Homemade Oreo Cookies

Oreos are one of the classics. When you think cookies Oreos come to mind right after the classic chocolate chip. Ever since I saw a recipe for homemade Oreos on Sally’s Baking Addiction (http://www.sallysbakingaddiction.com), I had to try her recipe.

I did not follow her recipe to a ‘t’ since I did not have any natural unsweetened cocoa powder on hand. I subbed it with dutch-processed cocoa powder and added a teaspoon of lemon juice to add the acidity need to work the baking soda that dutch-processed cocoa powder lacks. The lemon juice did not add a lemon flavor and allowed for the baking soda create a rise.

The cookies tasted exactly like Oreos. However, I think I may have overcompensated for the lack of acidity and added to much lemon juice as my cookies came out more chewy than crisp. Personally, I think chewy Oreos are pretty good. That is why you need that glass of cold milk, right? 🙂

I rolled pretty small balls, about 1 1/2 teaspoon sized balls. The cookies expanded to about 1-3/4 inch finished cookies. I ended up with 41 cookies.

I did not try Sally’s frosting recipe since I did not have shortening on hand at the time. However, I tried just putting some marshmallow fluff between two cookies and it was pretty good. I am also a cookie fan over the creme, so it was not the end of the world to me. 😉

Homemade Oreo Cookies

Adapted from Sally’s Baking Addiction  https://sallysbakingaddiction.com/2013/12/17/homemade-oreos/

Makes: 41 cookies

Time: 1 hour, including 30 minutes for chilling


  • 1 1/4 c All-purpose Flour
  • 1/2 c Dutch-processed Cocoa Powder
  • 1 t Baking Soda
  • 1/8 t Salt
  • 1/2 c Unsalted Butter, softened
  • 3/4 c Granulated Sugar
  • 1/4 c Packed Brown Sugar
  • 1 t Lemon Juice
  • 1 Large Egg
  • 1 t Vanilla Extract


  1. Mix flour, cocoa, baking powder, and salt together in a bowl. Set aside.
  2. In a mixer with a paddle, beat butter on high speed until creamy, 1 minute. Switch to medium speed and mix in granulated and brown sugar until combined. Scrape down sides. Mix in egg, lemon juice and vanilla extract. Scrape down sides.
  3. Pour flour mixture into mixer with the mixer off. On a low speed mix until a dough forms. Cover tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
  4. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  5. Roll dough into small balls, about 1 1/2 teaspoons in size. Place 13 balls per sheet. Pressed down balls slightly with two fingers to flatten.
  6. Bake for 7-9 minutes. Cool on baking sheet for 5 minutes before moving to a wire rack to finish cooling.

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