It’s been nearly 100 years since the Girl Scouts sold their first cookies—which the troopers and their moms made from scratch in their kitchens and wrapped in wax paper—for 25 to 35 cents per dozen. And since then, the Girl Scouts have built a veritable cookie empire, populated with an assortment of delectable cookie varieties. Thin Mints, Samoas, Tagalongs, and Do-si-dos (to name a few) are a far cry from the simple vanilla shortbread cookies sold in the 1920s.
Unfortunately for some cookies, in with the new means out with the old. Through the years, we've also had to bid adieu to a long line of good cookies, including the Dulce de Leche and Thank You Berry Munch. Here are 15 Girl Scout Cookie varieties that live on only in our memories (and dreams—I’m lookin’ at you, Juliettes).
Available from 1974 to 1983, these chocolate and vanilla sandwich cookies—which came in an assorted box—were a throwback to Girl Scout Cookies’ early flavors. In the 1950s, only four types of cookies existed: the original shortbread, chocolate-filled cookie, vanilla-filled cookie, and the first iteration of the Thin Mint (then called Chocolate Mint).
Like the lovechild of a Rice Krispies treat and a Twix bar, the Kookaburras, fleetingly available in the early ‘80s, sounded like heaven. Rectangular cookies with crispy rice, caramel, and chocolate? Don’t mind if I do. One nostalgia-plagued baker concocted her own recipe for these delightful morsels.
3. Golden Yangles
Not really cookies at all, Golden Yangles (available in the 1980s and discontinued in 1992*) were cheddar cheese crackers. What can I say, the ‘80s were a weird time.
4. Praline Royales
In 1992, the Praline Royale—a soft vanilla cookie with praline filling, pecans, coconut, and chocolate drizzled on top—replaced the Golden Yangle. The packaging for both the Praline Royal and the Golden Yangle touted “Building Bridges: One of many Girl Scout experiences that helps girls create their own futures.”
5. Golden Nut Clusters
From 1991 to 1992, the Golden Nut Cluster—a pecan cookie covered in caramel—was found amongst the Girl Scout Cookies’ ranks.
Named after Girl Scouts founder Juliette Low, the Juliette (available from 1984 to1985 and then resurrected from 1993 to 1996) was the Golden Nut Cluster 2.0. Also boasting caramel and pecans, this dreamy cookie was also covered in milk chocolate—like the Girl Scouts’ version of a chocolate turtle.
Available from 1993 to 1997, these iced oatmeal raisin cookies seemed straight from Grandma’s kitchen.
8. Upside Downs
In 1999, the Girl Scouts took on Little Debbie with an oatmeal cookie sandwich of their own. But, unlike Little Debbie’s soft Oatmeal Creme Pies, Upside Downs were crunchy.
9. Le Chips
In the late ‘90s, the Girl Scouts introduced Le Chip, a chocolate-dipped, chocolate chip hazelnut cookie. Debuting before America got on the Nutella bandwagon, these cookies were short-lived.
10. Aloha Chips
Around for a short time in the early 2000s, they were the gussied up version of everyone’s least favorite cafeteria cookie: white chocolate macadamia nut.
11. Apple Cinnamons
Available from 1997 to 2001, Apple Cinnamons were sugar cookies dusted with cinnamon sugar. The apple part? Their shape. In keeping with the diet trend du jour, they were reduced fat.
12. Olé Olés
Another reduced fat cookie from the early aughts, Olé Olés were powdered sugar cookies with pecans and coconut and were available from 2001 to 2003.
Hopping on the latest fitness fad, these crispy, cinnamon swirl cookies were sold in 100-calorie packs in 2008.
14. Lemon Chalet Cremes
The defining characteristic of these lemon sandwich cookies (with a touch of cinnamon-ginger) was the image of a Swiss Chalet imprinted on the front. The Chalet, which exists in real life, is the first World Center of WAGGGS, the World Association of Girl Guides and Girl Scouts.
15. Mango Cremes
These “healthy” treats debuted in 2013. The crispy vanilla and coconut sandwich cookie was filled with “a tangy mango flavored crème enhanced with the nutrients found in fruits.” Made by a company called Nutrifusion, the filling was made from rehydrated apples, oranges, cranberries, pomegranate, limes, strawberries, and—wait for it—shiitake mushrooms (for Vitamin D).
Illustrations by Chloe Effron for mental_floss.