Girl Scout-Inspired Sugar Cookies
These sugar cookies, inspired by the original Girl Scout recipe from 1922, are buttery, slightly crisp-edged cutout cookies with a tender center and classic vanilla flavor. Made with simple pantry ingredients and chilled before rolling, the dough bakes into smooth, bakery-style cookies that hold their shape beautifully. This homemade sugar cookie recipe delivers a nostalgic copycat-style treat perfect for decorating, sharing, or enjoying as a simple everyday cookie.
Tasty Team
Total Time
2 hr 55 min
2 hr 55 min
Prep Time
5 minutes
5 min
Cook Time
50 minutes
50 min
Inspired by tastinghistory.com
Total Time
2 hr 55 min
2 hr 55 min
Prep Time
5 minutes
5 min
Cook Time
50 minutes
50 min
Inspired by tastinghistory.com
Ingredients
for 36 cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, plus 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1 tablespoon non-fat powdered milk
- ¼ teaspoon kosher salt
Nutrition Info
- Calories 52
- Fat 0g
- Carbs 10g
- Fiber 0g
- Sugar 4g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 5 minutes. Add the egg and egg yolk, 1 at a time, until incorporated, about 1 minute per addition, stopping to scrape down the sides of the bowl with a spatula after each addition. Add the vanilla; beat until incorporated, about 30 seconds.
- Whisk together the flour, baking powder, powdered milk, and salt in a medium bowl until combined. Add to the butter mixture, beating on low speed until just combined, about 45 seconds, stopping to scrape down the sides of the bowl as needed.
- Place a large piece (about 12 inches long) of plastic wrap on your work surface, and scoop the dough on top. Gently pull the sides of the plastic wrap up and over to cover the dough, and flatten it into a disk. Chill until firm, for at least 2 hours or up to 12 hours.
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper, and set aside.
- Remove the chilled dough from the refrigerator, and divide it in half. Rewrap 1 half, and place it back in the refrigerator until ready to use.
- Place a sheet of parchment paper on the work surface, and lightly dust with flour. Place the dough on top, dust with flour, and cover with a second sheet of parchment paper. Using a rolling pin, flatten until ¼ inch thick. Cut out rounds using a 2-inch cookie cutter. Re-roll the dough scraps into a ball, re-wrap it, and place it back in the fridge.
- Arrange the cut cookies about 2 inches apart on 1 of the prepared baking sheets (if any cookies don’t fit on the baking sheet, store them in the fridge until ready to bake). Bake for about 11 minutes, or until the bottoms are golden brown but the tops are still pale. (If you prefer a crunchier cookie, bake for 13 minutes.) Remove from the oven, and transfer the cookies to a wire rack. Let cool completely, about 5 minutes.
- While the cookies bake, repeat the dough-rolling process with the remaining dough half. Combine any dough scraps, and cut out any remaining cookies. Chill until firm again, about 5 minutes. Roll out, and cut more cookies. Repeat until all the dough has been used. Bake the cookies on the second prepared baking sheet as directed in Step 7.
- Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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