Here’s a from-scratch Sourdough Oreos recipe—crispy chocolate sandwich cookies with a creamy vanilla filling, using sourdough discard for flavor (not sour). These taste very close to classic Oreos but a bit richer and deeper.
🍪 Sourdough Oreos (Chocolate Sandwich Cookies)
Yield
About 20–24 sandwich cookies
Prep Time
30 minutes
Chill Time
45–60 minutes
Bake Time
10–12 minutes per batch
🧈 Ingredients
Chocolate Cookie Dough
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½ cup (113 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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¼ cup (50 g) brown sugar
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½ cup (120 g) sourdough discard (unfed, room temperature)
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1 teaspoon vanilla extract
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1 cup (125 g) all-purpose flour
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½ cup (50 g) Dutch-process cocoa powder (recommended for Oreo flavor)
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½ teaspoon baking soda
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¼ teaspoon salt
Vanilla Cream Filling
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½ cup (113 g) unsalted butter, softened
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1½ cups (180 g) powdered sugar
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1 teaspoon vanilla extract
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1–2 tablespoons milk or cream
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Pinch of salt
🔧 Equipment
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Mixing bowls
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Electric mixer or hand mixer
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Rolling pin
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2-inch round cookie cutter
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Baking sheets
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Parchment paper
🔥 Directions
1. Make the Cookie Dough
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In a large bowl, cream butter, granulated sugar, and brown sugar until smooth and fluffy (2–3 minutes).
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Mix in sourdough discard and vanilla until fully combined.
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In a separate bowl, whisk together:
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Flour
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Cocoa powder
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Baking soda
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Salt
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Gradually add dry ingredients to wet ingredients.
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Mix just until a soft dough forms.
2. Chill the Dough
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Shape dough into a flat disk.
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Wrap tightly in plastic wrap.
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Refrigerate for 45–60 minutes.
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This firms the dough and improves texture.
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3. Roll and Cut
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
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Roll dough between two sheets of parchment to about ⅛ inch thick.
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Cut with a round cutter.
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Transfer to baking sheets, spacing 1 inch apart.
4. Bake
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Bake for 10–12 minutes, until set but not soft in the center.
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Cookies will firm up as they cool.
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Cool completely on a wire rack before filling.
🍦 Make the Cream Filling
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Beat butter until smooth.
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Gradually add powdered sugar.
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Mix in vanilla, salt, and milk (1 tablespoon at a time) until thick but spreadable.
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Beat for 2–3 minutes until fluffy.
🧁 Assemble the Oreos
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Spread or pipe filling onto the flat side of half the cookies.
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Top with remaining cookies, pressing gently.
⭐ Tips for Authentic Oreo Flavor
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Use Dutch-process cocoa for that classic dark taste.
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Roll dough thin—Oreos are crisp, not cakey.
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Let cookies rest 12–24 hours after assembling for best texture.
🧠 Storage
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Store in an airtight container at room temperature for 3–4 days
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Or refrigerate up to 1 week