Homemade Vanilla Oreo Cookies


Christmas Cookies Eggless Gluten Free High Altitude No Seed Oils | Published December 1, 2021 by Mimi Council

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Just like your favorite Golden Oreos, these Homemade Vanilla Oreos are a buttery and crisp vanilla shortbread cookie filled with vanilla cream! Add these to your holiday cookie boxes!

If you love Oreos as much as I do, but don't want to eat the originals as they are full of bad ingredients, then try my favorite organic Oreo recipes like my No Bake Oreo Cheesecake, Chocolate Oreo Cake for Two, or my Homemade Peanut Butter Oreos.

homemade vanilla oreo cookies
homemade vanilla oreo cookies

Why You'll Love This Recipe

The countdown to Christmas begins! What better way to kick it off than with some homemade Vanilla Oreo Cookies. This homemade Golden Oreos recipe is the perfect addition to any holiday cookie box. And, Santa would probably be pretty stoked if these homemade Vanilla Oreo Cookies were left out for him!

So I have made a homemade version of vanilla Oreos – or Golden Oreos. And my recipe for Homemade Vanilla Oreos is so easy to make. These cookies also only have 5 total ingredients! Yes, you can make homemade Golden Oreos at home with only 5 simple organic ingredients. I bet they are all in your pantry already too! Now that I have blown your mind, it's time to make Homemade Vanilla Oreo Cookies. Happy baking!

homemade vanilla oreo cookies

Ingredients

Organic Valley Salted Butter

Florida Crystals Organic Powdered Sugar

Simply Organic Vanilla Extract

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Valley Grassmilk

Tools Needed

KitchenAid Stand Mixer

Piping Bag

Ateco tip #864

Baking Sheets

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

homemade vanilla oreo cookies

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.

Add the flour into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.

Step 3

Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.

Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, milk, and vanilla extract and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with tip #864.

Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie and sandwich them together.

Baker's Tips

  • Make sure your butter is soft. This is super important for these cookies in order to get the right texture, which is very important. I like to leave butter out on the counter to let it soften at room temperature overnight. However, in these colder months that may not be enough sometimes! So, if you have to microwave it, then only do 10 seconds per ½ cup. The butter should be soft enough that if you poke it with your finger you will make an indent.
  • Allow the cookies to cool completely before filling them. This is super important so the filling sets properly and does not melt.
  • I used Ateco tip #864 for this recipe. But, you do not need to use a tip at all, you can fill these with no tip as well. If you want to find Ateco tip #864 you can find it here.
homemade vanilla oreo cookies

FAQ's

Can I use unsalted butter?

Yes, if you only have unsalted butter you can use that in in its place. But, you'll need to add a little salt to the recipe. For the dough add ½ teaspoon of fine sea salt. And for the filling add ¼ teaspoon fine sea salt.

Do I need to use a piping bag and tip?

No, if you don't have these things you can just frost the filling with a spoon or butter knife! If you want a pretty finish, like the photos, then a piping bag and decorating tip are essential.

How do you store homemade Oreos?

Homemade Oreos are essentially shortbread cookies, where they are crisp and buttery (even though real Oreos don't even use butter!). So, these need to be stored in a cool dry place. I like to just leave out on a plate on the counter for a few days while we eat them.

Craving More?

homemade vanilla oreo cookies

Homemade Vanilla Oreo Cookies

Mimi Council
This is a recipe for homemade Golden Oreos, but made with organic ingredients. This easy copycat Golden Oreo recipe will be a favorite in your house!
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Makes 18 sandwich cookies
Calories 268 kcal

Ingredients
 
 

Dough

Filling

Instructions
 

  • Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
  • Add the flour into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
  • Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
  • Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets.
  • To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, milk, and vanilla extract and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with tip #864.
  • Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie and sandwich them together.
  • Store in a cool dry place for up to 7 days.

Notes

Gluten Free – Replace the flour with 226 grams (scant 1 ½ cups) gluten free flour blend and 57 grams (½ cup plus 1 tablespoons) coconut flour.
High Altitude – Bake at 350°F for 12 minutes or until golden brown.

Nutrition

Calories: 268kcalCarbohydrates: 31gProtein: 2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 122mgPotassium: 21mgFiber: 0.4gSugar: 20gVitamin A: 471IUCalcium: 7mgIron: 1mg
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