I am so excited to share this homemade oreo cookie recipe with you! This is a recipe that my family and I have been making for years, and it is always a hit with everyone who has them.
Now, you guys know that I am passionate about baking from scratch. BUT! This recipe for homemade oreo cookies is something I’ll always keep in my arsenal for a few reasons. For one, it’s a super easy and fast recipe. Two, it is a perfect recipe for beginner bakers, such as kids. My kiddo loves to help me bake, and cookies are always his first choice. Three, did I mention already that everyone loves them?!
The best thing about these cookies is that they can be dressed up for any holiday. Just grab some sprinkles and BAM. You can even experiment with coloring the frosting, too. So much fun, you guys.
All my friends loved these in high school. In fact, one of my favorite memories from high school was making batches and batches of these to pass around. My friends started to love them so much that they even started breaking into my locker to grab them before I could disperse them all. Ha! Good memories.
Over the years, several of my friends have asked me for the recipe, so I figured I would share it for you all. Now, go forth, bake these cookies, and enjoy!
Homemade Oreo Cookies
These fast, easy cookies are always a hit.
- 1 box devil's food cake mix
- 2 large eggs
- 1/2 cup shortening
For the filling:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- pinch of salt
Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside
In a stand mixer with the paddle attachment, mix together the cake mix, eggs, and shortening. Combine until there is no dry cake mix remaining. Scoop out batter either in rounded half tablespoon or scant tablespoon measuring spoon (using the half tablespoon will make 25 Oreo-sized sandwich cookies, scant tablespoon amount will make bigger 16 sandwich cookies). Roll the dough into a ball and place on the cookie sheet. Bake for about 8 minutes. The cookies won't look totally baked in the middle, but that's okay!
Right after you have removed the cookie sheet from the oven, give each cookie a gentle tap on top with a spatula to flatten them a bit. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack.
For the filling:
In a stand mixer using the whisk attachment (or using a handheld mixer), cream together all filling ingredients for several minutes, scraping down the sides as you go. Let the filling whip on medium high speed for 2-3 minutes until the frosting is light and fluffy.
Pair two cookies together that are the same size, and spread the frosting in the middle. These are best eaten after a few hours of letting them set and up to two days afterward. Enjoy!
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