An Early Girl Scout Cookie® Recipe
- Course: Dessert
Summary:
This is a simple-tasting sugar cookie that is more delicate than today's Girl Scout Trefoil cookie.
Store in an airtight tin for up to 10 days. The dough can be wrapped well and frozen for up to 1 month.
Makes about 60 2 1/2-inch cookies
Ingredients:
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 cup sugar, plus more for sprinkling (optional)
- 2 large eggs, beaten
- 2 tablespoons whole or low-fat milk
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
Directions:
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for a few minutes until well combined. Reduce the speed to low and use a spatula to scrape down the bowl as necessary. Add the beaten eggs, milk, vanilla extract, flour, salt and baking powder; beat on low speed to form a smooth, tender dough that is a little sticky. Wrap in plastic wrap and refrigerate for at least 1 hour, and up to 12 hours.
When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line 2 large baking sheets with parchment paper or a Silpat (silicone) liner.
Lightly flour a work surface and roll out the dough to no more than 1/4-inch thick. Use a cookie cutter (preferably trefoil-shaped) to cut out the cookies. Place them on the prepared baking sheets and sprinkle the tops with sugar, if desired. Bake for 4 to 5 minutes, then rotate the baking sheets top to bottom and front to back; bake for 4 to 5 minutes, or until the cookie edges begin to brown. Transfer to a wire rack to cool.
Recipe Source:
Adapted from the Girl Scouts of the USA.
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