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Stack of Homemade Lemon Oreos
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Homemade Lemon Oreos

A copycat homemade version of your favorite Oreo cookie! Lemon Oreos are soft, sweet, and tart. Dare I say, they're better than the original??
Servings 2 dozen sandwich cookies
Author Dorothy Kern

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.