Homemade Oreo Cookies

Every time I take the kids grocery shopping with me, we inevitably arrive at the same conversation. “Mom! Can we get these cookies?” My response never varies: “No. I make cookies. I am not buying cookies. I can make better at home.” I’m sure the other patrons roll their eyes, annoyed by my brazen boasting of my mad kitchen skills. But it’s true: homemade trumps store-bought, pre-packaged cookies. Always.

homemade oreos

These are no different. I saw them on smitten kitchen many, many moons ago. While they’ve been on the to-do list for a while, they kept getting knocked further down the queue by other, more-pressing recipes. I wish I hadn’t waited so long.

They’re not the same as Oreos, but that’s a good thing. Because Oreos are kind of weird anyway. They seem more like a chemistry experiment than food, with their freakishly crunchy cookie-like exteriors and strangely-textured middles. These cookies, however, are food at its finest: wholesome-ish with the addition of whole wheat pastry flour, and full of flavor. No, they won’t make good bomb shelter rations, but that’s okay. I prefer my cookies free of preservatives and ingredients I can’t pronounce anyway.

homemade oreos

Homemade Oreos
adapted from smitten kitchen
makes about 20 sandwich cookies


  • 1 1/4 cups whole wheat pastry flour
  • 1/2 cup natural cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 cup vanilla sugar
  • 1/2 cup + 2 Tbsp (10 Tbsp) unsalted butter, softened
  • 1 large egg

Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, combine the flour, cocoa powder, baking soda, baking powder, sea salt, and sugar on low speed until well-mixed. Add the butter and egg and mix until the ingredients all come together in a mound. Using a small cookie scoop, drop mounds of dough onto the parchment-lined cookie sheets, pressing down with your fingers slightly. Bake one pan at a time on the middle rack of the oven for 9 minutes, rotating the pan halfway through the baking time to bake evenly. Let sit on the cookie sheet for 2-3 minutes before removing to wire racks to cool completely.


In the bowl of a stand mixer, combine the shortening and butter until smooth. Gradually add the confectioners sugar and vanilla extract. Mix until light and fluffy. With a butter knife or a pastry bag fitted with a large tip, apply filling to the flat side of one cookie, topping with the flat side of another cookie to make a sandwich. I ended up with 20, but the original recipe estimated 25-30 sandwich cookies. They should keep at room temperature, stored in an air-tight container, for up to one week.

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