Back in the early '70s, my favorite cookie (and still is) was Girl Scout Peanut Butter Patties , lucky for me they still make them!
Amazing there are still huge fans out there hoping they bring these back.
Other companies have tried to duplicate the flavor and look of these cookies, but nothing beats homemade and these cookies are very close to the originals on taste.
Below is a printable recipe card if you would like to skip all the little tips just hit print and the ads will disappear.
Nostalgic Retired Delicious Girl Scout Cookies
I absolutely love these cookies, crunchy, tart, buttery. I am sure we can't ever really recreate the memories of the past cookies, different times, different atmosphere, a totally different generation.
Things have really changed over time. Times that the girls went door to door are pretty much gone, now taking orders or setting up in parking lots to sell them all over the USA.
Kids would sell them at schools, convention centers, grocery store parking lots, door to door, the boxes, marketing, prices, cookies, everything has changed since 1970 something, and now most orders are taken online! Not to mention how the cost has gone up to extremely high pricing.
Wonderful Crunchy Lemon Cooler Steps
- Cream the butter and sugar
- Slowly add the dry ingredients
- Roll into a log and wrap in wax paper
- Refrigerate then sliced lengthwise
- Bake and enjoy!
Shop for the Ingredients
- butter softened
- powdered sugar
- lemon extract plus lemon zest finely grated
- pure vanilla extract
- flour
- cornstarch
- salt
- heavy cream
- Garnish: additional powdered sugar for rolling the cookies in after they're baked
Tips
- Don't overbake these, just cook until the edges are light brown
- not a lemon fan you can substitute orange extract with freshly grated orange zest
- For uniform-sized cookies use a sharp knife dipped in flour
- for a very tart cookie add more lemon zest and 1/2 teaspoon more extract
- Store cookies in a tightly covered container for around 4 days
- Cookies will freeze fine not rolled into powdered sugar for 3 months, thaw first and roll them
Suggestions and Garnishes
- Dip into melted white chocolate then into sprinkles
- Dip one end in melted white chocolate then into crushed toasted nuts
- Dip into melted white chocolate then sprinkle with coconut
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Girl Scout Copycat Cookies
Even though these are retired Girl Scout cookies, they still can be enjoyed reminiscing those dear memories of childhood, these cookies will bring back lots of good times.
Take a trip down memory lane and enjoy these any time of the day with or without a hot beverage, these buttery lemony crunchy cookies are delicious!
Yield: 40
Lemon Coolers (retired copycat Girl Scout Cookies)
Retired Girl Scout Lemon Cooler half-moon cookies rolled into powdered sugar butter cookies that melt in your mouth
Ingredients
- 1 stick (1/2 cup) butter softened
- 1 cup powdered sugar
- 2 teaspoons lemon extract plus 1/2 teaspoon of lemon zest finely grated
- 1/2 teaspoon pure vanilla extract
- 2 cups flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 8 tablespoons of heavy cream
- Garnish: additional powdered sugar for rolling the cookies in after they're baked
Instructions
- Before baking, preheat the oven to 350 degrees.
- Cream together the butter and powdered sugar until smooth in a large bowl using an electric mixer.
- Add then beat in lemon extract and vanilla extract.
- Slowing add the flour, cornstarch, and salt, mixing with the mixer on low speed (make sure you're doing a little at a time or the flour will go everywhere.
- Pour in the heavy cream until the ingredients form a ball. The dough will be a firm ball.
- Place the dough on wax paper and roll it into a thin log then refrigerate the dough for at least 4 hours or overnight.
- Prepare 2 ungreased cookie sheets and set aside (or you can line them on parchment paper for easier cleanup)
- Slice the log dough long ways straight down the middle to evenly split it in half.
- Slice the cookies about a 1/4 inch thick.
- Note: they will be thin and crunchier when cooked, if you want a softer cookie, slice them around 1/2 thick instead of 1/4.
- Lay each half-moon-shaped cookie flat side down on the cookie baking sheet.
- Place on cookie sheets, cookies won't spread much. Bake for 8 to 10 minutes, or until the edges are brown.
- Place the powdered sugar in a pie plate.
- While still hot roll the cookie on each side into the powdered sugar
- When the cookies are cool, coat them again with powdered sugar.
Nutrition Facts
Calories
65.84Fat (grams)
3.43 gSat. Fat (grams)
2.15 gCarbs (grams)
8.06 gFiber (grams)
0.18 gNet carbs
7.88 gSugar (grams)
3.06 gProtein (grams)
0.76 gSodium (milligrams)
33.72 mgCholesterol (grams)
9.46 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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Don't Forget to Pin for Later!
Girl Scouts Favorite Cookies
Tagalongs (Peanut Butter Patties)
Samoas
Thin Mints
Girl Scout Cookie Copycat Roundup