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Homemade Oreos

Homemade Oreos
Adapted from Martha Stewart’s Cookies
Makes 2 ½ dozen

1 ¼ cups all purpose flour
¾ cup unsweetened Dutch process cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ cups sugar, plus more for rolling
10 tablespoons (1 ¼ sticks) unsalted butter, room temperature
1 large egg

½ cup (1 stick) unsalted butter
½ cup vegetable shortening
3 ½ cups confectioner’s sugar
1 tablespoon vanilla extract

1. Preheat oven to 375F. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
2. In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 2 minutes. Add egg, beating to combine. Reduce speed to low, gradually adding flour mixture until dough is well combined.
3. Place about ½ cup of granulated sugar in a small bowl. Using a small (1 ¼ inch) cookie scoop, shape dough into a ball and roll it in sugar. Place on parchment lined baking sheets about 2 inches apart. With the bottom of a glass, press dough flat to about 1/8 inch thick.
4. Bake until cookies are firm, 10 to 12 minutes, rotating halfway through. Remove from oven and allow to cool on sheets for 5 minutes. Transfer to wire racks to cool completely.
5. While cookies are cooling, make filling: In the clean bowl of an electric mixer, beat together butter and shortening until well combined. Reduce speed to low and add confectioner’s sugar, beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine.
6. Place cream filling in a pastry bag and pipe about a tablespoon onto the flat side of half the cookies.* (Or spread with an offset spatula.) Top with remaining cookies, pressing gently together to squeeze filling to edges.**

*Note: I had a ton of filling left over, so go ahead pile it on. No need to be shy. Double Stuffs!
**I found the filling spread easier and more evenly if I pressed and twisted a bit on the top cookie. Kind of like how you twist the top of a regular Oreo, only pushing down instead of lifting up!

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