Girl Scout Lemonade Cookies
Vanilla bean and lemon shortbread cookies topped with a sweet lemon glaze.
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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.
Servings: 50 cookies
Calories: 52kcal