Homemade Oreo Cookie Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
9 mins
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Additional Time
1 hr
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Total Time
1 hr 54 mins
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Servings
40 cookies
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Calories
140 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Homemade Oreo Cookie Recipe
Description
The Homemade Oreo Cookie uses black cocoa powder for an intense dark color and flavor in the cookie shells, mixed with flour, butter, sugar, and leavening agents to create a crisp yet tender texture after chilling and rolling the dough very thin. The filling blends softened butter, vegetable shortening, powdered sugar, and clear vanilla extract to yield a sweet, rich filling resembling the store-bought original. The recipe involves careful mixing and chilling of dough disks, then rolling and cutting them into thin rounds before baking. The cookies are assembled sandwich-style once cooled.
The flavor and texture rely on black cocoa's distinct color and slight bitterness balanced by the sweet filling, with the shortening in the filling contributing to the proper mouthfeel characteristic of Oreos. Using clear vanilla helps keep the filling a bright white, matching the commercial look.
Storing the cookies in an airtight container at room temperature preserves their crispness for several days. Substitutions like Dutch process cocoa instead of black cocoa or butter for shortening in the filling are possible but will affect the final taste and texture. The recipe's detailed steps and notes help home bakers closely replicate the classic cookie experience.
Ingredients
For the Cookie Shells:
- 1 cup butter unsalted, softened
- 1 cup granulated sugar
- 1 egg room temperature preferred, large
- ¾ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ⅔ cups black cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
For the Filling:
- ½ cup butter softened, unsalted
- ¼ cup vegetable shortening see note!
- 2 cups powdered sugar
- ½ teaspoon vanilla extract clear
- ⅛ teaspoon salt
Instructions
For cookie shells
- In a large bowl cream together the butter and sugar using an electric mixer (or use a stand mixer) until well combined.
- Add the egg and vanilla to the butter mixture and stir well.
- In a separate medium-sized bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Divide the dough into two equal parts, form each into a disk about 1" thick, and wrap in plastic wrap. Chill for at least 1 hour before proceeding.
- Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper. Set aside.
- Working with one disc of dough at at time, unwrap dough and transfer to a clean, lightly floured surface. Lightly sprinkle flour over the dough and use a rolling pin to roll the dough to about ⅛-1/16" (0.2cm) thickness. To help keep the dough from sticking to the counter, periodically use a spatula to scrape beneath the dough and loosen it from the counter.
- To make the pattern shown on my cookies: take a clean, grid-patterned cooling rack and flip it upside down. Gently press into the cookie dough, then gently lift, rotate the cooling rack, and press again before gently lifting and removing. Alternatively, use an embossed rolling pin or skip the design altogether.
- Usea small round cookie cutter (I use 1 ¾" (4.5cm) circles) to cut out circles and transfer to baking sheet, spacing 1” (2.5cm) apart. Once you’ve made as many cuts as possible, be sure to recombine the dough scraps, roll out again, and cut out more cookies to maximize the dough yield.
- Bake the cookies in the preheated oven for 8-10 minutes. Allow them to cool completely before filling.
For the Filling:
- In a medium-sized bowl, cream together the softened unsalted butter and shortening using an electric mixer.
- Gradually add the powdered sugar, stirring until well-combined.
- Stir in vanilla extract and salt.
To Assemble:
- Pipe or spread a thin layer of the filling on the flat side of a cooled cookie, and then sandwich with another cookie, flat side down.
- Repeat with the remaining cookies and filling. Enjoy!
Notes
- Black cocoa powder is recommended for the best color and flavor in the cookie shells; Dutch process or natural cocoa can be substituted but will change the results.
- Vegetable shortening in the filling is important for authentic texture; butter can replace it but will alter richness and authenticity.
- Clear vanilla extract keeps the filling white and mimics store-bought Oreos more closely, though regular vanilla can be used.
- Store the finished cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 140kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 65mg | 3% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 219IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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