Original Girl Scout Cookie
ATTENTION SCOUTS! FORWARD MARCH! BAKE! SELL!
This is your chance to show how much Scouting means to you.
For those who would rather eat a Thin Mint or a Caramel DeLite (a.k.a. Samoa)–the cookie season will soon be upon us. In our Council area (the MN metro area), presales begin February 10, 2026, and the first in-person sales are February 20, 2026.
Original 1922 Girl Scout Cookie Recipe
This recipe makes 6-7 dozen cookies.
Ingredients:
- 1 cup of butter, or substitute
- 1 cup of sugar
- 2 tablespoons of milk
- 2 eggs
- 2 cups of flour
- 2 tablespoons of baking powder
- Note from Chris Courtney: consider adding a teaspoon of vanilla or other flavoring
Equipment:
- Bowl for mixing (or, Kitchen Aid Mixer, depending on your preferences for creaming butter/sugar)
- Refrigerator
- Baking sheets
- Parchment paper
- Oven
Directions:
- Cream butter and sugar. Add well beaten eggs, then milk (and vanilla if using, or other flavoring), flour and baking powder.
- Refrigerate for 2 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Roll out (you may need to use additional parchment paper and flour to assist), and cut cookies. If this does not work for you, roll into balls.
- Bake in oven for 3-5 minutes, until edges just begin to brown.
- Sprinkle sugar on top while still hot.
Note: This is an older recipe, and the amount of water in the butter, compactness of the flour, etc., can have a dramatic impact upon the baking experience. Please consider reading other blogs about this recipe (as I did!) to help guide you to using this recipe.
Adapted by Chris Courtney from Original 1922 Girl Scout Cookie Recipe. This is the link to the tea towel sold by Girl Scouts USA!
