Copycat Savannah Smiles Cookie Recipes

SUGAR-DUSTED LEMON COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Gradually add 1/2 cup (60 grams) of confectioners' sugar. Beat on medium-high speed until light and fluffy. Mix in the lemon juice, zest, and salt. With the mixer speed on low, add the flour in three additions, mixing until incorporated and scraping down the bowl after each addition.
• Scoop the dough by the tablespoon and roll each dough portion into a ball. Gently flatten the dough balls with your fingers and shape into a half-moon. Place each cookie on the prepared baking sheets, at least one inch apart.
• Bake for 15 to 20 minutes, until cookies are lightly browned at the edges. Cool on the baking sheet for 10 minutes, then transfer cookies to a wire rack to cool completely. Dip the cooled cookies into the remaining 1/2 cup (60 grams) of confectioners' sugar.

COPYCAT SAVANNAH SMILES GIRL SCOUT COOKIE RECIPE

Steps:

• Sift the flour and baking soda together, then set aside.
• Cream the sugar and butter together with a whisk.
• Add the zests, lemon concentrate, and salt into your creamed butter mixture. Continue mixing.
• Gradually fold the flour mixture into the mixture until everything is evenly incorporated.
• Chill the dough for 1 hour in the refrigerator.
• Preheat the oven to 350 degrees F, 30 minutes before baking the cookies.
• Form 2½ ounce balls of cookie dough. Arrange them neatly onto the baking tray and slightly flatten each one.
• Trim the dough to resemble crescent moon shapes, using a smaller ring cutter. Reserve any excess dough for future baking.
• Bake the formed cookies at 350 degrees F for 10 to 12 minutes.
• Once your cookies are baked, brush them with lemon concentrate and then sprinkle them with icing sugar. Serve with your favorite hot or cold drink, and enjoy!