This might be a controversial opinion, but my favorite Girl Scout cookies are shortbread cookies. I know! I was as surprised by this as maybe some of you are. And I have to admit that thin mints are a very close second.
But there’s just something about those simple, buttery shortbread cookies that I love. They are the perfect cookie to dunk in milk or eat alongside an afternoon cup of coffee or tea. Yum!
This is a classic shortbread cookie recipe, simple and straightforward. It’s not meant to be a copycat version of the Girl Scout cookies. If you see any Girl Scouts selling cookies, you should just buy a few boxes.
I love these classic shortbread cookies. They are truly SO simple with only four ingredients. They turn out flaky, crispy cookies that have that melt-in-your-mouth butter flavor. Just so good!
I think traditional shortbread is usually baked in a square pan or cut into small bars. But I like to take a few extra minutes to roll the dough out and cut with round or fluted cookie cutters, but any shape that will dunk well in a cold glass of milk will do. 🙂
These classic shortbread cookies are also a great cookie to turn into a cookie sandwich—just add an ice cream or Nutella center. But I love them all on their own.
If you wanted to jazz this simple shortbread recipe up a little, you could brown some of the butter or swap out a little of the granulated sugar for brown sugar. But I like them simple and classic best.
And now I want to hear what Girl Scout cookies are your favorites! Thanks for letting me share this recipe. xo. Emma
P.S. If you love shortbread cookies, try my Potato Chip Cookie Recipe!
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- ¾ cup butter (softened)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour
- In a medium size bowl, cream together the butter, sugar, and vanilla extract.
- Stir in the flour until a crumbly dough forms. Press together. Cover or wrap in wax paper or plastic wrap and chill in the refrigerator for at least 30 minutes and up to overnight.
- On a lightly floured surface, roll the dough out until 1/4 inch thick or even a little thinner. The dough may be crumbly so you may need to press together as you work and roll slowly. Use a cookie cutter to cut out 15-18 cookies.
- Bake at 350°F for 10-12 minutes, until the edges begin to brown. Remove to a cooling rack and allow to cool before eating or storing.