Scout Cookies

Scout Cookies

8 Reviews 2 Pics
Suzanne Stull
Recipe by  Suzanne Stull

“Tastes like the original sugar cookie sold by Girl Scouts in 1935. Taste a bit of history!!”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; beat until light and fluffy.
  2. In a separate bowl, combine flour and baking powder; gradually add to creamed mixture and mix well.
  3. Chill at least 2 hours or overnight.
  4. On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut with trefoil cookie cutter available at Girl Scout stores, or use small cutter of your choice. Place cookies on ungreased baking sheets.
  5. Place cookies on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until lightly browned. Cool on wire racks.

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Reviews (8)

Rate This Recipe
GEORGENJO
23

GEORGENJO

The best cookie of its kind. Really needs 6 or 7 stars. About that kid friendly, it must mean kids eat the whole batch in one sitting. Especially my big "kid" who is 38. Boy can he eat them. Likes them before they are baked, also! JO

TUNISIANSWIFE
12

TUNISIANSWIFE

dough was easy to work with. Cookies slid right off the tray. 8 minutes was perfect in my oven. Makes a good size batch. I found that if using unsalted butter, a bit of salt makes them not taste so bland. I used unsalted and added about 1/4 tsp but could have used more. Upped the vanilla a bit. all in all a good basic sugar cookie recipe. I liked the ones better that were thinner and crispier...those seemed to have a better buttery flavor. thanks for the recipe.

anitamarie
9

anitamarie

dough is too sticky, had to add more flour and the cut cookies fall apart easily. once baked they were bland

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 18.5 g
  • 6%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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