Enjoy the Original Girl Scout Cookie Recipe that got the Girl Scout Cookie Program started way back in the day. If you love do-si-dos, peanut butter sandwich cookies, tagalongs, or any of the other cookies that you can get during the Girl Scout cookie sales time, then you are going to love the cookie that started it all with this Original Girl Scout Cookie Recipe.
Original Girl Scout Cookie Recipe
If you are a Girl Scout, your daughter is a Girl Scout, or you are a Girl Scout troop leader, then you are going to want to make this Girl Scout Cookie Recipe to kick off Girl Scout Cookie Season.
This sugar cookie recipe is the original cookie that Girl Scouts sold when they went door to door selling cookies, long before they had cookies made as we know them today by commercial bakers.
If you are a Girl Scout troop leader, sharing the history of the Girl Scout cookie is a great way to kick off cookie season, and what better way than to enjoy the cookie that started it all.
Girl Scout Cookie Inspired Recipes
What are substitutions that I can make?
There are some substitutions that you can make when you are making this cookie recipe.
- Milk – full-fat coconut milk or almond milk
- Unsalted butter – Leaf lard or Crisco for a non-dairy option
- All-purpose flour – 1 to 1 Gluten-Free flour. Be sure to add an extra egg to keep it from being too dry
What should I serve with my Original Girl Scout Cookie?
- Hot Chocolate
- Coffee
- Chi tea or regular hot tea
- Milk
Do I need to chill my dough for an hour, or can I proceed with making the cookies?
It is best to chill the dough before moving forward. Not only does this make the dough easier to work with and less tacky, but it also helps the cookies hold their shape while baking and yields an improved flavor.
What can I use to roll out the dough?
A rolling pin is the best option, but if you find yourself without one, a large, symmetrical cup is another alternative. You don’t want to use one that tapers, or your dough won’t roll out very evenly.
My dough is sticky. What can I do to make it easier to work with?
If your dough starts to become too sticky, I recommend placing it in the freezer for 5 to 10 minutes to allow it to firm up. You can sprinkle a little bit of flour on it, but the more flour you add, the stiffer the dough gets, and it will not be as soft of a cookie.
How should I store my Original Girl Scout Cookie?
Original Girl Scout Cooke should be stored in an airtight container, Ziplock bag, or cookie tin. They will last 2-3 days at room temperature, 2 weeks in the refrigerator, and 3 months in the freezer.
How can I prevent my cookies from drying out while storing them?
If kept at room temperature or in the refrigerator, you can place a slice of bread or a large marshmallow in the container with the cookies to help keep them from drying out.
How do I add more flavor to these cookies?
Since this is an older cookie recipe, it’s not as sweet as many of the cookies we’re used to nowadays. To up the flavor, I recommend adding 1/2 teaspoon of salt. This salt will help bring out the sweet flavors in this cookie dough. You can also add a teaspoon of almond extract or double the vanilla extract.
Original Girl Scout Cookies Ingredients
- 1 cup unsalted butter
- 1 cup of sugar
- 2 large eggs, room temperature
- 2 tablespoons milk, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, plus extra for rolling out
- 2 teaspoons baking powder
- 1 oz sanding sugar, optional
How to Make Original Girl Scout Cookies
Preheat oven to 350°F and line a sheet pan with parchment paper.
Cream together the butter and sugar in a large mixing bowl until light and fluffy. Mix in the eggs one at a time.
Stir in the milk and vanilla extract. Gently mix in the flour and baking powder just until combined.
Wrap the dough in plastic wrap and refrigerate it for at least 1 hour to chill.
Place the dough on a sheet of parchment paper and dust both sides lightly with flour. Top the dough with another sheet of parchment paper and roll it until it’s about 1/3 of an inch thick.
Place the cookie dough in the freezer for five minutes to firm up.
Cut out 2-inch rounds from the dough.
Place the cookie rounds onto the sheet pan, leaving about an inch between each cookie.
Bake for 8-10 minutes until the cookies are golden brown.
As soon as you take them out of the oven, sprinkle the sanding sugar over the top.
Allow the cookies to cool on the sheet pan.
Recipes Using Girl Scout Cookies
- Thin Mint Cookie Cake Pops
- Shortbread Cookies Ice Cream Sandwiches
- Samoas Cupcake Recipe
- Thin Mint Chocolate Cake
Original Girl Scout Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup white sugar
- 2 large eggs room temperature
- 2 tablespoons milk room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour plus extra for rolling out
- 2 teaspoons baking powder
- 1 ounces sanding sugar optional
Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- Cream together the butter and sugar in a large mixing bowl until light and fluffy. Mix in the eggs one at a time. Stir in the milk and vanilla extract. Gently mix in the flour and baking powder just until combined.
- Wrap the dough in plastic wrap and refrigerate it for at least 1 hour to chill.
- Place the dough on a sheet of parchment paper and dust both sides lightly with flour. Top the dough with another sheet of parchment paper and roll it until it’s about 1/3 of an inch thick. Place the cookie dough in the freezer for five minutes to firm up. Cut out 2-inch rounds from the dough.
- Place the cookie rounds onto the sheet pan, leaving about an inch between each cookie.
- Bake for 8-10 minutes until the cookies are golden brown. As soon as you take them out of the oven, sprinkle the sanding sugar over the top.
- Allow the cookies to cool on the sheet pan.
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