Homemade Oreos from Scratch!

It’s no secret that I’m a HUGE fan of Oreos. I love to feature these cookies in some of my absolute FAVE recipes (like my 2 Tier Oreo Ice Cream Cake and my Oreo Tart!). Something I love doing is taking these cherished and loved treats and taking them from store bought to homemade! So these are my Homemade Oreo Cookies and you may never buy them from the store again! These are a healthier and preservative free alternative and they taste AMAZING!

One of my favourite things about this recipe is the freedom to customize. You can go classic Oreos, or dye the frosting different colours, or even play around with different flavours.



  1. Cream butter and sugar together until light and fluffy (approx 3 minutes on high)
  2. Add egg and vanilla and beat quickly to combine
  3. Sift together your dry ingredients and stir to combine
  4. Add to your mixing bowl and mix on low speed until ingredients are incorporated (they won’t be completely mixed at this stage).homemade-oreo-mix
  5. Tip your mix out onto the bench and knead by hand until you have a nice dark brown cookie dough (approx 2-3 minutes)
  6. Divide dough into 3 portions and wrap each one separately
  7. Chill in the fridge for 30mins – 1 hour prior to cooking
  8. Once dough is chilled, preheat oven to 350 degrees fahrenheit / 175 degrees celsius
  9. Apply a liberal amount of plain flour to your bench and roll your dough out using a rolling pin – approx 2-3mm thickness is good
  10. Cut circles using a circle cookie cutter (or go crazy and cut shapes!) and place onto a baking tray lined with wax / baking paper.homemade-oreo-circles
  11. Bake approx 8-10 minutes until they are just starting to firm in the centre. Don’t wait for them to get completely hard in the oven as they will firm up more upon standing.
  12. Allow to stand 5 minutes on the cookie sheet before transferring to a cooling wire


  1. Combine butter and vanilla in your mixing bowl and beat on high speed approx 3-5 minutes until the butter is light and fluffy
  2. Add approx 1/3 of your confectioners sugar and beat on high for a further 2 minutes, until light and fluffy
  3. Repeat with the second third of your sugar, and beat a further 2 minutes
  4. Add final amount of sugar and beat for a final 2 minutes – if your mixture is too firm, add milk a little at a time. If you are happy with the consistency, there is no need to add the milk – it is merely there for adjusting the texture and consistency of your finished product
  5. Pipe filling between two homemade Oreo cookies!homemade-oreo-filling

You may never buy store bough Oreos again!👐

For the printable recipe click here: http://bit.ly/2gVeDB9

What You’ll Need:


  • 185g / 6.5 oz butter *I used salted but you can use unsalted and add a pinch of salt to this recipe
  • 200g / 7oz caster or superfine sugar
  • 1 extra large egg (room temp is best)
  • 1 teaspoon good quality vanilla extract / essence
  • 340g / 12oz plain or all purpose flour
  • 60g / 2oz unsweetened cocoa
  • 1.5 tsp baking powder


  • 150g / 5.5oz butter *I used salted but you can use unsalted and add a pinch of salt to this recipe
  • 2 tbsp milk / half and half
  • 1 teaspoon good quality vanilla extract / essence
  • 350g / 12oz powdered sugar, sifted (a.k.a confectioners / icing sugar)


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