Iced Lemon Cookies (and a Girl Scout confession)

Every year there is always at least one woman around the office selling girl scout cookies on behalf of their kid.

I’ll admit, I was always one of those kids whose mom did 99% of their cookie sales at her office and I frequently won the coveted “Highest Cookie Sales” badge as a Brownie.

Some may say that doing it this way takes the spirit out of going door to door selling cookies.  I say, those people clearly never won. Twenty some years later, I can’t say that it’s weighing on my conscience very heavily, and it’s nice to know that I (my mom…) brought so much happiness to her fellow employees. Also, I got to avoid any possible neighborhood creepers out there…

I digress….

What I’m trying to say is that I love Girl Scout Cookies.  Who doesn’t?  The weird thing is that I don’t love any of their best sellers like everyone else does.

According to the Girl Scout Website, the biggest cookie sellers are:

  • 25% Thin Mints
  • 19% Samoas®/Caramel deLites
  • 13% Peanut Butter Patties/Tagalongs
  • 11% Peanut Butter Sandwich/Do-si-dos
  • 9% Shortbread/Trefoils

“The other varieties combined account for the remaining 23%.”

I am a follower of a cookie in  an other variety.  It’s the lemon cream sandwich cookie.  The cookie has changed names over the years, but they have remained pretty loyal to the content and make up of the cookie.   Today, they are known as the Lemon Chalet Cremes.

Don’t get me wrong.  I am a huge fan of all of the other cookies as well.  There isn’t a Girl Scout Cookie out there that I would say no to.  These have just always been my favorite, and I can’t explain why.  It’s kind of like an Oreo, except the cookies are lemony and so is the cream.  I realize they aren’t the cookie that you would necessarily instantly reach for, but this year when your office lady comes around, give it a shot!  I promise you won’t be disappointed!

I continue to digress….

What I’m trying to say, in an incredibly drawn out way, is that I am a sucker for a lemon cookie.  After all that Girl Scout nonsense I just wrote about, you probably think that I’m going to say I figured out the PERFECT way to recreate my favorite cookie.

Well, I didn’t.

I did, however, find a recipe for a lemon cookie that I thought looked intriguing and wanted to give it a try.  And since I CLEARLY love lemon cookies, why not?

Ironically, the Girl Scout elves (they are the ones who make the cookies, right?) now make another kind of lemon cookie that is closer in content to this cookie than the Lemon Chalet Creme.  Apparently, they are called “Lemonades,” although I have never seen or tried them.  Maybe it’s a regional thing…

Hopefully, my cookie lady will have this as an available option this year!


Here is the recipe for this mild lemon cookie with a sugary, lemon glaze! (and sprinkles on top!)  If I were to make them again, I would probably “up” the amount of lemon flavor in them a little bit, as they could definitely use more lemon flavor!  But if you like a milder lemon flavor, don’t add more lemon than written below.

Start by whisking your flour and salt together in a medium bowl.  Using an electric mixer on medium-high speed, beat together the butter, sugar, lemon zest, and vanilla until light and fluffy, about 3 minutes.  As previously noted, I thought that these cookies could use even MORE lemon flavor, so if you are really into lemon cookies, add more zest!

Add the egg yolks and beat, just until blended.  Reduce the speed to low and add the flour, occasionally scraping down the sides, until just blended.

Divide the dough in half and roll into two cylindrical logs, approximately 12″ long and 1 3/4″ in diameter.

Wrap the logs in plastic and chill until firm, about an hour.

Preheat oven to 350 degrees and line baking sheets with parchment paper.  Unwrap one of the dough logs and using a sharp knife, cut the log into 1/4″ thick rounds.  Transfer to baking sheet.

Bake until the cookies are golden brown around the edges 16 to 18 minutes.

I found that these cookies really don’t spread out too much, so be prepared for small, dainty cookies.  Let the cookies cool for about a minute and then transfer to a wire rack to cool completely.  Repeat with the remaining dough log.

To make the icing, whisk powdered sugar with lemon juice, adding more juice gradually if the glaze is too thick.  Spread or drizzle the icing over the cookies.  Decorate as desired.

Go out and experience the wonder that is a lemon cookie!



  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoons kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 tablespoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 4 large egg yolks


  • 1 1/4 cups powdered sugar
  • 2 tablespoons (or more) fresh lemon juice

Yields approximately 50 cookies

Recipe adapted from Bon Appetit, December 2011


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Categories: Cookies, Recipes, Sweets

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4 Comments on “Iced Lemon Cookies (and a Girl Scout confession)”

  1. January 11, 2012 at 4:15 pm #

    So sad I don’t work at an office anymore…i love the mint ones! But your making my mouth water over these lemon ones =D

  2. November 23, 2013 at 3:08 pm #

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    • February 7, 2014 at 6:24 pm #

      chocolate marbled megnriues2 oz. unsweetened chocolate2 large egg whites- at room temp.1/8 tsp. cream of tartarbd cup superfine sugarbd tsp. vanilla extract1 bd tsp. cornstarch1 bag mint chocolate chips1.Preheat oven to 200b0. Line 2 cookie sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds.2.In a glass bowl beat the egg whites on medium speed until frothy. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes, or until stiff. Sift the cornstarch over the mixture, and gently fold in using a spatula.3.Transfer the meringue to a bowl. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue.4.Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled.

  3. juanpinillos
    January 29, 2014 at 5:14 pm #

    Been looking for a recipe for these since they are discontinued and are my favorite GSC. you’re missing something though, the Lemon Chalet Cremes were a Cinnamon cookie, with a lemon creme filling, this is what made them have such a distinct taste, and why I can’t yet find a LCC replacement.

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