Golden Oreo Sandwich Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the cookies:</strong></li> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">1/2 teaspoon baking powder</li> <li class="ingredients-single-item">1/4 teaspoon salt</li> <li class="ingredients-single-item">170g unsalted butter, at room temperature</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">2 teaspoons vanilla extract</li> <li class="ingredients-single-item">1/4 teaspoon vanilla bean paste (optional)</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">115g unsalted butter, softened</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">240g powdered sugar, sifted</li> <li class="ingredients-single-item">1 tablespoon heavy cream</li> <li class="ingredients-single-item">Pinch of salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer or electric hand mixer</li> <li class="equipment-single-item">5cm (2-inch) round cookie cutter</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a medium bowl, whisk together the flour, baking powder, and salt. This even distribution of leavening and salt ensures consistent texture throughout your cookies. Set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the mixture, giving your cookies the perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the egg, vanilla extract, and vanilla bean paste (if using) to your butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed to ensure even mixing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together. Overmixing at this stage will develop gluten and make your cookies tough rather than crisp. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Divide the dough in half and form each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling time is crucial as it firms up the butter, preventing the cookies from spreading too much during baking and ensuring they maintain their shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> When ready to bake, preheat your oven to 180°C and line baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to slightly soften for easier rolling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> On a lightly floured surface, roll out the dough to 3mm thickness. If the dough becomes too soft to work with at any point, return it to the refrigerator for 10 minutes to firm up again. Use a 5cm round cookie cutter to cut out circles and transfer them to the prepared baking sheets, spacing them about 2.5cm apart. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For authentic-looking Golden Oreos, use a fork to prick a pattern of small holes on top of each cookie. You can also use a toothpick to create the classic "OREO" imprint design if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake the cookies for 9-10 minutes until the edges are just turning golden. The centers may still look slightly soft - this is perfect! They'll firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the cookies cool, prepare the filling. In your stand mixer with the paddle attachment, beat the softened butter and vanilla extract until smooth and creamy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Gradually add the sifted powdered sugar, mixing on low speed initially to prevent a sugar cloud, then increasing to medium speed. Add the heavy cream and pinch of salt, then beat on medium-high speed for 2-3 minutes until the filling is light, fluffy, and silky smooth. The filling should hold its shape but be soft enough to pipe or spread. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Once cookies are completely cool (this is essential or your filling will melt), place about 1-2 teaspoons of filling in the center of the flat side of half the cookies. Top with the remaining cookies, flat side down, gently pressing to spread the filling to the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> For the authentic Oreo texture, let the assembled cookies sit at room temperature for about 2 hours to allow the filling to set and the cookies to slightly soften where they meet the filling. This creates that perfect balance between crisp cookie and smooth filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Store your homemade Golden Oreos in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. The flavor actually improves after the first day as the cookies soften slightly and the flavors meld together. Enjoy your delicious homemade creation! </li> </ol>