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Stack of homemade golden oreos on a blue plate
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5 from 11 votes

Soft Homemade Golden Oreos

Vanilla cookies with vanilla frosting makes a soft and homemade golden Oreo!
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Servings: 30 single cookies
Calories: 134kcal
Author: Dorothy Kern
Cost: $5

Ingredients

For the cookies:

  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • ½ cup (113g) unsalted butter softened
  • ⅔ cup (113g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 large egg

For the filling:

  • ¼ cup (67g) unsalted butter, softened
  • 2 cups (226g) powdered sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2-3 tablespoons heavy whipping cream or milk
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment or silicone baking mats.
  • Whisk baking soda, salt, and flour in a medium bowl. Set aside.
  • Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer). Cream until fluffy, about 1 minute.
  • Add egg and vanilla and mix until combined. Slowly mix in dry ingredients, scraping the sides of the bowl as necessary.
  • Line a cookie sheet with parchment paper or a silicone baking mat. Scoop cookies tablespoon cookie balls onto the cookie sheet. For 2-tablespoon cookies space them 4-inches apart. For 1-tablespoon size cookies scoop them 2-inches apart.
  • Bake for 9-11 minutes (for 1-tablespoon) or 11-14 minutes (for 2-tablespoon), or until the edges are golden. Remove from the oven and tap the cookie sheets on the top of the stove lightly to flatten the cookies a bit. Let cool completely before frosting.
  • To make the frosting: mix butter with a mixer until creamy and smooth. Mix in powdered sugar slowly until crumbly. Add vanilla and 1 tablespoon heavy whipping cream and mix until smooth. Add up to 2 more tablespoons of cream to get the right spreading consistency for your frosting.
  • Frost the bottoms of half the cookies, then sandwich with another cookie. Store in an airtight container for up to 4 days.

Notes

No need to chill the dough unless you want a puffy cookie. For cookies like shown, bake without chilling.

Nutrition

Serving: 1cookie | Calories: 134kcal | Carbohydrates: 628g | Protein: 34g | Fat: 156g | Saturated Fat: 96g | Trans Fat: 6g | Cholesterol: 593mg | Sodium: 1864mg | Potassium: 626mg | Fiber: 7g | Sugar: 430g | Vitamin A: 4966IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 14mg