Strand Bakery Girl Scout Cookies
Sweet and spicy ginger cookies with rich molasses flavor, crispy edges, and cracks on top, perfect for holiday treats or cookie exchanges, appealing to all ages.
Ingredients
Instructions
- Blend sugars, shortening, eggs, molasses, and the baking soda-water mixture until smooth.
- Sift together the dry ingredients: flour, baking soda, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet mixture until fully combined.
- Chill the dough for at least 1 hour to make it easier to roll.
- Roll the dough to 1/8-inch thickness on a floured surface.
- Cut out cookies with a round cookie cutter.
- Sprinkle the cut-out cookies with sugar and water to create cracks on the surface.
- Bake at 350°F for 12 minutes or until edges are golden brown.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of shortening. If you’re out of dark molasses, light molasses or honey can work as a substitute, though the flavor will be slightly different. Make sure to sift the dry ingredients well to avoid lumps. Chilling the dough is crucial for easier handling, so don’t skip this step.
Serving Suggestions
These cookies are perfect for a dessert platter alongside other treats like Chunky Onion Dip or Saltine Cracker Cake. Serve them with a glass of cold milk or a warm cup of tea for a cozy afternoon snack. They also make a delightful addition to any holiday cookie exchange.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, consider freezing them. To reheat, simply pop them in the oven at 300°F for a few minutes until warm, which will help restore their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Strand Bakery Girl Scout Cookies contains roughly 183 calories, with 1g protein, 22g carbohydrates, and 11g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, you can substitute butter for shortening, but the texture may be slightly different. Cookies made with butter tend to be softer and more flavorful. Make sure to use unsalted butter and adjust the salt in the recipe accordingly.
What can I do if my dough is too sticky?
If your dough is sticky, try adding a little more flour, a tablespoon at a time, until it reaches a workable consistency. Make sure you’re measuring flour correctly—scooping directly from the container can pack it down and lead to using too much flour.
How do I know when the cookies are done baking?
Cookies are typically done when the edges are golden brown and the centers look slightly underbaked. They will continue to firm up as they cool on the baking sheet. Keep an eye on them to prevent overbaking, which can lead to dry cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).