Girl Scout Cookie Recipes

Girl Scout cookie sales have recently drawn to a close, but have no fear! Your Girl Scout cookie addiction will continue to be satiated with these delicious home made Girl Scout cookie recipes. There are a few in here I was not previously aware of, but they all sound delicious! Enjoy!

The following text and images are courtesy of Kitchen Daily and The Daily Meal. The article can be found here and slideshow of recipes here.

HOW TO MAKE GIRL SCOUT COOKIES AT HOME

The Girl Scouts began selling their famous cookies in 1917, and these baked treats have become an American icon ever since. When the Girl Scouts started their cookie-selling program, troop members baked the cookies in their homes, and sold them door-to-door. This practice taught troop members invaluable lessons in business, and also helped fund troop activities. Since 1936, the task of baking these cookies has been outsourced, but the national affection for them has never stopped. Over the years, a number of different cookie variations have come and gone, but some favorites have lasted throughout the decades.

Do-Si-Dos Recipe

These peanut butter sandwich cookies with a peanut butter filling are the perfect treat.

INGREDIENTS

For the cookies :

  • 1/2 cup plus 4 tablespoons unsalted butter, room temperature
  • 1 cup oatmeal
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1/2 cup packed dark brown sugar
  • 1/2 cup creamy peanut butter

For the peanut butter filling :

  • 4 tablespoons unsalted butter
  • 3/4 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt

DIRECTIONS

For the cookies :

Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, around 4 minutes. Be careful, as oats begin to toast quickly. Spread oat mixture onto a plate and let cool.

Line 2 baking sheets with parchment paper; set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a separate medium bowl, use an electric mixer to cream together remaining ½ cup butter, granulated and brown sugars. Add peanut butter and mix until well combined.

Add oat mixture and flour mixture; mix until combined. Turn dough out onto a piece of parchment paper. Cover dough with another piece of parchment paper and roll out dough to 1/4 inch thick over the upper parchment paper. Transfer to a refrigerator until chilled, about 20 minutes.

Preheat oven to 350 degrees.

Remove top layer of parchment paper. Cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with sugar.

Bake until golden, rotating baking sheets at 5-minute mark, halfway through baking, 10 minutes. Let cool completely on baking sheets.

For the peanut butter filling :

In a medium bowl, mix all ingredients together with an electric mixer on medium speed.

Assemble the sandwich cookies:

When cookies have cooled completely, use a spatula to spread peanut butter filling onto half of the underside of cookies. Top with other half of cookies to make sandwiches.

Lemonades Recipe

These tasty Girl Scout cookies are shortbread cookies with a lemon icing filling.

INGREDIENTS

For the cookies :

  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour

For the icing :

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

DIRECTIONS

For the cookies :

In a medium bowl, use an electric mixer to beat the butter and granulated sugar until fluffy. Add egg yolks, vanilla, and salt. Beat to combine. Gradually add the flour, mixing until just incorporated. Divide the dough in half and shape into 1 inch-diameter logs. Wrap in waxed paper and refrigerate until firm, about 30 minutes.

Preheat the oven to 350 degrees.

Slice the dough logs into ¼-inch-thick pieces and place 1 inch apart on parchment-lined baking sheets. Bake until lightly golden, around 18 minutes. Let cool on baking sheets, then transfer to cooling racks.

For the icing :

In a small bowl, whisk together the powdered sugar, lemon juice, and zest until it forms a thick icing. Spread the icing onto half of cookies, and sandwich with other half of cookies.

Samoas Recipe

These popular coconut and chocolate cookies are fun and easy to make at home.

INGREDIENTS

For the cookies :

  • 1 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

For the coconut topping :

  • 3 cups shredded sweetened coconut
  • 15 ounces store-bought or homemade soft caramels
  • 3 tablespoons milk
  • 1/4 teaspoon salt

For the chocolate drizzle :

  • 8 ounces dark chocolate

DIRECTIONS

For the cookies :

In a medium bowl, cream together the butter and sugar with an electric mixer until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In 3 increments, add the flour mixture to the creamed butter, making sure that all the batter is incorporated. Add the milk and vanilla extract, blending until combined. The dough should come together in large pieces.

Divide the dough in half, pressing it together into 2 disks. Wrap the dough disks in plastic wrap and refrigerate them until firm, about 1 hour.

Preheat the oven to 350 degrees.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out cookies using two round cookie cutters: one 2-inch, and the other smaller to form donut-like shapes. Place the cutout cookies on parchment paper-lined baking sheet and repeat with remaining dough.

Bake for 10 minutes, rotating the baking sheet at 5-minute mark until the cookies are pale golden brown. Transfer the cookies to a wire rack to cool completely.

For the coconut topping :

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for 10 minutes in a 350-degree oven until toasted, stirring frequently for even browning. Be careful: coconut can burn easily. Remove the toasted coconut from the oven and set aside.

Melt the caramels, milk, and salt by placing all 3 ingredients in a medium sauce pot set over a large pot of simmering water. Cook, stirring, until mixture is fully melted. Remove the sauce pot from heat and combine ¾ of the caramel with the toasted coconut in a large bowl.

Spread the remaining ¼-cup of caramel onto the cooled cookies and then press on a portion of the coconut mixture with hands or a spatula. Let the cookies cool for 30 minutes.

For the chocolate drizzle :

Melt chocolate in the microwave. Dip the bottoms of each cookie in the chocolate and place on a waxed paper-lined baking sheet. Drizzle the tops with chocolate, using a fork. Let the cookies sit until the chocolate hardens fully.

Savannah Smiles Recipe

You don’t have to be a Girl Scout to love these lemon cookie with powdered sugar.

INGREDIENTS

  • 1/3 cup butter
  • 1/3 cup vegetable shortening
  • 1 cup sugar
  • 2 1/2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1/3 cup icing sugar, for dusting

DIRECTIONS

In a large bowl, use an electric mixer to cream together the butter, shortening, and sugar. Mix in lemon juice, lemon zest, and vanilla. In a separate bowl, whisk together the baking power and baking soda with the flour. Slowly beat in the dry ingredients with the wet mixture. The dough should come away from the sides of the bowl. Roll the dough into a log, and wrap it with plastic wrap to place in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Slice ¼-inch cookies, and shape into half-circle “smiles.” Place cookies on a baking sheet lined with parchment paper.

Bake for around 9 minutes. Cool on a wire rack. Dust the cookies with icing sugar before serving.

Tagalongs Recipe

If you love peanut butter and chocolate together, try making these Girl Scout Peanut Butter Patties at home.

INGREDIENTS

For the cookies :

  • 1/2 cup powdered sugar
  • 1 cup butter
  • 1 tablespoon vanilla extract, plus 2 teaspoons
  • 2 cups all-purpose flour
  • 1 cup creamy peanut butter

For the chocolate dip :

  • 1 cup semisweet chocolate chips
  • 2 tablespoons whipping cream
  • 4-5 tablespoons warm water

DIRECTIONS

For the cookies :

Place ½ cup powdered sugar and butter in a medium bowl, and cream with an electric mixer on medium until light and creamy. Add 1 tablespoon vanilla and flour, and beat until combined. Wrap dough in plastic, and place in refrigerator for 20 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Roll out dough to a ¼-inch thickness. Using a 2-inch round cookie cutter, shape cookies. Create a medium-shallow well with the back of a spoon (it will later be filled with peanut butter). Bake for about 10 minutes. Cool cookies on a wire rack.

Place peanut butter with 2 teaspoons vanilla extract in a saucepan and heat on low until it becomes soft. Stir to combine. Watch the peanut butter so it doesn’t cook or burn.

For the chocolate dip :

Place the chocolate and heavy cream in a bowl over simmering water. Slowly stir to combine. Add water 1 tablespoon at a time, mixing after each addition until mixture becomes pourable. Set aside.

Assemble the cookies:

Spoon the peanut butter filling into shallow cookie wells. Place the cookies in refrigerator for 1 hour for peanut butter filling to harden.

Remove cookies from refrigerator. Pour chocolate on the top of each cookie, or use a spatula to spread.

Thanks-a-Lots Recipe

These Girl Scout cookies are shortbread cookies with a layer of chocolate on the bottom.

INGREDIENTS

For the shortbread cookies :

  • 3/4 cup unsalted butter, softened
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 Pinch of salt

For the chocolate dipping sauce :

  • 8 ounces semisweet chocolate, melted

DIRECTIONS

For the shortbread cookies :

In a medium bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add vanilla, mix and scrape down the sides of the bowl. In a separate medium bowl, combine the flour and salt. With the mixer on low, begin adding the flour to butter mixture. Keep mixing until dough just comes together. Wrap dough into a disc and chill for at least 30 minutes in the refrigerator.

Preheat oven to 350 degrees.

Lightly flour a clean surface and roll dough out dough until 1/8 inch thick. Use a 2-inch round cookie cutter to form cookies.

Place cookies onto a parchment-lined baking sheet and chill in the refrigerator for 30 minutes. Bake cookies for 20 minutes or until the cookies begin to brown. Transfer cookies to a cooling rack.

For the chocolate dipping sauce :

Melt chocolate in the microwave or in a double-boiler. Dip one side of each cookie in the melted chocolate and place onto a parchment-lined baking sheet, chocolate side up. Allow chocolate to set, about 1 hour.

Easy Thin Mints Recipe

It’s easier than you think to make these popular minty cookies at home.

INGREDIENTS

For the cookies :

  • 2 1/4 cups flour
  • 1/4 cup cornstarch
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter, room temperature
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon peppermint extract

For the chocolate coating :

  • 10 ounces dark or semisweet chocolate
  • 1/2 cup butter, room temperature

DIRECTIONS

For the cookies :

In a medium bowl, whisk together flour, cornstarch, cocoa powder, and salt until combined. In a separate large bowl, cream together butter and sugar. With an electric mixer on low, add milk and both extracts. Mixture should look curdled. Gradually, add flour mixture until fully incorporated. Shape dough into 2 logs, 2 inches in diameter, and wrap in plastic to freeze for 1-2 hours.

Preheat oven to 375 degrees.

Slice dough into ¼-inch thick rounds and place on a parchment-lined baking sheet. Bake 12 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate coating.

For the chocolate coating :

In a microwave-safe bowl, combine chocolate and butter. Melt in the microwave, stirring every 30 seconds, until chocolate is smooth. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to parchment paper to set for 30 minutes, or until chocolate is firm. Reheat chocolate as needed to keep smooth for dipping.

Trefoils Recipe

These classic Girl Scout cookies are a simple shortbread cookie with a hint of vanilla flavoring.

INGREDIENTS

  • 3/4 pound unsalted butter, room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

DIRECTIONS

In a medium bowl, use an electric mixer to cream the butter and 1 cup of sugar, then add the vanilla. In a separate medium bowl, whisk together the flour and salt, then add to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Transfer onto a surface dusted with flour and shape into a flat disk. Wrap in plastic to place in refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Roll the dough 1/2-inch thick and cut with a 2-inch round cookie cutter. Place the cookies on a baking sheet, and sprinkle with sugar. Optional: press with a cookie stamp of your choice.

Bake for 20 to 25 minutes, until they to brown.

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Today, two licensed bakers make Girl Scout cookies: ABC Bakers and Little Brownie Bakers. Regardless of which baker makes the cookies, they turn out looking and tasting very similar. What does change, however, are the names of the cookies. To give you an example, one troop may be selling Samoas, and another Caramel deLites, but they are in fact the same cookie.

Eight varieties of Girl Scout cookies are produced every year, and each troop is required to sell three favorites: Thin Mints, Do-si-dos, and Trefoils. All three cookies were introduced in 1951 and remain their best-sellers today. The other five varieties are decided upon by the bakers and by Girls Scouts of the USA.

Savannah Smiles, a half-moon lemon cookie with powdered sugar, is one if the latest cookie variations to be released. It was created to honor the 100th anniversary of Juliette Gordon Low founding the Girl Scouts. Most of the cookies, including Samoas, Tagalongs, Lemonades, and Thanks-A-Lots, are shortbread-based. They vary by either adding a combination of caramel, coconut, and chocolate, or by simply dipping the base cookie in fudge.

Girl Scout cookies have been such an integral part of American culinary history that there are even hundreds of recipes for desserts that use Girl Scout cookies as an ingredient. We want to share how to make Girl Scout cookies at home, just like they were made in early Girl Scout history: in the kitchens of young troop members. The most popular cookies sold today include: Thin Mints, Samoas, Tagalongs, Do-si-dos, Lemonades, Savannah Smiles, Thanks-A-Lots, and Trefoils.

While we recommend buying these cookies from your local Girl Scouts, you can also make these classic treats at home whenever the craving strikes.

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