Homemade Gluten Free “Trefoils” Girl Scout Cookies
March 12, 2009 by Stephanie O'Dea
More Girl Scout cookies! yay!
I hadn’t had the traditional Trefoil cookies before this year. I bought one box of every kind of cookies so I could try to recreate them gluten-free. These don’t taste exactly the same if you are doing a side-by-side comparison, but they taste pretty darn close. And if you’re gluten-free you can’t really do a side-by-side comparison, anyway, so you’re just going to have to take my word for it.
These cookies are gluten, nut, and egg free. I’d assume you could make them dairy free by using rice or soy milk. The butter is tricky—the secret to yummy shortbread is the obscene amount of butter. I haven’t experimented with dairy butter alternatives, but if you do and find something that has worked in the past, I’d love to know!
“Trefoils”—simple shortbread cookies
yields 60 cookies
1/2 cup butter, melted
1 (15-ounce) package Gluten Free Pantry Cake & Cookie Mix
1 teaspoon vanilla
1/4 cup milk (can use soy)
Combine butter, cookie mix, vanilla, and milk in a large mixing bowl. Stir well with a fork until dough forms. Roll dough out 1/4-inch thick between two pieces of parchment paper. Use a very small cookie-cutter (or an empty film canister)* to press out circles. Place circles on a parchment-lined cookie sheet. Use the blunt end of a wooden skewer to poke some holes in each cookie. Bake for 8-14 minutes in a 350° oven. Let sit for a few minutes before removing from sheet.
* the small cookie cutter or film canister is important if you want small “trefoil” style cookies. The cookies spread quite a bit due to the high butter content. I would imagine the lid from a traditional water bottle would work, too.
I took these to our girl scout meeting last week and shared. The 8 girls all ate and enjoyed these, minus one who called them “boring” (she doesn’t have allergies, and I shouldn’t really say anything else ;-)).
I tried freezing the dough and baking a second batch with the dough. It didn’t go well, because of the high amount of butter. The cookies all ran together into a big glob. I was able to salvage the globbyness by cutting the cookies into squares, but they really didn’t look very good, so I wouldn’t recommend freezing the dough. As a contrast, the Thin Mint dough froze extraordinarily well.