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Dirty Girl Scout Cookies

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Saturday, 22 January 2011
List of viewable recipes from "The Boozy Baker" by Lucy Baker

Recipe from The Boozy Baker by Lucy Baker (Running Press, 2010)

ImageMakes about 32 cookies

Years ago, when I was just out of college, my friends Jess and Dave hosted a "very grown up" dinner party that quickly took a debacherous turn after someone suggested we make Dirty Girl Scouts, the incredibly sweet-and lethal-cocktail made of equal parts vodka, coffee liqueur, Irish cream liqueur, and crème de menthe. Though I was never a Girl Scout, I've always loved Girl Scout cookies, especially Thin Mints. I thought it would be fun to combine the flavors of the drink and the cookie in one.

For the cookies:

  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • For the glaze:
  • 1 1/4 to 1 3/4 cups confectioners' sugar
  • 2 tablespoons Irish cream liqueur
  • 1 tablespoon coffee liqueur
  • 1 tablespoon crème de menthe
  • 32 Junior Mint candies

Preheat the oven to 325ºF. Line 2 baking sheets with parchment paper.

To make the cookies, beat the butter, sugar, and light brown sugar with an electric mixer in a large bowl until fluffy, about 3 minutes. Add the eggs, vanilla, and espresso powder, scrape down the sides of the bowl, and beat to combine.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually beat the dry ingredients into the butter mixture, stopping to scrape down the bowl as needed.

Drop the dough into rounded balls (about 3 tablespoons each) onto the cookie sheets, spacing them 2 inches apart.

Bake until the cookies have flattened, about 15 minutes.

Cool on baking sheets for 10 minutes, and then transfer them to a wire rack to cool completely.

To make the glaze, combine the confectioners' sugar with the liqueurs in a medium bowl and stir with a whisk until smooth. Set the wire rack with the cooled cookies on it over a row of paper towels. Using a spoon, drizzle about 1 teaspoon of glaze over each cookie, and gently press a Junior Mint into the center. Don't worry if the glaze dribbles off the sides of the cookies a bit-it will firm up once it dries.


Last Updated ( Saturday, 22 January 2011 )
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