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Oreo Cookies- Homemade

Prep Time5 mins
Cook Time10 mins
Total Time35 mins
Servings: 60 cookies


Oreo Cookie Wafer

  • 1 box Betty Crocker Chocolate Fudge Cake Mix
  • 3 tbsp shortening *melted
  • 1/2 cup cake flour *measured then sifted
  • 3 tbsp water
  • 2 tbsp brown food paste (optional) / *gel colors work best

Oreo Cream Filling

  • 3 3/4 cup powdered sugar
  • 1.2 tbsp granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1/2 cup shortening
  • 2 tbsp hot water


  • Preheat your oven to 350°F
  • Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
  • On a lightly floured surface, roll out a portion of the dough to just under 1⁄16 inch thick. Use a 1 1/2 inch diameter round cutter to make the cookies.
  • Optional: If you have a cookie press with designs on them, you may do so at this step before baking them.
  • Arrange the cut cookies on a cookie sheet that is sprayed with a light coating of nonstick spray, and lined with parchment paper. This helps avoid the cookies from sticking to the pan.
  • Bake for 10 minutes. Remove cookies from the oven and allow them to cool completely.
  • With an electric mixture, combine the filling ingredients together.
  • With your hands, form little balls that are 1/2 - 3/4 inches in diameter.
  • Place the ball in the middle of one of the cookies. With another cookie, flatten them together, until the filling spreads evenly to the sides.


Flavor Options:
You can flavor the cream filling with extracts and flavor oils with whatever flavor you choose.
Just make sure to start with a little bit for a little bit goes a long way. Believe me. I have had my share of overly empowering flavors with these cookies.