Description
These homemade Golden Oreo Cookies offer a delightful twist on the classic treat, featuring tender, buttery cake-flour cookies sandwiched around a creamy, sweet filling. Perfectly delicate and irresistibly flavorful, this recipe guides you through creating authentic-tasting Golden Oreos with a smooth vanilla cream filling that captures the iconic flavor in a fresh, made-from-scratch form.
Ingredients
Cookie Dough
- 168 grams cake flour (sifted, not self-rising flour)
- 72 grams corn starch (sifted)
- 1 teaspoon baking soda (sifted)
- ¼ + ⅛ teaspoon kosher salt (Diamond Crystal)
- ½ teaspoon cream of tartar (sifted)
- 96 grams palm shortening (room temperature; Spectrum brand recommended)
- 125 grams granulated sugar
- 26 grams (20 mL) light corn syrup
- 20 mL imitation vanilla extract (for authentic Oreo flavor)
Additional Dough Ingredients
- 96 grams palm shortening (room temperature)
- 13 grams (10 mL) light corn syrup
- 2.5 mL imitation vanilla extract
- ⅛ teaspoon kosher salt (Diamond Crystal, rubbed between fingers until powdery)
Filling
- 150 grams powdered sugar (sifted)
- 8 grams corn starch (sifted)
- palm shortening (amount included above with additional dough ingredients)
- corn syrup (amount included above with additional dough ingredients)
- imitation vanilla extract (amount included above with additional dough ingredients)
- kosher salt (amount included above with additional dough ingredients)
Instructions
- Preheat Oven: Preheat your oven to 300° Fahrenheit (150° Celsius, Gas mark 2). Position a rack in the center of the oven to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, corn starch, baking soda, kosher salt, and cream of tartar. Set this mixture aside for later incorporation.
- Cream Shortening and Sugar: Using a stand mixer fitted with the paddle attachment, beat 96 grams of palm shortening and granulated sugar on medium-low speed until well combined. Periodically scrape down the bowl to ensure everything is mixed evenly.
- Add Corn Syrup and Vanilla: Add 26 grams (20 mL) of light corn syrup and 20 mL imitation vanilla extract to the mixture. Mix on medium speed until fully incorporated, then scrape the bowl again.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until the dough starts to come together, approximately 30 seconds to 1 minute. Scrape down the bowl to incorporate any remaining flour.
- Divide Dough: Gather the dough and divide it equally into two portions. Working with smaller portions helps maximize cutout yield and prevents the dough from becoming tough by overworking.
- Roll Out Dough: Roll one portion of the dough between two sheets of parchment paper to a thickness of ⅛ inch (3 mm). Use pastry guides for thickness precision. Remove the top parchment layer.
- Cut Cookies: Use a 1¾ inch (4.5 cm) round cookie cutter to cut cookies. If the dough feels warm or soft, chill the cutouts in the freezer for 2-3 minutes to maintain shape during baking.
- Transfer to Baking Sheet: Carefully slide a small offset spatula under each cookie cutout to lift and transfer them to a light-colored baking sheet lined with parchment paper, spacing about ½ inch apart. Fit approximately 24 cookies on a half-sheet pan.
- Bake Cookies: Bake one pan at a time for 15-16 minutes. Once baked, allow cookies to cool completely on the baking sheet to maintain their shape and texture.
- Repeat Rolling and Baking: Repeat the rolling, cutting, chilling, and baking process with the second dough portion. Gather any scraps, re-roll, and use to cut additional cookies until dough is fully utilized.
- Prepare Oreo Creme Filling: In a clean stand mixer bowl with the paddle attachment, combine 96 grams palm shortening, 13 grams (10 mL) light corn syrup, 2.5 mL imitation vanilla extract, and ⅛ teaspoon kosher salt. Mix on medium speed until fully incorporated, scraping as needed.
- Add Powdered Sugar and Corn Starch to Filling: Add 150 grams sifted powdered sugar and 8 grams sifted corn starch. Start mixing at low speed, then increase to medium until the filling forms small clumps.
- Finish Mixing Filling: Scrape down the bowl and paddle attachment thoroughly. Continue to mix on low speed until the filling pulls together into a smooth ball, indicating proper consistency for filling.
- Assemble Cookies: Using a #110 scoop or teaspoon, measure out 5 grams of filling and roll it gently into a small ball. Place one cookie upside down, center the filling ball on it, then top with another cookie right-side up. Press gently.
- Adjust Filling Thickness: Hold the cookie sideways and gently press with both hands to even out the filling thickness to match one cookie's thickness. The filling won’t extend to the edges, mimicking authentic Oreos.
- Repeat Assembly: Continue filling all the cookies in the same method until all have been assembled and the filling is used up.
Notes
- Using cake flour yields a tender, delicate cookie texture similar to classic Oreos.
- Dividing the dough before rolling reduces gluten activation, leading to softer cookies and less air bubbles.
- Chilling the cutouts briefly before baking helps them keep their round, flat shape without spreading too much.
- Use a light-colored baking sheet for even baking and color development.
- The filling quantity per cookie is customized to 5 grams for a slightly richer taste than standard Golden Oreos.
- Ensure ingredients like shortening and corn syrup are at room temperature for smooth mixing.
- Parchment paper prevents sticking and helps roll out the dough evenly.
- Prep Time: 30 minutes
- Cook Time: 16 minutes per batch (about 32 minutes total for two batches)
- Category: Dessert
- Method: Baking
- Cuisine: American
