This recipe makes a batch of delicious Homemade Oreo Cookies. They are chocolate sablé cookies filled with delicious buttercream and sandwiched together. Dipped in a tall glass of milk or on their own, these rival the real thing so much, that you'll only want to eat the homemade version the rest of your days.
Any time I can recreate a favorite at home that has FAR fewer preservatives, I'M IN! I am happy to report that this recipe also holds up really well to any shape you want it to cut it into. I have even used it to make my "gingerbread" village this year!
This recipe was originally released on Dec 16, 2019, and updated on June 13, 2022.
So much Love for Milk's Favorite Cookie!
I have to say, I couldn't love this process more! I am that person who enjoys the oreo "cookie"...more than the filling. The cookie is soooo gooood, but I could leave the cream filling behind and fill the cookies with peanut butter. LOL!
And if you are looking for the perfect cookie to pair with milk for Santa, look no further. I mean, wouldn't you want to eat those if you were Santa? I love leaving these out on Christmas Eve.
Notes & Tips
This dough is slightly sticky and will need a generous dusting of flour for rolling out. But if you want to use less flour when rolling them out, resulting in deeper colored cookies, you can roll the dough out in between two sheets of parchment paper. If you roll and cut the cookies then remove the excess, freeze them till firm and then space them out for baking.
If you choose to roll them out with flour, which is how I actually do it, just be sure to brush the excess flour off of them before you freeze them. The flour will be set on and won't come off.
They need to be chilled or frozen for 10-15 minutes. I do this so that they don't spread excessively when baked. I like them to keep a tight form, which also makes them great for making cut-out cookies with.
Substitutions
If you would like to make these into Vegan and Dairy-Free Oreo Cookies, swap the butter for butter-flavored vegetable shortening.
Use extra dark, or black cocoa to really get that Oreo Cookie feeling and look.
To keep the whole cookie dairy-free, you can use regular, non-flavored, vegetable shortening to make the filling.
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📖 Recipe
Homemade "Oreo" Cookies
This is a great chocolate cookie that will hold up to any shape you cut it in. Get a little creative and make some fun, homemade sandwich cookies.
Ingredients
for the Chocolate Sablé Cookie:
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 ½ teaspoons Kosher Salt
- 2 lg Eggs
- 2 ¼ cups All-Purpose Flour
- 1 ½ cups Cocoa Powder
- ½ teaspoons Baking Soda
for the Filling:
- ½ cups Unsalted Butter, softened
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
for the cookies:
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt, until light and fluffy.
- Beat in the eggs until fully incorporated. Scrape the bowl down and beat until the batter gets airy about 2 minutes.
- Combine the flour, cocoa powder, and baking soda and add the batter.
- Mix on low speed until fully combined.
- Turn the dough out onto a square of plastic wrap and push together into a flat square. Wrap the dough tightly in the plastic wrap and refrigerate for 1 hour to allow the flour to become completely absorbed.
- Preheat oven to 350 degrees.
- Remove the dough from the fridge and roll out on a well-floured surface.
- Using a small round cookie cutter cut the dough into individual circles and place on a large parchment-lined baking sheet, leaving at least ½-inch between each cookie.
- Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process until you have cut cookies out of all of the dough.
- Using a soft pastry brush, brush off any flour left of the surface of the cut cookies, do this on both sides.
- Chill the cookies in the freezer for 10 minutes before baking, this helps them retain their shape and prevent spreading.
- Bake in a preheated oven for 15-20 minutes, rotating the pans halfway through cooking.
- When the cookies have finished baking transfer them to a cooling rack to cool completely.
for the filling:
- Combine the butter, powdered sugar, and vanilla extract in the bowl of an electric stand mixer. Beat together until light and fluffy scraping down the bowl a couple of times until the mixture becomes fluffy and white.
- Place the filling in a piping bag fitted with your favorite tips, alternatively use a ziptop bag with the corner cut off.
- Assemble the cookies by squeezing a generous amount of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze to fill the cookies all the way to the edge.
- Enjoy with a big glass of ice-cold milk and Enjoy!
Notes
Notes & Tips
This dough is slightly sticky and will need a generous dusting of flour for rolling out. But if you want to use less flour when rolling them out, resulting in deeper colored cookies, you can roll the dough out in between two sheets of parchment paper. If you roll and cut the cookies then remove the excess, freeze them till firm and then space them out for baking.
If you choose to roll them out with flour, which is how I actually do it, just be sure to brush the excess flour off of them before you freeze them. The flour will be set on and won't come off.
They need to be chilled or frozen for 10-15 minutes. I do this so that they don't spread excessively when baked. I like them to keep a tight form, which also makes them great for making cut-out cookies with.
Substitutions
If you would like to make these into Vegan and Dairy-Free Oreo Cookies, swap the butter for butter-flavored vegetable shortening.
Use extra dark, or black cocoa to really get that Oreo Cookie feeling and look.
To keep the whole cookie dairy-free, you can use regular, non-flavored, vegetable shortening to make the filling.
Nutrition Information:
Yield: 24 Serving Size: 1 gramsAmount Per Serving: Calories: 239Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 165mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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