Homemade Oreo Cookies

Name: Homemade Oreo Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 50 min
Yield: 15 sandwich
Ingredients: 1 1/4 cups (159 grams) all-purpose flour; 1/2 cup (43 grams) Dutch-process cocoa powder or Black cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 cup (200 grams) granulated sugar; 10 tablespoons (142 grams) unsalted butter; 1 large egg; 1 stick (113 grams) unsalted butter; 2 ½ teaspoons pure vanilla extract; 2 1/2 cups (313 grams) powdered sugar; 1/8 teaspoon fine sea salt

User Reviews

4.8

291 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
10 mins
Total Time
50 mins
Servings
15 sandwich
Course
Dessert
Cuisine
American

Homemade Oreo Cookies

Joshua Davis

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Homemade Oreo Cookies taste just like the famous store-bought sandwich cookies - but better! These delicious homemade Oreos are easy to make and can be customized with your favorite flavored filling (double-stuffed if you prefer!).

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Ingredients

Servings

For the cookies:

1 1/4 cups (159 grams) all-purpose flour
1/2 cup (43 grams) Dutch-process cocoa powder or Black cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (200 grams) granulated sugar
10 tablespoons (142 grams) unsalted butter, at a cool room temperature, cut into chunks
1 large egg, at room temperature

For the filling:

1 stick (113 grams) unsalted butter, at a cool room temperature
2 ½ teaspoons pure vanilla extract
2 1/2 cups (313 grams) powdered sugar, sifted
1/8 teaspoon fine sea salt

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Instructions

Make the cookies:

Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a food processor fitted with the S blade attachment or in the bowl of an electric mixer fitted with the paddle attachment, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar. While pulsing, or on low speed, add the butter in several pieces at a time, then add the egg. Continue processing, or mixing, until the dough comes together in a mass, about 1 minute.
Divide the dough into 1-Tablespoon sized balls using a small cookie scoop and drop onto prepared baking sheets, at least 2 inches apart.* Dampen the palm of your hand before flattening each ball of cookie dough to about 1/8-inch thickness. Chill each tray of flattened cookie dough for at least 10 minutes in the fridge before baking.
Bake for 9 to 10 minutes, rotating once to ensure even baking, or until the cookies are fragrant and completely set. Set baking sheets on a rack to cool. At this point the cookies can be stored in an airtight container for 2 days. Note they may become less crispy the longer they’re stored.

To make the filling:

In a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium-low speed until well combined. Scrape down the bowl. Gradually add the powdered sugar then the salt. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

To assemble:

Using a pastry bag or spatula, drop a teaspoon-size blob of filling into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press down to work the filling evenly towards the outside of the cookie. Repeat with remaining cookies and filling.
Serve the same day the cookies are assembled for best texture.

Notes

*If you'd like to make your Oreos closer to packaged Oreo size, rather than using a 2 teaspoon scoop, take 1 teaspoon of dough (or about 10 grams of dough for each ball) and continue following the instructions as written.