Homemade Golden Oreos: Copycat Recipe

This homemade Golden Oreo recipe is my take on the classic vanilla sandwich cookie. Thin, crisp golden cookies enclose a thick vanilla creme filling that’s rich and satisfying. Made entirely from scratch with straightforward ingredients, this version is egg-free, dairy-free, and vegan-friendly.

After refining my chocolate Oreo recipe, I developed a Golden Oreo that captures the same crisp texture and sweet vanilla profile. I tested many batches to dial in the ideal color, snap, and crumb. A few technique choices make a noticeable difference: using cake flour produces a lighter, more delicate cookie, and baking at a lower temperature prevents unwanted browning while still producing a satisfying snap.

To keep the cookies egg-free and dairy-free like the originals, I use palm shortening in both the cookie dough and the filling. Shortening’s neutral flavor and firm texture at room temperature give the filling structure without refrigeration, and it helps the cookie remain crisp.

The vanilla creme is the same thick, freshly made filling I developed for my classic Oreo recipe. It tastes very close to the store-bought version but with a fresher, more pronounced vanilla flavor. For consistent results, I recommend weighing ingredients — small differences in flour or sugar can change the texture significantly.

Below you’ll find the yield, ingredient notes, step-by-step instructions with visual cues, filling options, flavor variations, and practical tips for storing and preparing the cookies.

Ingredients

Each ingredient below was chosen to reproduce the light, slightly tender texture and sweet vanilla flavor associated with Golden Oreos.

Cake flour – Its lower protein content reduces gluten development so the cookies stay light and delicate. You may substitute 75 g all-purpose flour, but expect a slightly firmer, crisper cookie.

Palm shortening – Use room-temperature shortening for both the cookie dough and filling. Shortening provides a neutral flavor and a firm filling that holds at room temperature.

Granulated sugar – Gives the cookie dough the texture I prefer. Powdered sugar will produce a smoother but denser dough.

Powdered sugar – Sweetens and thickens the creme filling.

Corn starch – Lightens the cookie texture and helps the filling achieve the thick, slightly powdery consistency of classic Oreo creme.

Light corn syrup – Adds moisture, prevents crystallization in the filling, and keeps the creme soft and shiny.

Kosher salt – A small amount balances sweetness and enhances overall flavor.

Imitation vanilla flavoring – This provides the familiar, bakery-style vanilla note you expect in Oreos. Pure vanilla will work but will yield a different flavor profile.

Baking soda and cream of tartar – Together they provide gentle lift while keeping the cookies thin and crisp.

Instructions

Photos in the original recipe illustrate the steps. The following is a clear, streamlined sequence to follow.

Oreo Creme Filling

1. In a mixer bowl, combine 96 g palm shortening, 13 g (10 mL) light corn syrup, 2.5 mL imitation vanilla, and a pinch (⅛ tsp) kosher salt. Mix on medium until smooth.

2. Add 150 g sifted powdered sugar and 8 g sifted corn starch. Start on low, then increase to medium until the filling begins to clump. Scrape the bowl and continue mixing on low until the filling pulls into a soft ball.

Assembly

Use a #110 scoop or a teaspoon to portion the filling to 5 grams per sandwich. Roll each portion into a ball, place it on the flat side of one cookie, top with a second cookie, and press gently. Roll the filling between your fingers first if it’s slightly firm — warming it a bit helps it spread evenly without cracking the cookies.

Filling options

Adjust the filling amount to suit your preference. Standard packaged Golden Oreos tend to have less filling than this recipe’s 5 g portion, so you can reduce or increase the amount to make “Thins,” “Double,” or other variations.

Flavor variations

To change the filling flavor, make small, straightforward substitutions:

• Matcha Filling: Add 2 tsp sifted matcha powder to the dry filling ingredients for a delicate green tea flavor and color.
• Lemon Filling: Replace the imitation vanilla with lemon oil (use a concentrated oil, not a standard extract) for a bright citrus note; add a touch of yellow gel coloring if desired.
• Lemon Poppy Seed: Make the lemon filling and stir in 2 tsp poppy seeds for texture.

You can also combine fillings by scooping equal parts of two flavors, pressing them together, and rolling to form a divided ball for a “half-and-half” look.

More cookie recipes

Notes

• Substituting all-purpose flour will yield a slightly firmer cookie; use 75 g if you must substitute.
• If you don’t have a mixer, you can mix the dough and filling by hand; ensure the shortening and sugar are thoroughly combined.
• Use light-colored baking sheets to avoid excess browning.
• The dough can be chilled and stored in the refrigerator for up to 1 week or frozen for up to 3 months. Thaw in the fridge before rolling.
• The filling can be made ahead and kept in an airtight container at room temperature for up to a week. Knead or remix before using if it firms up.
• Store filled cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage. They often benefit from resting overnight so the filling firms and flavors meld.

Recipe