Homemade Oreo Cookies

Name: Homemade Oreo Cookies
Total time: 2 h 40 min
Yield: 10
Cuisine: American
Ingredients: Wheat flour for baking - 250 g; Powdered sugar - 100 g; Chicken egg - 60 g; Cocoa powder - 50 g; Butter - 110 g; Baking powder - 5 g; Butter - 100 g; Powdered sugar - 130 g; Vanilla sugar - 5 g

Cookinero 6 May 2025

1340

These cookies are incredibly popular with both those who eat them whole and those who first take off one half. Very soon, the most famous cookie in the world may appear right in your oven. Of course, without the signature stamp, but with a filling! We have selected for you a simple recipe that will help you make these crispy cookies with a tender filling in 40 minutes.

How to cook Homemade Oreo Cookies

Step 1

Prepare the dough: combine soft butter and powdered sugar in a bowl and beat with a mixer for a few minutes. Add the egg and beat again.

Step 2

In a separate bowl, mix the flour, cocoa and baking powder, then combine the butter mixture with the dry ingredients and mix well. Cover the dough with cling film and refrigerate for 60 minutes.

Step 3

Roll the dough into a 3-4 mm thick layer between sheets of baking paper. Cut out circles from it and place on a baking sheet covered with parchment. Place the baking sheet in the refrigerator for 15-20 minutes. Then bake the blanks in a preheated oven for 8 minutes.

Step 4

Prepare the filling: beat the soft butter for 2 minutes, then add the powdered sugar, vanilla sugar and beat for another 3 minutes.

Step 5

Spoon the cream onto one Oreo half and cover with the other, pressing lightly. Transfer the cookies to a container, cover with a lid, and refrigerate for 60 minutes.

Homemade Oreo Cookies - FAQ About Ingredients, Baking Time and Storage

Can I substitute butter with a dairy-free alternative in this recipe?

Yes, you can use vegan butter or coconut oil as a 1:1 substitute for regular butter in both the cookie dough and filling for a dairy-free version.

How long do homemade Oreo cookies last, and how should I store them?

Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. For longer storage, freeze them for up to 3 months.

Can I make these cookies gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend (1:1 ratio) and ensure your baking powder is gluten-free. The texture may be slightly different.

What's the best way to roll the dough evenly to 3-4 mm thickness?

Use rolling pin guides or place two equally thick wooden sticks (like dowels) on either side of the dough as you roll to ensure uniform thickness.

Can I make mini or jumbo Oreo cookies instead?

Absolutely! Adjust the cutter size as desired, but note baking times may vary—smaller cookies bake faster (5-6 mins), and larger ones may need 10-12 mins.

Is there a low-sugar option for the filling?

Reduce powdered sugar by 25% and add 1-2 tbsp milk or cream to maintain consistency, or use a sugar-free powdered sweetener formulated for baking.

Why does the dough need to be chilled twice?

Chilling prevents spreading: first to firm up the dough for rolling, and second to help the cut cookies hold their shape during baking.

Can I add flavor variations to the filling?

Yes! Mix in 1 tsp citrus zest, ½ tsp mint extract, or 1 tbsp peanut butter to the filling for unique flavor twists.

How do I freeze and thaw these cookies properly?

Freeze unfilled cookies in a single layer, then store stacked with parchment between layers. Thaw at room temperature, then fill. Filled cookies can be frozen assembled.

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