If you love Golden Oreos, you have to try these homemade Golden Oreo cookies! They’re soft, buttery sandwich cookies filled with my creamy marshmallow buttercream for the perfect sweet bite. The secret ingredient? A touch of hard-boiled egg yolk in the dough for a tender, melt-in-your-mouth texture. After you make a batch of these cookies, you will want to try my Golden Oreo Dessert next! It’s cool, creamy, and packed with the same sweet flavor in a totally different (and no-bake!) way.
Ingredients & Substitutions
- Butter: I prefer using unsalted butter for the most control over the salt in these cookies and marshmallow creme filling. If using salted butter (which is fine), you may want to lessen the amount of salt in the recipe.
- Sugar: I used granulated sugar in the cookie dough to keep them crisp and buttery, and confectioners’ sugar (powdered sugar) in the filling to make the marshmallow buttercream extra light and fluffy. It’s the perfect combo of texture and sweetness in every bite.
- Eggs: These cookies get a little something special from using both a regular egg and a finely grated hard-boiled egg yolk. The hard-boiled yolk helps make the dough super tender and gives the cookies that melt-in-your-mouth feel.
- Flour: Using cake flour in these cookies makes them extra soft and tender because of its lower protein content when compared to all-purpose flour. If you don’t have cake flour, it’s easy to make a ‘homemade’ version that can work in a pinch!
- Filling: The marshmallow creme filling is a slight variation of my marshmallow buttercream, which you will want to have on hand for other recipes like my ginger sandwich cookies, too! It’s the perfect marshmallow frosting for cookies!
- Marshmallow Fluff: Marshmallow creme (also called Marshmallow fluff) is a sweet and sticky spreadable concoction that tastes like marshmallows. You can make your own pretty easily!
Cake Flour vs. All-Purpose Flour in Cookies: What’s the Difference and Can You Substitute?
Cake flour is made from softer wheat and has less protein than all-purpose flour. That means it makes cookies softer, lighter, and more tender. All-purpose flour has more protein, which gives cookies a chewier or firmer texture. You can use all-purpose flour in these cookies, but the texture will be a little different. The cookies may be a bit thicker and not quite as soft or delicate. If you don’t have cake flour, try this easy swap: for every 1 cup of all-purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Then mix well before using.
Why Use Hard-Boiled Egg Yolk in Cookie Dough and How to Grate It Perfectly
Using hard-boiled egg yolk in cookie dough might sound strange, but it actually helps make the cookies soft and tender. Grating the yolk finely is important so it mixes in smoothly and doesn’t leave any chunks. You can do this by pressing the yolk through a fine mesh sieve or rubbing it on a small grater until it looks like crumbs. The yolk adds fat without extra liquid, which makes the cookies melt in your mouth.
Why Chill Cookie Dough and Can You Freeze It?
Chilling cookie dough helps your cookies bake up perfectly. It keeps them from spreading too much, makes the dough easier to roll and cut, and gives the flavors time to develop. (So, don’t skip this step!) You can also freeze this dough, even with the hard-boiled egg yolk! Wrap it tightly in plastic wrap, place it in a freezer-safe bag or container, and freeze for up to 2 months. When ready to bake, thaw the dough in the refrigerator overnight before rolling it out.
How To Store Golden Oreo Cookies
Store these Golden Oreo cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to 1 week; just let them sit out for a few minutes before serving so the filling softens. If stacking the cookies, place a sheet of parchment paper between layers to keep them from sticking.
Can I Freeze Golden Oreo Cookies?
Yes, you can freeze Golden Oreo cookies! To freeze, first, place them in a single layer on a baking sheet and freeze until firm. Then put them in a freezer-safe bag or container with parchment paper between the layers. They’ll stay fresh in the freezer for up to 2 months. When ready to eat them, let them sit at room temperature for about 30 minutes.
Golden Oreo Cookies
Ingredients
Cookies
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 hard-boiled egg yolk, finely grated or pushed through a fine mesh sieve
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups (240 g) cake flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Filling
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 1 pinch kosher salt
- 1 cup (125 g) confectioners' sugar
- 1 cup marshmallow creme or fluff
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter and granulated sugar until light and fluffy.
- Add in the egg and mix until fully incorporated.
- Stir in the finely grated hard-boiled egg yolk (use a fine mesh sieve or strainer) and mix well.
- Add vanilla and almond extracts, and mix until smooth.
- In a separate medium bowl, whisk together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Flatten the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour, or overnight for easier rolling.
- Once chilled, lightly flour your work surface and rolling pin. Roll out the dough disc to ¼-inch thickness.
- Use a 2-inch round cookie cutter to cut out shapes and place them on the prepared baking sheets, leaving about 1 inch between each cookie to allow for slight spreading. (I cut the dough into 46 rounds.)
- Bake for 8–10 minutes, or until the edges are just beginning to turn golden. Do not overbake.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the filling. In a large bowl using a handheld mixer (or stand mixer), beat the softened butter until creamy and pale, about 2 minutes.
- Add salt, mixing to combine.
- Gradually add in the confectioners’ sugar, about ¼ cup at a time, mixing on low speed until incorporated. Once all sugar is added, increase to high speed and beat for 2–3 minutes until fluffy.
- Use a spatula to gently fold in the marshmallow creme by hand until fully combined and smooth.
- Once cookies are completely cooled, spread or pipe about 2 teaspoons of the filling onto the flat side of half the cookies. Top each with another cookie to form a sandwich.
- Gently press to spread the filling evenly to the edges, if needed.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are super yummy! I love how soft they are and the marshmallow filling is really sweet and fun.
Elizabeth
I never thought about making homemade Golden Oreos, but I now know you can! These are wonderful!
Bella
These definitely remind me of store-bought Golden Oreo cookies, but I think the cookie part has more of an almond flavor in this homemade version.
Stephanie
Wow. These taste just like store-bought Oreos, but with softer cookes, which I like! Yum!
