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Homemade Oreo Cookies Recipe

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4.2 from 8 reviews

This recipe guides you through making classic homemade Oreo cookies with rich chocolate cookies and a creamy vanilla buttercream filling, baked to perfection for a crispy texture. Perfect for cookie lovers looking to create a nostalgic treat from scratch.

Ingredients

Chocolate Cookies

  • 130 g plain flour (all-purpose flour) (1 cup / 4.6 oz)
  • 35 g corn flour (US cornstarch) (¼ cup / 1.2 oz)
  • ⅓ cup Dutch processed cocoa (35 g / 1.2 oz)
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 135 g granulated sugar (⅔ cup / 4.8 oz)
  • 95 g unsalted butter, softened (3.4 oz)
  • 1 tablespoon milk
  • 1-2 drops black gel food colouring (optional)

Vanilla Buttercream Filling

  • 113 g unsalted butter, softened (½ cup / 1 stick)
  • 1½ cups icing sugar (powdered sugar) (195 g / 6.9 oz)
  • 1 teaspoon vanilla bean paste (or to taste)

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C fan forced. Prepare two large baking trays by lining them with baking paper for easy cookie removal.
  2. Mix Dry Ingredients: Sift together the plain flour, cornflour, Dutch processed cocoa, and baking soda into a bowl, then whisk to combine evenly.
  3. Cream Butter and Sugar: In a separate large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy.
  4. Combine Dough Ingredients: Scrape down the bowl sides, then add half of your flour mixture into the butter-sugar blend and beat until just combined. Add milk and optional black gel food coloring, then add the remaining flour mixture. Mix until the ingredients start clumping together.
  5. Roll and Cut Dough: Lightly dust a sheet of baking paper and the dough top with cocoa powder. Roll the dough out to about 3-4 mm thickness. Using a circular cookie cutter (3-4 cm diameter), cut out small cookie shapes. Re-roll dough scraps as needed.
  6. Bake Cookies: Place the cookie rounds spaced about an inch apart on the lined trays. Bake in the oven for approximately 10 minutes, rotating the trays halfway through baking for even cooking.
  7. Cool Cookies: Let the cookies cool on the baking trays for a few minutes after baking, then use a spatula to transfer them to a wire rack. Once cooled, cookies will be firm and crispy throughout.
  8. Make Vanilla Buttercream: In a clean bowl, beat the softened butter, icing sugar, vanilla bean paste, and optional coloring until pale and creamy using a handheld or stand mixer. Scrape the sides of the bowl as needed for even mixing.
  9. Assemble Cookies: Spread or pipe a layer of buttercream onto the flat side of half the cooled cookies, then sandwich with the remaining cookies with their textured side facing up to replicate the classic Oreo appearance.

Notes

  • Use softened unsalted butter for the best texture in cookies and filling.
  • Rolling the dough between sheets of baking paper dusted with cocoa prevents sticking and adds extra chocolate flavor.
  • Black gel food coloring is optional and helps achieve the traditional Oreo color.
  • Cookies will firm up and crisp fully as they cool; handle carefully when transferring off trays.
  • You can store assembled cookies in an airtight container for up to 5 days.

Find it online: https://yumntasty.com/homemade-oreo-cookies-recipe/