I am back with another Girl Scout cookie recipe to add to my Copycat Series and you are going to love these copycat Lemonades! So far I’ve made Copycat Tagalongs , Copycat Thin Mints , and Copycat Samoas . All of these cookies have been such a hit so I knew I need to try to tackle a non-chocolate option for all of you who prefer a more refreshing cookie!
If you’re a fan of the zesty, buttery, lemony Lemonades, you have to try my homemade version (or if you’re just working your way through all my copycat recipes😂). And even if you’ve never had one of these Girl Scout cookies, these lemon-flavored cookies are seriously just the best spring and summer cookie!
Table Talk with Tawnie
I still remember the first time I tried a Girl Scout Lemonades cookie. It was one of those moments where you take a bite and immediately know you’re in trouble. I mean how can you eat just one?! So I knew when I started this copycat series I wanted to add these to my bank of copycat Girl Scout recipes. I spent weeks tweaking this recipe, testing different shortbread textures, and perfecting the balance of lemony zing in the glaze. Finally, after a several test runs I think I’ve nailed the crisp, buttery base and sweet, smooth lemony glaze and just in time for spring!! I mean even if you’ve never had a Girl Scout cookie, I promise you’re going to want to make these cookies to celebrate spring and summer!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Softened (unsalted) butter : Be sure to let your unsalted butter sit out of the fridge and soften to room temperature.
- Powdered sugar: We use powdered sugar instead of granulated sugar in these cookies to provide that delicate, tender, melt-in-your-mouth crumb. It also helps the dough hold its shape, which helps the lemon stamp shape to stay defined.
- Lemon extract : Using both lemon extract and vanilla extract in these cookies creates the perfect hint of lemon and shortbread flavor.
- All purpose flour : As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you definitely don’t want with these!
- Lemon: The combination of freshly squeezed lemon juice and zest adds the bright, tangy citrus flavor that balances the sweetness of the powdered sugar. The lemon juice also helps achieve the perfect consistency for the icing.
- Yellow food coloring : Totally optional but just a drop of yellow gel food coloring gives the icing a lemonade-like color if you’re trying to match the aesthetic of the real Lemonades. You can totally omit if you don’t have any or don’t care about it matching. It won’t affect the taste!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the dough
Start by creaming the butter. Then add the rest of the ingredients to for the lemon cookie dough! If your dough seems a bit dry, you can add a little bit of milk just be careful not to add too much or your cookies will spread too thin!
Roll and cut cookies
Divide the dough in half then roll out and chill. Chilling the dough is important so our cookies don’t spread ! Once chilled, cut out the cookies and stamp with lemon stamp.
Bake
I always prefer to underbake my cookies a little bit so they’re still nice and chewy. Then let them cool COMPLETELY before adding glaze. If you try to add the glaze while the cookies are still warm it will just slide right off.
Add lemon icing
While the cookies cool, whisk together the glaze ingredients. Then dunk the bottom of each cookie in the glaze and let set.
Enjoy!!
Enjoy!! I dare you to try to just eat one😉
Expert Tips
- Measure ingredients properly: Spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup. Too much flour can cause your cookies to be dry. You can also use a food scale if you have one available.
- Don’t over-bake: Allow cookies to bake until the edges are just set. You don’t want them too brown. The cookies will continue to cook on the cookie sheet once removed from the oven so you don’t need them to be fully set before removing.
- Cut cookies close together: Start on the outside and cut the cookies close together moving toward the center to reduce scraps and use as much dough as possible. I only like to re-roll the dough 2-3 times if possible. Overworking it can lead to tough cookies.
- Cookie cutter : Use a sharp-edged cookie cutter for clean cuts and dip the cutter in flour in between uses to prevent sticking.
- Cool cookies: Allow the cookies to cool completely before icing them or the icing will melt right off.
Storage / Freezing
Storage: Store cookies at room temperature for up to 5 days. If you’re worried about your cookies sticking with the icing, you can add a sheet of parchment paper between layers of cookies.
Freezing: Make sure icing is completely cooled and solid before freezing. Then freeze cookies with parchment paper between layers for up to 3 months. I like to let my frozen cookies sit at room temperature for 10-15 minutes before enjoying.
How thick should I roll the cookie dough?
For these cookies, I rolled the dough about 1/4″ thick so they looked as similar to the Girl Scout cookies as possible. However, if you prefer a thicker cookie feel free to adjust the thickness to your preference since you’re making them at home! If you like your cookies on the thicker side, I typically recommend about 1/2″ thickness. Just note, if you like your cookies thicker they might need an additional minute or so to bake.
Why are my cutout cookies spreading or losing their shape?
The dough may have gotten too warm. Be sure to chill for at least an hour (I typically recommend 2 hours to overnight) in the fridge, and if you feel the dough has gotten warm after you cut it into circles and stamped, you can pop them back in the freezer for 15 minutes to chill it before baking.
Can I make the cookie dough in advance?
Yes, you can make the rolled out dough and store in the refrigerator for up to 2-3 days. You can also freeze the cookie dough prior to rolling for up to 3 months. When frozen, thaw in the fridge overnight, bring to room temperature so you can roll it out.
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Cookie Cutter
Lemon Cookie Stamp
Would you rather have a lemon or chocolate dessert?
More Cookie Recipes You’ll Love
Copycat Tagalong Girl Scout Cookies
Homemade Thin Mints
Samoas Cookies (Girl Scout Copycat)
Soft & Chewy Sugar Cookies
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📸 Photos by Sierra Ashleigh Photography
Copycat Girl Scout Lemonades
Ingredients
Shortbread cookie:
- 1 cup unsalted butter softened to room temperature
- 1 cup powdered sugar
- ½ tsp. salt
- 1 large egg room temperature
- 1 tsp. vanilla extract
- ½ tsp. lemon extract
- 2 ¾ cup all-purpose flour spooned and leveled
Icing:
- 2 cups powdered sugar
- 3-4 Tbsp. fresh lemon juice
- 1 tsp. lemon zest
- ½ tsp. vanilla
- Pinch of salt
- drop of gel yellow food coloring
Instructions
- Cream butter: In a stand mixer fitted with the paddle attachment, cream the softened butter for 2-3 minutes, scraping down the sides as needed 1 cup unsalted butter
- Add sugar: Turn the mixer off to add the powdered sugar and salt, then turn it back on to incorporate. 1 cup powdered sugar, ½ tsp. salt
- Add egg & extracts: Then add in the egg, and both extracts. Mix again until incorporated. You dough might look a little curdled at this point, it’s ok. Scrape down the sides of bowl again as needed. 1 large egg room temperature, 1 tsp. vanilla extract, ½ tsp. lemon extract
- Add flour: Gradually add in the flour on medium-low and mix just until combined. Add a touch of milk to the dough if it seems a bit try. 2 ¾ cup all-purpose flour
- Divide and roll: Divide the dough in half and place each half on a sheet of parchment paper. Place a second sheet of parchment on top of each dough. Using a rolling pin, roll out each dough half between the two sheets of parchment until about ¼ inch thick, or you can make them slightly thicker if preferred.
- Chill: Chill the cookie dough in the fridge for 1-2 hours or overnight.
- Preheat and prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Cut and stamp: Take one chilled cookie dough slab out of the fridge and using a 2⅝ inch/68mm circular cookie cutter , cut circles out of the dough. Then using a lightly floured lemon cookie stamp , stamp into the cookie dough. Place cookie on prepared baking sheet. Repeat with stamping. You can re-roll the scraps and repeat the process, chilling the dough briefly if it gets too warm to handle. Repeat the process with the other slab of cookie dough.
- Bake: Bake for 7-9 minutes or until the edges are just set. You don’t want them to get too browned. Allow to cool on the cookie sheet for just a couple minutes, then move to a wire rack to cool completely.
- Glaze: While the cookies cool, in a medium-sized mixing bowl whisk together the glaze ingredients until smooth. 2 cups powdered sugar, 3-4 Tbsp. fresh lemon juice, 1 tsp. lemon zest, ½ tsp. vanilla, Pinch of salt, drop of gel yellow food coloring
- Dip & set: Dunk the bottom of each cooled cookie in the glaze (you just need a thin layer to coat the bottom) then allow the excess glaze to dip off. Place icing side face up on parchment and allow to set and harden, about 30 minutes. Repeat with remaining cookies.
- Enjoy! Last step (easiest & best step) enjoy!
