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Stack of homemade golden oreos on a blue plate

Soft Homemade Golden Oreos

Vanilla cookies with vanilla frosting makes a soft and homemade golden Oreo!
Course Dessert
Cuisine American
Keyword cookie
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 30 single cookies
Calories 134kcal
Author Dorothy Kern
Cost $5


For the cookies:

  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • ½ cup (113g) unsalted butter softened
  • 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


  • 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.


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


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