homemade oreo cookies

These intensely chocolatey cookies are even better than store bought and making them at home is truly gratifying.

Homemade Oreo Cookies

cocoa powder

all-purpose flour (plus more for dusting)

baking powder

salt

butter (softened)

sugar

brown sugar (packed)

vanilla extract

coffee

rolling fondant icing

Sift together the cocoa powder, flour, baking powder, salt in a large bowl, and set aside

In a large mixing bowl, cream the butter, sugar and brown sugar. Add the egg &amp; yolk one at a time, then the vanilla, followed by the instant coffee, mixing in each ingredient before adding the next.

Add the dry ingredients and mix until incorporated.

Divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour.

Knead the dough slightly to help soften and avoid cracks when rolling.

Place one piece between 2 lightly floured sheets of parchment paper and roll into a 1⁄4-inch-thick rectangle. Repeat with the other piece of dough.

Using a 2 inch round cookie cutter, cut the dough into about 64 circles. Any scraps will have to be re-chilled before you can re-roll it.

Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes.

Preheat the oven to 325f/165c.

Bake the cookies until they are set (about 8-10 minutes) be sure not to let them get too dark or the cookie will become bitter.

Cool completely on cooling racks.

Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.

Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.

Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.

Repeat with the remaining cookies, re-rolling the fondant if needed.

For the Filling:

https://embed.mediavine.com/videos/cvqza9xtxgmv7hhomvyi

Try this recipe for homemade Oreo cookies with their deep chocolate flavor and cream filling, you'll never want the packaged ones again!

These Oreo Cheesecake Cookies are the ultimate Oreo lover's cookie. With only six ingredients, you can make the best 'cookies &amp; cream' cookies ever!

Oreo Cheesecake Cookies

(8 oz) package of Challenge Cream Cheese, room temperature

salted Challenge Butter, room temperature

vanilla

all purpose flour

Cookies,

In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth.

Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated.

Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined.

Cover the dough and chill for at least an hour.

When you’re ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop drop the cookie dough onto the prepared baking sheet about 2 inches apart.

Bake the cookies for 10 minutes until the edges are lightly golden.

Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.

These are some of my favorite cookies of all time. And so easy! My go-to crowd pleaser. I bake them for 10 mins and they firm up as they cool to room temp.

The best thing that i have ever tasted the best

Learn how to make my Homemade OREO Cookies recipe from scratch with my easy method and additional flavor ideas for that great OREO taste anytime.

Homemade OREO Cookies Recipe (How to Make Oreo Cookies)

(6 ¼ oz/177 g) all-purpose flour

(2 oz/57 g) unsweetened Dutch process cocoa

baking soda

(5 oz/142 g/1 ¼ stick) butter, (cold)

(6 oz/170 g) butter (, at room temperature)

(12 oz/ 340 g) powdered sugar (, sifted)

milk

Pre-heat the oven to 325°F (170°C) on convection setting (fan assist*). Line 3 baking trays with parchment and set aside.

In a food processor thoroughly mix the flour, sugar, cocoa powder, baking soda and baking powder and salt. Add the butter and pulse until it resembles fine breadcrumbs.

Add the egg and continue processing until dough comes together in a ball. This take seconds.

Scoop 1 level tablespoon of dough and place on the baking sheet approximately two inches apart. Flatten down the balls slightly with your hand. The dough will yield about 40 cookies.

Bake for 8 - 10 minutes. Immediately remove from the oven and bang on the counter top to create crinkles on the cookies. Allow to cool on the trays while you make the frosting.

Oreo Cookie Dough

Using a stand mixer (or electric hand mixer) whisk the butter on high speed for 2-3 minutes. Lower the speed, gradually beat in the sugar a spoonful at a time, followed by the vanilla. Turn the mixer on high and beat for 3-4 minutes until filling is light and fluffy.

Vanilla Buttercream Frosting

In a pastry bag with a ½ inch, round tip, pipe 2-3 teaspoons of buttercream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Dunk generously in a large glass of milk. Store cookies in an airtight container at room temperature for up to 2 days. You can keep assembled homemade OREO cookies refrigerated if the buttercream gets too soft.

To Assemble the Oreo Cookies

https://www.youtube.com/watch?v=Aen-RfnlK3A

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Make OREO Cookies from Scratch: Original & any flavor you want!

Hi Bold Bakers! I LOVE OREO Cookies and I use them in a lot of recipes. So this week I will show you how to make them from scratch faster than you can buy them at a store! Mine are a bit softer than the originals but they taste amazing. Enjoy!

No Machine Ice Cream Recipe: http://bit.ly/1kixW2m
Cookie Cake (Buttercream Frosting) Recipe: http://bit.ly/OGEW0x

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FULL RECIPE BELOW
Gemma's Homemade OREO Cookies

(Adapted from http://sugarcooking.blogspot.com/2009/09/homemade-oreos.html)

INGREDIENTS

For the Chocolate Cookies:

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the Vanilla Buttercream Frosting:
1 cup Butter, at room temperature
2 cups Icing sugar, sifted
3 tbsp Milk
2 tsp Vanilla extract 
pinch of Salt

DIRECTIONS:

1. Set two racks in the middle of the oven. Preheat to 350°F.

2. In a food processor, or in a bowl, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar.  Add the butter and pulse until it resembles fine breadcrumbs. Add the egg and continue processing or mixing until dough comes together in a mass. This take seconds. 

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes. Set baking sheets on a rack to cool.

4. To make the cream, place butter  in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 4 to 5 minutes until filling is light and fluffy.

5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk. Cookies are best eaten on the day. You can keep refrigerated if the buttercream gets too soft.

Homemade OREO Cookies Recipe: How to Make OREO from Scratch! - Gemma's Bigger Bolder Baking Ep. 26

Craving a classic snack? Try these homemade Oreos! The dark chocolate cookies sandwiched around vanilla creme filling are so nostalgic!

Homemade Oreos

unsalted butter (softened)

cornstarch

all-purpose flour ((approximately)*)

cream cheese

Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.

In a large mixing bowl, beat the sugar and butter together on medium speed, until smooth (about 1 minute).

Scrape the bottom and sides of the bowl with a silicone spatula, and mix in the in the egg and vanilla.

Add the dark cocoa powder, cornstarch, and salt, and mix on low speed to combine.

Add the flour, a little at a time, until the dough forms a ball and pulls cleanly away from the sides of the bowl (you might not need all the flour*).

Roll out the dough between two sheets of parchment paper, to a thickness of 1/4-inch (rolling pin rings will help you to get an even thickness).

Use a 2-inch diameter fluted round cutter to cut shapes, place on the prepared baking sheets, and bake until crisp around the edges and set in the centers (approx. 9 to 12 minutes).

Cool completely, and sandwich with creme filling.

To make the dark chocolate cookies:

In a large mixing bowl, beat the powdered sugar, cream cheese, vanilla, and salt together until smooth.

To make the creme filling:

regarding the spreading oreo cookies, they were baked on a silpat

i made the oreo cookies using the same cookie cutter that is in the photo. They spread considerably even  though
i chilled them in the freezer for at least 30 minutes. Any suggestions? They were very good, just not as pretty as the photo.

Hi, TY, You specify KS in your presented recipe, as well. I’m wondering why. Also now, lol, why do you utilize it for development and testing?

Thank you for this recipe! My spouse can’t have artificial sugars or high fructose corn syrup due to some allergies and intolerances but I am so excited to try this recipe soon. I have a cookie stamp that I would like to use to imprint designs. Do you think these cookies could hold the design? 

https://www.youtube.com/watch?v=kikXjaa73hg

Craving a classic snack? Try these homemade Oreos! The dark chocolate cookies sandwiched around vanilla creme filling are so nostalgic!

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Relive your childhood memories with these homemade Oreo cookies! These school snack classics are simple to prepare, require just a few ingredients, and come out perfectly crispy every time! They are dark and chocolatey and generously filled with sweet vanilla filling!

Homemade Oreo Cookies (Vegan)

vegan butter (at room temperature)

tbsp unsweetened dark cocoa powder

tsp baking powder

tsp salt

all-purpose flour

almond milk

tsp vanilla extract

tbsp deodorized coconut oil (not melted)

Cream the butter. Add the diced butter and sugar to a stand mixer fitted with the flat beater attachment. Cream the butter with the sugar on medium speed for about 2 minutes or until fully combined.

Add the cocoa powders. Next, add both types of cocoa powder, baking powder, and salt. Cream for another 20-30 seconds.

Add the flour. Add the flour, almond milk, and vanilla extract. Knead for another 30 seconds. At this point, the dough should have the texture of cookie dough.

Flatten. Transfer the dough to a piece of parchment paper. Top with another layer of parchment paper and flatten the dough into a 1/8-inch (3-4mm) thickness using a rolling pin. Try to make the dough as even as possible.

Chill. Place the flattened dough on a baking sheet or flat plate and chill it in the refrigerator for about 2 hours. You can speed up this process by freezing it for about 20 minutes.

Preheat the oven to 325 °F (160°C).

Cut out cookies. Using a 2-inch cookie cutter, cut out cookies and place them on a baking sheet lined with parchment paper. There is no need to leave much space between each as they will not spread much.

Bake. Bake the cookies for about 11 minutes. After removing the cookies from the oven, let them cool completely before garnishing them with the vanilla filling.

Cookies

Prepare the vanilla cream. Add the room-temperature coconut oil (it should be soft, not melted), powdered sugar, and vanilla extract to a stand mixer fitted with the flat beater attachment. Cream the coconut oil for 15-20 seconds or until it is fully combined with the sugar. Note: If the filling appears too dry, add more coconut oil.

Fill the cookies. Scoop out about 1 teaspoon of the vanilla cream. Shape it into a ball and slightly flatten it into a disc in your hand. Place the disc of vanilla cream on a chocolate cookie and carefully press it onto it. Finally, top with another cookie and slightly press it onto the cream to create a sandwich cookie. Repeat with the remaining cookies and filling, and enjoy!

You can keep the cookies for up to 10 days in an airtight container at room temperature.

Assemble

Amazing recipe. I can't say how much I loved Oreo Cookies. But this vegan's one is a new taste for me. Thank you for sharing.

I never liked the filling in Oreos, so this recipe is PERFECT for me!!  I won’t be filling them and enjoying my cookies plain!! Thanks for this!

These super easy homemade Oreos are made with just a few simple ingredients and are naturally vegan, gluten free, refined sugar free, and healthier! Just like the classic chocolate creme sandwich cookie we know and love, but better!

Quick &amp; Easy Homemade Oreos (Vegan + Gluten Free!)

(125 grams) all-purpose flour flour

(90 grams) coconut sugar sugar

(45 grams) cocoa powder or black cocoa powder

tbsp (10 grams) arrowroot

(120 grams) vegan butter or coconut oil, cold

tbsp dairy free yogurt

coconut whipped cream, vegan buttercream, coconut butter

Preheat the oven to 350F and make sure you have 2 medium dark colored baking sheets. Make sure to read all directions beforehand, and measure out all ingredients before beginning.

Make the Oreo dough: Cube the vegan butter or coconut oil, and set aside. In a large food processor, add in the flour, coconut sugar, dark cocoa powder, arrowroot starch, dairy-free yogurt, and vegan butter/coconut oil. Pulse the ingredients until a thick and smooth dough forms. This will take about 2-3 minutes.

Roll out the dough: lightly flour a piece of parchment paper and a rolling pin, and roll the dough to be about ¼” thick. Use a round cookie cutter (such as a Linzer cookie cutter) to make 36 cookies. You’ll need to re-roll the dough to achieve the 36. Place 18 cookies onto each piece of parchment paper and place the parchment paper onto the baking sheets. If the dough has warmed up, you can place the baking sheets into the fridge to chill for 10 minutes. 

Bake the Oreos: place the baking sheets into the oven to bake the cookies for 10 minutes, or until the cookies have slightly puffed up and the edges are set. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes. They will be soft so be careful! Then carefully transfer them to a cooling rack, where they will solidify. 

Assemble the Oreos: once cool, pipe about 1 tsp of frosting onto 18 of the cookies. Place the remaining cookies on top and chill on the cooling rack in the fridge for 10 minutes. 

Serve and enjoy! 

Store any leftover cookies in an airtight container and in the fridge for up to 7 days or in the freezer for up to 3 months.

Really tasty! I've been looking for a long time to find an oreos recipe that is crunchy, and this one made my search no longer necessary. 😋😋😋😋😋

Almost Oreos™ - Home Made Oreo Cookies are just the cookie for Halloween.  Black cocoa is the ingredient that takes these to  a higher level of chocolate and makes them taste just like Oreos!

Almost Oreos™ with Black Onyx Cocoa

all-purpose flour (175 grams)

black cocoa* (65 grams)

granulated sugar (225 grams)

coca

sugar (285 grams)

unsalted butter (114 grams)

gel food coloring

Line several half sheet pans with parchment paper and set aside.

Sift the flour, cocoa, and salt together.  Set aside.

Beat the butter and granulated sugar together until light. Add the egg and vanilla, beating to combine. If it curdles, increase the speed of the mixer and continue beating.  Don&#39;t worry if remains curdled. See my post  How to Avoid Curdled Batter.

Add the flour mixture and beat to combine, scraping down the sides of the bowl several times.

Refrigerate the dough for about 1 1/2 hours or up to 3 days.  If hard, let it sit at room temperature to make it scoopable.

Preheat the oven to 325°F.

Using a #60 disher/scooper or a tablespoon of dough per cookie, scoop the dough about 3 cookies at a time. Roll between your hands into balls and place them 3 across and 5 down on the prepared baking pans.

Do not shape too many balls at once or they will soften to the point of not being able to be embossed. To emboss them, dip the end of a food processor plunger into granulated sugar and flatten the balls to about 1/8&quot; thickness.The first couple of cookies may stick to the plunger. Just carefully peel them away. Chill briefly to firm them if necessary. As the plunger gets sticky the sugar will adhere to it and not to the cookie; simply wipe, re-dip, and continue embossing. If you are not embossing them, flatten them with the bottom of a glass, dipping it in sugar as above.

If the balls are too cold they will splay at the edges. Let them sit for a minute or so and they will be fine. It doesn&#39;t matter if they splay because they will taste just as good.

Place the cookies 3 across and 5 down on the sheet pans.

Double pan and bake for 20 to 22 minutes until completely set with no soft spots. It is very important to double pan or the cookies will burn on the bottom.

Yield:  About 60 cookies.

Almost Oreos™ Chocolate Cookies

Place the sugar, butter, and vanilla in the bowl of a mixer and beat until combined. Continue beating to increase the volume and make it fluffy. If tinting more than one color, divide the filling and stir in the color. If tinting the entire batch, add it at the end of beating.

Match the cookies by size and shape and turn 30 upside down. Put the less attractive cookies on the bottom. Using a #60 disher/scooper or 1 tablespoon measure, drop a ball of buttercream in the middle of one cookie.

Place another cookie, right side up, on top of the buttercream and gently press down to bring the butter cream to the edge of the cookie. If the buttercream is too stiff to move out, add a bit of milk to loosen it and test on another cookie. If too loose, add powdered sugar to tighten it. Continue with all of the cookies.

Let them sit at room temperature so the buttercream can set up. Store them in an airtight container where they will last for a week.

Yield:  30 sandwiched cookies.

Filling for the Cookies

I’ve made this recipe multiple times.  It is really a wonderful cookie.   I’ve used the filling recipe in numerous other cookies as well.

These healthy homemade oreos are vegan, gluten-free and made with simple whole foods! Crunchy chocolate cookie on the outside, sweet healthy buttercream on the inside. It will be your new favorite cookie recipe.

Healthy Oreos (Vegan + Gluten-Free)

Cup Oat Flour (you can make your own in 3 steps!)

¼ Cup Cacao Powder (or cocoa powder)

⅓ Cup Coconut Sugar

¼ tsp Pink Himalayan Salt

¼ tsp Baking Powder

Tbs Melted Refined Coconut Oil

Tbs Vanilla Extract

Tbs Warm Water

Tbs Softened Vegan Butter (Grass-Fed Butter, or Ghee)

¼ Cup Organic Powdered Sugar

Tbs Tapioca Flour (see note 1)

Tbs Unsweetened Almond Milk (or milk of choice)

⅓ tsp Vanilla Extract (or fresh vanilla bean)

OR just use your favorite Healthy Vanilla Frosting!

Makes about 15 Oreo cookies

1. Preheat oven to 350 F. and line a cookie sheet with parchment paper.

2. In a medium bowl, sift in oat flour and cacao powder. Then mix in coconut sugar, pink salt, and baking powder until everything is well incorporated and there are no lumps of cacao powder or oat flour.

3. Next, mix in the wet ingredients until everything is well incorporated and a thick batter forms.

4. Form the dough into a ball and place it between two pieces of parchment paper. Press it down with your hands and then use a rolling pin or glass jar to roll the dough out until it is about ¼ inch thick. Use a small glass (such as a shot glass) or circular cookie cutter (about 1¾ inch in diameter) to cut out circular cookies and place them on your parchment-lined cookie sheet (should make 30 cookies).

5. Bake cookies at 350 F. for 15-20 minutes until firm and a little crisp (they will crisp more after fully cooling). Transfer onto a small plate and let cool completely (you can place them in the freezer to cool faster, only takes about 5-10 minutes). Save your parchment paper!

6. While the cookies cool, make the cream filling (if using store-bought vanilla frosting, skip this step). Combine all ingredients in a small bowl or stand mixer. Beat with an electric mixer for 5 minutes until smooth and fluffy.

7. Flip half the cookies over. Scoop 1-2 tsp of cream filling (or vanilla frosting) onto cookie bottoms (if you have leftover cream you can make some Oreos double stuffed).

8. Close cream-filled cookie halves with a top cookie and enjoy! Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.

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Homemade Oreo Cookies

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Top 8 homemade oreo cookies recipes from across the web

The most viewed homemade oreo cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Oreo Cookies

Oreo Cheesecake Cookies

Homemade OREO Cookies Recipe (How t...

Homemade Oreos

Homemade Oreo Cookies (Vegan)

Quick &amp; Easy Homemade Oreos (Ve...

Almost Oreos™ with Black Onyx Cocoa

Healthy Oreos (Vegan + Gluten-Free)

The most viewed homemade oreo cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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