5 DIY Girl Scout Cookies – Trefoils, Tagalongs, Do-Si-Dos, Samoas and Thin Mints!

COOKIES THUMB

5 DIY Girl Scout Cookies – Trefoils, Tagalongs, Do-Si-Dos, Samoas and Thin Mints! 

Trefoils Shortbread Cookies

Ingredients
2 cups all-purpose flour
½ tsp salt
1 cup unsalted butter, room temperature
½ cup confectioner’s sugar
1 tsp vanilla extract

Directions
1. Beat the butter with an electric mixer until pale and fluffy. Add the confectioner’s sugar and beat for 2 minutes, until well combined. Add the vanilla and combine.
2. In a separate bowl, combine the flour and salt. Add the butter mixture and mix until the dough sticks together when pinched. Shape into a ball, wrap in plastic wrap and chill in the fridge until firm, about 1 hour.
3. Roll the dough out on a floured surface to 1/4 inch thick.  Use a circular 2-inch round cookie cutter to cut out rounds.
4. Place on a baking sheet lined with parchment paper. Bake at 325F for 13-15 minutes. Cool on the pan for 15 minutes, then transfer to a wire rack and cool completely. Enjoy!

Homemade Thin Mints

Ingredients (makes 36 cookies)
¾ cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp peppermint extract
1 ½ cups all-purpose flour
¾ cup cocoa powder
1 tsp baking powder
1/8 tsp salt
14 oz semi-sweet chocolate, melted

Directions
1. Beat the butter and sugar with an electric mixer until light and fluffy. Add the egg, vanilla extract and peppermint extract and mix well.
2. In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Add this to the butter mixture and mix until just combined.
3. Divide the dough into 2 balls and roll each ball out between 2 sheets of parchment paper, until they are ¼ inch thick. Place the cookie dough into the fridge for 1 hour to chill.
4. Use a 2-inch round cookie cutter to cut rounds out of the dough. Place on a baking sheet lined with parchment paper. Poke 5 holes in each cookie with a skewer. Bake at 350F for 8 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack and cool completely.
5. Using a fork, dip the cookies into the semi-sweet chocolate. Allow the excess to drip off the bottom of the cookies, then place on a baking sheet lined with parchment paper. Place the cookies in the fridge for 30 minutes to chill. Enjoy!

Homemade Do-Si-Dos

Ingredients

Cookie dough:
½ cup unsalted butter, room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract
1 large egg
1 cup quick cooking oats
1 cup all-purpose flour
½ tsp baking soda
¼ tsp baking powder
½ tsp salt

Peanut butter filling:
½ cup + 2 tbsp smooth peanut butter
1/3 cup confectioner’s sugar

Directions

Bake the cookies:
Beat the butter, peanut butter, granulated sugar, brown sugar and vanilla in a bowl with an electric mixer until smooth. Add the egg and beat until combined.
In a separate bowl, combine the oats, flour, baking soda, baking powder and salt. Add this to the butter mixture and mix until combined.
Roll the dough into tablespoon-sized balls and place them on baking sheets lined with parchment paper. Press down on each ball of dough to create a flat disk. Bake at 350F for 10 minutes, or until the edges are golden.

Make the filling:
Beat the peanut butter and confectioner’s sugar with an electric mixer until smooth.
Place in a piping bag fitted with a large, round piping tip. Pipe the filling onto the bottom sides of half the cookies. Place the other cookie halves on top and enjoy!

Homemade Samoas Cookies

Ingredients

Shortbread Cookie Base:
1 cup all-purpose flour
¼ tsp salt
½ cup unsalted butter, room temperature
¼ cup confectioner’s sugar
½ tsp vanilla extract

Topping:
1 ½ cups shredded sweetened coconut flakes
8 oz soft caramels
1 ½ tbsp. milk
pinch salt
4 oz dark chocolate, melted

Directions

Bake the shortbread:
1. Beat the butter with an electric mixer until pale and fluffy. Add the confectioner’s sugar and beat for 2 minutes, until well combined. Add the vanilla and combine.
2. In a separate bowl, combine the flour and salt. Add the butter mixture and mix until the dough sticks together when pinched. Shape into a ball, wrap in plastic wrap and chill in the fridge until firm, about 1 hour.
3. Roll the dough out on a floured surface to 1/8 inch thick.  Use a circular 2-inch round cookie cutter to cut out rounds, then use a circular 1-inch round cookie cutter (or a bottle cap!) to cut out the centers.
4. Place on a baking sheet lined with parchment paper. Bake at 325F for 13-15 minutes. Cool on the pan for 15 minutes, then transfer to a wire rack and cool completely.

Make the topping:
1. Scatter the coconut flakes on a baking sheet lined with parchment paper. Bake at 350F for 10 minutes, until toasted. Make sure to stir the coconut every few minutes, to prevent it from burning on the edges. Set aside.
2. Place the caramels, milk and salt in a pan over low heat. Mix constantly until fully melted. Remove from the heat and combine ¾ of the caramel with the toasted coconut in a bowl.
3. Spread the remaining caramel on top of the cookies and press the coconut mixture on top. Cool the cookies for 30 minutes.
4. Dip the bottom of the cookies into the melted dark chocolate and place on a baking sheet lined with parchment paper. Drizzle more chocolate onto the tops of the cookies, then place them in the fridge until the chocolate has set, about 30 minutes.

Homemade Tagalongs

Ingredients

Shortbread cookie base:
1 cup all-purpose flour
¼ tsp salt
½ cup unsalted butter, room temperature
¼ cup confectioner’s sugar
½ tsp vanilla extract

Peanut butter filling:
½ cup + 2 tbsp smooth peanut butter
1/3 cup confectioner’s sugar

½ lb semi-sweet chocolate, melted

Directions
1. Beat the butter with an electric mixer until pale and fluffy. Add the confectioner’s sugar and beat for 2 minutes, until well combined. Add the vanilla and combine.
2. In a separate bowl, combine the flour and salt. Add the butter mixture and mix until the dough sticks together when pinched. Shape into a ball, wrap in plastic wrap and chill in the fridge until firm, about 1 hour.
3. Roll the dough out on a floured surface to 1/4 inch thick.  Use a circular 2-inch round cookie cutter to cut out rounds. Press down in the center of the cookies to create a slight indentation. This will help the peanut butter stay put!
4. Place on a baking sheet lined with parchment paper. Bake at 325F for 13-15 minutes. Cool on the pan for 15 minutes, then transfer to a wire rack and cool completely.
5. Beat the peanut butter and confectioner’s sugar with an electric mixer until smooth. Place into a piping bag fitted with a large, round piping tip.
6. Pipe some peanut butter on top of each cookie, trying to maintain a flat, smooth surface. Chill the cookies in the fridge for 30 minutes.
7. Dip the cookies in the melted chocolate using a fork. Allow the excess chocolate to drip off the cookies, then transfer to a baking sheet lined with parchment paper. Place in the fridge for 10 minutes, or until the chocolate has set. Enjoy!

 

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