homemade oreos

Homemade Oreo Cookies

Take your childhood favorite to the next level by making these homemade Oreo Cookies. Enjoy them with a glass of milk or in a delicious dessert!
Course Dessert
Cuisine cookies
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 30 cookies
Calories 150 kcal


Chocolate Cookie

  • 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


Chocolate Cookie

  1. Sift flour, baking powder, cocoa powder and salt. Set aside.
  2. 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.
  3. Add egg, milk and vanilla to butter and sugar. Beat for 30 seconds until incorporated.
  4. 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.
  5. Form mixture into a disc and wrap it in plastic wrap. Refrigerate for 3 hours.
  6. When ready to roll it out, cut dough in half. Keep the half you’re not working with in the refrigerator, wrapped.
  7. 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".
  8. 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.
  9. 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.
  10. Let the cookies cool.


  1. Cream shortening and butter together in a electric mixer, at medium speed for a couple minutes until fluffy.
  2. Add sugar and vanilla. Mix on low until incorporated. Raise speed to medium and beat for a few seconds.

To assemble

  1. 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.
  2. Store at room temperature for up to 4 days, if it lasts that long.