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Upclose image of lemonades cookie on parchment-lined baking tray.
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Copycat Girl Scout Lemonades

If you’re a fan of the lemony, buttery goodness of Girl Scout Lemonades, you have to try my homemade version! This copycat recipes brings the same tangy, sweet lemon flavor in a melt-in-your-mouth shortbread cookie that you'll want to enjoy all spring and summer long!
Course Dessert
Cuisine American
Keyword cookies, copycat girl scout lemonades
Prep Time 30 minutes
Cook Time 9 minutes
Chill Time 2 hours
Total Time 2 hours 39 minutes
Servings 30 cookies
Calories 146kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Shortbread cookie:

  • 1 cup unsalted butter softened to room temperature
  • 1 cup powdered sugar
  • ½ tsp. salt
  • 1 large egg room temperature
  • 1 tsp. vanilla extract
  • ½ tsp. lemon extract
  • 2 ¾ cup all-purpose flour spooned and leveled

Icing:

  • 2 cups powdered sugar
  • 3-4 Tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • ½ tsp. vanilla
  • Pinch of salt
  • drop of gel yellow food coloring
US Customary - Metric

Instructions

  • Cream butter: In a stand mixer fitted with the paddle attachment, cream the softened butter for 2-3 minutes, scraping down the sides as needed
    1 cup unsalted butter
    Side-by-side image of adding the butter to a mixing bowl and creaming for 2-3 minutes until light and fluffy.
  • Add sugar: Turn the mixer off to add the powdered sugar and salt, then turn it back on to incorporate.
    1 cup powdered sugar, ½ tsp. salt
    Side-by-side image showing adding the powdered sugar to the butter for copycat girl scout lemonades.
  • Add egg & extracts: Then add in the egg, and both extracts. Mix again until incorporated. You dough might look a little curdled at this point, it’s ok. Scrape down the sides of bowl again as needed.
    1 large egg room temperature, 1 tsp. vanilla extract, ½ tsp. lemon extract
    Side-by-side image showing adding the egg and extracts to the dough then mixing together with stand mixer.
  • Add flour: Gradually add in the flour on medium-low and mix just until combined. Add a touch of milk to the dough if it seems a bit try.
    2 ¾ cup all-purpose flour
    Side-by-side image showing adding the flour to the dough for copycat lemonades.
  • Divide and roll: Divide the dough in half and place each half on a sheet of parchment paper. Place a second sheet of parchment on top of each dough. Using a rolling pin, roll out each dough half between the two sheets of parchment until about ¼ inch thick, or you can make them slightly thicker if preferred.
    Dividing lemonade cookie dough into two then rolling in between two pieces of parchment paper with wooden rolling pin.
  • Chill: Chill the cookie dough in the fridge for 1-2 hours or overnight.
  • Preheat and prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Cut and stamp: Take one chilled cookie dough slab out of the fridge and using a 2⅝ inch/68mm circular cookie cutter, cut circles out of the dough. Then using a lightly floured lemon cookie stamp, stamp into the cookie dough. Place cookie on prepared baking sheet. Repeat with stamping. You can re-roll the scraps and repeat the process, chilling the dough briefly if it gets too warm to handle. Repeat the process with the other slab of cookie dough.
    Cutting lemonade cookie dough out with circular cookie cutter then stamping with lemon cookie stamp.
  • Bake: Bake for 7-9 minutes or until the edges are just set. You don’t want them to get too browned. Allow to cool on the cookie sheet for just a couple minutes, then move to a wire rack to cool completely.
    Side-by-side image showing unbaked lemonades cookies on baking sheet and then the cookies once they are baked on baking sheet lined with parchment paper.
  • Glaze: While the cookies cool, in a medium-sized mixing bowl whisk together the glaze ingredients until smooth.
    2 cups powdered sugar, 3-4 Tbsp. fresh lemon juice, 1 tsp. lemon zest, ½ tsp. vanilla, Pinch of salt, drop of gel yellow food coloring
    Side-by-side image of adding icing ingredients to bowl and whisk together with metal whisk.
  • Dip & set: Dunk the bottom of each cooled cookie in the glaze (you just need a thin layer to coat the bottom) then allow the excess glaze to dip off. Place icing side face up on parchment and allow to set and harden, about 30 minutes. Repeat with remaining cookies.
    Side-by-side image of dunking lemonade cookie in icing then setting on wire rack to set for at least 30 minutes.
  • Enjoy! Last step (easiest & best step) enjoy!
    Picture of lemonade cookies after they have been baked and dipped into the glaze. Picture is showing the top of some of the cookies with the lemon stamp and the other cookies are turned over to show glaze on the bottom.

Video

Notes

Storage: Store cookies at room temperature for up to 5 days. If you're worried about your cookies sticking with the icing, you can add a sheet of parchment paper between layers of cookies.
Freezing: Make sure icing is completely cooled and solid before freezing. Then freeze cookies with parchment paper between layers for up to 3 months. I like to let my frozen cookies sit at room temperature for 10-15 minutes before enjoying.

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 35mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg