The thing about this recipe for Homemade Golden Oreo Cookies is that they are even better than store-bought. Prepare to be obsessed!
A while back, I posted my recipe for Homemade Oreo Cookies (the original variety), and ever since, my son requests them more than anything else.
Being a food blogger, I don’t often make the same recipe more than a few times, but those cookies get made a lot. This time, I decided to put a different spin on them and try my hand at the Golden Oreos. They turned out buttery and crisp with the perfect amount of sweetness.
Why This Recipe Works
- Using butter gives these cookies a wonderful depth of flavor.
- A combination of brown and white sugars makes these cookies crisp and adds a caramel note.
- Golden Syrup gives these cookies a rich deep taste
- Fondant icing for the filling makes them quick and easy to make.
There’s something quite rewarding about making a homemade version of a packaged treat. Sure, you could go out and buy a pack and have instant gratification, but when you’ve made your own and they turn out even better, the next time you go to the grocery store, you just may leave them on the shelf!
How to Make Homemade Golden Oreo Cookies
- Beat butter in a large bowl.
- Add sugars, golden syrup, and salt then beat until fluffy.
- Mix in egg, vanilla, and flour until combined.
- Roll out the dough.
- Bake until golden.
- Assemble the cookies with fondant in the middle.
- Serve and enjoy!
Step by Step Instructions
Beat the butter in a large bowl. Add the sugars, syrup and salt, beat until fluffy.
Mix in the egg, vanilla and flour until combined into a dough.
Roll out the dough.
Bake for 10 to 12 minutes until golden. Allow to cool.
Prepare the fondant filling.
The best way to get the filling to be the right consistency is to use fondant icing. Roll out and cut with the same cookie-cutter used for the cookies (to ensure it’s the right size).
Assemble the cookies.
Serve and enjoy!
Erren’s Top Tips
- I just use a good quality store-bought, ready to roll fondant. You can make your own if you want, but it really isn’t necessary as long as you find a brand that’s not overly sweet. I feel if it’s too sweet, it will ruin the cookie.
- If you want to make them look like mine, here’s what you’ll need – I used a double Sided Crinkled Cookie Cutter Set & for the flower print, I used a fondant press these are great for cookies. Just be careful to not cut through the whole cookie with them with the press. You only need to make a good indent. (As an Amazon Associate, a small commission is made from qualifying purchases).
- In this recipe I used Golden Syrup (which is an amber-colored syrup with a rich, deep sweetness) it’s common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US, but you can buy here on Amazon.
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Let’s Make Homemade Golden Oreo Cookies
Ingredients
- ⅔ cup butter room temperature
- ¼ cup granulated sugar
- ¼ cup soft brown sugar packed
- 2 tablespoons golden syrup or golden corn syrup
- ¼ teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 6 ounces rolling fondant icing
Instructions
- Beat the butter in large bowl smooth & creamy.
- Add sugars, golden syrup and salt and beat until pale and fluffy.
- Add egg; mix until well blended,
- Mix in vanilla. Add flour and mix until combined.
- Gather dough into ball; divide in half. Flatten each ball into disk. Wrap disks separately in plastic and chill until firm, at least 1 hour. TIP: This dough Can be made 2 days ahead and kept chilled in the refrigerator until needed.
- Preheat to 350°F/175°C.
- Line 2 cookie sheets with baking paper. Roll out dough between 2 sheets of parchment paper (one disk at a time) to 1/8-inch thickness for 2-inch cookies and 1/4-inch for larger 4-inch cookies.
- Using a cookie cutter, cut out cookies and transfer to prepared cookie sheets, spacing 1 inch apart.
- If the cookies become too soft to transfer to baking sheets, place in freezer on baking paper for 5 minutes before continuing.
- Gather the scraps, roll out dough, and cut more cookies, repeating until all dough is used.
- Bake 1 sheet at a time for 10-12 minutes for 2 inch cookies or 12-14 minutes for 4 inch cookies or until the cookies are firm on top and golden around edges.
- Allow to cool on cookie sheet for 5 minutes before transferring to cool completely on cooling racks.
For the Filling:
- Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
- Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
- Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
- Repeat with the remaining cookies, re-rolling the fondant if needed.
- Makes around 20 Cookies
Tips + Notes
- I just use a good quality store-bought, ready to roll fondant. You can make your own if you want, but it really isn’t necessary as long as you find a brand that’s not overly sweet. I feel if it’s too sweet, it will ruin the cookie.
- If you want to make them look like mine, you can find them on Amazon – I used a double Sided Crinkled Cookie Cutter Set & for the flower print, I used a fondant press these are great for cookies. Just be careful to not cut through the whole cookie with them with the press. You only need to make a good indent. (#paidlink).
- In this recipe I used Golden Syrup (which is an amber-colored syrup with a rich, deep sweetness) it’s common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US, but you can buy it here on Amazon.(#paidlink)
Lilly says
Hi there:
I am going to make these, however I do not understand the point of the golden syrup. Can you substitute it for 2 TBS of granulated sugar? What is the point of having a syrup like ingredient in there? I was just curious 🙂
Also, can you freeze the baked cookies and fill them later? Thank you!
Erren says
Hi Lilly, sorry for the late reply, I took some time off over the holidays. The golden syrup has a caramel like flavor to it and it adds an extra depth of flavor. There isn’t a need to replace it, if you can’t find it you can just omit it.
Heather Carley says
Erren, have you worked on a filling that is not rolled fondant? I am not partial to fondant, I find it tastes terrible and is overly processed.
Erren says
Hi Heather, No, I haven’t tried as I have a brand of fondant that’s not too sweet and tastes good. I’ll let you know if I come up with one.
klg1982 says
I think i am in love with these.
Erren says
Thanks so much! I’m so glad you love them! 🙂
Becca from ItsYummi.com says
Erren, I just found this Pinned on Pinterest and instantly fell in love. Your cookie recipe sounds perfect, and I can’t even express how gorgeous your food photography is! It’s my lucky day, stumbling on to your site! Can’t wait to dig in to more of your recipes!
Rachel says
Hi Erren, I made these along with your chocolate oreos. They were such a pleasure to make and they were both so much better than the store bought ones! Thank you for the recipes!
Katie @The Semisweet Sisters says
Love these! They are too cute & I love the flower stamp design on top! Pinned it!
Erren says
Thanks so much Katie! 🙂
renea says
These look great. I’m sitting here eat Lemon Oreos as I read this. What cookie cutter did you use? How did you get the design on top? Thanks.
Erren says
Hi Renea, So sorry for the late reply! I’m so glad you liked them! I used a 2-inch circle cutter with scalloped edges. The flower design was made with a fondant stamp that I have. They are pretty common so you could probably find one pretty easy!
Renea says
Thanks! I forgot I posted here. Lol
Chere says
Golden syrup…..do you mean honey, agave nectar, maple syrup or the Argo syrup found in American supermarkets?
Erren says
Hi Chere, It’s not any of the ingredients you listed. Golden Syrup is a pale treacle syrup and is common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US (although I’m told it can be found at Trader Joe’s & some grocery stores). It can also be found on Amazon.com (http://www.amazon.com/Lyles-Golden-Pouring-Syrup-454g/dp/B0037OY2MS/ref=as_sl_pc_ss_til?tag=pondh-20&linkCode=w01&linkId=QWI7URNM6LZ4MJCL&creativeASIN=B0037OY2MS) if you’d like to order it online.
Karen says
Golden Oreos are my fave, I can’t wait to try these! Do you have a substitution suggestion for the golden syrup?
Erren says
Hi Karen, you can try golden corn syrup or honey. Let me know how it goes!
huntfortheverybest says
they’re better than the original!
Thalia @ butter and brioche says
love golden oreos! Delicious!