Girl Scout Cookies are little bits of heaven available only once per year, and every year people fork over the equivalent of a mortgage for their favorite flavor. For those of us on gluten/dairy free or vegan diets, it’s tough to be limited to only a few gluten free flavors, while we longingly gaze at our old favorites. Most Girl Scout Cookies are a variation on their famous shortbread, so I created this recipe as a base, which can be used to make clones for Trefoils, Samoas, Tagalongs, Lemonades and Thanks-A-Lots.
I have carefully calibrated the ingredients to best match the girl scout nutritional information, for the closest possible taste and texture. For very best results, make sure to measure the ingredients by weight.
This recipe makes quite a bit of dough, so scale the recipe to suit your desire or divide the dough and freeze it to use later. See below the recipe for general yields.
1/2c (100g) vegetable shortening (we used organic palm oil)
1c (200g) extra fine granulated sugar
2c (8oz or 280g) Better Batter Gluten Free Flour
1/4 tsp baking powder
1 tsp salt
1 tsp vanilla extract
1 tsp butter flavoring
up to 8 Tbsp water
In the bowl of an electric mixer, combine shortening and sugar. Beat until the shortening is fluffy and the sugar starts to dissolve, about 5 minutes.
In a separate, smaller bowl, combine Better Batter Gluten Free Flour, baking powder, and salt.
Reduce mixer speed to low and add flour mixture. Mix until the dough is evenly combined. Add the vanilla and butter flavoring and beat until thoroughly combined.
Stop the beaters and test the dough. The mixture should be relatively crumbly.
Squeeze the dough together – if it does not hold when squeezed together, return the mixture to the beaters and add a little water, one Tbsp at a time. NOTE: You will want to add ONLY enough water to get the mixture to squeeze together and roll out smoothly. Too little water and your dough will be hard to manage and the cookies will crumble easily. Too much water and the cookies will either be tough or too soft when cooked.
Roll out dough as per clone recipe (separate pages, if desired) and bake as directed.
If making a general cookie, roll dough out to 3/8 inch thick and bake at 350 degrees about 10-12 minutes or until golden brown. Allow to cool completely before storing in an airtight container.
This recipe makes the equivalent of 3 batches of dough:
44 Trefoils (about 2 boxes)
61 Samoas (about 4 boxes)
44 Tagalongs (about 3 boxes)
50 Lemonades (about 3 boxes)
50 Thanks-A-Lots (about 3 boxes)