Girl Scout Lemonades
User Reviews
5
Girl Scout Lemonades
Description
Girl Scout Lemonades start with a dough made by blending all-purpose flour with baking powder and salt, then creaming butter and sugar together before adding egg and lemon extract. The dough is chilled and rolled out to about a quarter to three-eighths of an inch thick, then cut into two-inch rounds. Baking at 350°F yields cookies with a soft crumb that retain shape with a slight crunch around the edges.
The icing combines powdered sugar, lemon extract, water, and yellow gel coloring to achieve a thick, matte finish that hardens upon setting without runniness, ideal for decorating. A lemon-themed cookie stamp is used to imprint patterns, with flour dusting preventing sticking.
After icing, the cookies can be chilled in the fridge or freezer, which helps maintain their texture and flavor. These cookies have a lemon aroma and a balanced texture making them a pleasant sweet snack or festive treat. Proper icing consistency is key to a neat finish and comfortable handling.
Ingredients
Cookies
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 ticks butter softened at room temperature, unsalted
- 1 cup granulated sugar
- 1 teaspoon lemon extract
- 1 large egg
Icing
- 2 cups powdered sugar
- 1 tablespoon lemon extract
- 1 tablespoon water
- yellow gel food coloring
Instructions
Cookies
- Preheat the oven to 350°F and line 2 large baking sheets with parchment paper.
- In a medium-sized mixing bowl, combine flour, baking powder and salt with a fork. Mix well and set aside.
- In a separate mixing bowl, cream together the butter and sugar using an electric hand or stand mixer. Mix until smooth and fully combined.
- Add egg and lemon extract. Mix again until smooth.
- Add flour mixture in, half at a time, and mix until fully combined and dough-like.
- Place cookie dough in the refrigerator for about 30 minutes before you roll out the cookie dough.
- Remove dough from the bowl and place it on a flat, lightly floured surface.
- Using your hands, flatten the dough pressing downward.
- Use a rolling pin to roll out the dough to about 1/4 to 3/8 inch thick.
- Using a 2-inch round cookie cutter, cut rounds from dough and place the cutouts on the prepared baking sheets at least 2 inches apart.
- Using a lemon cookie stamp or an inspirational phrase cookie stamp, create your pattern on the top of the cutouts. Press the stamp firmly into the dough until the indentations make it at least half way through.
- Bake for 10 to 12 minutes.
- When done, allow the cookies to cool completely on the pan before making the icing.
Icing
- In a small mixing bowl, combine the powdered sugar, lemon extract, water and about 2 inches of yellow gel food coloring. Mix with a fork until fully combined and smooth. It will be very thick at first.
- When the icing is at the perfect consistency, spoon out about 1 tablespoon onto the back (non-pressed side) of the cookie. Use your spoon to push the icing around so it naturally levels and covers the entire surface.
- Do this for each cookie, working one at a time.
- When all of your cookies are covered in icing, allow them to sit at room temperature for 6 hours or overnight so that the icing completely hardens before serving.
Notes
- Adjust icing consistency by adding powdered sugar or liquid to achieve a thick, matte finish that spreads but does not run off the spoon.
- Use a flour-dusted cookie stamp to create clear lemon patterns without dough sticking.
- Cookies should be firm enough at room temperature to hold shape but remain soft with a slight crunch around edges.
- Store the baked and iced cookies in the refrigerator or freezer to preserve freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 246kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 135mg | 6% |
| Potassium | 47mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 329IU | 7% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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