Homemade Oreo Cookies

Ingredients

• 1 stick Unsalted Butter (softened at room temperature)
• 1 large Egg Yolk (only the yellow part, room temperature)
• 0.5 cup Granulated Sugar (white sugar)
• 0.5 cup Brown Sugar (packed)
• 1 tsp Vanilla Extract (pure vanilla)
• 0.5 cup Unsweetened Cocoa Powder (unsweetened, sifted)
• 1 tsp Baking Soda (aluminum‑free if possible)
• 0.25 tsp Salt (fine sea salt)
• 1.25 cup All-Purpose Flour (sifted)
• 1 cup Powdered Sugar (sifted)
• 1 stick Crisco Shortening (solid, room temperature)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Cream Butter and Sugars

   In the mixing bowl, combine the softened butter, egg yolk, granulated sugar, brown sugar, and vanilla extract. Using the stand mixer on medium speed, beat until the mixture is light, fluffy, and pale in color.

   Time: PT8M

3. Add Dry Ingredients

   Add the unsweetened cocoa powder, baking soda, salt, and sifted all‑purpose flour to the creamed mixture. Mix on low speed just until everything is incorporated; do not over‑mix.

   Time: PT5M

4. Form and Roll Dough

   Turn the dough out onto a lightly cocoa‑powder‑dusted countertop. Gather it into a smooth ball, then use a rolling pin to roll the dough out super thin (about 1/8‑inch thick).

   Time: PT5M

5. Cut Cookies

   Press the 1 ¾‑inch round cookie cutter into the rolled dough and cut out circles. Gather the scraps, re‑roll, and cut more until all dough is used.

   Time: PT2M

6. Bake Cookies

   Bake the cookies in the preheated oven for 15 minutes, or until the edges are set and the tops look dry.

   Time: PT15M

   Temperature: 350°F

7. Cool Cookies

   Remove the baking sheet and let the cookies cool on a wire rack for about 5 minutes before handling.

   Time: PT5M

8. Prepare Cream Filling

   In the stand mixer, beat the Crisco shortening (or butter if preferred) with vanilla extract, a pinch of salt, and the powdered sugar until the mixture is light, fluffy, and white in color.

   Time: PT5M

9. Assemble Oreos

   Spoon a small amount of the cream onto the flat side of a bottom cookie, then place a top cookie on top and gently press to spread the filling to the edges.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, vegetable oil (reduce amount)
• Instead of Egg Yolk: 2 tbsp liquid egg yolk, egg white (not recommended)
• Instead of Granulated Sugar: Coconut sugar, honey (reduce other liquids)
• Instead of Brown Sugar: White sugar with molasses
• Instead of Vanilla Extract: Almond extract (¼ tsp)
• Instead of Unsweetened Cocoa Powder: Cocoa mix (adjust sugar)
• Instead of Baking Soda: Baking powder (1¼ tsp)
• Instead of Salt: Kosher salt (reduce amount)
• Instead of All-Purpose Flour: Cake flour (reduce by 2 tbsp)
• Instead of Powdered Sugar: Confectioners sugar
• Instead of Crisco Shortening: Butter (same amount), vegetable shortening

Equipment Needed

• Mixing Bowl
• Stand Mixer
• Rolling Pin
• Cookie Cutter (1 ¾ in)
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Timer (optional)
• Spatula
• Wire Rack

Critical Steps — Do Not Skip

• Cream butter, egg yolk, and sugars until light and fluffy.
• Do not over‑mix after adding flour.
• Roll the dough super thin for authentic Oreo texture.
• Bake at 350°F for exactly 15 minutes; do not over‑brown.
• Use Crisco shortening for the filling to achieve the classic white color.
• Press the two cookies together while the filling is still soft.

Chef Tips from the Video

• Dust the work surface with a little cocoa powder instead of flour to keep the chocolate flavor intact.
• If you prefer a slightly softer cookie, reduce the bake time by 2‑3 minutes.
• For a decorative touch, sprinkle a pinch of coarse sea salt on the top cookie before the cream sets.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; lasts up to 2 months.

Room temperature: Can sit at room temperature for 2–3 days in a sealed container.

Make-Ahead Tips

• Bake the cookies a day ahead and store them airtight; add the cream just before serving for maximum crunch.
• Make the cream filling up to 24 hours in advance and keep it refrigerated; let it soften at room temperature before assembling.

Frequently Asked Questions