If you’ve made my beloved homemade sourdough Oreo cookies, you already know just how crispy, rich, and bakery-worthy they turn out—so I couldn’t resist giving them a bright, springtime twist.
These sourdough Lemon Oreo cookies are inspired by classic Golden Oreos, featuring a buttery vanilla cookie base infused with fresh lemon zest and sandwiched with a luscious, creamy lemon filling. They’re perfectly balanced, sweet, citrusy, and just a little tangy from the sourdough discard…making them feel light, fresh, and completely irresistible. If you’re looking for a fun seasonal bake that feels both nostalgic and elevated, these are it!
Why you’ll love this recipe
- A fresh twist on a viral favorite – All the crisp, bakery-style goodness of my sourdough Oreo cookies, but with a bright lemony upgrade inspired by Golden Oreo’s.
- Perfect for spring and summer baking – Light, citrusy, and refreshing, these cookies feel like sunshine in every bite.
- Balanced flavor – Sweet vanilla cookies, zesty lemon, and a hint of tang from the sourdough discard create the perfect harmony.
FAQ
Can I make these without sourdough discard?
Yes—just replace the discard with equal parts flour and liquid (for example, 40g flour + 40g 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.
Why Did My Cookies Spread?
If your cookies spread too much, don’t worry, it’s an easy fix. Make sure the dough is rolled thin enough before cutting, as thicker dough can cause excess spreading in the oven. Chilling the cut cookies in the freezer for 10–15 minutes before baking also helps them hold their shape and bake up just right.
How to make sourdough lemon 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)
- 2 teaspoons vanilla extract
- zest of 1 medium lemon
Dry Ingredients:
- 200 grams all-purpose flour
- 20 grams corn starch
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Lemon cream filling:
- 85 grams vegetable shortening (this is your whitening + structure)
- 28 grams unsalted butter (softened)
- 170 grams powdered sugar (sifted)
- 1/2 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- zest of 1/2 a lemon (optional but enhances lemon flavor)
- 1-2 teaspoons milk as needed
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
- piping tips/bag (optional but handy)
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, vanilla extract, and lemon zest until smooth.
- To the same bowl add the flour, corn starch, baking soda, and salt.
- Mix until a soft dough is formed (it’s okay if its a bit tacky, a chill in the fridge will help this)
- Cut 1 large piece of parchment paper and dust it with flour. Roll the dough out on the parchment paper as even as possible—about 1/4 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 lemon Oreo cookies
- Once ready to bake the sourdough lemon 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 lemon Oreo cookies for 12-14 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 lemon cream filling
- To a bowl beat the shortening and butter until smooth and fluffy. Add the sifted powdered sugar and mix until combined.
- Mix in vanilla, lemon juice, and zest. Add milk as needed for a smooth, pibeable consistency.
- Pipe or spoon ~1 tablespoon filling onto one cookie (bottom side up) 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 Peanut Butter Oreo Cookies
- Homemade Sourdough Oreo Cookies (chocolate sandwich cookies)
- Sourdough Chocolate Chip Cookies (no brown butter required)
- Soft Sourdough Sugar Cookies (easy discard recipe!)
Sourdough Lemon Oreo Cookies
Soft, bakery-style sourdough Lemon Oreo cookies made with tangy discard, bright citrus zest, and creamy lemon filling, an irresistible twist on a viral favorite.
Equipment
- Mixing bowl
- 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
- piping bag/tips
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 temp)
- 2 teaspoons vanilla extract
- zest of 1 medium lemon
Dry Ingredients
- 200 grams all-purpose flour
- 20 grams cornstarch
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Lemon cream 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 (sifted )
- 1/2 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- zest of 1/2 a lemon (optional but recommended )
- 1-2 teaspoons milk as needed (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, vanilla extract, and lemon zest until smooth.
-
To the same bowl add the flour, cornstarch, baking soda, and salt.
-
Mix until a soft dough is formed (it's okay if its a bit tacky, a chill in the fridge will help this)
-
Cut 1 large piece of parchment paper and dust it with flour. Roll the dough out on the parchment paper as even as possible—about 1/4 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 lemon Oreo cookies
-
Once ready to bake the sourdough lemon 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 lemon Oreo cookies for 12-14 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 lemon cream filling
-
To a bowl beat the shortening and butter until smooth and fluffy. Add the sifted powdered sugar and mix until combined.
-
Mix in vanilla, lemon juice, and zest. Add milk as needed for a smooth, pibeable consistency.
-
Pipe or spoon ~1 tablespoon filling onto one cookie (bottom side up) 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.
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