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Oreo, Homemade, Gemma Stafford, Bigger Bolder Baking, Recipes

Homemade OREO Cookies Recipe

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Hi Bold Bakers! I LOVE OREO Cookies and I use them in a lot of recipes. So this week I will show you how to make them from scratch faster than you can buy them at a store! Mine are a bit softer than the originals but they taste amazing. Enjoy!




4.1 from 11 votes
Oreo, Homemade, Gemma Stafford, Bigger Bolder Baking, Recipes
Homemade OREO Cookies
Author: Gemma Stafford
  • For the Chocolate Cookies:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
  • 1 large egg
  • For the Vanilla Buttercream Frosting:
  • 1 cup Butter , at room temperature
  • 2 cups Icing sugar , sifted
  • 3 tbsp Milk
  • 2 tsp Vanilla extract
  • pinch of Salt
  1. Set two racks in the middle of the oven. Preheat to 350°F.
  2. In a food processor, or in a bowl, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter and pulse until it resembles fine breadcrumbs. Add the egg and continue processing or mixing until dough comes together in a mass. This take seconds.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes. Set baking sheets on a rack to cool.
  4. To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 4 to 5 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk. Cookies are best eaten on the day. You can keep refrigerated if the buttercream gets too soft.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. gingerbreadjeanne on January 18, 2019 at 5:25 pm

    SUGAR RUSH with a side of chocolate! Next time I’m craving Oreos I will pull out this recipe. Easy to make. Simple ingredients. Fantastic results! Really indeed Oreo-like flavor and just a wee bit softer. But still yummy. I would add extra sugar to the filling, as the real oreo filling is much stiffer than my ordinary buttercream frosting. A+

    • Gemma Stafford on January 19, 2019 at 7:49 pm

      Thank you! I am delighted to hear that 😀

  2. Payal on January 16, 2019 at 3:57 am

    How about eggless

    • Gemma Stafford on January 16, 2019 at 4:28 pm

      Hi, you can use flax egg here in place of eggs. Enjoy!

  3. Ching Brown on January 15, 2019 at 12:59 pm

    Hi Gemma,
    I love all your recipes. Could I sub all purpose for white wheat? My son has trouble with white flour.

    • Gemma Stafford on January 15, 2019 at 2:32 pm

      Yes, you can! Enjoy!

  4. Isabelle on January 3, 2019 at 2:46 am

    Hi! How long can the cookies be store for after baking? And if i were to make the cookies a little smaller, will it affect the baking time? Thank you! 🙂

    • Gemma Stafford on January 3, 2019 at 4:49 pm

      Hello, these can be stored for up to 4 days, in terms of making them smaller i might just check them for done-ness 5 minutes sooner. Enjoy!

      • Isabelle on January 5, 2019 at 4:10 pm

        Thank you!

  5. Sofia Undead on June 9, 2018 at 11:14 pm

    Hi, I can’t find Dutch process cocoa in my country can I use hot chocolate powder?

    I love your videos ❤️

    • Gemma Stafford on June 10, 2018 at 2:29 am

      Hi there,
      I do not generally use Dutch Processed cocoa in recipes. Instead unsweetened cocoa powder. Dutch processed cocoa has been alkalized, as cocoa is an acid ingredient, it is not necessary in my recipes. Hot chocolate powder is a totally different thing, it has lots of additional ingredients, delicious though it is, it is not suitable for this type of baking,
      Gemma 🙂

      • Sofia Undead on June 10, 2018 at 2:31 am

        Thank you ????

  6. Sumangaliyn on May 11, 2018 at 11:11 am

    Hi Gemma,

    I made these cookies few days back with flax seed powder as egg substitute. The taste was awesome but I want the cookies to be more crispy instead of being soft.

    Please help me by suggesting how could I do the same.

    I am a vegetarian and I don’t eat eggs.


    • Gemma Stafford on May 12, 2018 at 3:59 am

      Hi there,
      I am presuming that you did not adjust the sugars in this recipe. In cookies sugars tend to caramelize, and this crisps the cookie. Some sugar substitutes will not carmelize, and this will affect the crispness, and the color of the bake.
      Other than that bake a little longer, that should do it for you,
      Gemma 🙂

  7. Bigger bolder baker on April 19, 2018 at 11:41 pm

    Hi Gemma, made the Oreo cookies yesterday, I made it wit normal cocoa powder and added 1/4 cup more and I flattened it as soon as it came out of the oven and then I put it back in the oven on 80 degrees Celsius for an hour to crisp and it came out amazing, thanks a million for this recipe!

    • Gemma Stafford on April 20, 2018 at 5:45 am

      You really are a Bold Baker, haha! Well done, I would not have though of this, a new technique!
      Thank you for letting me know,
      Gemma 🙂

  8. Chow on March 12, 2018 at 8:58 am

    Hi Gemma
    1. can I store the cookie dough in the freezer ?
    2. Can i put the dough in the fridge to set in use the cookie cutter ?

    • Gemma Stafford on March 13, 2018 at 10:03 am

      Hi there,
      I think you can do both of these things. This cookie dough is a little soft, so it may be a challenge to roll!
      Try it, you can still bake them and they will be good!
      Gemma 😉

  9. naimairfankh on July 30, 2017 at 11:17 am

    I made them but they were too thin. And not soft. I don’t know what went wrong.

    • naimairfankh on July 30, 2017 at 12:39 pm

      Is it because i used condensed milk to substitute egg.

    • Gemma Stafford on July 31, 2017 at 2:09 am

      Hi there,
      This will usually be because the mix is too thin, or you have changed the fat, such as substituting the butter with another fat/oil etc.
      Condensed milk is another liquid ingredient, and it also increases the sugars. As these dissolve they will spread, and although they also tend to give a moist, chewy cookie, the cookie finish will be affected. Learn to use a flax egg, this is a very useful substitute, applesauce too, or choose recipes which do not require egg.
      I hope this is of help to you, do let me know,
      Gemma 🙂

      • naimairfankh on July 31, 2017 at 2:21 am

        Thanks for replying

        • naimairfankh on July 31, 2017 at 2:21 am

          Hope i can make it right next time.

  10. Lian Arguin-Laverdière on April 2, 2017 at 6:42 pm

    Hi, thanks again for the recipe. My sister told me they were better than the real one. As I remember the recipe, I did the cookie dough with my hands because I don’t have a food processor so I was wondering if I could do it in a blender. Also, if i use my hands, how do I know that the egg is well incorporated?

  11. Lian Arguin-Laverdière on April 2, 2017 at 12:47 pm

    Hi, thank you for the recipe. They were better than the real one. However, i had a little problem. My cookies didn’t spread around. I had to push after they baked the top so they can spread. Does it mean that it lacked or had too much of an ingredient?

    • Gemma Stafford on April 3, 2017 at 2:12 am

      Not enough butter, or not the right butter/fat!
      Gemma 🙂

  12. Bushra Ahmed on March 8, 2017 at 2:59 am

    Hi Gemma,
    I LOVE your videos and my siblings and colleagues enjoy the fruits of my labour every weekend!
    I tried this recipe and loved it but I had a problem with the buttercream filling…. I had to keep it refrigerated cause if it was outside for a period of time it got all soggy and just ugh! And if kept refrigerated for a longer time I found the cookies were too hard to bite… any advice? Everyone loves these and the kids wana take them as snacks for school (so no fridge!!) HELP and thanks again! I love your channel

    • Gemma Stafford on March 8, 2017 at 11:01 am

      Hi there Bushra,
      Yes, this is a problem in warm places. I really do not have a solution for you, butter melts! A Swiss buttercream, which includes egg whites will hold up better. A marshmallow filling will work better, see the smores marshmallow filling, or marshmallow fondant. You could also use melted white chocolate to hold the cookies together, there is no perfect solution for the warm atmosphere,
      Gemma 🙂

  13. Cs1843 on January 12, 2017 at 6:52 am

    Can you tell me if icing sugar is the same as powdered sugar?

    • Gemma Stafford on January 13, 2017 at 3:31 pm

      Hi there,
      yes, it is the same thing,
      Gemma 🙂

  14. Kevinchand on August 21, 2016 at 9:56 pm

    Do you scoop and measure or spoon and level?

    • Gemma Stafford on August 22, 2016 at 1:30 am

      Hi Kevin,
      I just take a teaspoon measure, and scoop. if it is to be a level teaspoon I will usually say so.
      Gemma 🙂

      • kevinchand on August 22, 2016 at 7:49 pm

        Also is the butter supposed to be room temperature or cold. In your single serving Oreo cookies it uses cold butter but in this recipe it uses room temperature

        • Gemma Stafford on August 23, 2016 at 1:31 am

          Hi Kevin,
          Cold, not frozen. You need it to crumb with the flour, so I suppose it depends on your room, it is a poor description as our recipes go to all corners of the globe!
          Gemma 🙂

  15. Rachel Morris on August 18, 2016 at 12:43 pm

    I made these a couple weeks ago, and they were incredible!

    • Gemma Stafford on August 19, 2016 at 1:58 am

      Thank you Rachael, i am happy to hear that,
      Gemma 🙂

  16. Charlie Lafferty on August 8, 2016 at 6:47 am

    You answered one question and said you get roughly 12 cookies from this recipe. So do you mean it makes 24 cookies/12 sandwiches or 12 cookies/6 sandwiches?


    • Gemma Stafford on August 8, 2016 at 12:36 pm

      Hi charlie,
      this is 24 cookies, so 12 sandwiches,
      Gemma 🙂

      • Charlie Lafferty on August 8, 2016 at 12:57 pm

        Thanks for your response. Can you just double the recipe without making any alterations?

        • Gemma Stafford on August 8, 2016 at 1:55 pm

          Hi Charlie,
          Yes you can,
          Gemma 🙂

  17. BrittanyHarrison on July 9, 2016 at 11:23 am

    Oh my goodness, I make this recipe way more than I should. THEY ARE SO ADDICTING! My husband loves Oreos and we have tried about every brand, knockoff, and several homemade recipes. This one is by far the best! Thank you Gemma!

    P.S. Have you (or anyone reading) ever tried subbing in some coconut oil for some of the butter in the buttercream icing? I am wondering if that would make the frosting a bit firmer at room temp (to be closer to the Oreo texture)? Thinking of trying that next time as an experiment.

    • Gemma Stafford on July 9, 2016 at 12:08 pm

      Hi Brittany,
      Yes, i understand why you say this, and indeed it may work, do let me know!
      Thank you for being with us here on BBB,
      Gemma 🙂

  18. Shamaila on June 16, 2016 at 2:37 pm

    Hi Gemma?
    What do you think about the idea of making OREO CAKE!!!! (How about using the oreo cookie butter you made)?????

    • Gemma Stafford on June 17, 2016 at 3:50 am

      Nice idea Shamilia, will add it to my list,
      Gemma 🙂

  19. kiki on June 14, 2016 at 5:20 pm

    Hi Gemma, could you use just the cookie part of your oreo recipe for icecream or a base for a pie of cake

    • Gemma Stafford on June 16, 2016 at 3:41 am

      Hi Kiki,
      Yes! check out all of the oreo recipes here on my website, it is a great ingredient,
      Gemma 🙂

  20. Canary on June 8, 2016 at 8:24 pm

    Hi Gemma, I was also wondering if your oreo recipe could be used in your cookies and cream icecream recipe?

    • Gemma Stafford on June 9, 2016 at 1:58 am

      Hi there,
      Well! I think it will be too heavy, however you could use it like an ice cream sandwich, now that would be good,
      Gemma 🙂

      • Canary on June 9, 2016 at 4:13 pm

        That’s okay, I adore this recipe, could you make a recipe for Pocky sticks

        • Gemma Stafford on June 9, 2016 at 4:29 pm

          I will see what I can do. Stay tuned 🙂

  21. Canary on May 29, 2016 at 11:26 am

    Hi, I was wondering if there was a reason why your buttercream icing recipe was slightly different in your cooking basic’s page than here. Does it make a difference, whether you use that recipe or this one?

    • Gemma Stafford on May 29, 2016 at 1:12 pm

      Hi Canary,
      Sometimes I will adjust according to the use to which it is being put. for general use use the basics one, it fits all of the bills. the cookie filling is slightly stiffer,
      Gemma 🙂

  22. Railey on April 3, 2016 at 5:54 am

    Can I use evaporated milk for the buttercream frosting?

  23. April frances on April 3, 2016 at 2:17 am

    Just kidding i mean half stick?

  24. April frances on April 1, 2016 at 8:07 pm

    Can u please give me the exact measurement oh that 5 tbsp butter? I dunno how to measure butter ?

    • Gemma Stafford on April 2, 2016 at 7:27 am

      Hi April,
      1 tablespoon butter = 1/2 ounce/15g. So, 5 tablespoons is 2 1/2 ozs.
      1 stick butter = 8 tablespoons = 1/2 cup = 4 ounces/110g. 2 sticks butter = 1 cup = 8 ounces/225g.
      All of these differences in measurements can be confusing, I hope this works for you,
      Gemma 🙂

      • April frances on April 3, 2016 at 2:15 am

        So for thus recipe i may use one stick of butter for it? Sorry gemma I’m just so confused about it i don’t know.

        • April frances on April 3, 2016 at 2:16 am


        • Gemma Stafford on April 3, 2016 at 6:01 am

          Hi April,
          So, I think you are talking about the butter quantity? So, you need 2 1/2 oz of butter for this recipe, this is a little more than half a stick,
          Gemma 🙂

  25. April frances on April 1, 2016 at 6:16 am

    Gemma can i use ordinary cocoa powder?

    • Gemma Stafford on April 1, 2016 at 12:03 pm

      Sure 🙂

  26. Vanessa on March 16, 2016 at 10:56 am

    I really want to make these to share with my friends, hence, may i know how much cookies does this recipe make? ?

    • Gemma Stafford on March 16, 2016 at 2:35 pm

      Hi Vanessa,
      If you make this recipe you will have too many friends!
      So, you will easily get 12 cookies from this recipe, just do not make them too big to start. rolling the dough out in a sausage helps to get it cut in to even sized pieces too, you can use cling wrap to help you,
      Gemma 🙂

  27. Reetika Singla on March 11, 2016 at 11:13 am

    Hey Gemma!!
    Im a huge hugggeee fan of your baking….Your recepies are amazing!!
    …Just wanted to know if we could replace egg with something else(like yogurt) in this recipe…
    Thx for all those lovely delights you come up with each Thursday!!!
    Thx again! 🙂

    • Gemma Stafford on March 11, 2016 at 12:22 pm

      Hi Reetika,
      Honestly I do not know if this will work for this recipe. This is a big request for me, and I really need to do some research to see what would work. When you change the recipe, you change the result, so the finish may be different, but delicious just the same. I think one tablespoon of yogurt should do it. Do try it out, happy baking,
      Gemma 🙂

  28. ulyik on February 29, 2016 at 12:30 am

    these look like my mama’s cookies. They have the crackers and are fudgie. these are amazimg! i used hocolate chip cookie dough with this too and merged them together!1!!!!! Yumser!

    • Gemma Stafford on February 29, 2016 at 10:26 am

      Hi Uliyk, that is so funny! I do hope you are enjoying experimenting with my recipes, that is what it is all about,
      Gemma 🙂

  29. Victoria on February 7, 2016 at 5:14 am

    Hello, Gemma! I love your recipes, gonna try this one. What froasting may I use instead of butter one?

    • Gemma Stafford on February 8, 2016 at 3:12 pm

      you can use cream cheese frosting Victoria, that will work well.

  30. Ashley on December 13, 2015 at 11:23 am

    Will natural cocoa powder work for this? I don’t have Dutch process cocoa powder on hand and can’t seem to find it anywhere.

    • Gemma Stafford on December 14, 2015 at 7:50 pm

      Yep, that will work fine for this recipe. Thanks so much for visiting my website 🙂

  31. Amanda on December 11, 2015 at 1:03 pm

    Do I have to use Dutch process cocoa powder? All I have is natural cocoa powder and I’m not sure if that works.

    • Gemma Stafford on December 14, 2015 at 8:11 pm

      Thanks for your question, Amanda. You can use whichever cocoa powder you have access to. Hope this helps 🙂

  32. Samantha Lazaro on November 9, 2015 at 9:27 am

    Am a fan! Started my baking with your mug cakes and today tried your cookies…. Wow do we love it or what! Thank you for making baking so simple!

    Sam (India)

    • Gemma Stafford on November 10, 2015 at 6:35 pm

      Thanks so much for visiting my website, Sam. Really glad you like my recipes 🙂

  33. Rachel on August 29, 2015 at 3:46 pm

    Can you make some Golden Oreos?

    • Gemma Stafford on September 4, 2015 at 8:34 pm

      Thank you so much for visiting my website, Rachel. I will add it to my list, stay tuned 🙂

  34. Makayla on August 10, 2015 at 10:11 am

    It tastes so good I like them WAY more then the store bought ones. In the Icing can I use coconut milk instead? You are my fav youtube cook. 🙂

    • Gemma Stafford on August 17, 2015 at 11:36 am

      I haven’t tried using coconut milk for the icing. Let me know how it turns out 🙂

      • makayla on August 17, 2015 at 8:00 pm

        I tried It and I like it better then the normal butter cream Icing it gave it a mild coconut flavor that everyone that had one enjoyed.

        • Gemma Stafford on August 18, 2015 at 6:43 pm

          Delighted to hear that 🙂

  35. SR on July 19, 2015 at 5:06 pm

    I’m in love with the chewy texture!Anytime a cookie has cracks and craters I know it’s going to be good 😀

    • Gemma Stafford on July 21, 2015 at 11:05 pm

      aw Thanks so much, really glad you liked this recipe :). I love cookies that crinkle on top

  36. Anna on June 19, 2015 at 12:14 pm

    I looove oreos and tried it today, but used coconut oil instead of butter and half of the sugar and I must say they are just like oreos! Thanks for the recipe!

    • Gemma Stafford on June 22, 2015 at 3:34 pm

      That’s great to hear, really glad you liked it! Thanks for watching, Anna 🙂

  37. Mahrukh on June 13, 2015 at 11:37 am

    Can we leave the oreo cookie dough in the fridge over night then bake it early in the morning ?

    • Gemma Stafford on June 15, 2015 at 2:08 pm

      absolutely you can. It will last for a few days in there. Also It freezes well.

  38. ishi on May 18, 2015 at 12:19 am

    Hi gemma! I love this recipe! I hope you will make chocolate crinkles! I would really appreciate if you would make it! Like you, i am obsessed with oreos!!!!! Thanks!

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