Oreo Cookies
This homemade oreo cookie recipe is my version of the classic treat. With dense, dark cocoa cookies and a thick vanilla creme filling, these cookies capture all the familiar flavor with a fresher, richer taste. I set out to match the ingredients of the originals as closely as possible, so these are also egg-free, dairy-free, and completely vegan. Satisfy your urge for these iconic cookies with this straightforward version, created entirely from scratch using familiar ingredients.
Servings 44 sandwiches - double that many round cookies at 1¾ in (4.4 cm) each
Equipment
- Pastry guides (3 mm, ⅛ inch thick)
- 1¾ inch round cookie cutter (4.5 cm)
- #110 cookie scoop (1 teaspoon)
Ingredients
Oreo Cookies
- 165 grams all purpose flour sifted
- 48 grams corn starch sifted
- 20 grams cocoa powder Dutch process, sifted
- 10 grams black cocoa powder sifted (*see notes below)
- ½ teaspoon baking soda sifted
- ½ teaspoon kosher salt Diamond Crystal
- ½ teaspoon cream of tartar sifted
- 96 grams palm shortening room temperature (I use Spectrum brand)
- 125 grams granulated sugar
- 26 grams (20 mL) corn syrup light
- 20 mL imitation vanilla extract for authentic Oreo flavor
- 1 batch homemade oreo cream filling (click for recipe)
Instructions
Oreo Cookies
- Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with a rack in the center of the oven.
- In a medium bowl, whisk together flour, corn starch, cocoa powders, baking soda, salt and cream of tartar. Set aside.165 grams all purpose flour, 20 grams cocoa powder, 10 grams black cocoa powder, 48 grams corn starch, ½ teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon cream of tartar
- In the bowl of a stand mixer fitted with the paddle attachment, beat palm shortening and sugar together on medium-low until well combined. Scrape bowl down several times between mixing to fully incorporate ingredients.96 grams palm shortening, 125 grams granulated sugar
- Add corn syrup and vanilla. Mix on medium speed until fully incorporated. Scrape bowl.26 grams (20 mL) corn syrup, 20 mL imitation vanilla extract
- Add dry ingredients and mix on low speed for about 1 minute. Scrape bowl and paddle well, and mix on low until dough comes together, about 30 seconds to 1 minute.If your dough doesn't come together when it's fully mixed, use your hands to squeeze it together into clumps. Working the dough just a bit will help warm up the palm shortening enough for the dough to bind into one large ball.
- Gather dough together and divide into 2 equal portions. Working with smaller portions of dough means you’ll extract more usable cutouts from each roll. This reduces re-rolling, which can activate more gluten and make the dough tougher. It can also lead to air in the dough, which creates bubbles when baked.
- Roll one portion between two sheets of parchment paper until ⅛ inch (3 mm) thick. I use pastry guides to ensure precise thickness. Remove top layer of parchment.
- Use a round cookie cutter to cut cookies into 1¾ inch (4.5 cm) circles. Use a small offset spatula to transfer cutouts to parchment lined baking sheet.The cookies will not spread - they can be placed quite close together. I can fit about 30-35 cookies on a half sheet pan.
- Bake one pan at a time for 11 minutes. Fully cool cookies on baking sheet.If a few of the cookies have bubbly tops, gently press them down with the bottom of a measuring cup. Press gently, don't compress the cookies. They should flatten back out.
- Gather scraps into a ball and roll again until all dough has been used. Repeat with second portion of dough.
- Mix one batch of homemade oreo cream filling according to recipe instructions.
Assembly
- Using a #110 scoop or a teaspoon, scoop a leveled amount of filling out of the bowl. Using your hands, roll it into a small ball. It should weigh 5 grams. Standard Oreo cookies have about 4 grams of filling per cookie. I prefer a bit more filling, so I've bumped it up to 5 grams per cookie.
- Turn a cookie upside down and place the ball of filling in the center. Place another cookie right-side-up on top of the filling and press gently.
- Pick the cookie up and turn it sideways so you can see the filling (this will help you press the filling evenly.) Gently press using both hands until the filling is the same thickness as one of the cookies. It won't quite extend to the edges.
- Repeat process until all cookies are filled.
Notes
- No mixer? You can mix the dough by hand with a spoon. The shortening and sugar mixture doesn't need to be creamed and fluffy, just very well combined.
- You can substitute Dutch cocoa for the black cocoa, but you won't achieve the signature Oreo color or taste without it.
- Black cocoa weight AND volume measurements are correct - my black cocoa weighs more per teaspoon than Dutch cocoa.
- I use imitation vanilla extract here (I know, weird!) rather than pure vanilla extract in order to best mimic store bought Oreo flavor. You can use pure vanilla, but it won't give the same sweet bakery-like vanilla flavor.
- I've tested the cookies and the filling with Crisco, which is 100% vegetable shortening made of mostly soybean oil and some palm shortening. It works nicely in the cookie dough. I don't recommend it in the Oreo cream filling. Crisco creates a noticeably greasy mouthfeel, which isn't present with 100% palm shortening.
- If your dough doesn't come together when it's fully mixed, use your hands to squeeze it together into clumps. Working the dough just a bit will help warm up the palm shortening enough for the dough to bind into one ball.
- I use a 1¾ inch (4.5 cm) round cookie cutter, which is almost exactly the same size as a real Oreo.
- If your rolled dough is beginning to soften up and the cutouts are too soft to transfer, place the dough on a baking sheet in the freezer for about 2 minutes - just long enough to firm it up a little.
- Dark cookies can be hard to judge by color alone. For these, trust your nose—in the last few minutes of baking, your kitchen should begin to smells like rich, dark chocolate. The cookies should no longer be glossy.
- The cookies are fragile straight from the oven and will firm up significantly as they cool. Resist the urge to move them too soon—let them cool completely on the baking sheet first.
- The dough can be made ahead. Wrap it well and store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. When ready to use, defrost in the fridge, then let come to room temperature before rolling.
- Store filled cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
- While delicious served immediately, these cookies benefit from resting overnight once filled. The filling firms up nicely, and the flavors deepen, creating a more balanced texture and taste without losing that classic twist-apart quality.
- Custom filling amounts: For a batch that yields 44 cookies, use ¾x the filling for Thins, 1.5x for Double Stuf, 2x for Mega Stuf, and 2.5x for Most Stuf. Refer to my customizable filling chart for a visual reference.
- Custom filling flavors: For instructions on adapting the Oreo cream filling into flavors like chocolate, lemon, matcha and mocha, see the custom filling flavors section of the Oreo cream filling recipe.