5.0 (4 reviews)
Copycat Girl Scout Lemonades
Crisp lemon shortbread cookies with a tangy lemon icing that sets firm. These copycat Girl Scout Lemonades taste bakery fresh year-round.
I started making these Copycat Girl Scout Lemonades Cookies after my friend's daughter's troop sold out of her favorite cookies last summer. She looked so disappointed that I promised her a batch that would be just as good, which was a risky claim. But when she bit into the first one, her eyes went wide and she announced they were better than the real thing. That's how these lemon shortbread cookies became a year-round staple in my kitchen, with their crisp, buttery crumb and that tangy lemon icing that snaps when you bite through it.
What Makes These Lemon Icing Cookies So Good
- The lemon extract in the dough gives a bright, concentrated citrus flavor without adding extra moisture, so the shortbread stays crisp and tender.
- The icing sets into a hard, crackly shell that contrasts beautifully with the buttery cookie underneath, just like the store-bought version.
- You don't need any special equipment beyond a cookie stamp, and the dough comes together in minutes with a hand mixer.
Key Ingredients for Authentic Lemon Icing Cookies
- Unsalted butter gives the shortbread its rich, buttery flavor and crisp texture. Use two sticks (1 cup) at room temperature so it creams easily with the sugar. If you only have salted butter, reduce the added salt to 1/2 teaspoon.
- Lemon extract is the star of both the dough and the icing. It provides a clean, intense lemon flavor without the acidity or moisture of juice. Look for pure lemon extract, not imitation, for the best taste.
- Powdered sugar creates the smooth, hard icing. It dissolves easily and doesn't leave a gritty texture. Sift it if it's lumpy before mixing with the extract and water.
Kitchen Tools for Making Girl Scout Lemonades at Home
- Electric hand or stand mixer to cream the butter and sugar smoothly.
- Rolling pin for getting the dough to an even thickness.
- 2-inch round cookie cutter for cutting the cookies.
- A lemon cookie stamp or inspirational phrase stamp to press the pattern into the dough. This is what gives the cookies their signature look.
- Large baking sheets and parchment paper so the cookies bake evenly and release easily.
Tips for Perfect Lemon Shortbread Cookies
- Chill the dough for the full 30 minutes. This firms up the butter so the cookies hold their shape and don't spread too much in the oven.
- Roll the dough to an even 1/4 to 3/8 inch thickness. If it's too thick, the cookies will be soft instead of crisp; too thin and they'll brown too fast.
- Press your cookie stamp firmly enough that the design goes at least halfway through the dough. That indentation stays visible after baking and gives the cookies their classic look.
- Let the baked cookies cool completely on the pan before icing. If they're warm, the icing will melt and soak in instead of setting into a smooth, hard layer.
- When mixing the icing, it will look very thick at first. Keep stirring until it smooths out. You want it thick enough to spread with a spoon but not so stiff that it won't level out on its own.
Variations for Copycat Lemon Cookies
- Add 1 teaspoon of lemon zest to the dough along with the extract for a more intense, fresh lemon flavor.
- Swap the lemon extract for orange extract in both the dough and icing to make orange shortbread cookies.
- Dip half of each finished cookie in melted dark chocolate for a tangy-sweet twist.
- For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
How to Serve Lemon Lemonade Cookies
Toppings and Garnishes
- Grate a little fresh lemon zest over the icing while it's still wet for an extra pop of citrus aroma.
- Drizzle a thin line of melted white chocolate across the top for a sweeter, creamier contrast.
Perfect Pairings
- Serve alongside a tall glass of iced tea or lemonade to double down on the lemony theme.
- They're also great with a cup of hot black tea or coffee in the afternoon.
Storing Your Homemade Girl Scout Cookies
Once the icing has fully hardened, stack these cookies in an airtight container with parchment paper between layers. They'll stay crisp and fresh at room temperature for up to 5 days. If you live in a humid climate, you might want to keep them in the fridge to prevent the icing from softening, but let them come to room temperature before serving so the texture stays right.
Freezing Lemon Shortbread Cookies for Later
These cookies freeze beautifully, whether you freeze the baked, iced cookies or just the dough. For baked cookies, arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container with parchment between layers. They'll keep for up to 3 months. To serve, just let them thaw at room temperature for about 30 minutes. The icing stays intact and the cookies keep their crunch.
Source recipe: Copycat Girl Scout Lemonades (SnapChef ID 746a53f6-1dc0-4463-a8d6-3f4dfdbd3563). Nutrition is estimated per serving.
Recipe
Copycat Girl Scout Lemonades
Ingredients
Instructions
- 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.
- 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
- Toppings and Garnishes Grate a little fresh lemon zest over the icing while it's still wet for an extra pop of citrus aroma. Drizzle a thin line of melted white chocolate across the top for a sweeter, creamier contrast. Perfect Pairings Serve alongside a tall glass of iced tea or
- Once the icing has fully hardened, stack these cookies in an airtight container with parchment paper between layers. They'll stay crisp and fresh at room temperature for up to 5 days. If you live in a humid climate, you might want to keep them in the fridge to prevent the icing f
Nutrition per serving, estimated
| Calories | 246 kcal | 12% DV |
|---|---|---|
| Protein | 2 g | 4% DV |
| Fat | 11 g | 14% DV |
| Carbs | 36 g | 13% DV |
| Fiber | 0.4 g | 1% DV |
| Sugar | 24 g | — |
| Sodium | 135 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use lemon juice instead of lemon extract?
I don't recommend it. Lemon juice adds moisture that can make the dough sticky and the cookies less crisp. Lemon extract is concentrated flavor without the water, which is exactly what you need for that authentic shortbread texture. If you're out of extract, you could try lemon zest, but you'll need to add a bit more to get the same punch.
Why do I need to chill the dough for 30 minutes?
Chilling solidifies the butter in the dough, which prevents the cookies from spreading too much while they bake. It also makes the dough easier to roll out and cut into clean rounds. Skipping this step can result in cookies that are thin, misshapen, or too soft.
How do I know when the icing is the right consistency?
The icing should be thick enough that it doesn't run off the cookie, but thin enough to spread smoothly with a spoon. When you spoon a small amount onto the back of a cookie, it should slowly level out on its own. If it's too thick, add water a drop at a time; if it's too thin, add more powdered sugar.
Can I freeze the cookie dough instead of baked cookies?
Yes. After mixing the dough, wrap it tightly in plastic wrap and freeze for up to 3 months. When you're ready to bake, let it thaw in the refrigerator overnight, then roll and cut as usual. You may need to add a few minutes to the baking time if the dough is still cold.
Why do the cookies need to sit for 6 hours before serving?
That long rest allows the icing to dry and harden completely. If you serve them too soon, the icing will be soft and sticky, and it won't have that crisp snap that makes these cookies so satisfying. Overnight is even better if you can wait.
