Homemade Oreo cookies

Posted: October 3, 2025 Last modified: October 8, 2025
Homemade Oreo cookies

Lately, I’ve been busy checking recipes off my baking list. First, it was the red velvet marble cake, then the no-knead bread, and now I’m making my own Oreos.

Those chocolate cookies had been on my list for over three years, waiting to be made. I knew exactly how I wanted to make them, and the process isn’t that complicated. No idea why I never got around to it before, but the moment has finally arrived!

These homemade Oreo cookies are not exactly the same as store bought, but we thought they were very close to the original. We also had a lot of fun with the photography. I planned to build the tallest possible Oreo tower that would disappear from the frame.

The tower fell over a few times, but we finally succeeded! Okay, it probably helped that Lian was holding her finger on top of the tower, but you can’t see that in the photo. You can see the photo of our tallest Oreo tower at the bottom of this article.

Why You’ll Love This Recipe

  • what’s not to love? – If you love Oreo Cookies, this is an absolute must try! Easy and so tasty!
  • variations – the fun part about making your own homemade Oreo cookies is that you can make endless variations! They’re essentially sandwich cookies, so you can sandwich whatever you like in between.

Recipe Ingredients

  • butter – I used unsalted butter at room temperature
  • sugar – I used a mixture of white and dark brown caster sugar.
  • all-purpose flour – don’t use self-rising flour for these
  • cocoa powder – I used the unsweetened Dutch cocoa powder. Find out what the difference is between using chocolate or cocoa powder.

Oreo cookies are dark chocolate cookies with just a bit of a different flavor. Check full ingredients and instructions in the recipe card below.

Homemade oreo cookies-1

How To Make Homemade Oreo Cookies

The first step is to cream the butter and the two sugars together. Add the egg and mix until it is fully combined. Add the flour and cocoa powder until you have a firm cookie dough. Roll into two parts of dough and wrap in plastic wrap.

Make sure to chill the dough for about an hour before proceeding to the next step. Check why you want to chill your dough.

After cooling roll out the dough on a work surface sprinkled with a bit of cocoa powder. Cut out a total of 60 circles with each measuring around 5 cm/2 inches in diameter and place them on a with parchment paper lined baking sheet.  Bake them at 180˚C/350˚F for about 10-12 minutes.

Allow the cookies to cool down on the baking tray and let them cool on a wire rack completely.

Now the best part is finishing the cookies with the cream filling. I used a mixture of butter with icing sugar and just a bit of vanilla and heavy cream. This is one of my favorite fillings for sandwich cookies.

You first mix the butter with the icing sugar and once that starts to blend together you add the heavy cream and the vanilla. Continue mixing until you have a smooth firm cream.

For best results it is easiest to use a piping bag to add just the perfect amount of cream to the Oreo cookies. Pipe on 30 of the cookies and place the remaining 30 cookies on top. Press down gently until the filling is spread across the cookie.

More Oreo Recipes

Once you’ve made these cookies you can go wild with all the Oreo recipes on the site!

Homemade Oreos

Homemade Oreos

FAQ Homemade Oreo Cookies

What kind of cocoa powder should I use?

For that deep Oreo color and flavor, use Dutch-process cocoa powder or black cocoa powder. Natural cocoa will work, but the cookies will be lighter in color and slightly tangier.

Do I have to chill the dough?

Yes, chilling for at least 30 minutes (but preferably an hour) helps the cookies keep their shape and get that crisp texture.

How thin should I roll the dough?

Aim for about ⅛ inch (3 mm) thickness. Thicker cookies will be softer, thinner ones will be crispier.

How do I make the filling taste like real Oreos?

Use shortening for a more authentic flavor and texture, or butter for a richer taste. Beat with powdered sugar and a splash of vanilla until fluffy.

How do I stop my cookies from spreading?

Make sure the dough is chilled, the oven is preheated, and you’re not over-creaming the butter and sugar in the dough.

 

Homemade oreo cookies

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Homemade Oreos

Oreos are one of the most popular (and tastiest) cookies. Did you know that you can make them yourself? It's easy and fun! You'll end up with 60 cookies (=30 sandwich cookies).
Prep Time15 minutes
Cook Time12 minutes
Chilling1 hour
Total Time1 hour 27 minutes
Servings: 30 cookies

Ingredients 

  • 75 grams caster sugar
  • 75 grams dark brown sugar
  • 200 grams unsalted butter
  • 1 egg
  • 300 grams flour
  • 50 grams cocoa

For the filling:

  • 50 grams unsalted butter
  • 240 grams powdered sugar
  • 4 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions

  • Cream the butter and sugars together. Add the egg and mix until fully incorporated. Add the flour and cocoa powder to the mixture, mixing until a firm cookie dough forms.
  • Form two slabs of dough and wrap them in foil. Read here for an easy method.
  • Let the dough rest in the fridge for an hour.
  • After cooling, roll the dough out to 1/2 cm thickness on a surface sprinkled with cocoa powder. Cut out 60 circles, each 5 cm (2 inch) in diameter, and place them on a baking sheet lined with parchment paper.
  • Bake the cookies for 10-12 minutes at 180˚C/350°F with conventional oven.
  • Allow the cookies to cool on the baking sheet, then transfer them to a wire rack to cool completely.
  • For the filling, mix the butter with the powdered sugar. Once the powdered sugar begins to blend with the butter, add the whipping cream and vanilla. Continue mixing until you have a smooth, firm cream.
  • Fill a piping bag with the buttercream and pipe a small dollop of filling onto 30 cookies. Place the remaining 30 unfilled cookies on top and press down until the filling is pushed out.
How to store

These cookies can be stored in a sealed container or tin in a cool, dark place for one to two weeks. Do not store them in the refrigerator, as this will affect their taste. They will keep in the freezer for up to three months.

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