Homemade Oreos
These healthier homemade Oreos deliver that authentic crispy chocolate wafer and creamy vanilla filling without artificial food coloring, preservatives, or ingredients you can't pronounce. Made in a food processor with pantry staples, this beginner-friendly recipe yields 26 sandwich cookies that taste just like the store-bought version your parents wouldn't let you have. Ready in just 1 hour 25 minutes with the option to make ahead and freeze!
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Ingredients
For the Cookies:
- 1½ cups all-purpose flour
- ½ cup + 2 tablespoons Dutch-process cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¾ cup unsalted butter at cool room temperature, cut into chunks
- 1 large egg at room temperature
For the Filling:
- ½ cup unsalted butter at cool room temperature
- 2½ teaspoons pure vanilla extract
- ½ cup powdered sugar sifted
- ⅛ teaspoon salt
Instructions
- In a food processor fitted with the S blade or in a stand mixer with the paddle attachment, combine 1½ cups flour, ½ cup + 2 tablespoons cocoa powder, 1 teaspoon baking soda, ¼ teaspoon salt, and ½ cup sugar. While pulsing or mixing on low speed, add ¾ cup butter a few pieces at a time, then add 1 egg. Continue processing until the dough comes together in a mass, about 1 minute.
- Turn the dough out onto a work surface, shape into a flat disc, and wrap tightly in plastic wrap. Refrigerate for 30 minutes until firm enough to shape.
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Shape the cookies using one of these methods: Method 1 (Roll and Cut): On a lightly floured surface, roll the chilled dough to ⅛-inch thickness. Use a 2-inch round cookie cutter to cut circles, re-rolling scraps as needed. Transfer cut cookies to prepared baking sheets, spacing them 1 inch apart. Method 2 (Hand-Shaped): Pinch off tablespoon-sized pieces of dough and roll each into a smooth ball between your palms. Place balls on prepared baking sheets, spacing them 2 inches apart. Dampen your palm slightly and gently press each ball to flatten to ⅛-inch thickness, creating round cookies about 2 inches in diameter.
- Chill the shaped cookies in the refrigerator for 10 minutes while the oven finishes preheating. This helps them hold their shape during baking.
- Bake for 9 to 10 minutes, rotating the pan halfway through, until cookies are fragrant and completely set. They should look dry on top and feel firm to the touch. Let cool completely on the baking sheets before filling.
- In a stand mixer fitted with the paddle attachment, beat ½ cup butter and 2½ teaspoons vanilla on medium-low speed until well combined, about 30 seconds. Scrape down the bowl.
- Gradually add ½ cup powdered sugar and ⅛ teaspoon salt. Increase speed to high and beat for 2 to 3 minutes until the filling is light, fluffy, and smooth.
- Using a pastry bag or small spoon, place 1 teaspoon of filling in the center of one cookie. Top with a second cookie of equal size and gently press down until the filling spreads to the edges. Repeat with remaining cookies and filling.
- Serve the same day for the crispest texture, or store assembled cookies in an airtight container for up to 2 days.
Notes
Shaping Tips: The roll-and-cut method produces more uniform cookies, while hand-shaping is faster and great for kids. Both methods yield equally delicious results.
Storage: Store unfilled cookies in an airtight container for up to 5 days. They'll stay crispier when stored separately from the filling. Assemble sandwiches the day you plan to serve them.
Black Cocoa Variation: For cookies that look and taste even more like traditional Oreos, substitute black cocoa powder for the Dutch-process cocoa. Black cocoa creates a darker color and slightly more bitter flavor.
Make-Ahead: The cookie dough can be made up to 2 days in advance and kept wrapped in the refrigerator, or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before shaping.
Size Options: A 2-inch round cutter or flattened ball makes classic sandwich cookie sizes. Use smaller portions for bite-sized treats, just reduce baking time by 1 to 2 minutes.
Double Batch: This recipe doubles easily if you need cookies for a crowd or want extras for the freezer.
Nutrition
Calories: 141kcalCarbohydrates: 13gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 83mgPotassium: 40mgFiber: 1gSugar: 6gVitamin A: 293IUCalcium: 7mgIron: 1mg
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