Homemade Vanilla Oreo Cookies
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Just like your favorite Golden Oreos, these Homemade Vanilla Oreo Cookies 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.
Table of Contents
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 organic 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!
Why You'll Love This Recipe
Better For You: You will love these homemade Golden Oreos. They will bring you nostalgia while indulging in much better ingredients!
5 Ingredients: These homemade Vanilla Oreo Cookies are simple and easy. They only have 5 simple ingredients you probably already have in your pantry.
Naturally Eggless: These organic cookies are naturally eggless. So these homemade Golden Oreos are perfect for anyone with an egg allergy. And, even if you eat eggs, you don't even need them here.
Organic Cookies: These organic cookies taste just like your favorite nostalgic Golden Oreos, but made with organic ingredients.
Ingredients
- Butter: I use Organic Valley Salted Butter, but you can use your favorite. Just be sure your butter is incredibly soft for these cookies. If you're using unsalted butter, be sure to add 1/2 teaspoon of salt to the dough.
- Powdered Sugar: I use organic powdered sugar in the cookies and in the filling, making these super easy organic cookies!
- Vanilla Extract: Use a high quality organic vanilla extract, not imitation. This really matters for flavor.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Milk: I use organic whole milk in the filling, but you can also use water if needed.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for this recipe.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper for ease and I think cookies bake best with it.
- Piping Bag: You'll need a piping bag to pipe the filling.
- Decorating Tip: I use Ateco tip #864 for the filling. This part is optional, but it gives the filling a pretty finish.
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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 to 3 minutes or until light and fluffy. Make sure to scape down the sides of the bowl and mix again to ensure you have a smooth filling. Transfer to a piping bag with tip #864.
Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie, starting at the outer edges and swirling into the middle of the 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.
FAQ's
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.
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.
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
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 255 grams all purpose flour
Filling
- 226 grams powdered sugar (sifted)
- 113 grams salted butter (softened)
- 1 to 2 teaspoons milk
- 1 teaspoon vanilla extract
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 30 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
- Bake for 15 to 17 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 to 3 minutes or until light and fluffy. Make sure to scape down the sides of the bowl and mix again to ensure you have a smooth filling. Transfer to a piping bag with tip #864.
- Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie, starting at the outer edges and swirling into the middle of the cookie, and sandwich them together.
- Store in a cool dry place for up to 7 days.
Video
Notes
Nutrition
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Amaaaaazing!!! So moist and the vanilla is the perfect amount of incredible flavor.
Thank you Mary!
I’ll never want to eat a regular Oreo again, these cookies are amazing 😋
Amazing!!