An Easy Oreo Cookie Recipe

Any Oreo cookie recipe is welcome here, but these are ingredients for this particular version.

My easy Oreo cookie recipe calls for these ingredients



Confectioners’ sugar ¾ cup or 1½ sticks
Unsalted butter, softened ½ cup or 1 stick
Salt ½ tsp
Vanilla extract 1½ tsp
Unsweetened cocoa, Dutch process if available ¼ cup
All purpose flour 1¼ cups

  • Preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper.

    Dough for homemade Oreo cookies

  • Cream sugar, butter, salt, and vanilla together until light but not quite fluffy.

  • Add cocoa and flour to make a cohesive dough. Flatten dough into a disk, wrap it in plastic and refrigerate it until you are ready to bake.


    Hint: If you refrigerate cookie dough overnight, let it soften at room temperature for a few minutes before rolling. This prevents dough from cracking.

  • Cutout Oreo cookies are ready for bakingRoll dough out to about ¼-inch thick. Use round cookie cutters to cut out cookies (2½ – 3-inches in diameter). Arrange them on prepared cookie sheets about 1 inch apart. Imprint cut out dough with a cookie stamp if desired. I used a tiny bottle cap to make overlapping circles.

  • Bake for about 8 minutes or until cookies just begin to brown on the bottom. Cool Oreo cookies completely on wire racks.


    Made as directed by an easy Oreo cookie recipe
  • When they are completely cool, spread 1/8-inch to ¼-inch of your selected filling over half of the cookie rounds. Then top with another round to create a sandwich, press down lightly. Refrigerate your homemade Oreo cookies until filling is firm.

    This Oreo cookie recipe makes more than a dozen sandwiches.



Crème Filling

Unsalted butter, softened ¼ cup or 4 Tbsp
Vegetable shortening ½ cup
Salt, dissolved in water ½ tsp
Vanilla extract 1 tsp
Confectioners’ sugar 2 cups

Cream butter and shortening together until they are very well combined. Then add salt water, vanilla extract and sugar. Continue beating until the mixture is fluffy.



Peanut Butter Filling

Unsalted butter, softened 6 Tbsp
Confectioners’ sugar ¾ cup
Smooth peanut butter ¾ cup
Heavy cream 3 Tbsp

Combine all ingredients and beat until light and fluffy, about 5 minutes. Use immediately or transfer to an airtight container and refrigerate up to 3 days. If refrigerated, soften filling at room temperature before using.

Other Easy Recipes for Rolled/Cutout Cookies