This is adapted from a recipe published by Girl Scout council leader Florence E. Neil in The American Girl in 1922. Note that the dough is very soft and sticky. If the dough grows too soft as you roll it out you may need to return it to the refrigerator to chill it further before cutting out cookies.
Original Girl Scout Cookies
About This Recipe
|Yield:||Makes 3 dozen|
|Active time:||1 hour|
|Total time:||2 hours|
|Special equipment:||stand mixer, parchment paper, baking sheets, two-inch round cookie cutters|
|This recipe appears in:||American Classics: Original Girl Scout Cookies|
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup butter
- 3/4 cup sugar plus additional amount for topping (optional)
- 1/4 cup light brown sugar
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla
In a medium bowl mix flour, baking powder, salt and nutmeg and set aside.
In the bowl of a stand mixer cream together sugars and butter until light and fluffy. Add eggs, milk, and vanilla and beat until incorporated. Stir in flour mixture until just incorporated. Divide dough in two batches then wrap in plastic wrap and flatten into disks and refrigerate for at least an hour or overnight.
Preheat oven to 350°F. Dust dough with flour and roll out on a well-floured surface. Cut out cookies and transfer to parchment lined baking sheets, keeping cookies at least 2 inches apart. Bake for 8 to 10 minutes or until edges turn golden brown. Remove from oven and cool for 5 minutes on their pan then transfer to a wire rack to cool completely. Store covered for several days.