Homemade Oreo Cookies are the best gift you can give to your family!
Get in that kitchen! Whip up a batch!
Ok, I am getting really repetitive here, but usually homemade food tastes way better than store-bought.
You can’t possibly tell me that these Homemade Oreo Cookies don’t look better than the cookies that come in the package. The ones that sit for months on a sad shelf.
Everything about the homemade Oreo Cookies is better. The freshness, the texture, the flavor! The whole experience!
I am a big advocate for from-scratch-cooking. Actually, I am obsessed with it!
I don’t mind spending all day in the kitchen.
Some people just aren’t that type. And that’s cool. This is not a recipe that will require for you to spend all day in the kitchen anyhow!
You’ll spend about 10 minutes making the dough for these cookies (including clean up time). Then you’re going to leave the dough in the fridge for a few hours and go chill while that happens.
After the dough has been in the fridge for a few hours, you can make your cookies. Rolling the dough out and cutting the cookies really is the most work you’ll have to do for this recipe, and I promise you it isn’t even that much work. And it’s super FUN! Come on, cutting out cookies is hella fun!
So, say you spend about 30 minutes rolling and cutting out cookies.
As you fill up the trays with cookies, put them in the freezer while the oven pre-heats. You want these cookies to enter the oven when they are hard and cold.
The reason is very simple. This cookie dough contains butter. If the butter is already softened when it enters the oven, it will melt and mess up the texture and looks of your cookie. Now, if the butter is solid and cold when the cookies enter the oven, it will take longer to melt and it will give a chance for the cookie to keep it’s structure as it bakes.
This is the most important tip I can ever give you about baking cookies that have butter in their dough! Whatever cookie that is, if it has butter in the dough, chill it before baking it!
Anyway, as I was saying… after another, say 30 minutes, the cookies should be done baking. Let them cool down.
Finally, to make the filling and then fill the cookies, it will probably take you no longer than 20 minutes.
So, to sum up, making these cookies would probably take one or two hours of your day. And it’s so worth it!!
After you are done baking them, you can just sit there and eat cookies while you watch cartoons and thank yourself for having made those Homemade Oreo Cookies.
If you’re felling extra, you can also make these Oreo Cupcakes with your homemade Oreos.
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Homemade Oreo Cookies
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3 tablespoons cocoa powder
- 1/4 teaspoon table salt
- 1 cup unsalted butter at room temperature
- 3/4 cup sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 50 grams vegetable shortening
- 70 grams unsalted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Sift flour, baking powder, cocoa powder and salt. Set aside.
- Cream butter at medium speed with an electric mixer for 2 minutes. Add sugar and beat for 2 more minutes until fluffy and lightened in color.
- Add egg, milk and vanilla to butter and sugar. Beat for 30 seconds until incorporated.
- Add sifted flour mixture in and stir on low until just incorporated. If necessary finish mixing with a spatula so you don’t overmix the dough once the flour has been added.
- Form mixture into a disc and wrap it in plastic wrap. Refrigerate for 3 hours.
- When ready to roll it out, cut dough in half. Keep the half you’re not working with in the refrigerator, wrapped.
- Sprinkle a good amount of flour in your counter and roll half of the dough out tis about 1/4” thick. You might have to wait a few minutes so the dough softens up a bit, since it will be pretty hard once you remove it from the fridge. Make sure to keep the counter floured so your dough won’t stick. Cut rounds in whatever shape you prefer. I used heart shapes and also the scalloped circles for these Oreos this time. The hearts were 1 1/2" and the scalloped circle was 2".
- Place your cookies in baking sheets and place them in the freezer while you pre-heat your oven to 375F and keep rolling the dough that’s remaining.
- Once the cookies have hardened up in the freezer for 5-10 minutes, bake them in pre-heated oven for 7-9 minutes. Watch them like a hawk! They go from white to burnt so quickly.
- Let the cookies cool.
- Cream shortening and butter together in a electric mixer, at medium speed for a couple minutes until fluffy.
- Add sugar and vanilla. Mix on low until incorporated. Raise speed to medium and beat for a few seconds.
- Put filling in a piping bag fitted with a round tip. Pipe about 1/2 teaspoon of filling inside each cookie (will depend on the size of your wafer). Close the sandwich cookie.
- Store at room temperature for up to 4 days, if it lasts that long.