This post may contain affiliate links. For more information, read my disclosure policy.

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!

Homemade Lemon Oreos

PIN IT NOW TO SAVE FOR LATER 

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. 😉

Homemade Lemon Oreos are soft, sweet, tart, and better than real Oreos!

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.

Homemade Lemon Oreos

I also like them better than spending thousands on invisible home repair. Cookies > spending money. Am I right??

Stack of Homemade Lemon Oreos

Homemade Lemon Oreos

5 from 5 votes
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??
Yield 2 dozen sandwich cookies
Rate RecipePrint Recipe

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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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.
Nutritional information not guaranteed to be accurate
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Click here to see the complete list of Lemon Recipes!

Homemade Golden Oreos

Homemade Soft Golden Oreos (1 of 5)w

Homemade Drumsticks

Homemade Drumsticks (6 of 11)w

Homemade Peanut Butter Oreos

Peanut Butter Oreos (2 of 5)w

DIY Dulce de Leche

DIY Dulce de Leche (8 of 8)w

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



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
5 from 5 votes (5 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




41 Comments

  2. Golden oreos are my favorite, but lemon are right up there. They are so springy, and tart but sweet, yum! I am super excited to give these a try. I too prefer a softer cookie, so these should be just my kind of treat! I always wished oreo would come out with a soft version.

    Reply

  3. Hi Dorothy,

    I’m afraid I would prefer them crisp. (sorry!) Is the swap for the butter and shortening one for one? Or would it be like half and half?

    Thanks!

    Mel

    Reply

  4. Lemon is life. This recipe is straight genius! And while it’s definitely selfish, I am so happy you created this instead of a kitchen remodel 🙂 Pinned!

    Reply