Homemade Oreo Cookies
Better Than Store-Bought Homemade Oreo Cookies! Every bite is perfectly crunchy, chocolatey, sweet, and SO. GOOD. These are the best nostalgic treat to enjoy all year long!
Ingredients
Cookies
- ¾ cup all purpose flour*
- 3 Tablespoons black cocoa powder sifted
- 2½ Tablespoons Dutch process cocoa powder sifted
- ⅔ teaspoon baking powder
- 3/16 teaspoon salt
- ⅜ cup vegetable shortening
- ½ cup granulated sugar
- 1 large egg white
- 1⅛ teaspoons whole milk
- 1½ teaspoons vanilla extract
Filling
- ½ cup vegetable shortening
- 1½ cups powdered sugar sifted
- 2½ teaspoons whole milk
- ½ teaspoon vanilla extract
Instructions
Cookies
- Heat oven to 325℉.
- Line 2 sheet pans with parchment paper. Set aside.
- In a small bowl, sift together flour, cocoas, baking powder, and salt. Set aside.
- With an electric mixer, beat shortening and sugar until fluffy, about 1 minute.
- Add egg, milk, and vanilla.
- Beat until blended.
- Stir in flour mixture.
- Form dough into a smooth ball.
- Place dough between 2 sheets of parchment paper.
- Roll to 3/16 inch thick.
- Use a fluted cutter to cut out cookies.
- Gather and re-roll scraps until all dough is used.
- Place on prepared pans.
- Bake for 17 minutes.
- Allow to cool on pans.
Filling
- Combine all ingredients in a large bowl.
- Beat with an electric mixer until smooth.
Assembly
- Spoon filling in decorating bag fitted with a #7 tip.
- Turn half of the cookies over.
- Pipe filling on upside down cookies.
- Top with other half of cookies.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- This recipe can be made vegan if your favorite non-dairy milk is used and aquafaba is used instead of an egg white!
- When sifting the dry ingredients, make sure there are no lumps of cocoa powder.
- Be careful to not over-mix the cookie dough!
- Make sure the cookie dough is completely level when rolling out.
- The bake time may vary depending on how your oven bakes/how many pans you bake at a time. We recommend baking one pan at a time for best results.
- Make sure your cookies are completely cooled before filling.
- You can fill these cookies as much as you like! But depending on how much filling you use, you may need to make more filling.
Nutrition
Serving: 1cookieCalories: 142kcalCarbohydrates: 17gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 0.1mgSodium: 36mgPotassium: 28mgFiber: 1gSugar: 13gVitamin A: 1IUCalcium: 11mgIron: 0.4mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.