and use snack time and holidays as the perfect reasons to make more of these Oreo cookies!
Sandwich cookies mean double the cookies plus a sweet filling, which is why everyone loves Oreos, Chocolate Chip Sandwich Cookies, and gorgeous Strawberry Sandwich Cookies!
Other Recipes to Serve with Homemade Oreos
- Fun and easy to make, Bubble Tea is a wonderful drink to enjoy with homemade treats!
- Decadent Oreo Mini Cheesecakes are incredible and perfect for anyone and everyone who can’t get enough Oreo cookies in their life!
Ingredients
Dry Ingredients: To make these cookies, you will need all-purpose flour, cocoa powder, baking powder, and brown sugar. You will also need a little ground cinnamon and salt.
Wet Ingredients: Set out an egg and unsalted butter to come to room temperature. If you only have salted butter on hand, feel free to use it and omit the additional salt. You will also need vanilla extract for this recipe.
Filling: To make the filling, you will need softened butter, shortening, powdered sugar, and vanilla extract.
How to Make Homemade Oreos
STEP ONE: Using a stand mixer or a large bowl and beaters, cream the butter and brown sugar together until fluffy. Add the egg and vanilla extract and mix.
STEP TWO: In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and cinnamon. Slowly add the dry ingredients to the wet ingredients, then mix.
STEP FOUR: Once it reaches a dough consistency, place the dough in a large ziplock bag and flatten. Refrigerate for at least 2 hours or overnight.
STEP FIVE: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Roll out the dough on a lightly floured surface until it is 1/4 inch thick. Cut out shapes with a cookie cutter, then place the cookies on the prepared cookie sheet.
STEP SIX: Bake the cookies for 12 minutes, then let them cool on a wire rack.
STEP SEVEN: While the cookies are baking, add the butter and shortening to a mixer and beat until fluffy. Add the vanilla extract and a little powdered sugar at a time, mixing after each addition. Once the filling reaches the sweetness you prefer, frost half of the cookies with 1 ½ tablespoons of filling and top with the other half of the cookies.
Tips for Success
- Easily make seasonal cookies by using seasonal cookie cutters! Trees, hearts, pumpkins, stars, and more are all wonderful ways to make things more festive.
- Go one step further and color the filling to match the occasion! Add a drop or more of your choice of color to the filling, such as pink for Valentine’s Day, green for St. Patrick’s Day or Christmas, or orange for Halloween. Gel food coloring is typically more vibrant in color and requires less to achieve a bright color.
- Store homemade Oreos at room temperature for up to 5 days.
What is the filling in an Oreo made of?
If you’ve looked closely at a package of Oreos, it doesn’t actually say “cream” filling; it states “creme” filling instead! There is no dairy in the filling of Oreo cookies, which is why the company can’t call it ‘cream filling’. The cream-like filling is made with sugar, vegetable oils, and corn syrup, which is why using vegetable shortening in homemade versions gives you the closest flavor and texture to the Oreo filling. You can use all butter in your homemade filling, but it won’t yield the same flavor or texture. Some home bakers also like to use clear vanilla in their filling to keep the filling as white as possible, but this is a personal preference. Manufactured Oreos also contain a special ingredient, titanium dioxide, that makes the filling extra white, so don’t be dismayed if your filling is never quite as bright!
What kind of cocoa powder is used in Oreos?
Dutch cocoa is the type of cocoa that is used in store-brand Oreo cookies. Dark Dutch cocoa is wonderful to use for both taste and appearance, though regular cocoa powder also produces a great-tasting cookie, just without the deep coloring. Some bakers also love to use black cocoa, which is primarily available online, to achieve the rich black color of store-bought Oreos. Stick with your favorite cocoa powder for this recipe, or branch out and try a new kind to see which you like best!
More Oreo Cookie Recipes to Enjoy!
- Cool Mint Oreo Stuffed Fudgy Brownies
- Oreo Fudge
- Oreo Poke Cake
- Grinch Chocolate Covered Oreos
- Oreo Fluff
*This post originally posted on 01/18/2014.
Equipment
Ingredients
Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup unsweetened cocoa powder
- 1 cup unsalted butter
- 1 cup light brown sugar packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
Filling
- ½ cup unsalted butter softened
- ½ cup shortening
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Red food coloring (optional)
Instructions
Cookies
- In a medium mixing bowl, combine flour, cocoa powder, baking powder, salt and cinnamon. Set aside
- In a large mixing bowl, beat together the butter and brown sugar until light and fluffy, about 1-2 minutes. Mix in the egg and vanilla.
- Add the dry ingredients to the wet ingredients in three additions, mixing until just combined.
- Put the dough into a gallon-size plastic bag and flatten it out into a disc. Refrigerate for at least 2 hours to overnight.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- Take the cookie dough out of the bag and place it on a lightly floured surface. Roll it out to ¼-inch thick. Use a circle-shaped cookie cutter to cut out cookies. (For a Valentine's Day variation, use a heart-shaped cutter.) Place the cookies on the prepared baking sheet, about 1 inch apart.
- Bake for 12 minutes. Remove from the oven and transfer the cookies to a wire rack to cool completely. Repeat with the remaining cookie dough.
Filling
- In a large mixing bowl, beat together the butter and shortening until fluffy, about 1 minute. Add the vanilla extract and mix.
- Mix in the powdered sugar ½ cup at a time, mixing until just combined after each addition. (For pink filling, add 1-2 drops of red food coloring and mix. Add more as needed until your desired color is reached.)
- Once cookies are cooled, frost the bottom side of half of the cookies with 1 ½ tablespoons of filling. Then place a second cookie on top, with the bottom side facing the filling, and gently press to spread the filling to the edges.
Leave a Reply