When I first made these cookies, I so happen to over-bake my sugar cookie recipe and when that happened, they puffed up beautifully. The edges were a nice golden brown and when cooled they retained a very soft and crumbly texture almost cake-like. The cookies are perfect as is but then I decided to fill them with a vanilla marshmallow type of buttercream, and it was the perfect combination. I only wish that I had made a chocolate cookie instead of a plain sugar cookie so I can experience what an actual Oreo cakester tastes like. one can only dream.... Nonetheless I hope you make this cookie and enjoy it with you, your friends, or your family.
Equipment:
- Stand mixer or hand mixer
- Cookie Sheet
Tips:
- When baking these cookies, make sure to rotate your cookie sheet halfway during the bake time to they bake and brown evenly.
- If you don't want the filling to be overly sweet, you can omit the marshmallow creme and add 1-3 tablespoons of milk until it reaches a smooth but still thick consistency.
Golden Oreo Cakester Recipe:
3 cups All-purpose flour1/2 teaspoon baking soda
2 sticks softened butter
1 tablespoon shortening
1 1/2 cups granulated sugar
1 tablespoon sour cream
2 eggs
1 tablespoon vanilla
Marshmallow Buttercream:
1 stick softened butter1/2 cup marshmallow creme or fluff
2 cups powdered sugar
1 teaspoon vanilla
pinch of salt
Instructions:
- Preheat the oven to 350F. Line your cookie sheet with parchment paper and set aside.
- Start by creaming the softened butter, sugar and shortening in a stand mixer for 5 minutes or until light and fluffy.
- Next add the eggs in one at a time, then add the vanilla and sour cream. Mix until well combined.
- Finally add in the flour and baking soda, mix until a dough forms. Refrigerate dough for at least 30 minutes then make your dough balls, about 3 tablespoons per cookie.
- Bake for 18-25 minutes or until it has puffed up in the center and the edges are golden brown. Let them cool on your cookie sheet before removing.
- To make the filling, cream together the butter, powdered sugar and marshmallow creme for about 5 minutes. Next add your vanilla and a pinch of salt. The buttercream should be thick but still spreadable.
- Pipe on your filling using a piping bag or zip lock bag onto half of the cookies. You can add as much or as little filling as you want. Then sandwich them with the other cookies. Sift on some powdered sugar to finish them off.
Storage:
These cookies last up to a week in an airtight container in room temperature or you can freeze them for up to 1 month.
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