Description
These Homemade Sourdough Oreo Cookies combine the tangy depth of sourdough discard with rich cocoa and a fluffy marshmallow frosting to create classic sandwich cookies with a unique twist. Crisp, chocolatey cookies sandwich a light, sweet marshmallow buttercream, perfect for any occasion or a delightful treat.
Ingredients
Cookie Dough
- 226 grams unsalted butter, softened (about 1 cup)
- 150 grams granulated sugar (about 3/4 cup)
- 55 grams brown sugar (about 1/4 cup)
- 100 grams sourdough discard (scant 1/2 cup)
- 1 egg yolk (about 20 grams)
- 200 grams all-purpose flour (about 1 1/2 cups)
- 60 grams cocoa powder (scant 3/4 cup, good quality dutch processed or dark)
- 5 grams baking soda (about 1 teaspoon)
- 4 grams salt (about 1/2 teaspoon)
Marshmallow Frosting
- 113 grams unsalted butter, softened (about 1/2 cup)
- 120 grams powdered sugar (about 1 cup)
- 60 grams marshmallow fluff (scant 2/3 cup)
- 15 grams heavy cream (about 1 Tablespoon)
- 8 grams vanilla extract (about 2 teaspoons)
- 1 gram salt (about 1/8 teaspoon)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350ºF (175ºC). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a medium bowl, beat the softened butter until light and fluffy, about one minute. Add both the brown and granulated sugars and continue to cream together until combined. Incorporate the sourdough discard and egg yolk, mixing for 1-2 minutes until the mixture is fluffy and smooth.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and flavorings.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, mixing until just combined and a cohesive cookie dough forms.
- Form and Arrange Cookie Dough Balls: Scoop approximately 25 grams of dough for each cookie and roll into balls. Place the dough balls onto the prepared baking sheets, spacing them to allow 12-14 cookies per sheet. You should have 24-28 dough balls total.
- Bake the Cookies: Bake in the preheated oven at 350ºF for 10 minutes. Cookies will puff up and be fully baked through. Remove from oven and allow to cool on the baking sheets for 5-10 minutes to set.
- Optional Shape Setting: While cookies are still warm, for perfectly circular edges, gently run a large biscuit cutter or circular edge around each cookie to shape it before it cools completely.
- Prepare the Marshmallow Frosting: While cookies cool, combine the softened butter, marshmallow fluff, powdered sugar, heavy cream, vanilla extract, and salt in a bowl. Whip for 2-3 minutes until the frosting is light, fluffy, and smooth.
- Assemble Oreo Sandwich Cookies: Once cookies are fully cooled, transfer the marshmallow frosting to a piping bag or a sealable plastic bag with a snipped corner. Pipe frosting onto half of the cookies, then top with the remaining cookies, pressing lightly to sandwich the frosting evenly. Serve and enjoy!
Notes
- Use good quality Dutch-processed or dark cocoa powder for richer chocolate flavor.
- Sourdough discard adds depth but can be replaced with an equal amount of yogurt or buttermilk if unavailable.
- For perfectly shaped cookies, use the biscuit cutter trick immediately after baking.
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- Chilling the cookie dough for 30 minutes before baking can help maintain better cookie shape and texture.
