Homemade Sourdough Oreos
Use this recipe to make homemade Sourdough Oreos! The crisp, sourdough chocolate cookies sandwich a simple vanilla buttercream. Perfect for dunking in milk!
Yield or Serving: 30 Oreos
Equipment
- 1 Spatula
- 1 Stand Mixer, optional or a hand mixer
- 1 Rolling Pin, can use embossed or textured for designs
- 1 Linzer Cookie Cutter, optional for scalloped edges or a 2" round cookie cutter
- Cookie Stamps, optional for designs
- Half Sheet Pans, lined with parchment paper
Ingredients
Sourdough Chocolate Cookies
- 113 g Unsalted Butter, softened, ½ cup
- 200 g Granulated Sugar, 1 cup
- 120 g Sourdough Discard, or active starter, ½ cup
- 1 tsp Vanilla Extract
- 200 g All-purpose flour, 1 ½ cups
- 45 g Black Cocoa Powder, ½ cup, plus more for rolling out
- ½ tsp Kosher Salt
- ½ tsp Baking Soda
Vanilla Buttercream Filling
- 113 g Unsalted Butter, softened, ½ cup
- 170 g Powdered Sugar, 1 ½ cups
- 1 tsp Vanilla Extract
- 60 g Light Corn Syrup, 3 TBS, or milk/cream
Instructions
Make the Sourdough Chocolate Cookies
- Beat the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer) for a few minutes until pale and fluffy. Scrape down the sides of the bowl with a spatula if needed.Add the sourdough discard and vanilla and mix until combined.113 g Unsalted Butter, 200 g Granulated Sugar
- Mix the dry ingredients in a small bowl. Then, pour into the stand mixer bowl, pulse a few times so the flour doesn't spill, and mix until combined. The thick dough should have the consistency of Play-Doh.200 g All-purpose flour, ½ tsp Kosher Salt, ½ tsp Baking Soda
- Wrap the cookie dough in plastic wrap and press down into a round disc.Refrigerate for 30 minutes and up to two days.
- Preheat the oven to 350ºF (177ºC) and line a couple of sheet pans or cookie sheets with parchment paper.Use a rolling pin to roll the chilled dough out into a thin ⅛" thickness. Dust with black cocoa powder to prevent sticking (it's a little messy), but you can roll it out between two sheets of parchment paper to help.Cut out the cookies with a 2" cookie cutter (use a Linzer cookie cutter for scalloped edges) and re-roll scraps. It should make around 60 cookies. Don't worry about overworking this dough.If you like, you can use cookie stamps or an embossed/textured rolling pin to make decorative and textured patterns on top.Place the cookies a couple of inches apart on baking sheets.
- Bake one sheet at a time for even cooking for 15 minutes on the center rack of your oven until the tops are dry. They will continue crisping up some as they cool.Cool on a wire rack and repeat with the remaining cookies.
Make the Filling & Assemble
- As the cookies cool, make the easy vanilla buttercream filling.Beat the butter until smooth in a stand mixer or a mixing bowl with a hand mixer. Add the powdered sugar, vanilla extract (or other flavor variations), and pour in the corn syrup.Slowly mix until you have a thick vanilla buttercream.
- To assemble, dollop or pipe 1-2 tsp of buttercream filling in the center of a chocolate cookie and sandwich with another cookie. Gently press the cookies together to spread the filling almost to the edges.
Notes
- Follow my guide above for more detailed instructions, tips, and photos to make these easy Sourdough Oreos and see other filling flavor variations.
- The corn syrup in the vanilla buttercream adds a nice sheen to the filling, prevents crystallization, and helps them stay fresh longer. However, you can substitute with milk or cream if you want.
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