Homemade Oreo Cookies
Recreate the nostalgic charm of store-bought treats with these indulgent **Homemade Oreo Cookies**! Featuring crisp, chocolatey cookies paired with a luscious vanilla cream filling, this recipe delivers pure sandwich cookie perfection. Made with pantry staples like cocoa powder, flour, and butter, these cookies are easy to whip up and bake in just 10 minutes. The rich, homemade cocoa dough is rolled and cut into perfectly round cookies, while the silky filling offers a delightful sweetness reminiscent of the classic Oreo flavor. Ideal for entertaining, gifting, or simply satisfying your sweet tooth, these homemade Oreo cookies are a must-try for dessert lovers. Plus, they store beautifully in an airtight container, making them perfect for make-ahead treats or late-night snacking!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1 cups Granulated sugar
- 0.75 cups Unsalted butter
- 1 piece Large egg
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Powdered sugar
- 0.5 cups Shortening
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Turn the dough out onto a lightly floured surface and divide it into two equal portions for easier handling.
Roll out each portion of the dough to about 1/8-inch thickness and use a 2-inch round cookie cutter to cut out an even number of cookies.
Place the cookie rounds onto the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
To make the filling, beat the shortening, powdered sugar, milk, and 1 teaspoon of vanilla extract in a large bowl on medium speed until smooth and fluffy.
Transfer the filling to a piping bag or a zip-top bag with the corner snipped off.
Once the cookies are cool, pipe a dollop of the filling onto the flat side of half of the cookies.
Place the remaining cookies, flat side down, on top of the filling to create cookie sandwiches.
Press gently to spread the filling evenly and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 15.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
