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    Homemade Oreos

    Homemade Oreos

    Homemade Oreos, as it turns out, are the perfect bake sale treat, their crispy texture is still great days later and they keep quite well at room temperature. They’d also be great cookies for holiday care packages or cookie swaps for similar reasons. Try making them with different flavored fillings!


    For Cookies:

    • 1 stick (1/2 cup) unsalted butter, at room temperature
    • 1/2 cup (3.5 ounces) granulated sugar
    • 3 tablespoons (2 ounces) golden syrup or light corn syrup
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon kosher salt or 1/8 teaspoon fine table salt
    • 1/4 teaspoon coconut extract (optional)
    • 1 1/4 cups (5.75 ounces) all purpose flour
    • 1/3 cup plus 1 tablespoon (1.25 ounces) Dutch-process cocoa powder

    For Filling:

    • 1 1/2 sticks (6 ounces) unsalted butter
    • 1 teaspoon vanilla extract (or, for creme de menthe flavor, replace with 4-5 drops of flavoring oil and food coloring as desired)
    • 1/8 teaspoon kosher salt or pinch fine sea salt
    • 2 cups (8.5 ounces) organic powdered sugar, sifted


    1. Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to moisten, then increase to medium speed and beat until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.
    2. In a separate bowl, sift together flour and cocoa powder. With the mixer on low speed, slowly sprinkle in dry ingredients until it forms a stiff dough. Knead against the sides of the bowl to form into a smooth ball, then divide in half and flatten into discs. Use immediately or wrap tightly in plastic wrap and refrigerate for up to 1 week; soften to room temperature before using.
    3. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or a silicone baking mat.
    4. On a lightly floured (or cocoa-dusted) surface, roll out one disc of dough to 1/4-inch thick. Generously dust with cocoa or flour and pass the PastryMade rolling pin over dough, thinning it to 1/8-inch (or roll to 1/8-inch with a plain rolling pin). Brush away excess cocoa.
    5. Cut out rounds using a 1 1/2-inch round fluted cutter. Using an offset spatula, gently transfer rounds to prepared baking sheet, leaving 1/4-inch of space between them. Gather, knead, and re-roll scraps. Repeat with remaining dough.
    6. Bake until firm and dry, 12 to 15 minutes. Cool completely on baking sheets. Turn half of the wafers upside down so they are ready for filling.
    7. For filling, melt butter in a saucepan over medium-low heat. Bring to a simmer, stirring occasionally. The simmering butter will hiss and pop. If butter starts to brown, reduce heat to low. Continue stirring until the butter falls silent; strain through a fine mesh sieve into the bowl of a stand mixer.
    8. Add vanilla and salt, followed by sifted powdered sugar. Mix on low speed to moisten, then increase to medium until creamy and soft, about 5 minutes. Transfer to a pastry bag fitted with a 1/2-inch plain tip and pipe a dollop of filling (about 1 tablespoon worth) in the center of each upside down wafer. Place a second wafer on top and gently press until filling spreads to edges.
    9. Place cookies in an airtight container, where they will keep for up to 1 week at room temperature or 1 month in the refrigerator. Serve at room temperature.

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