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Homemade Oreo Cookies

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Homemade Oreo Cookies

Photo: Natalie Levin

I love Oreo cookies ever since I got to know them, when I was about 15 years old. A childhood friend of mine brought them from the States, and it was love at first bite. I loved the idea of two chocolate cookies filled with vanilla cream – it’s just a great combination of flavors.

Ever since then, and when I found Martha Stewart’s recipe for the most popular cookies in the world, I started making homemade Oreo cookies for every occasion. They’re everyone’s favorites – chocolatey, vanilla-y and simply delicious.

This recipe is very easy to make – the dough is made quickly in the food processor; the filling is a breeze and the result is so good. If you like Oreo cookies – you’re definitely going to like these too.

Looking for more great recipes for cookies that will be a delicious present for Christmas? Click here >>

Homemade Oreo Cookies

Photo: Natalie Levin



Homemade Oreo Cookies

Based on Martha Stewart’s recipe with some changes and adjustments

For the cookies:

  • 100 grams (1/2 cup) cold butter cut into cubes
  • 150 grams (3/4 cup) sugar
  • 175 grams (1 1/4 cups) all-purpose flour
  • 50 grams (5 tbsp.) cocoa powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1 egg

For vanilla cream:

  • 50 grams (1/4 cup) soft butter
  • 130 grams (1 cup) sugar powder
  • 1 tsp. vanilla extract
  1. Cookies: in a food processor with a steel blade put butter, sugar, flour, cocoa, salt, baking soda and baking powder, and blend until mixture is crumbly.
  2. Add vanilla and egg and continue to blend only until large chunks of dough begin to form.
  3. Flatten the dough into a disc shape and wrap in plastic wrap.
  4. Cool in the fridge for about an hour.
  5. On a floured work surface roll the dough about 3-4 mm thick. Cut out small cookies.
  6. Place the cookies on a baking pan lined with baking paper.
  7. Preheat oven to 175c degrees.
  8. Bake the Oreo cookies for 7-9 minutes, until set and slightly soft in the center.
  9. Cool completely before filling.
  10. Vanilla cream: in a bowl of a mixer with the paddle-attachment whip butter, sugar powder and vanilla until smooth and creamy.
  11. Fill each pair of cookies and close into a sandwich.
  • You can fill the cookies with any other filling you like.
  • Keep the cookies in a sealed jar for 5-6 days.

Homemade Oreo Cookies

Photo: Natalie Levin