These homemade Oreos taste a lot like the originals. But you can’t beat a fresh, homemade cookie so my vote goes to the homemade version.

Homemade Oreos: Better than the real thing! Click through for detailed recipe.

I’ve never been a fan of store-bought cookies, because I’ve always loved making my own from scratch.

Also, with store-bought cookies, there is no dough eating. (The best part of making homemade cookies, Am I right?!)

When I was young, my mom would only keep low-fat margarine stocked in the kitchen. No butter whatsoever. As a result, my cookies were always dry and lacking in flavor. A few years later, when I discovered the difference using real butter in baking made, my cookies started getting better.

But alas, even as my skills have improved, cookies are not my forte – which is why this recipe is so great. These are virtually foolproof. And despite this recipe’s ease, the final product won’t disappoint. Sandwich cookies are both forgiving and crowd-pleasing.

I suspect that die-hard Oreo fans as well as from-scratch cookie fans will love these. They taste a lot like Oreos, only fresher.

Homemade Oreos: Learn how to make them at home, using black cocoa. Click through for recipe!

Where to Buy Black Cocoa

This recipe calls for black cocoa, which is extra dark and has a distinct flavor.

I happened to have black cocoa on hand, which gave these cookies a flavor very similar to real Oreos. I bought mine on King Arthur Flour’s website, after failing to find it at several grocery stores around the Twin Cities.

Because of it’s strong flavor, King Arthur Flour recommends mixing black cocoa with regular (Dutch-process) cocoa in most recipes.  For this particular recipe, you can certainly substitute regular cocoa, but you’ll end up with a lighter-colored and lighter-flavored cookie.

Homemade Oreos: These taste a LOT like Oreos, but they're homemade! Give these a try yourself.

Homemade Oreos: These taste a LOT like Oreos, but they're homemade! Give these a try yourself.

Homemade Oreos

Yield: 24 sandwich cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes


  • 1 1/4 cups all-purpose flour
  • 1/2 cup black cocoa powder (see notes, above)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons softened butter
  • 1 large egg

For the frosting filling

  • 1/4 cup softened butter
  • 2 tablespoons half-and-half or heavy whipping cream
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract


  1. Preheat oven to 375F. To make cookies, cream butter, sugar, and vanilla together. Add egg and mix well. In a separate bowl, sift dry ingredients together. Add to butter mixture and combine.
  2. Place dough onto cookie sheet by rounded teaspoon-fulls. Flatten dough slightly. Bake for about 9 minutes, or until cookies are done. Remove from oven and set on cooling racks.
  3. To make frosting filling, mix butter, cream and vanilla together. Add enough powdered sugar (approximately 2 cups) to make a thick frosting.
  4. To assemble cookies, spread frosting on one cookie half and lightly press another cookie onto the frosting.

Recipe from Smitten Kitchen

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