Homemade Birthday Oreos



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Homemade Birthday Oreos

I think I’ve been using too many sprinkles lately. I’m sorta insecure about it because I used to not be THAT much of a sprinkle-whore but lately it’s all I reach for.

I think part of it is all the cool looking sprinkles I bought and brought back from Denmark. The colors are so pretty and interesting over there.

Homemade Birthday Oreos

A very long time ago, when blogs first started I remember Joy the Baker posting a recipe for minty oreos. I never made them at the time (not sure why, what other non-important things was I doing?) but they have always lived deep in my brain on my to-make-soon list. Well, years later, here we are…except I made them birthday-driven, even though I didn’t know anyone who was having a birthday.

We made these, tested these, shot these AND then I remembered my friend Michael’s birthday was the very next day so I packed them up in the fridge and brought them to the birthday picnic where a 3 year old liked them a whole lot. WIN-WIN!

Homemade Birthday Oreos

Homemade Birthday Oreos

Homemade Birthday Oreos

Homemade Birthday Oreos

Next week I’m spending a whole gigantic day with my friend Teri shooting pies.

My to-do list this weekend is to try and find beautiful apples so the photos are even prettier than what we have planned.

AND! There’s one spot left in the workshop I’m teaching with Nicole Rucker. Fall is near, help us all.

Homemade Birthday Oreos

5 from 1 vote

Homemade Birthday Oreos

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 18 sandwich cookies



  • 1 1/2 cup + 3 tablespoons all-purpose flour
  • 3/4 cup white granulated sugar
  • 3/4 cup + 1 tablespoon baking cocoa powder, sifted
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 15 tablespoons unsalted butter, cubed and at room temperature


  • 3/4 cup unsalted butter, at room temperature
  • 3 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup sprinkles of choice


  • To make the cookies: In a stand-up mixer with the paddle attachment, mix together everything minus the butter. Add half of the butter (you can eyeball this measurement) and turn the mixer on low; once that’s combined, add the remaining butter and mix until combined. Divide the dough in half and wrap with plastic wrap; transfer to the chill for about 30 minutes.
  • Preheat the oven to 350 degrees F. Roll out each half of dough in between two sheets of parchment to a 1/8-inch thickness. To make it easy, stack both of the doughs on top of one another and transfer them to the freezer for 10 minutes to chill. Remove the top piece of parchment and cut out cookies using a 2 1/2-inch round cookie cutter. Transfer the cookies to a clean piece of parchment or baking mat on a baking sheet. Place in the oven and bake for 10 minutes. You’ll definitely have to do this in batches. Allow the cookies to cool completely before adding the filling.
  • To make the frosting: add the butter to a stand-up mixer with the paddle attachment. Beat the butter for 1 minute. Next, add the powdered sugar, vanilla and salt. Mix once more until the buttercream filling is nice and fluffy, about 2 to 3 minutes. To make it easy, I transferred the buttercream to a piping bag (no tip needed!) or you can even use a freezer-safe plastic bag.
  • To assemble: Pipe frosting onto half of the cookies (we’re making cookie sandwiches!). Top with a liberal amount of sprinkles. You may need to press the sprinkles into the buttercream—don’t be shy! Add the second half of the cookies, pressing down until the buttercream reaches the edges of the cookies. If you like you can add more sprinkles to the sides by pressing them in. Serve to grown adults or children—both will enjoy!
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Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. I love your blog and recipes so much but these were an epic fail for me. Followed the recipe to a T and they just spread like crazy and at the same time tasted raw and unsweetwhen finished (and I’m a dark chocolate fan). Was there supposed to be an egg?

    1. hi! i am so sorry these didn’t work for you! im not sure why they wouldn’t have worked but i’m going to pull the recipe from the site and retest them later this week. they shouldn’t need an egg (i referenced my recipe notes from this). thanks so much for the feedback and again, I’m SO sorry!

    1. Yes, for sure! I would maybe just let it sit out on the counter for 10 minutes or so to make the rolling out process a little easier. It might be too cold to roll straight from the fridge.