Soft Homemade Golden Oreos
Recipe GLPR299348089a48e5
Delicate homemade sandwich cookies with a tender, buttery golden wafer and a smooth, creamy vanilla frosting filling. These soft cookies capture the essence of the classic treat with a homemade twist. Perfect for cookie lovers who want to create their own version from scratch.
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Ingredients
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup brown sugar
2/3 cup light brown sugar, packed
1 egg
1 tablespoon vanilla extract
2 cups powdered sugar
2 tablespoons heavy whipping cream
Directions
In a medium bowl, whisk together the baking soda, salt, and all-purpose flour. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter with the brown sugar and light brown sugar until light and fluffy, approximately 1 minute.
Add the egg and vanilla extract to the butter-sugar mixture and blend until well combined. Gradually fold in the dry ingredients, scraping down the sides of the bowl as needed to ensure even mixing.
Line a cookie sheet with parchment paper or a silicone baking mat. Scoop the dough into 2-tablespoon portions and place them on the prepared sheet, allowing them to touch as they will be chilled. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Preheat your oven to 350°F. Line two clean cookie sheets with fresh parchment paper or silicone baking mats.
Space the chilled dough balls at least 2 inches apart on the prepared cookie sheets, as they will spread during baking. Arrange approximately 8 to 9 cookies per sheet.
Bake for 9 to 11 minutes, until the edges of the cookies turn golden brown. The centers should still be slightly soft.
Remove the baked cookies from the oven and gently tap the cookie sheets on the stovetop to create a slight flatten and delicate texture.
Allow the cookies to cool completely on the baking sheets before removing them.
To prepare the frosting, beat the softened butter with a hand mixer until it becomes creamy and smooth.
Gradually add the powdered sugar while mixing on low speed until the mixture becomes crumbly in texture.
Add the vanilla extract and 1 tablespoon of heavy whipping cream, then mix until the frosting reaches a smooth consistency. If needed, add up to 1 additional tablespoon of cream to achieve the desired spreading consistency.
Spread the frosting on the bottom of half of the cooled cookies. Top each frosted cookie with another cookie, bottom-side down, to create sandwich cookies. Store in an airtight container for up to 4 days.
