Original Girl Scout Cookies (1922)
Original Girl Scout Cookies (1922)
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 teaspoons milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- as needed granulated sugar, for sprinkling
Instructions
- 1
Preheat oven to 375°F (a 'quick oven'). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, add the softened butter. Using an electric hand mixer, cream the butter until it is light and fluffy.
⏱️ 2 min
- 3
Gradually add the 1 cup of granulated sugar to the creamed butter, continuing to mix with the electric mixer until the mixture is well combined and fluffy.
⏱️ 3 min
- 4
In a separate small bowl, beat the 2 eggs thoroughly with a whisk.
⏱️ 1 min
- 5
Add the well-beaten eggs to the butter and sugar mixture, mixing with the electric mixer until fully incorporated.
⏱️ 2 min
- 6
Add the 2 teaspoons of milk to the mixture, continuing to mix until combined.
⏱️ 1 min - 7
Add the 1 teaspoon of vanilla extract to the mixture, continuing to mix until evenly distributed.
⏱️ 1 min
- 8
In a separate bowl, whisk together the 2 cups of all-purpose flour and 2 teaspoons of baking powder. Gradually add the dry ingredients to the wet ingredients in the large bowl.
⏱️ 2 min
- 9
Mix the dough with a spatula until all ingredients are just incorporated. Be careful not to overmix. The dough will be soft.
⏱️ 2 min
- 10
Using an ice cream scoop or a spoon, scoop portions of the soft dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 3 min
- 11
Bake for 10-12 minutes, or until the edges are lightly golden brown. The cookies will be soft when removed from the oven.
⏱️ 12 min
- 12
While the cookies are still warm on the baking sheet, if a specific shape (like a trefoil) is desired, use a cookie cutter to cut the shape from the baked cookies. This dough is too soft to hold shape during baking, so cutting after baking is the traditional method for these cookies.
⏱️ 2 min
- 13
Sprinkle additional granulated sugar on top of the warm cookies, as desired. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Original Girl Scout Cookies (1922)
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 teaspoons milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- as needed granulated sugar, for sprinkling
Instructions
- 1
Preheat oven to 375°F (a 'quick oven'). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, add the softened butter. Using an electric hand mixer, cream the butter until it is light and fluffy.
⏱️ 2 min - 3
Gradually add the 1 cup of granulated sugar to the creamed butter, continuing to mix with the electric mixer until the mixture is well combined and fluffy.
⏱️ 3 min - 4
In a separate small bowl, beat the 2 eggs thoroughly with a whisk.
⏱️ 1 min - 5
Add the well-beaten eggs to the butter and sugar mixture, mixing with the electric mixer until fully incorporated.
⏱️ 2 min - 6
Add the 2 teaspoons of milk to the mixture, continuing to mix until combined.
⏱️ 1 min - 7
Add the 1 teaspoon of vanilla extract to the mixture, continuing to mix until evenly distributed.
⏱️ 1 min - 8
In a separate bowl, whisk together the 2 cups of all-purpose flour and 2 teaspoons of baking powder. Gradually add the dry ingredients to the wet ingredients in the large bowl.
⏱️ 2 min - 9
Mix the dough with a spatula until all ingredients are just incorporated. Be careful not to overmix. The dough will be soft.
⏱️ 2 min - 10
Using an ice cream scoop or a spoon, scoop portions of the soft dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 3 min - 11
Bake for 10-12 minutes, or until the edges are lightly golden brown. The cookies will be soft when removed from the oven.
⏱️ 12 min - 12
While the cookies are still warm on the baking sheet, if a specific shape (like a trefoil) is desired, use a cookie cutter to cut the shape from the baked cookies. This dough is too soft to hold shape during baking, so cutting after baking is the traditional method for these cookies.
⏱️ 2 min - 13
Sprinkle additional granulated sugar on top of the warm cookies, as desired. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 1 min