Girl Scout Lemon Cookies Copycat Recipe

Girl Scout Lemon Cookies are just like the ones you buy from the Scouts, buttery with lots of lemon flavor; they are even better because you can add your own unique touch. And you do not have to wait until Girl Scout cookie season to get them. These cookies are absolutely delicious and melt in your mouth. The base is a creamy, buttery shortbread loaded with lemon flavor. Finally, the last touch is the sweet lemon glaze topping.

And if you are into lemon desserts like I am, I highly recommend these Creamy Lemon Bars; they are yummy, with a creamy lemon filling on a buttery cookie crust. Or try these Air Fryer Lemon Squares, crispy cookies filled with tangy lemon filling.

The very first Girl Scout cookies were sold in 1917 when a group of moms baked and sold cookies in a school cafeteria in Muskogee, Oklahoma. It was a simple sugar cookie and was an overnight success. These lemon Girl Scout delights are shortbread cookies with sweet and tangy lemon-flavored icing. If you liked the discontinued Girl Scout cookies, Lemon Chalet Cremes, these will make you smile. So stop waiting for Girl Scout season and make these instead!

Why you will love this recipe 

• All year long: I don’t have to wait until Girl Scout season anymore. I can make these sweet, tangy treats any time I want.    
• Save money: Also, instead of paying $6 per box, I can make these for a fraction of the price. In fact, for $6, I can make about 3 or 4 boxes.
• Homemade tastes better: It’s true! Do a taste test! Put these homemade cookies next to the boxed version and see which ones are better. Fresh lemon glaze is brighter and more vibrant, and the shortbread is fresher and softer.
• Customize them: I can also customize them to fit any diet that I need, such as sugar-free or gluten-free, with just the right ingredients. The Girl Scouts won’t give you that option. 

What you will need

• Produce: I use real lemons to make my own lemon juice and zest for the brightest, crispest flavor.
• Dry ingredients: All-purpose flour has a balanced gluten content for structure without shrinking or spreading too much while still keeping a soft texture.
• Wet ingredients: Softened butter creates a tender cookie while keeping it hydrated without spreading as much as melted butter. Eggs act as a binder, connecting the fat and flour and moistening the dry ingredients. I also add an extra egg yolk to make them tender and chewy. Lemon juice cuts through the heavy sweetness to provide authentic lemon flavor. For even more lemon flavor without any bitter aftertaste, I also use a bit of lemon extract. Vanilla extract adds a warm, complex taste to keep the cookies from tasting flat. I also add yellow gel food coloring to brighten the visual appeal.
• Seasoning: Besides salt, I also add white granulated sugar for pure sweetness and crisp edges. 

For the glaze

• Dry ingredients: Powdered sugar dissolves without heat, leaving a smooth texture. 
• Wet ingredients: Lemon juice adds a bright, refreshing, tangy zing that helps the glaze taste authentic.

How to prepare

Make the batter: First, I mix the flour and salt in a medium bowl. In a large bowl, I use an electric mixer to beat the butter and granulated sugar on medium speed until it is light and fluffy. I add the eggs, egg yolk, lemon juice, zest, lemon extract, vanilla extract, and a few drops of food coloring gel to the bowl and mix until combined. Then, I turn the mixer to low and mix in the flour a little at a time until just combined. 

Chill the dough: Now, I divide the batter in half and shape each half into a log about 9 inches long and 2 inches in diameter. I wrap them in wax paper and chill them for an hour. 

Preheat the oven: Afterward, I preheat the oven to 350 degrees F and prepare baking sheets with parchment paper.  

Cut the cookies: While the oven heats, I slice the dough into ¼-inch slices and place them on the prepared baking sheets about 2 inches apart. 

Bake the cookies: Then, I bake them for 12 to 15 minutes or until the edges are slightly brown.

Let them cool: I remove the cookies from the oven and let them cool on the sheets before moving them to wire racks.

Make the glaze: While the cookies cool, I mix the powdered sugar with the lemon juice until smooth. To thin it, I can add more lemon juice a teaspoon at a time, or thicken it with more sugar. 

Coat the cookies: After the cookies cool, I dip the cookies into the glaze before setting them on the wire rack to cool.

Garnish and serve: While they are still wet, I top them with lemon zest before serving.

Expert tip

Zesting and juicing

Always zest the lemon before juicing it. A whole lemon is easier to zest than a squeezed or peeled lemon. It is also easier to zest a cold lemon. First, scrub and rinse the fruit to remove all the dirt and wax. Then, dry it with a clean towel. Now, use a microplane to graze the lemon’s skin lightly. I like to turn the lemon after each stroke to avoid getting any white pith in the zest. Before juicing, microwave the lemon for 20 seconds. Then, cut it in half crosswise and use a citrus press to squeeze out as much juice as you need. 

More tips to consider:

• Use fresh lemon juice and zest for the best flavor. Bottled juice never tastes the same.
• When zesting the lemon, avoid the white pith because it is very bitter. 
• Adding some lemon extract to the lemon juice also makes a big difference. The bold, vibrant taste is so much better. 
• Chill the dough for about an hour to prevent the cookies from spreading. 
• Measure the flour using the spoon-and-level method to prevent hard cookies.

Recipe variations and add-ins:

• Different flavors: Instead of lemon, I sometimes use lime or orange for a different citrus taste.
• Chocolate lovers: Try adding some chocolate chips to please the chocolate lovers in the family. 
• Cocoa cookies: For extra chocolatey cookies, add some cocoa powder. 
• Caramel topping: For extra gooey, rich cookies, drizzle some of my homemade caramel sauce on top. 
• Other glaze: Instead of lemon glaze, leave out the lemon juice and use milk and vanilla extract. 

Serving suggestions:

These lemon cookies taste wonderful with a glass of lemonade. My homemade strawberry lemonade is the perfect beverage to serve with them. Mixed with fresh strawberries, vanilla extract, mint sprigs, and club soda, this is the best lemonade you’ve ever had. For a more adult drink, try my boozy watermelon lemonade. It’s made with fresh watermelon, pineapple juice, lemon juice, cucumber, white rum, and mint leaves. Non-drinkers and kids can enjoy it without the rum.

I also like to serve these cookies with a lemon-flavored meal, like my lemon butter tilapia, which is buttery and flaky and takes less than 30 minutes to make. Or try this lemon garlic butter Swai, drenched in garlic sauce and made in one pan for easy cleanup. For a heartier meal, make this lemon chicken and rice casserole. It includes both the entrée and side dish, so you don’t have to worry about what else to make. 

How to store leftovers:

• Refrigerate: These cookies will last up to a week in an airtight container in the fridge.   
• Freezing: I can also freeze these cookies for up to 3 months in freezer bags.  
• Defrost: Before serving, I thaw frozen cookies overnight in the fridge.

Frequently asked questions

More cookies to try: