Homemade Oreo Cookie Recipe

Vertical stack of four cookies made from an oreo cookie recipe.

Homemade Oreo Cookie Recipe

My homemade Oreo cookie recipe makes crisp, black cocoa-infused cookies sandwiched around a creamy vanilla filling. These cookies are SO nostalgic and as close to the original as you can get!

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 45

Cook Time 9

Chilling Time 1

Total Time 1 54

Servings cookies

Calories 140kcal

Author Sam Merritt

Equipment

Ingredients

For the Cookie Shells:

1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg room temperature preferred
¾ teaspoon vanilla extract
1 ¾ cups (220 g) all-purpose flour
⅔ cups (67 g) black cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt

For the Filling:

½ cup (113 g) unsalted butter softened
¼ cup (45 g) vegetable shortening see note!
2 cups (250 g) powdered sugar
½ teaspoon clear vanilla extract
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.
1 cup (226 g) unsalted butter, softened, 1 cup (200 g) granulated sugar
Add the egg and vanilla to the butter mixture and stir well.
1 large egg, ¾ teaspoon vanilla extract
In a separate medium-sized bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt.
1 ¾ cups (220 g) all-purpose flour, ⅔ cups (67 g) black cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon 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.
½ cup (113 g) unsalted butter, ¼ cup (45 g) vegetable shortening
Gradually add the powdered sugar, stirring until well-combined.
2 cups (250 g) powdered sugar
Stir in vanilla extract and salt.
½ teaspoon clear vanilla extract, ⅛ teaspoon 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!

Video

Notes

Cocoa

I recommend black cocoa for best results. This is the black cocoa that I use. You may substitute Dutch process cocoa or even natural cocoa, but the color and taste will not be the same.

Shortening

I found shortening was necessary to give these cookies the proper taste and mouthfeel. However, if you simply won't use shortening, substitute with an equal amount of butter. Note the filling will be richer, sweeter, and less authentic tasting.

Vanilla

Clear vanilla is recommended for the filling to keep it pure white and to contribute to the more artificial flavor of the store-bought Oreo cookie. Feel free to substitute with regular vanilla extract.

Storing

Store in an airtight container at room temperature for up to 5 days.

Nutrition