This Homemade Oreos taste so good and are super easy to make. Decadent vanilla cream sandwiched between two crisp chocolate cookies makes these perfect for dunking in milk or just on their own. However you choose, I know that you are going to love them too 🙂
Homemade Oreos
This recipe creates a crisp bake, similar to the store-bought Oreo cookies. It is perfect to fill up the cookie jar for midnight snacking or to crush as an ingredient in some of my oreo based desserts.
Some of these desserts include the following recipes if you would like to give it a try:
Get out your ingredients
While the full recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe
Butter – This creates a rich and flavourful bake. The butter should be at room temperature.
Sugar – Use white or brown sugar
Vanilla extract
Buttermilk – There is no baking soda or baking powder in this recipe. The acidity in the buttermilk is the ingredient that helps this bake to rise.
If you do not have buttermilk then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to ¼ cup/60ml milk. Set aside for 5 minutes before using in the recipe.
Cocoa powder – Adds chocolatey deliciousness and colour. You can use dark cocoa which will look similar in colour to the storebought cookies. The colour of the cocoa does not affect the taste of the cookies, it just creates a darker colour. For this recipe, I used regular cocoa powder.
Flour – All-purpose, cake flour or plain flour can be used in this recipe.
Powdered Sugar
Shortening – This is a solid fat which is made from vegetable oils. It is used in the frosting. Although shortening does not add any flavour is produces a similar texture to the firm, white filling you find in store-bought Oreos.
If you do not have or want to use shortening, then substitute it by using butter. Keep in mind that the texture will not be the same when butter is used.
Variation Different frosting ideas
The classic buttercream (full recipe in the card below) pairs perfectly with these cookies but give some of these a try if you like.
Cream cheese frosting – Combine 4 ounces (112 g) cream cheese, 2 Tablespoons (28 g) butter and 1 teaspoon vanilla extract together. Add in 2 cups (250g) of powdered sugar and blend until smooth.
Store-bought fondant or sugar paste – Roll out fondant /sugar paste. It should be just over a ¼ inch in thickness. Cut into circles to fit the cookies. Brush one side of the fondant with milk and press this onto a cookie. Cover to sandwich with another cookie.
Tips for a successful bake
The dough can be mixed by hand with a stand mixer. If you are using a stand mixer, ensure that you use the correct attachment to mix the dough. This dough binds together quickly and has a firm texture.
Refrigerating the dough for at least 15 minutes or more makes it easier to roll and cut out.
Use a silicone non-stick mat or non-stick surface to roll out the dough. If you do not have a silicone mat, then place the dough between two sheets of parchment/baking paper. Use a rolling pin to roll out the dough before cutting into shapes.
Do not overbake. The cookies will still be soft when you remove it from the oven but will crisp as it cools.
How to make Homemade Oreos
Making these cookies couldn’t be easier. While the full recipe is written below I’ll guide you through the recipe with step by step photos and a video so you’ll know exactly what to do.
Preheat the oven to 320°F (160°C)
Grease and line a baking tray with parchment paper.
Combine the butter and sugar and salt in a bowl or stand mixer. Mix until smooth
Add in the vanilla extract and mix.
Pour in the buttermilk and mix well, scraping down the sides of the bowl.
Stir in the cocoa powder until just combined.
Mix in the flour until a dough forms. This dough binds together quickly and has a firm, thick texture. If you feel that the dough is too sticky then just add a little flour.
Use a silicone non-stick mat or non-stick surface to roll out the dough.
If you do not have a silicone mat, then place the dough between two sheets of parchment/baking paper. Use a rolling pin to roll out the dough before cutting into shapes.
The rolled-out dough should be approximately 1/8 inch (3 mm) thick.
Cut out the cookies using a round cutter and place them on the baking tray.
Bake the cookies for between 10 to 12 minutes until the edges are lightly crisp.
It is important that you do not overbake these cookies. Keep in mind that cookies will still be soft when you remove it from the oven but will crisp as it cools.
Remove from the baking tray and transfer the baked cookies to a rack to cool completely before filling with the frosting.
Making the frosting
Beat the shortening or butter using a handheld beater or whisk.
Add in the vanilla extract and powdered sugar and beat to form a slightly thick consistency. You can refer to the video in this post to estimate the texture of the frosting.
Pipe or spread the frosting onto inside of one cookie and close to sandwich with another.
These cookies can be stored in an airtight container for up to 3 days.
Enjoy ♥
- ½ cup (113 g) butter, at room temperature
- ½ cup (100 g) white or brown granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup (60 ml) buttermilk SEE NOTE 1
- ½ cup (50 g) cocoa powder SEE NOTE 2
- 2 cups (240 g) all purpose or cake flour
- ½ cup (113 g) shortening or butter SEE NOTE 3
- 2 cups (250 g) powdered sugar
- 1 teaspoon vanilla extract
-
Preheat the oven to 320°F (160°C)
-
Grease and line a baking tray with parchment paper.
-
Combine the butter and sugar and salt in a bowl or stand mixer. Mix until smooth
-
Add in the vanilla extract and mix.
-
Pour in the buttermilk and mix well, scraping down the sides of the bowl.
-
Stir in the cocoa powder until just combined.
-
Mix in the flour until a dough forms. This dough binds together quickly and has a firm, thick texture. If you feel that the dough is too sticky then just add a little flour.
-
Use a silicone non-stick mat or non-stick surface to roll out the dough. If you do not have a silicone mat, then place the dough between two sheets of parchment/baking paper. Use a rolling pin to roll out the dough before cutting into shapes. The rolled-out dough should be approximately 1/8 inch (3mm) thick.
-
Cut out the cookies using a round cutter and place them on the baking tray.
-
Bake the cookies for between 10 to 12 minutes until the edges are lightly crisp.
-
Beat the shortening or butter using a hand held beater or whisk.
-
Add in the vanilla extract and powdered sugar and beat to form a slightly thick consistency. You can refer to the video in this post to estimate the texture of the frosting.
-
Pipe or spread the frosting on the inside of one cookies and close to sandwich with another.
Recipe Video
- If you do not have buttermilk then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to ¼ cup/60ml milk. Set aside for 5 minutes before using in the recipe.
- You can use dark cocoa which will look similar in colour to the storebought cookies. The colour of the cocoa does not affect the taste of the cookies, it just creates a darker colour. For this recipe, I used regular cocoa powder.
- This is a solid fat which is made from vegetable oils. It is used in the frosting. Although shortening does not add any flavour is produces a similar texture to the firm, white filling you find in store-bought Oreos.
If you do not have or want to use shortening, then substitute it by using butter. Keep in mind that the texture will not be the same when butter is used.
You can’t beat Oreos! And now you can make them at home? I’ve got to give this a go. Thanks Ashika! 🙂