If you love classic sandwich cookies, these homemade sourdough Oreo cookies are about to become a favorite. They bake up crisp and deeply chocolatey, just like the originals, and are filled with that nostalgic sweet vanilla cream. It’s a simple, from-scratch version of a childhood treat with a little sourdough twist.
Why You’ll Love This Recipe
- Crisp, classic texture – Thin, snappy chocolate cookies just like the originals.
- Deep chocolate flavor – Rich cocoa taste that really stands out.
- Nostalgic vanilla filling – Sweet, creamy center that brings it all together.
- Fun sourdough twist – A great way to use discard while adding subtle depth of flavor.
FAQ
Can I make these without sourdough discard?
Yes—just replace the discard with equal parts flour and liquid (for example, 50g flour + 50g milk or water).
How do I get them nice and crispy?
Bake until fully set and allow them to cool completely on the pan—they’ll crisp up as they cool.
Can I make them softer instead of crispy?
They’re designed to be crisp, but slightly underbaking will give you a softer texture.
How should I store them?
Store in an airtight container at room temperature for up to 3–4 days.
Can I freeze these cookies?
Yes! You can freeze the cookies (with or without filling). Just thaw at room temperature before serving.
Can I make the dough ahead of time?
Absolutely—wrap and refrigerate the dough for up to 24–48 hours before baking.
How to make homemade sourdough Oreo cookies: step-by-step
Ingredients
Wet ingredients:
- 113 grams unsalted butter (softened)
- 150 grams sugar
- 50 grams brown sugar
- 80 grams sourdough discard (room temperature, active starter can be used)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 40 grams black cocoa powder (see notes for substitutes)
- 140 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Vanilla buttercream filling:
- 85 grams vegetable shortening (this is your whitening + structure)
- 28 grams unsalted butter (softened)
- 170 grams powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk for consistency
You will need:
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
- 2-2.5 inch round cookie cutter
Instructions
- Cream together the softened butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Next add the sourdough discard, egg yolk, and vanilla until smooth.
- To the same bowl add the flour, black cocoa powder, baking soda, and salt.
- Mix until a soft dough is formed.
- Cut 1 large piece of parchment paper and dust it with flour. Roll the dough out on the parchment paper as thin and even as possible—about 1/8 inch thick. Tip: Lightly flour your rolling pin to prevent sticking.
- Place the rolled out dough on a large baking tray, cover it and place it into the refrigerator for 1-24 hours (The longer chill time deepens the flavor and makes the dough much easier to handle).
Shape and bake the sourdough Oreo cookies
- Once ready to bake the sourdough Oreo cookies, preheat the oven to 350 degrees F.
- Remove the sheet of dough from the fridge and place it face-down on a lightly floured surface and gently peel off the parchment paper. (You can reuse that same parchment to line your baking sheet.)
- Cut as many 2-inch circles as possible and transfer them to your baking sheet.
- Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
- Bake the sourdough Oreo cookies for 10-12 minutes for that crispy finish (if you’d prefer a softer cookie bake for 8-10 minutes).
- Allow them to cool on the pan and cool completely before filling. They crisp up as they cool.
Make the vanilla buttercream filling
- Beat together the shortening and softened butter until fluffy. Slowly beat in the sifted powdered sugar, vanilla, and a teaspoon or 2 of milk/heavy cream for desired consistency.
- Give the filling a taste test, if it is too sweet add a pinch of salt.
- Pipe or spoon ~1 tablespoon filling onto one cookie and gently press a second cook on top.
- Once all sandwich cookies have been assembled, place them in the fridge for 10 minutes to set and enjoy!
Storage Instructions
- Room temp (best): Store in an airtight container for up to 3 days. Cookies stay soft-crisp and filling stays creamy.
- Fridge: Store up to 1 week, but let them sit at room temp for 10–15 minutes before eating (filling firms up in the fridge).
- Freezer: Freeze in an airtight container for up to 2 months.
Thaw at room temp for about 30 minutes.
More sourdough recipes like this:
- Sourdough Chocolate Chip Cookies (no brown butter required)
- Sourdough Peanut Butter Cup Cookies
- Soft Sourdough Sugar Cookies (easy discard recipe!)
- Homemade Sourdough Jammie Dodgers
Homemade Sourdough Oreo Cookies (chocolate sandwich cookies)
Soft, rich homemade sourdough Oreo cookies with deep chocolate flavor and a creamy vanilla filling, an irresistible twist on the classic sandwich cookie.
Servings:
20
sandwich cookies
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
- 2-2.5 inch round cookie cutter
Ingredients
Wet Ingredients
- 113 grams unsalted butter (softened )
- 150 grams sugar
- 50 grams brown sugar
- 80 grams sourdough discard (room temperature, active starter can be used)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 40 grams black cocoa powder (see notes for alternatives )
- 140 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Vanilla buttercream filling
- 85 grams vegetable shortening (butter works too, but the filling won’t be as white.)
- 28 grams unsalted butter (softened )
- 170 grams powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk (for consistency )
Instructions
-
Cream together the softened butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
-
Next add the sourdough discard, egg yolk, and vanilla until smooth.
-
To the same bowl add the flour, black cocoa powder, baking soda, and salt.
-
Mix until a soft dough is formed.
-
Cut 1 large piece of parchment paper and dust it with flour. Roll the dough out on the parchment paper as thin and even as possible—about 1/8 inch thick. Tip: Lightly flour your rolling pin to prevent sticking.
-
Place the rolled out dough on a large baking tray, cover it and place it into the refrigerator for 1-24 hours (The longer chill time deepens the flavor and makes the dough much easier to handle).
Shape and bake the sourdough Oreo cookies
-
Once ready to bake the sourdough Oreo cookies, preheat the oven to 350 degrees F.
-
Remove the sheet of dough from the fridge and place it face-down on a lightly floured surface and gently peel off the parchment paper. (You can reuse that same parchment to line your baking sheet.)
-
Cut as many 2-inch circles as possible and transfer them to your baking sheet.
-
Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
-
Bake the sourdough Oreo cookies for 10-12 minutes for that crispy finish (if you'd prefer a softer cookie bake for 8-10 minutes).
-
Allow them to cool completely on the pan before filling. They crisp up as they cool.
Make the vanilla buttercream filling
-
Beat together the shortening and softened butter until fluffy. Slowly beat in the sifted powdered sugar, vanilla, and a teaspoon or 2 of milk/heavy cream for desired consistency.
-
Give the filling a taste test, if it is too sweet add a pinch of salt.
-
Pipe or spoon ~1 tablespoon filling onto one cookie and gently press a second cook on top.
-
Once all sandwich cookies have been assembled, place them in the fridge for 10 minutes to set and enjoy!
Storage Instructions
-
Room temp (best): Store in an airtight container for up to 3 days. Cookies stay soft-crisp and filling stays creamy.
-
Fridge: Store up to 1 week, but let them sit at room temp for 10–15 minutes before eating (filling firms up in the fridge).
-
Freezer: Freeze in an airtight container for up to 2 months.Thaw at room temp for about 30 minutes.
Notes
Black cocoa powder: If you don’t have black cocoa powder, you can use Dutch-processed cocoa instead, just note the cookies will be dark brown rather than that classic Oreo black color.
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