Homemade Sourdough Oreos

Homemade Sourdough Oreos are made with two crisp, chocolatey cookies that sandwich an easy vanilla buttercream. They’re perfect for dipping in milk!

Oreos are a classic cookie favorite, and this sourdough copycat recipe uses sourdough discard to keep the chocolate cookies crisp with a delicious vanilla buttercream filling. I even include how to make designs on the cookies so they have the texture and feel of store-bought Oreos.

Follow my detailed instructions with photos and tips below for the best homemade Sourdough Oreos.

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👍 Why You’ll Love This Recipe

• Simple and easy way to use sourdough discard.
• A copycat, nostalgic recipe that tastes like the real cookies, just like my Sourdough Vanilla Wafers and Sourdough Discard Cheese Crackers (Cheez-Its).
• Black cocoa gives them the taste and color of real Oreos.
• Balance of chocolate and vanilla flavors like these Sourdough Black and White Cookies.
• Crispy, yet sturdy and light chocolate cookie wafers.
• No egg recipe.
• Excellent for dunking in milk, of course!

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🔍 Tips for Making Sourdough Oreos

• Chill the dough for at least 30 minutes to make rolling out easier.
• Use a Linzer cookie cutter for scalloped edges. You can use it for my Sourdough Linzer Cookies too!
• For decorative designs on top, you can use cookie stamps or an embossed rolling pin.
• Bake the cookies until dry on top so they crisp as they cool.
• While you can use regular or Dutch-process cocoa powder, I highly recommend black cocoa for the best color and flavor like real Oreos!

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🛠 Tools Needed

• Baking scale
  • Flour and sourdough starter can weigh differently from person to person, so weighing your ingredients is the best option! Measuring your ingredients by weight will make your baking more consistent and accurate.
• Sheet Pan or Cookie Sheet
  • Line the pans with parchment or a silicone baking mat to prevent sticking.
• Spatula
  • For scraping the sides of the mixing bowl.
• Stand mixer or hand mixer, recommended
  • For creaming the butter and mixing the batter and buttercream.
• Cookie Cutter
  • I use a Linzer cookie cutter for scalloped edges, but you can use a 2″ cookie cutter.
• Rolling Pin
  • You can use an embossed or textured rolling pin for a decorative design.
• Cookie Stamps (optional)
  • Nordic Ware makes beautiful cookie stamps that you can use to stamp geometric designs onto the cookies.

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🛒 Ingredients Needed

See below for my ingredient recommendations and possible substitutions.

Cookies

• Unsalted butter, room temperature
  • It’s important that the butter is softened to cream it with sugar and incorporate air into the batter. This is what makes a light and crispy cookie.
• Granulated sugar
  • Adds structure and sweetness to the cookies, helping them spread evenly. Superfine or caster sugar will incorporate more easily.
• All-purpose flour
  • I don’t recommend substituting with another flour in this recipe.
• Black Cocoa
  • For the best color, flavor, and texture, use black cocoa powder in this recipe. If you can’t find, use Dutch-process cocoa powder. You can use it in Sourdough Chocolate Muffins, Chocolate Sourdough Bread with Coffee, or Sourdough Chocolate Peppermint Whoopie Pies.
• Salt
• Baking Soda
  • The baking powder helps keep the cookies crisp.
• Vanilla Extract
  • Use real vanilla extract or vanilla paste, not imitation. It helps balance out the chocolate flavor.
• Sourdough Discard
  • If you don’t have an active sourdough starter, learn how to make one in a week following my how-to guide. See my top sourdough starter tips and other sourdough discard recipes.

Vanilla Filling

• Unsalted butter, room temperature
  • This is a simple American buttercream, so you need softened butter to cream the butter.
  • You can use vegetable shortening, which is used in other copycat recipes, but butter has a better flavor. This is the best option for cottage bakers who can’t use dairy.
• Powdered sugar
  • The powdery sugar will incorporate quickly and prevent a gritty texture.
• Vanilla extract
  • For the classic Oreo filling flavor.
• Light corn syrup
  • Instead of milk or cream, I like to use light corn syrup in Oreo filling. It makes it easier to spread and gives it a slight sheen with a luscious texture. It also makes the filling more stable so it doesn’t crystallize the sugar and keeps it fresh longer.

Flavor Variations

• Mint: Add mint extract to the buttercream.
• Chocolate filling: Add cocoa powder to the buttercream.
• Peanut Butter: Sweeten peanut butter with powdered sugar.
• Mocha: Add espresso powder and cocoa powder to the buttercream.
• Matcha: Use matcha powder in the buttercream for a green tea filling.
• Strawberry or Raspberry: Pulverize freeze-dried berries and add to the filling.

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👨‍🍳 How to Make Sourdough Oreos

Follow this detailed recipe guide as you make the best Sourdough Oreos.

1. Mix the Wet Ingredients

Beat the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for a few minutes until pale, light, and fluffy.

Scrape the sides of the bowl with a spatula if needed.

Mix in the sourdough discard and vanilla extract until incorporated.

2. Mix in the Dry Ingredients

In a small separate bowl, mix the flour, black cocoa, baking soda, and salt.

Then, pour the dry ingredients into the stand mixer bowl, pulse a few times so the flour doesn’t spill, and mix just until combined.

The sourdough oreo dough is thick with a Play-Doh consistency.

3. Chill the Dough

Wrap the dough in plastic wrap, press down into a round disc and chill for at least 30 minutes.

Chilling the dough helps the flavors meld and makes rolling out easier.

4. Bake

Preheat the oven to 350ºF (177ºC) and line a couple of baking sheets with parchment paper or silicone baking mats.

On a clean surface dusted with cocoa powder or between two sheets of parchment paper, roll the dough out into a thin ⅛” thickness. I usually divide the dough in half.

Use a 2″ cookie cutter to cut out the cookies and re-roll the scraps to cut out more. I can usually get about 60-65 cookies! Because of the high fat in the cocoa, you don’t need to worry about overworking this dough.

Place the cookies on the baking sheets with a couple of inches in between and bake one pan at a time in the center rack for even baking.

Bake for 15 minutes or until the tops are dry. The cookies will harden slightly as they cool but these should be crisp.

Let the cookies cool on a wire rack and repeat with the remaining cookie dough.

5. Make Filling and Assemble

While the cookies cool, make the easy Oreo buttercream filling.

Beat the softened butter in a stand mixer or with a hand mixer until smooth. Then, add the powdered sugar, vanilla extract (or other flavors), and pour in the corn syrup. Mix until smooth.

To assemble, dollop 1-2 teaspoons of buttercream to the center of a cookie with a spoon (or pipe it), and sandwich with another cookie to spread almost to the edges.

I’d recommend letting the filled Sourdough Oreos rest or chill for 30 minutes before eating so the filling will set better and not leak.

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How to Store

You can store the Sourdough Oreos filled or separately.

I recommend storing the crisp cookies in an airtight container for 4-5 days and the buttercream filling in the refrigerator for a week. Fill before consuming.

If filled, store the Sourdough Oreos in the refrigerator in an airtight container for a week.

You can store unbaked cookie dough in the freezer for up to 3 months and thaw completely before baking.

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❓ Frequently Asked Questions

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