I’m back with another Girl Scout cookie inspired recipe for my Copycat Series, and these homemade Lemonades are a must-try. If you’ve enjoyed my copycat Tagalongs, Thin Mints, or Samoas, you’ll love this bright, buttery lemon cookie that’s perfect for spring and summer. I worked to replicate the crisp shortbread base and the tangy lemon glaze so you can enjoy that classic flavor at home.
Table Talk with Tawnie
I still remember the first time I tried a Lemonades cookie — one bite and I was hooked. When I started this copycat series I knew I wanted to recreate the lemony shortbread that’s so refreshingly good. I tested textures and balances of lemon in the glaze until the cookie matched the crisp, buttery bite and smooth, tangy icing I love. These cookies are ideal for picnics, bake sales, or anytime you want a bright citrus treat.
Ingredient Notes
For the full recipe and exact amounts, see the recipe card below.
- Unsalted butter (softened) — Bring to room temperature for a light, creamed texture that creates a tender shortbread.
- Powdered sugar — Using powdered sugar in the dough yields a delicate, melt-in-your-mouth crumb and helps keep the stamped design sharp.
- Lemon and vanilla extracts — A combination of lemon and vanilla extract gives depth to the shortbread without overpowering it.
- All-purpose flour — Measure flour using the spoon-and-level method to avoid adding too much and making the cookies dry.
- Fresh lemon juice and zest — Fresh lemon brightens the glaze with natural citrus flavor and helps the icing set to the right consistency.
- Yellow gel food coloring (optional) — One tiny drop gives the glaze a lemonade-like color for presentation but won’t alter flavor.
Step-by-Step Directions
Summary of the main steps — full instructions and ingredient amounts are in the recipe card below.
Make the dough
Cream the softened butter until light and fluffy, then add powdered sugar and salt. Beat in the egg and extracts. Gradually add the flour and mix on low until just combined. If the dough seems dry, add a small splash of milk, but avoid making it too soft.
Roll, cut and stamp
Divide the dough in half and roll each portion between sheets of parchment to about 1/4 inch thick (adjust if you prefer thicker cookies). Chill the rolled dough thoroughly so the cookies hold their shape. Use a round cutter and, if desired, a lemon stamp to create the classic look.
Bake
Bake at 350°F (175°C) for about 7–9 minutes or until the edges are just set and barely colored. Avoid over-baking to keep the centers tender. Let the cookies cool completely before glazing.
Prepare and add the glaze
Whisk powdered sugar, fresh lemon juice, lemon zest, vanilla, and a pinch of salt until smooth. Add a tiny drop of gel yellow coloring if you want a pale lemonade hue. Dip the bottom of each cooled cookie into the glaze, allow excess to drip off, and place icing-side up on parchment to set for about 30 minutes.
Enjoy
Once the glaze has hardened, these cookies are ready to serve. They’re crisp, buttery, and perfectly balanced with bright lemon icing.
Expert Tips
- Measure the flour correctly: Spoon flour into a measuring cup and level it for accurate results or use a scale.
- Aim for under-baked centers: Pull the cookies when the edges are set but not browned; they’ll finish on the hot sheet.
- Limit re-rolling: Re-roll dough only 2–3 times to avoid tough cookies from overworking the gluten.
- Cool completely: Make sure cookies are fully cooled before glazing so the icing adheres and does not slide off.
Storage & Freezing
Storage: Keep cookies at room temperature in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
Freezing: Ensure the glaze is fully set before freezing. Layer cookies with parchment between them and freeze for up to 3 months. Thaw at room temperature for 10–15 minutes before serving for best texture.
FAQs
How thick should I roll the dough?
I roll these cookies about 1/4 inch thick to resemble the store version. If you prefer thicker cookies, roll to about 1/2 inch — they may need an extra minute or two in the oven.
Why are my cutouts spreading?
The dough likely got warm. Chill the rolled dough for at least 1–2 hours (or overnight). If cookies soften before baking, refrigerate or freeze for 10–15 minutes to firm them up.
Can I make dough ahead of time?
Yes. Roll the dough, cover it well, and refrigerate for 2–3 days, or freeze the rolled sheets for up to 3 months. Thaw in the refrigerator before cutting.
Recipe Card
Copycat Girl Scout Lemonades
Yield: About 30 cookies | Prep: 30 minutes | Chill: 2 hours | Bake: 7–9 minutes
Shortbread Cookie
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp salt
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp lemon extract (optional)
- 2 3/4 cups all-purpose flour (spooned and leveled)
Icing
- 2 cups powdered sugar
- 3–4 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla
- Pinch of salt
- Drop of gel yellow food coloring (optional)
Directions
- Cream the butter until smooth. Add powdered sugar and salt and mix to combine.
- Beat in the egg and extracts. Scrape the bowl as needed.
- Slowly add the flour and mix until the dough comes together. If needed, add a small splash of milk.
- Divide dough, roll between parchment to about 1/4 inch, and chill 1–2 hours.
- Cut with a 2 5/8-inch round cutter and stamp if desired. Place on parchment-lined baking sheets.
- Bake at 350°F for 7–9 minutes until edges are set. Cool completely on a wire rack.
- Whisk icing ingredients until smooth. Dip the bottom of each cookie into the glaze and set icing-side up until hardened, about 30 minutes.
- Serve and enjoy.
Photos by Sierra Ashleigh Photography.