Easy Girl Scout Lemonade Cookies perfect for spring and summer!

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Who loves Girl Scout Cookies? I know stupid question right?!

A few months ago I was asked to speak at local Girl Scout troop since I am a woman chef. They were working on a project concerning possible career fields. It was Cookie Season at the time and I wanted to bring some homemade Girl Scout Cookies for the girls. I made these homemade lemonade cookies and my favorite peanut butter patties (recipe coming soon). It was so awesome to speak to these young girls about how I became a chef beginning with my Easy Bake Oven at the age of seven.

Along with bringing the cookies I also brought my portfolio showcasing my work so they could see my background and my passion for the industry.

These are the cutters I used for the cute cookies

5 from 3 votes

Girl Scout Lemonade Cookies

Vanilla bean and lemon shortbread cookies topped with a sweet lemon glaze.

Print Recipe

Prep Time:20

Cook Time:10

Total Time:30

Ingredients

For the Cookies

4 ounces unsalted butter, softened
1 ounce sugar
1 egg
1/4 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups cake flour
2 tsp. lemon zest, finely grated
2 tsp. freshly squeezed lemon juice

For the Glaze

2 cup powdered sugar
2 tsp freshly squeezed lemon juice
1/2 ea vanilla bean, split in half and deseeded
1/4 tsp. salt
2-4 TBSP hot water

Instructions

Gather all ingredients and equipment.
In the bowl of a stand mixer, fitted with the paddle attachment cream together the butter, sugar, and salt.
Scrape the bottom and sides of the bowl. Add the egg and vanilla, beat until combined.
Add the flour and baking powder, mix until well blended.
Add the lemon juice and zest and mix well. Form dough into a disk, wrap with plastic wrap and chill for at least 30 minutes.
While dough is chilling, prepare the glaze by whisking the powdered sugar, lemon juice, and vanilla bean seeds, salt, and hot water in a small mixing bowl. Reserve.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
On a lightly floured surface, roll out the dough till 1/4 inch thick. Punch with your favorite small cookie cutter, I used an Ateco daisy cutter.
Bake for 10-12 minutes and allow to cool. For the glaze, mix all ingredients together.
After cookies have cooled completely, dip the cookies into the glaze and place on a rack for glaze to harden.