Homemade Oreo Cookies
Crisp, chocolatey Homemade Oreo Cookies made completely from scratch with a creamy vanilla filling. These classic sandwich cookies are easier than you think and perfect for a cozy homemade treat.
Ingredients
Chocolate Cookies
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
Cream Filling
- ½ cup unsalted butter softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsps milk or heavy cream
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and powdered sugar until smooth. Add the egg and vanilla and mix until combined.
- Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.
- Flatten the dough into a disc and refrigerate for 20–30 minutes for easier rolling and cleaner cuts. (optional)
- Preheat the oven to 350°F. Roll the dough between parchment paper to about ⅛-inch thick. Cut into rounds and place on a parchment-lined baking sheet.
- Bake for 8–10 minutes, until the cookies are set. Allow cookies to cool completely.
- Beat the butter until smooth. Add powdered sugar, vanilla, and milk, mixing until light and fluffy.
- Spread or pipe filling onto one cookie and sandwich with another cookie.
Notes
- Roll the dough thin for the best crisp texture.
- Let cookies cool completely before filling to prevent melting.
- For ultra-crisp cookies: Let the baked cookies cool completely on the baking sheet, then leave them uncovered at room temperature for 1–2 hours before filling. This helps recreate that classic Oreo snap.