Homemade Oreos with a Cookie Stamp

    homemade oreos

    Any oreo fans out there? If so, I have a special treat for you, homemade oreos with a cookie stamp! Isn’t this just adorable? I don’t think I can go back to regular oreos anymore. These are so much better! And since I promised that during my second year of blogging, I will make more cookies, here they come!

    homemade oreoI am currently hosting the event “Invite to a Coffee”, if you wish to learn more, feel free to check this post. The main idea is that you treat somebody to something homemade and let me know how that went. If you are still wondering what to make, this oreo is perfect for that occassion!

    nvitation_to_a_coffeeMany people said that they had never tried to make a sandwich cookie with a cookie stamp. In fact, I got the idea from Kessy whose recipe I stumbled upon on Pinterest. I mean, why not? But if you rather have the cookie stamp on the traditional sugar cookie, try this one.

    I have been also asked where I got this adorable cookie stamp from. It is a German online store, not sure if they also ship internationally, but they were super helpful and made my stamp exactly how I wanted it. Since I am ultra bad with layout and design, I asked Jorge from whitemoongraphics to design the cookie stamp for me. He also designed my logo. I can highly recommend his services.

    homemade oreoOK, but back to the oreo cookie. Seriously, so much better homemade and, this is important to me, you won’t be in a sugar coma after eating two or three. I reduced the amount of sugar of the filling. I don’t know about you, but I find oreos too sweet. If you are looking for similar sweetness to the original, go for this recipe instead.

    The chocolate part is easy to prepare, you just need to be sure that the butter and egg are at room temperature. This is really important. If you forgot to take out either on time, place the egg in warm water for a few minutes and cut the butter into pieces. Cover the butter pieces with a mug you previously filled with boiling water before discarding the water. Egg and butter will be ready in no time. Also, don’t overbeat the dough, as soon as it comes together and forms to a ball, stop.

    The filling is a little more unusual as I don’t like it to be too sweet. I went for an Italian buttercream. Don’t freak out, it really is not as hard as it sounds. It maybe a little fancy, I agree, but it is soooooo much better in taste!

    I will give detailed instructions below on how to be sure that the cookie stamp really shows. Just a few words here. Chilling is mandatory in order to be sure. Also, this dough does not contain any leavener as we want to be sure that the dough has the same shape after baking.

    Ok, enough said, let’s get going!

    Homemade Oreos with a Cookie Stamp

    Print Recipe
    Serves: 24 cookies Cooking Time: 1hr preparation + 7-8 min of baking


    • Oreo Cookies
    • 120 grams of butter at room temperature (mandatory)
    • 100 grams of regular sugar
    • 1 egg, size M or L
    • 1 teaspoon of vanilla extract, see here how to make your own
    • 200 grams of all-purpose flour
    • 50 grams of unsweetened cocoa powder

    • Filling
    • 30 + 65 grams of regular sugar
    • 30 milliliters of water
    • 2 egg whites
    • 160 grams of butter at room temperature



    For the oreo cookies cream butter with sugar in a large bowl for about two minutes until fluffy.


    Add the egg and vanilla extract and cream for about a minute.


    Add flour and cocoa and only beat until it forms into a ball. Do not overbeat.


    Cover in plastic wrap and chill for at least half an hour. Even better is overnight. Chilling is mandatory.


    Take out dough and divide in half, put half back in the fridge and roll out other half. It is normal that the dough feels like a brick due to chilling, knead a little with your hands if too hard to roll out.


    If working with a cookie stamp, be sure to roll out thick, about half a centimeter or more. Flour your cookie stamp and cut out desired shapes. Try to distribute your strength evenly. If you have a stamp without an additional cookie cutter, first stamp and then cut out shape, not the other way around.


    Chill in fridge again for about 15min before baking while oven is preheating. This will help for the cookies to keep their shape and to see the stamp clearly. As the cookies don't have any leavener, they will not spread, you can put them very close to each other. Repeat with remaining dough.


    Bake at 170 degrees Celsius for about 7-8 minutes on baking sheets lined with parchment paper. Let cool while preparing the filling.


    For the filling boil 30 grams of sugar with water for about five minutes. Be sure to keep it at rather medium-high temperature.


    Meanwhile beat the egg whites until soft peaks form, gradually add 65 grams of sugar and beat on high until stiff peaks form. This usually takes in total about seven minutes.


    While still beating the egg whites on high, add the sugar sirup. Be careful while slowly adding the sirup to the egg whites. Continue beating until your bowl has room temperature again, this will at least take five more minutes.


    Once cool to the touch, add the butter slowly. I usually cut it up in four pieces and add one at a time. Don't be surprised if at some point the batter will look runny, this is normal, just continue beating until you have a smooth cream.


    Pipe cream on one oreo cookie and sandwich together with another.


    Enjoy with a glass of milk.


    You need to be sure that the butter and egg are at room temperature. This is really important. If you forgot to take out either on time, place the egg in warm water for a few minutes and cut the butter into 4-5 pieces. Cover the butter pieces with a mug you previously had filled with boiling water. Obviously you should discard the water before placing the mug on the butter pieces.

    homemade oreo