Girl Scout Lemon Cookies Copycat Recipe
The ultimate comfort food, the Girl Scout Lemon Cookies Copycat Recipe offers a delightful blend of sweetness and tang. With a melt-in-your-mouth texture and a fresh lemon glaze, these cookies are a must-bake for any occasion. Indulge in the nostalgic flavors of spring and make them tonight!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Oven
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon lemon zest finely grated
- 2 tablespoons lemon juice fresh squeezed
- 1/2 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- In a medium bowl, mix flour and salt. Set aside.
- In a large bowl, using an electric mixer, beat butter and granulated sugar on medium speed until light and fluffy. This should take about 3 to 5 minutes.
- Add the egg, egg yolk, lemon zest, lemon juice, lemon extract, vanilla extract, and a few drops of food coloring, if using. Mix well until combined.
- Gradually beat in the flour mixture on low speed until just combined. Be careful not to overmix; you want the dough to come together without becoming tough.
- Divide the dough in half and shape each half into a log about 9 inches long and 1.5 to 2 inches in diameter. Wrap in wax paper and refrigerate for 1 hour or until firm.
- Preheat your oven to 350°F (175°C).
- Slice the chilled dough into 1/4-inch thick rounds and arrange them on ungreased baking sheets lined with parchment paper.
- Bake for 12 to 15 minutes or until very lightly browned on the edges. Keep an eye on them to avoid overbaking; you want them to remain soft.
- Cool on the baking sheets for 1 minute, then transfer the cookies to wire racks to cool completely.
- In a medium bowl, mix powdered sugar and lemon juice until smooth. Adjust the consistency as needed.
- Dip the bottom (or top, if desired) of each cookie into the glaze, then gently set the cookies with the glaze side up on a wire rack to allow the glaze to set.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to a week.
- Freezing: Freeze the unbaked dough logs for up to 2 months.
- Pairing: Serve these cookies with a cup of tea or lemonade.
- Flavor Variations: Substitute the lemon with lime or orange for a different twist on the classic flavor.
- Add-Ins: Consider adding poppy seeds for a bit of crunch.