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–+ servings
Close-up of Homemade Oreos Recipe with creamy vanilla filling, Oreo-style cookies

Homemade Oreos

5 from 1 vote
These deep Homemade Oreos with fluffy vanilla cream taste like a nostalgic treat made extra special at home.
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Prep Time 40 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 1 hour
Servings: 22 Oreos
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 170 g all-purpose flour spooned and leveled for accuracy
  • 45 g Dutch-process cocoa powder for deep color and flavor
  • 1 teaspoon baking soda for proper spread and lift
  • ¼ teaspoon salt to balance sweetness
  • 125 g unsalted butter softened to room temperature
  • 165 g granulated sugar for crisp texture
  • 55 g light brown sugar packed for moisture
  • 1 large egg at room temperature for smooth mixing
  • 1 teaspoon vanilla extract pure for best flavor
  • 62 g unsalted butter softened for the filling base
  • 53 g vegetable shortening room temperature for structure
  • 230 g powdered sugar sifted for a smooth cream
  • 1 teaspoon vanilla extract for classic filling flavor

Method
 

  1. Stir the flour, cocoa powder, baking soda, and salt together in a large bowl until evenly blended.
  2. Beat the butter with both sugars on medium-high speed until light and creamy, scraping the bowl as needed, then mix in the egg and vanilla until smooth before adding the dry mixture and mixing on low until a thick dough forms.
  3. Line baking sheets and portion the dough into small balls, then press each one into a flat round about 1.5 inches wide and refrigerate the trays briefly to help them hold their shape.
  4. Preheat the oven to 350°F (177°C) while the cookies chill.
  5. Arrange the chilled rounds a few inches apart and bake in batches until the edges look set and the tops show light cracks, then let them cool on the pans before moving to a rack to cool completely.
  6. Beat the butter and shortening together until completely smooth, then gradually add the powdered sugar and vanilla and whip until very thick and creamy.
  7. Spread or pipe the cream onto the flat side of half the cookies and gently press the remaining cookies on top to form sandwiches.

Nutrition

Serving: 95gCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 35mgSodium: 190mgPotassium: 140mgFiber: 2gSugar: 24gVitamin A: 320IUCalcium: 40mgIron: 2.1mg

Notes

These cookies are at their best once fully cooled and sandwiched, when the cream sets just enough to feel like a store-bought classic but taste completely homemade.

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