Homemade Sourdough Oreo Cookies
Homemade Sourdough Oreo Cookies taste just like the famous store-bought sandwich cookies - but better! Easy to make and lots of oreo filling.
Ingredients
For the cookies:
- 160 g All-purpose flour
- 22 g active sourdough starter 100% hydration
- 43 g Dutch-process cocoa powder or black cocoa powder My Cocoa Powder
- 1 teaspoon Baking soda
- ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- 200 g Granulated sugar
- 142 g Unsalted butter, at cool room temperature, cut into chunk
- 1 Large egg at room temperature
For the filling:
- 113 g Unsalted butter, at cool room temperature
- 2½ teaspoons Pure vanilla extract
- 313 g Powdered sugar, sifted
- ⅛ teaspoon Fine sea salt
Instructions
For the Cookies:
- Cream the Butter and Sugar: In a stand mixer fitted with a paddle attachment (or by hand), beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Add the 22g sourdough starter and the egg. Beat until well combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually beat the dry ingredients into the wet mixture until just combined.
- Ferment the Dough: Cover the dough tightly and let it ferment at room temperature for 8-12 hours, or overnight. If you need to refrigerate it, you can do so for up to 24 hours after fermentation. Before baking, bring the dough back to room temperature for 1-2 hours.
- Preheat and Shape: Preheat your oven to 350°F (177°C). Roll the dough into small balls, about 12-14 cookies worth. Flatten each dough ball slightly on a parchment-lined baking sheet to help them spread into thin cookies.
- Final Chill: Chill each tray of flattened cookie dough for at least 15 minutes in the fridge or 10 minutes in the freezer before baking.
- Bake the Cookies: Bake for 8-12 minutes, or until the edges are firm and slightly crisp. Remove from the oven and allow them to cool completely on the baking sheet.
For the Filling:
- Cream the Butter and Vanilla: In a large bowl, beat the butter on medium speed until creamy. Add the vanilla extract and continue beating until combined.
- Add the Powdered Sugar: Gradually add the sifted powdered sugar and salt, beating until smooth and fluffy.
- Assemble the Cookies: Once the cookies are completely cooled, spread or pipe the filling onto the flat side of half the cookies. Top with another cookie to create the sandwich. These sourdough Oreo cookies will have a crisp texture with a creamy filling, perfect for pairing with milk or coffee!