We were recently lucky enough to be singled out by a fun little virus that sent several in our family reeling through all the symptoms treatable by Pepto Bismol. Suffice it to say, food didn’t really sound good for awhile. As we’ve slowly returned to normal life and regained our appetites, these cookies were one of the first things that actually sounded good to me.
They’re a big twist on my beloved oreos, so sort of like a distant cousin. If you’re anything like Noel, you may be turned off by the idea of this dessert because it lacks chocolate and therefore must be boring and bland, but you shouldn’t be. The frosting really makes this cookie. I love all the colors of spring, but don’t often incorporate them into my baking since I’m a little squeamish about food coloring. The delightful pink hue in the icing on these babies comes 100% from raspberries which excites both my morals and my tastebuds.
Golden Oreos With Raspberry Cream Cheese Frosting
- 1 C Sugar
- 1 1/2 C flour
- 1/4 C powdered milk
- 1/2 C + 2 TBSP butter
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 egg
- 1 tsp vanilla
- 4 oz cream cheese, softened
- 1/4 C butter, softened
- 1/4 C smashed raspberries (About 2 handfuls prior to smashing, frozen is fine)
- 2 1/2- 3 C powdered sugar
- Preheat to 375 °F.
- Thoroughly mix the flour, powdered milk, baking soda and powder, salt, and sugar. On low speed, add the butter,then the egg, and finally the vanilla. Continue mixing until dough comes together in a mass.
- Roll the dough into balls (I like to go small and make them bite sized) and place on baking sheet. (I use a baking stone and a cookie sheet with a silpat mat to help them bake nicely.) Bake for 8-10 minutes or until the edges are almost browning and a few cracks ripple through the cookies.
- To make the filling, beat together the butter and cream cheese. Gradually beat in the sugar and vanilla on low speed until smooth and creamy. Lightly mash the raspberries and then mix until incorporated. (If you want a stiffer frosting add more powdered sugar until you get your desired consistency.)
- To assemble the cookies, pile frosting into the center of the cookie and then top with another equally sized cookie. Lightly press to work the filling evenly to the edges. You may need to refrigerate the cookies to allow the frosting to firm up so it doesn’t just squeeze out the sides when you eat the cookies.
*Frosting recipe updated 2/10/15