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Making homemade versions of my favorite treats is a new obsession. Next up: Homemade Lemon Oreos. Don’t wait for spring, don’t scour your store. Make these now…at HOME!
Last week we started a pool re-do: new tile, new plaster. Instead of updating my kitchen or going on a trip to Hawaii, we’re doing some much needed repairs. (I was happy with the falling off tiles and said let’s plan a trip to Paris, but Mel outvoted me.)
I kind of hate home ownership. I mean, don’t get me wrong, I love owning a house. I feel blessed I have a home to call my own. But all those invisible costs kind of add up. Last year, two fences. This year, the pool. Next year…I’m betting the back fence will fall down. After all, something held up by bushes and a bent over tree isn’t long for this world.
Sigh. #firstworldproblems
Oh well, instead of planning a kitchen remodel, I made you copycat Lemon Oreos. I bet you’re happier with that decision than I am. 😉
Awhile back I posted a recipe for regular Golden Oreos and immediately I started thinking of new flavors. Lemon was the first one to come to mind.
Have you had Lemon Oreos? They’re the best. The cookie just a plain Golden Oreo, but the filling is all lemon. Since I’m obsessed with lemon, I decided to make my own version.
Since I prefer soft cookies to crunchy any day, (Oreos are no exception), I made these soft and pillowy using a combination of butter and brown sugar. Now, a traditional Golden Oreo would use shortening in both the cookie and the filling, but I like butter better.
The first time I made these cookies, I made them huge. Seriously – 2 tablespoons of dough per cookie. This time I wanted to make smaller, more Oreo-like cookies, so I used a 1 tablespoon cookie scoop. You can make them big if you want, but the baking time will be affected.
The filling is also made with butter instead of shortening. It’s also filled with lemon juice and lemon zest for a super tart and sweet lemon flavor. If you like Lemon Oreos, you’ll like these cookies. In fact, you might like them better.
I know I do.
I also like them better than spending thousands on invisible home repair. Cookies > spending money. Am I right??
Homemade Lemon Oreos
Ingredients
For the cookies:
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 2/3 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
For the filling:
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 2 teaspoons lemon zest
- 1 tablespoon milk
- 2-5 teaspoons lemon juice
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment or silicone baking mats.
- Whisk baking soda, salt, and flour in a medium bowl. Set aside.
- Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer). Cream until fluffy, about 1 minute.
- Add egg and vanilla and mix until combined. Slowly mix in dry ingredients, scraping the sides of the bowl as necessary.
- Scoop 1 tablespoon cookie balls onto the cookie sheets, 2” apart.
- Bake for 7-8 minutes, until the edges are golden. Remove from the oven and tap the cookie sheets on the top of the stove lightly to flatten the cookies a bit. Let cool completely before frosting.
- To make the frosting: mix butter with a hand mixer until creamy and smooth. Mix in powdered sugar slowly until crumbly. Add zest, 1 tablespoon milk and 2 teaspoons lemon juice and mix until smooth. Add up to 3 more teaspoons of lemon juice to get the right spreading consistency for your frosting.
- Frost the bottoms of half the cookies, then sandwich with another cookie. Store in an airtight container for up to 4 days.
Click here to see the complete list of Lemon Recipes!
Sweets from friends:
Cookie Dough Oreos by Chef in Training
Homemade Peppermint Oreos by I Heart Naptime
Homemade Mint Oreos by Your Cup of Cake
Last Updated on August 28, 2019
Hi, I am so excited to make these cookies, there is nothing better than lemon. When I was reading the recipe I noticed it calls for light brown sugar, packed, then next it calls for brown sugar. Is this correct? Brown sugar twice? Am I not understanding something?
Thanks
Sorry Sandi! It’s packed brown sugar and the other one is granulated. Small typo, I fixed it now!
Thanks. I am ready to roll now.
Even with all of those homeowner issues, I still can’t wait to move back into a house. Apartment life is awful! Our upstairs neighbors rearrange furniture to vacuum every Sunday like clockwork, and one of them got a new iPhone for Christmas, which they use as their alarm clock on the vibrate setting. And that vibration is at just the right frequency to travel through the walls and wake me up at 5:45 am every day with them. I need about a dozen of these Oreos to help me cope! 😉 Pinned!
Oh I hated apartment living so much. The neighbors sucked so bad!! Our lower neighbors were so loud and the ones to the side cooked fish EVERY DAY. 🙂
I didn’t know lemon oreos was a thing. So I’m obviously going to need to make these so I can try them! Lemon oreos sounds like an incredible cookie, especially if they’re soft instead of crispy! Pinned!
I couldn’t pin these fast enough — these are amazing, I wish I could reach right in and grab one!!
Wow, lemon oreos?! I’m so impressed, Dorothy! These look fantastic! I think I could devour the whole batch in one sitting. Pinned!
Thank you for pinning!
Those look fabulous! Sounds like they’d be way better than any storebought version 🙂
Those lemon Oreos are the bomb!!! I can only imagine how good these must be, homemade!! YUM
I know it’s crazy but I’ve never had lemon Oreos! I need to make these!!
Leave it to you to make a lemon oreo! I know how much you love your lemon desserts and I bet these are just the best little things ever! I am making a lemon dessert tonight…hopefully all goes well. I wish you were here to give me some good lemon karma 🙂
If only I could be with you when you make your recipe. I want a taste!
I had never had a lemon Oreo until last year. I can’t believe I had been left out all that time! But then shortly after, I went gluten free, so I thought I would never have one again. But now, I can make this recipe gluten free! Thanks!
That’s great Danielle! What do you do to make it GF? I’d love to know!
I just substitutes Domata cup-for-cup gluten free flour.
( http://www.amazon.com/Domata-Living-Flour-Recipe-20-Ounce/dp/B007P2OI1S/ref=sr_1_1?ie=UTF8&qid=1421638185&sr=8-1&keywords=domata+gluten+free+flour )
It tends to make some baked goods (such as breads and cakes) denser than when AP flour is used, but works very well on cookies.
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