Original Girl Scout Cookies Recipe from 1922 (Bake a Piece of History)
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Celebrate summer with a century-old sugar cookie recipe straight from the pages of Girl Scout history.
If you love vintage-style recipes, try this strawberry chiffon pie recipe or this shortbread cookie with lemon curd.
About This Recipe
There's something magical about baking a recipe from a century ago-especially when that history involves Girl Scouts, summertime adventures, and the simple pleasure of a buttery sugar cookie with vintage charm!
First shared in The American Girl magazine in 1922, this original Girl Scout cookie recipe helped fuel a movement. Long before Thin Mints and Samoas filled our pantries, Girl Scouts and their mothers would bake and sell these sugar cookies to fund troop activities.
As I embarked on this baking project, it became clear that vintage recipes often possess unique characteristics. Our baking practices and ingredient nuances have evolved. To ensure these delightful cookies come out perfectly for today's cookies, with an ideal tender crumb and minimal spread, I've made a few considered updates.
Notably, the original recipe's high liquid content (two eggs plus milk) was a bit much for a classic butter cookie. After some testing, with the understanding that egg sizes weren't standardized in 1922 and that many beloved family recipes often called for just one, I've adjusted the original recipe slightly. I found that one large egg and no milk yields a superior dough texture. I've also slightly reduced the sugar to let the rich butter flavor truly shine, creating a cookie that's both nostalgic and perfectly suited for today.
And with those changes, this century-old recipe still delights with its simplicity, making a charming addition to any summer gathering or tea-time tray. See our Summer Afternoon Tea recipes post for more ideas.
A Brief History of Girl Scout Cookies
The Girl Scouts began selling cookies as early as 1917. By 1922, a Chicago troop's recipe made its way into the pages of The American Girl magazine. With an estimated cost of 26-36 cents to make 6-7 dozen cookies, they were packaged in wax paper and sold door-to-door for just a few cents per dozen.
By 1933, cookie sales evolved into a more commercial effort, and in 1936, the first licensed commercial bakers joined the program. The rest, as they say, is cookie history.
1910s: Troops cooked in the field and began small-scale fundraising
1920s: Sugar cookies were baked at home and sold door to door
1930s: The first official cookie boxes marked a new era
Why We Still Love This Recipe
This recipe is a reminder of simpler times-no mixers, no fancy ingredients, just a classic butter cookie ready for cutting, sugaring, and baking. They're crisp, lightly sweet, and perfect for:
- A hands-on baking activity with kids or grandkids
- Summer picnics and potlucks
- Afternoon tea
- Cookie exchanges or gift tins
Ingredients
These humble, pantry-friendly ingredients created the very first Girl Scout cookies-a lightly sweet, crisp sugar cookie perfect for any occasion.
- Butter: Adds rich flavor and tender texture.
- Sugar: Granulated sugar sweetens the dough and adds sparkle when sprinkled on top.
- Eggs: Help bind the dough and contribute to the cookie's crispness.
- Vanilla Extract: For a classic cookie flavor.
- All-Purpose Flour: The base of the dough, providing structure.
- Baking Powder: Gives a slight lift and softness to the cookie.
Tip: These cookies are intentionally simple-ideal for stamping, cutting into fun shapes, or pairing with tea.
How to Make These Girl Scout Cookies
This vintage recipe comes together easily with just a few steps:
- Cream the butter and sugar together until light and fluffy.
- Add the eggs, milk, and vanilla, mixing well.
- Stir in the flour and baking powder to form a soft dough.
- Chill the dough for at least 1 hour to make rolling easier, as the dough is very soft.
- Roll the dough to about ¼ inch thick for tender, buttery cookies.
- Cut into shapes, sprinkle with sugar, and place on a baking sheet.
- Bake at 375°F for 7-10 minutes, or until the edges are golden brown.
Stephanie's Baking Tips (Modern Adaptations)
While the original recipe is wonderfully simple, here are a few tips for success:
- Chill the dough for at least 1 hour to make rolling easier.
- Roll thin (about ¼-inch) for soft, buttery cookies.
- Sprinkle sugar before baking for a traditional touch-or try sanding sugar for sparkle.
- Use cookie cutters to make them fun for summer themes-stars, flowers, hearts.
Frequently Asked Questions
Yes! The dough can be made up to 2 days in advance and stored in the refrigerator or frozen for up to 3 months. Just thaw slightly before rolling.
They're lightly sweet, buttery, and crisp-similar to a shortbread or sugar cookie, but less sugary than modern versions. Perfect for tea or dunking in milk.
Absolutely! While the original cookies were plain with just a sprinkle of sugar, you can drizzle them with icing, dip in chocolate, or sandwich with jam for a fun twist.
Simple shapes work best-stars, circles, flowers, or even vintage-style cutters. A cookie stamp is also a lovely modern addition.
Bringing History to the Table
There's something timeless about baking a cookie that's been shared across generations-a simple sugar cookie that sparked what would become a beloved tradition. Whether you're enjoying them with a cup of tea or introducing them to a new generation of bakers, these original Girl Scout cookies are a sweet reminder that small beginnings can lead to big things.
If you love old-fashioned recipes like this one, you might also enjoy these vintage favorites:
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Original Girl Scout Cookies Recipe
Ingredients
- 1 cup salted butter softened (if using unsalted butter, add ½ teaspoon salt to the recipe)
- ⅔ cup granulated sugar (reduced from 1 cup in the original recipe)
- 1 large egg (reduced from 2 eggs in original recipe)
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder (reduced from 2 tsps)
Instructions
- Cream butter and sugar; add the egg and vanilla and beat until well incorporated. Finally, mix in the flour and baking powder until incorporated. Divide the dough in half, wrap in plastic, and chill for at least 1 hour.
- Preheat the oven to 375℉ and line a baking sheet with parchment paper.
- Roll the dough to about ¼-inch thick. Cut into shapes, transfer to a parchment-lined baking sheet, and dust with granulated sugar.
- Bake for 8 to 10 minutes or until the edges begin to turn golden.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Can I make lemon cookies from this recipe?
Hi Eileen-- I've not tested making this recipe into lemon cookies -- but it should world beautifully. I would add 1 tablespoon of lemon zest (about 1 lemon) to the sugar and rub them together until fragrant. I wouldn't add additional lemon juice to the recipe because the dough is soft, but the lemon zest should give it plenty of citrus flavor. I'd love to hear if you try it!
I love making these sweet and simple cookies for teatime, Christmas trays, or gifting to my friends with a shared history of Girl Scout involvement. Or, my friends who love baking vintage cookies!