Homemade Oreos with a Cookie Stamp

Selbstgemachte Oreos mit Keksstempel

Update 2019: improved recipe, more tips and better pictures!

Are there any oreo fans out there? Then I got something for you! Since I promised to present more cookies during my second year of blogging, I decided to give oreos a try. And alas, homemade ones are so much better than bought ones!

Selbstgemachte Oreos mit Keksstempel

Many have asked me why I used a cookie stamp on a sandwich cookie. I got the idea from Kessy (in German) who I stumbled upon on Pinterest. I mean, if you can stamp sugar cookies, why not go for a sandwich cookie? I originally made the first batch of stamped Oreo cookies with here chocolate dough. She creams together the soft butter with the sugar first. However, I wanted to give this cookie another try by actually making a more traditional shortbread chocolate base. I felt it may taste different, and more importantly, also be easier to stamp. If you are intimidated by shortbread or pie crust, which is the basis for the chocolate part of these Oreos, don’t be. I give tons of tips in this blog entry. The cookies you see on the fresh photos are done with shortbread and I have to say, I like them so much better. I am a person who constantly forgets to take out butter on time, so this is so much more convenient to be working with cold butter and I also feel it takes less time to prepare.Selbstgemachte Oreos mit KeksstempelConculsion? I prefer Oreos with a shortbread chocolate base. In my opinion it is also easier to prepare and complements the buttercream nicely. For that reason I updated the recipe, included more tips and also reshot the pictures.

I have also been asked who made the cookie stamp. I got it done by the German online store Pimp my cake. I can highly recommend that store, not sure though if they also ship internationally. They were very kind when I first submitted my stamp idea and informed me that my font was too thin and would probably not show on the cookie. So I changed my idea slightly and everything was taken care of professionally. My cookie stamp was designed by whitemoongraphics. I can highly recommend Jorge, he also designed my logo.

Selbstgemachte Oreos mit KeksstempelBut now let’s go back to the oreos. Dare I say that I find them better than the original? Yes, because I always feel that you get a sugar shock if you eat bought oreos. I decided to go with a much less sweet version for the filling. Not too sweet. If you are looking for something close to the original if the same high amount of sugar, go with this recipe.

The dough is prepared in a jiffy. In order to create nice and buttery shortbread, you need to be sure that your butter stays cold. That’s why it is curcial to work quickly. Just make crumbs from the flour, sugar, cocoa, and butter and work in the egg until you can form a ball. So as stated, don’t overmix the dough and use cold butter. I am sure you will be fine then. But as stated, you will find lots of tips for shortbread in this blog entry.

Selbstgemachte Oreos mit KeksstempelAs stated, the filling is not as sweet. I decided to go with Italian buttercream. Don’t be scared, it is not as complicated as it sounds. As long as you follow the timeline, you will be fine. Yes, you have to be patient, in total the cream takes about 15min of beating to be done. I have done it with a hand-held mixer, but obviously it is easier if you have a kitchenaid. Once you have successfully tried this buttercream, I am sure you will never want to go back.

I added some tips in the recipe in order to see the cookie stamp properly. The most important is that you chill the dough. Chill after having prepared it, but also chill once you cut out the cookies. Also, I decided not to add any leavener to the dough to be sure that the cookies don’t spread.

Alright, but now let’s get baking!

Homemade Oreos with a Cookie Stamp

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


  • Oreo Cookies
  • 250 grams of all-purpose flour
  • 30 grams of unsweetened cocoa
  • 80 grams of regular sugar
  • 150 grams of cold butter
  • 1 egg yolk
  • 1-3 tablespoons of milk

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



For the oreo cookies mix flour, cocoa and sugar in a large bowl. Add the butter in cubes and rub into crumbs, I like to do this by hand. Once you have crumbs, add the egg yolk and quickly work into a ball. I usually need to add about two tablespoons of milk for the dough to come together. Do not overmix. Wrap in plastic wrap and chill for at least half an hour or overnight.


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 created 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. Update from 2019: I beat my cream for 15 minutes and it still looked curdled. Since it was relatively cold in my kitchen, I decided to slightly heat up the mix for just a few seconds and then it came together beautifully. If you have the opposite problem in summer and the butter has melted, stick in the fridge for ten minutes and beat again until you have a nice cream.


Pipe cream on one oreo cookie and sandwich together with another. Enjoy with a glass of milk.


No idea what to do with the leftover egg yolk? Check out see this blog post including how to freeze them properly.

Selbstgemachte Oreos mit KeksstempelWould you like to try these delicious cupcakes with lots of Oreos? Then I can highly recommend this recipe

vegan oreo cupcakeVegan Oreo cupcakes

You Might Also Like


  • Reply
    Friday February 23rd, 2018 at 06:25 PM

    That cookie stamp is just perfect, I love it! Is it weird I want one made now even though I have no idea what I would put on it haha? Homemade oreos sound amazing also!

    • Reply
      Friday February 23rd, 2018 at 07:35 PM

      I was also excited to have it custom-made!

  • Reply
    Monday February 26th, 2018 at 08:40 PM

    My kids will go ga- ga over this ( even me)..love it and love your stamp

    • Reply
      Monday February 26th, 2018 at 08:41 PM

      Thanks, Lathiya, they were so much better than the original if I may say so…

  • Reply
    Antonia (Zoale)
    Tuesday February 27th, 2018 at 01:23 AM

    I have to get one of those stamps, just adorable! Your cookies look splendid! Thank you for sharing with everyone over at Fiesta Friday!

    • Reply
      Tuesday February 27th, 2018 at 06:28 AM

      Thanks, Antonia!

  • Reply
    Laura Slack
    Saturday September 12th, 2020 at 02:43 PM

    I just made them. Had such a hard time converting grams but I think they came out wonderful. My granddaughter has a dairy allergy and I used almond milk and dairy free butter and itheey still came out beautiful. Now she can eat her oreos with the other children.

    • Reply
      Saturday September 12th, 2020 at 02:46 PM

      I am very happy to hear that, how nice! If you would like, you can also leave a star review. And I can only recommend getting a scale and weighing ingredients. You will get consistent results and will always have less to wash as you don’t need to scrape out anything from cups, etc. It is really super convenient! Greetings from Munich, Germany.

    Leave a Reply