Savannah Smiles Recipe
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Savannah Smiles Cookies may be retired, but this copycat recipe is bringing them back like it’s cookie season all year long. Tart lemon flavor, a tender crumb, and that iconic powdered sugar coating—basically, everything you loved without the limited-time drama.
We’re obsessed with Girl Scout cookies. Be sure to try our homemade Thin Mints and Samoa Cookies!
Why You’ll Love This Recipe
- Girl Scout cookie copycat: Bring back the nostalgic flavor of Savannah Smiles without waiting for cookie season.
- No chill cookie dough: Skip the fridge time—these cookies go straight from bowl to oven.
- Cookies with fresh lemon: Bright citrus flavor from real lemon juice and zest in every bite.
These lemon shortbread cookies are a homemade twist on the beloved (and sadly retired) Savannah Smiles Girl Scout cookie. They’re buttery, bright, and coated in a sweet dusting of powdered sugar that melts in your mouth. Basically, everything you loved about the original—but even better fresh from your oven.
The dough comes together fast, no chilling required, and the smile-shaped cut makes them extra fun to bake and share. Whether you’re craving a zesty treat or looking to impress with a nostalgic cookie, this easy recipe hits the sweet spot.
Ingredients You’ll Need
These lemon shortbread cookies come together with just a handful of pantry staples, but don’t let the simplicity fool you—they’re bursting with bright citrus flavor and that classic shortbread crumb.
- Butter – Use unsalted, softened butter for the perfect creamy base. Room temp is key for easy mixing.
- Powdered Sugar – Adds sweetness and helps create that signature melt-in-your-mouth texture.
- Vanilla Extract – A tiny splash brings warm, cozy depth to balance the citrus.
- Lemon (juice and zest) – Fresh is best! The zest adds bold lemon flavor, while the juice brings the tang.
- Flour – Regular all-purpose flour works perfectly. Measure carefully for tender cookies.
- Salt – Just enough to enhance the lemon and keep the sweetness in check.
With these six simple ingredients, you’ll have a batch of zesty lemon cookies that taste like sunshine—and nostalgia—in every bite.
Jesseca’s Recipe Review
These lemon cookies are dangerously good. Like, “I’ll just have one” turns into “Oops, I ate six” kind of good. They’re bright, buttery, and hit that perfect balance of tart and sweet. Honestly? They taste exactly like the Savannah Smiles I used to hoard during Girl Scout season—maybe even better since I can make them year-round.
Tip from Jesseca:
Roll the cookies in powdered sugar while they’re still slightly warm. It sticks better and gives that classic snowy coating we all love.
Substitutions and Variations
Want to switch things up or work with what you’ve got on hand? These cookies are flexible enough for a few tasty tweaks. Here are some easy swaps and fun flavor twists:
- No fresh lemons? Use bottled lemon juice in a pinch, but fresh zest is non-negotiable for that bold citrus flavor.
- Craving extra lemon? Add a few drops of lemon extract to boost the citrus punch.
- Want a different flavor vibe? Try lime zest instead of lemon for a sunshiney twist, or dip cooled cookies in white chocolate for a sweet upgrade.
These variations let you make the cookies your own while keeping that buttery shortbread base and tangy-sweet finish that makes them so irresistible.
How to Make Girl Scout Savannah Smiles
These copycat cookies come together with just a few simple steps—and zero cookie-cutter stress. The dough is super forgiving, the shaping is fun (hello, cute little smiles), and the end result is a bright, lemony cookie that’s hard to stop snacking on.
- Preheat your oven to 350°F and line two baking sheets with parchment or silicone mats.
- Cream the butter and powdered sugar until smooth and fluffy.
- Mix in the lemon juice, zest, and vanilla for that bright citrus punch.
- Stir in the flour and salt until a soft dough forms.
- Scoop, roll, and flatten the dough into ½-inch thick circles.
- Slice each round in half to create the classic “smile” shape.
- Bake for 10 minutes until the bottoms are lightly golden.
- Cool slightly, then roll in powdered sugar while still warm for the perfect finish.
That’s it—easy, breezy lemon squeezy. These are simple to make but taste like you picked them up from a magical retro cookie shop.
Storage and Make-Ahead Instructions
These store like a dream—if you can resist eating them all at once.
- To store: Keep cookies in an airtight container at room temperature for up to 5 days. If they lose a little of their powdered sugar magic, just give them a fresh dusting before serving.
- To freeze: Let cookies cool completely, then place in a single layer in a freezer-safe container. Separate layers with parchment paper and freeze for up to 2 months. Thaw at room temp and (you guessed it) re-roll in powdered sugar if needed.
- Make-ahead tip: You can prep the dough in advance and refrigerate it for up to 2 days. Just bring it to room temperature before shaping and baking. Or freeze the unbaked dough—already shaped—on a tray until solid, then transfer to a freezer bag for easy lemony smiles whenever the craving hits.
Cookie Tips and FAQs
Yes, but fresh lemon juice and zest will give you a much brighter, more natural flavor. If using bottled, make sure it’s 100% lemon juice with no added sweeteners.
Your butter may have been too soft or even slightly melted. Try chilling the dough for 10–15 minutes before shaping if it’s overly soft or sticky.
Absolutely. A hand mixer works great, or you can mix by hand with a little elbow grease—just make sure the butter and sugar are fully creamed.
Roll the cookies in powdered sugar while they’re still warm so it sticks better. For an extra snowy look, give them a second roll after they’ve cooled completely.
Yes! Store the dough in the fridge for up to 2 days or freeze shaped (unbaked) cookies for up to 2 months. Bake straight from frozen—just add 1-2 minutes to the bake time.
Totally. Let them cool completely, then freeze in layers with parchment between. When ready to enjoy, thaw at room temp and re-roll in powdered sugar if needed.
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Copycat Savannah Smiles Cookie
Ingredients
- 1/2 cup butter (softened)
- 3/4 cup cup powdered sugar (divided)
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- zest of 1 lemon
- 1½ cups flour
- 1/2 teaspoon salt
- Optional (1/4 teaspoon lemon extract)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment—or a large mixing bowl using a hand mixer—beat the softened butter and ½ cup of powdered sugar together on medium speed for 1–2 minutes, until smooth and creamy.
- Add flavor: Scrape down the sides of the bowl, then add the lemon juice, lemon zest, and vanilla extract. Mix for another 30 seconds until well combined.
- Add dry ingredients: Scrape the sides again, then add the flour and salt. Mix on low until the dough comes together and is soft but not sticky.
- Shape the cookies: Scoop 1 tablespoon of dough, roll it into a ball, and flatten slightly with your fingers to about ½ inch thick. Cut the circle in half to form a “smile” shape and place on the prepared baking sheets. Repeat with remaining dough.
- Bake: Bake in the preheated oven for 10 minutes, or until the bottoms of the cookies are just lightly golden.
- Coat in sugar: Let cookies cool on the baking sheet for 10 minutes. While still slightly warm, roll each cookie in the remaining powdered sugar for that signature snowy finish.
- Cool completely before storing or serving. Enjoy your sweet, lemony throwback treat!
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Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
These are dangerous!!! I’m 7 months pregnant and Savannah smiles are my #1 craving. These taste just like the originals! I added a little lemon zest to the powdered sugar and they came out perfect! Will definitely be making these for Easter!
So thrilled to hear you loved the Savannah Smiles, Ashley! The lemon zest twist sounds absolutely divine—I’ll have to try that next time! Wishing you a sweet journey through the rest of your pregnancy and a wonderful Easter celebration with plenty of these treats. Thanks for sharing your tweak!
Omg they taste exactly like the Girl Scout cookies. I didn’t use the lemon zest I just double the lemon juice. I made them yesterday they where nice and warm but I like the day after taste better they are so good
I was just wondering if these can be frozen
Yes.Place the powdered sugar-dusted cookies in a single layer on a baking sheet and freeze them until solid. This prevents them from sticking together. Once the cookies are frozen, transfer them to an airtight container or freezer-safe bag, placing parchment paper between layers to protect the powdered sugar coating.
Your recipe does not state how many cookies one batch would make.
24 cookies.
This sucks. It’s not sweet a all
Hi Eve, Have you ever had a Savannah Smiles cookie from the Girl Scouts? This recipe tastes almost identical to their recipe. It is a shortbread base. Shortbread cookies typically have a less sweet flavor compared to other types of cookies. They’re known for their buttery richness and crumbly texture rather than being overly sugary.
They don’t “suck.” You just weren’t prepared for the flavor.
Hello I’m having problems finding The Savannah Smiles recipe. On your website. Please help.
Hi! The recipe is just above the comments section.
These were really good and incredibly easy. I didn’t have any lemon extract and I wanted more of a lemon flavor so I added about two extra tablespoons of lemon juice and a little extra flour to compensate. I used a cookie scoop and then flattened them with the bottom of the glass.
I haven’t made these, YET, but I can’t believe someone remembered these delicious lemon flavored shortbread cookies. They were my favorite and I was so sad when they discontinued them. I WILL be making them again and again!
Thank you, will! These are truly my all-time favorites. I was so bummed when they were discontinued. This recipe definitely hits the spot.
Made these last night & they are DELICIOUS! Yes an all caps delicious! I used fresh lemon juice instead of bottled lemon juice & added an extra tablespoon of lemon juice because ya can’t go wrong with more lemon. I can’t believe they discontinued the Savannah Smiles but now I have this recipe. If you haven’t tried this one yet, do it!
Thank you, Alisha! I felt the same way and was devastated when they discontinued these cookies. I’m so glad you love the recipe as much as I do!
These were really crumbly. Like melt in your mouth. I was nervous because there was no Leavening agent like baking powder or eggs. I might make them again in the future with an egg to see if it makes them less crumbly. They don’t hold together too well once bitten into. Also the lemon flavor wasn’t what I wanted but perhaps it was the juice I used. I opted for a concentrate because I didn’t have lemons on hand. It’s a good cookie though. Just didn’t meet the mark for my hubby whose favorite is savanah smiles.
Hi Brittany, thank you for taking the time to rate and review the recipe. I love getting feedback. This is a classic shortbread cookie, which is naturally more melt in your mouth crumbly and meant to be less moist, so I can see where you’re coming from. If you want it a tad less “dry” you can add a teaspoon or two of water. I hope you try it with fresh lemon juice. It makes a difference.
My favorite part of Savanah Smiles is the lemon flavored powder sugar that they are rolled in. This recipe uses plain/unflavored powder sugar. Please help me find out how to flavor the powdered sugar. Thank you.
You’ll be surprised how delicious these are. You can’t tell it’s plain powdered sugar and tastes very similar to the real deal.
try putting lemon juice in the powdered sugar and sifting though it once dry
Thank you for that tip!
Mixing lemon powder and powdered sugar may do the trick! I can’t wait to try it.
If you opt for this… I’d try lemon zest. If you mix lemon juice with powdered sugar it will dissolve into a paste or glaze… Which isn’t quite the same. Have you tried the recipe as is?
I put a slice of lemon peel (without the pith) in the bowl of powdered sugar and it smells amazing.
What a fun idea! You definitely can add lemon zest to the sugar and mix until combined. It’s a great way to add a little extra citrus to the recipe.
I’m going to try some true lemon crystals in with the powdered sugar. Hopefully that does the trick.
Let us know what you think!
So good! I made these with 2 tbsp of lemon juice and with lemon extract (one can never have too much lemon) also gave to bunch of my friends and they loved it!
Yay! I’m so glad you loved the recipe! It is truly one of my favorite girl scout cookies and the copycat is top requested in our home. You cannot beat that lemon flavor!
We haven’t tried making these yet but the recipe does not say how much lemon juice or lemon zest?
Hi Joe, the amounts for the lemon juice and zest is listed in the ingredients list inside the recipe card.