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It's still Girl Scout Cookie Season, and we're still on the fringe, being gluten free and all. Here's the thing, though. The fringe is NICE. There are homemade copycat recipes for gluten free girl scout cookies here on the fringe. After Thin Mints, Samoas, Tagalongs and Do-Si-Dos come Lemonades.
These light wafer sandwich cookies have pretty intense lemon flavor, thanks to True Lemon crystallized lemon. It adds lots of lemon flavor without changing the moisture content of the cookies, which we would have to balance out with more flour or perhaps more confectioners' sugar. They also have a fair amount of lemon zest, since you can't beat those essential oils in that lemon rind, and a bit of lemon juice in the filling. But the true star … is the True Lemon (I buy it at my regular large grocery store).
I also pressed an indentation into half of the cookies before baking, just so they look a bit more authentic. I stopped short of creating the lemon sections. But I thought about it. A lot.
I used a certain piping tip in an effort to make a single, relatively flat layer of filling, but clearly that is not … essential.
Gluten Free Lemonades Girl Scout Cookies
Ingredients
For the Cookies
- 1 ½ cups (210 g) all purpose gluten free flour blend, (I used Better Batter; please click thru for full info on appropriate blends)
- ½ teaspoon xanthan gum, (omit if your blend already contains it)
- ½ cup (58 g) confectioners’ sugar
- ¼ teaspoon kosher salt
- 3 packages True Lemon lemon crystallized lemons
- ½ teaspoon finely chopped lemon zest, (from 1 lemon)
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
For the Filling
- 8 tablespoons (112 g) unsalted butter, at room temperature
- ⅛ teaspoon kosher salt
- 2 packets True Lemon lemon crystallized lemons
- 2 cups (230 g) confectioners’ sugar
- Juice of 1 lemon
- 2 to 3 teaspoons milk, at room temperature
Instructions
- Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.
Make the Cookie Dough.
- In a large bowl, place the flour, xanthan gum, confectioners’ sugar, salt and True Lemon crystals, and whisk to combine well. Add the lemon zest, and whisk again to combine, breaking up any clumps in the lemon zest, which tends to stick to itself. Add the butter and then the egg, and mixing to combine after each addition. The dough will come together and should be smooth and relatively thick. Place the dough between two sheets of unbleached parchment paper and roll into a rectangle a bit more than 1/8 inch thick. Place the dough on a flat surface and place in the freezer until firm (5 to 7 minutes).
Make the Filling.
- In the bowl of a stand mixer fitted with the paddle attachment, place the butter and beat on medium speed until light and fluffy. Add the salt, True Lemon crystals and confectioners’ sugar, and mix on low speed until the sugar is absorbed. Turn the mixer to medium speed and mix until the filling comes together (3 to 4 minutes). It will be very thick. Add the lemon juice, and 2 teaspoons milk, and mix on medium speed until the filling becomes smoother and creamier, but still thick. Add more milk if necessary to reach the desired consistency. Transfer the filling to a pastry bag fitted with a medium-sized piping tip (I used a #104 tip in an effort to make a flat layer of filling), and set it aside.
Bake the Cookies.
- Once the cookie dough is chilled, cut out rounds using a 2 1/4 inch round cookie cutter. Place the cutouts on the prepared baking sheets less than an inch apart from one another (they will not spread during baking). On half of the cookie cutouts, press another round cookie cutter that is slightly smaller than 2 inches about 1/4 inch in from the edge of each cookie and press firmly but gently to create an indentation in the dough. Be careful not to press all the way through the dough. These will be the tops of your sandwich cookies. Place the baking sheets, one at a time, in the center of the preheated oven and bake, rotating once, until just beginning to brown around the edges (about 10 minutes). Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Assemble the Cookies.
- Turn over the half of the cookies without the indentation, and pipe a generous amount of filling in a single layer on each overturned cookie. Top with the remaining cookies (those with the indentation, facing up) to create sandwiches, pressing down gently to force the filling to the very edge of the cookies. Allow to sit at room temperature (or in the refrigerator) until the filling is set. Serve chilled or at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.
Nicole!! How did you know what my favorite GS cookie from back in my scouting days was? I am so excited to make these!!
Yummy…these are my favorite girl scout cookies but now that I’m pretty much gluten free these are on my list for my next sweet treat I bake!
Yum these look delicious! I will add them to my “must bake” list. I am totally addicted to your site, your books and your crazy wit. Thank you, thank you, thank you – and can we hurry up the new bread book release please!!!
Sandy R
I think alot of people are anxious for the release of Nicole’s cookbook.
I bought all of the usa bread pans in anticipation . December is a long way off.
I think alot of people are anxious for the release of Nicole’s cookbook.
I bought all of the usa bread pans in anticipation . December is a long way off.
Just took lemon poppy seed muffins out of the oven. Will have my husband pick up true lemon since he is in town.I know everyone in this house is going to be happy. Thank You from a lemon loving house. Next time I make the Lemon poppy seed muffins I think I’m going to try deleting the poppy seed and instead add wild blueberries , maybe 1 cup.
thank you so very much!!! I avoid the store when I see the Girl Scouts selling their cookies! I loved the ones with the caramel and coconut but I can’t remember their name. Thank you for everything you are doing to help Celiacs get some flavor in their life!! I would love to buy your cookbooks!!
The caramel ones are called samoas or caramel delights. Nicole did a copycat recipe for them a week or so ago- just search the site. They look really good!
Your girl scout series is so fun! Especially for gluten free kids. I have a question. When your gluten free son sleeps over at his friends house do you pack all of his meals? Does your son ever go to overnight camps? What do you do then? Thanks Shawn
Are you familiar with the old tv seiries-The Partridge Family? ‘Cause, I think I Love You. You’re soooo lucky you’re not here right now- ’cause I’m singing :) Thanks for this…I deliver cookies to a Retirement Home my neighbour had to move into and a couple of lovely fellows there (87 & 91) can’t believe they are Gluten-Intolerant (I made their Dietician a batch of your English Muffins-staff ate & loved them! They are now on a special menu at the home). They actually spoke of lemon filled cookies. I will tell them about you-when I deliver them tomorrow. Feel the love. xoxo
Thank you! This is wonderful! I still need to make your blood orange muffins first but this is next on my list.
Just waiting for the Girl Scout peanut butter Savannahs. :)
what cookie is this? I know we have savannah smiles but they are lemon. if you mean tagalongs or do-si-dos, Nicole’s already got them on her blog.
We can’t get lemonades here in my area because we are tied to the ‘other’ baker, but I’m so glad you posted this – I love the lemon cookies!
I wonder if there is a lemon cookie stamp you could use? that would be fun!
You’re the best at making us feel like we can “have it all”!!!!