Cookies and Cream Sourdough Cookies

Ingredients

318 g all-purpose flour
47 g active sourdough starter 100% hydration
2 teaspoons baking powder
¾ teaspoon fine sea salt
226 g unsalted butter, at cool room temperature
250 g granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
10 Oreo cookies, crushed Homemade oreo cookie recipe

Buttercream Frosting (Optional):

115 g unsalted butter, softened
240 g confectioners' sugar
1-2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Cream the Butter and Sugar: In a stand mixer fitted with a paddle attachment (or by hand), beat the butter and 250g granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
Add Wet Ingredients: Add the 47g sourdough starter, egg, egg yolk, and vanilla extract. Beat until well combined.
Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly beat the dry ingredients into the wet mixture until just combined.
Fold in Crushed Oreos: Gently fold in the crushed Oreo cookies until evenly distributed throughout the dough.
Ferment the Dough: Cover the dough tightly and ferment at room temperature for 8-12 hours or overnight. After fermentation, you can refrigerate the dough. Before baking, bring it back to room temperature for 1-2 hours.
Preheat and Shape: Preheat your oven to 350°F (177°C). Roll the dough into large balls, about 60g each. Place the balls onto a parchment-lined baking sheet and press down slightly to help them spread.
Bake the Cookies: Bake for 8-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool completely on the baking sheet before serving.
Make the Buttercream Frosting (Optional): In a medium bowl, beat the softened butter on medium speed until creamy. Gradually add the confectioners' sugar, followed by 1-2 tablespoons of milk and vanilla extract. Continue beating until smooth and creamy. Frost the cookies after they’ve cooled.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days. To reheat, bake in a 350°F (177°C) oven for 5 minutes.

Notes

The optional buttercream frosting adds richness but can be omitted for a simpler treat.