Sourdough Oreos
Growing up, one of my all time favorite desserts was Oreos (okay, they are still one of my favorite treats!) You can eat them by themselves, dip them in milk, or use them to make Oreo flavored desserts. Cookies and cream ice cream anyone?
I thought it would be fun to make a sourdough discard Oreo cookie recipe to mimic the yummy classic cookies and cream flavors.
Why You Will Love this Sourdough Oreo Cookie Recipe
These sourdough oreos are a yummy and easy copycat recipe. You can make these for a bake sale, your kids, or for picnics or other family gatherings. These are an especially fun recipe to make with kids. You can even use fun cookie cutters to make different shapes of cookies.
One of the best parts about this cookies and cream cookie recipe is that you only need a few pantry staples. You probably already have all the ingredients to make these.
How to Use Sourdough Starter in Cookies and Cream Cookies
I recommend using 100% hydration starter for these cookies. This is the most common way people feed their starter and will yield the most consistent results.
A 100% sourdough starter means you use equal parts of water and flour by weight to feed your starter.
Ingredients and Substitutions
For the Cookies
- Flour: I recommend only all-purpose flour or bread flour in this recipe. I do not recommend substituting whole wheat flour.
- Cocoa Powder: This recipe calls for dutch-processed cocoa powder but you can substitute natural cacao powder. Natural cocoa does not have as rich of a chocolate flavor but will still work well.
- Salt
- Butter: You can use regular butter or vegan butter for this recipe. I recommend using Earth Balance as it has a similar texture and flavor to regular butter.
- Sugar: Use white sugar. Brown sugar can be substituted but will make the dough slightly stickier.
- Sourdough Starter: See notes above.
- Vanilla: I highly recommend using pure vanilla extract rather than imitation vanilla but either will work.
For the Cream
- Butter
- Vanilla
- Powdered Sugar
How to Make Sourdough Oreos
Step 1: Preheat the oven and line a baking sheet with parchment paper.
Step 2: Whisk the dry ingredients.
Step 3: Cream the butter and sugar. Add the remaining wet ingredients. Slowly Add the flour mixture.
Step 4: Roll out the cookie dough to 1/8” thick.
Step 5: Use a 1-1/2” cookie cutter to cut out the cookies. If you do not have a round cookie cutter, you can use your favorite small shaped cookie cutters. You can also use a narrow mouthed jar (I used a baby food jar).
Step 6: Bake the cookies. They will crisp up while cooling. Do not overbake!
Step 7: Make the cream filling.
Step 8: Fill the cookies.
How to Store
Store these cookies in an airtight container or ziplock bag.
These will keep at room temperature for several days but I recommend storing them in the fridge if not used within the first 2-3 days. These cookies do not have preservatives so will not last as long as store-bought Oreos.
If you love making sourdough discard recipes, check out some of our other favorite chocolate sourdough recipes:
- Sourdough Double Chocolate Cookies
- Sourdough Chocolate Biscotti
- Chocolate Sourdough Crinkle Cookies
- Sourdough Vegan Brownies
Sourdough Oreos
Ingredients
For the Cookies
- 2 cups all purpose flour
- ⅔ cup cocoa powder Dutch processed
- ½ teaspoon salt
- 1 cup unsalted butter
- ¾ cup sugar
- ⅓ cup sourdough starter active starter or discard straight from the fridge will work
- 1 teaspoon vanilla extract
For the Cream
- 12 tablespoons unsalted butter
- 1½ tablespoons vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 325℉.
- Line a large cookie sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy.
- Add the sourdough starter and the vanilla extract and continue to mix until combined.
- With the mixer set to low speed, slowly add the flour mixture and mix until fully combined.
- Transfer the dough a work surface and place on a large sheet of parchment paper. Use a rolling pin to roll out the dough until about ⅛ inch thick.
- Use a 1½ inch cookie cutter to cut out as many cookies as you can from the dough. Collect the scrap pieces and re-shape into a ball. Continue to roll the dough out and cut out more cookies until you have used it all.
- Transfer the cookies to the baking sheet, spacing ½ inch apart. You will likely make several batches to fit all the cookies.
- Bake in preheated oven for 12-14 minutes.
- Allow to cool completely on cooling rack before filling with cream filling.
To Make the Cream Filling
- Use a stand mixer fitted with the paddle attachment to beat the butter, vanilla, and powdered sugar together until light and fluffy.
- Spread a small spoonful of cream between two cookies and gently press together until they just hold.
