🍋🌿 These pillowy, melt-in-your-mouth lemon basil butter cookies blend sweet and savory into one delightful bite! Tangy lemon adds a zesty twist while a little chopped basil sprinkles a hint of aromatic, refreshing herb flavor. The perfect treat for any time of day, whether it's a post-dinner dessert or a mid-afternoon tea break 🍪!
When life gives you lemons...add some basil and whip up a batch of these soft, chewy lemon basil butter cookies!
Now before you say anything: the combination of tangy lemon and fragrant basil in a cookie? Nothing short of heaven.
Whoever takes a bite of these puppies is going to beg you for the recipe. Trust me. My sister, who has a MASSIVE sweet tooth (mine is nothing compared to hers), gave her wholehearted approval and snuck out of my kitchen with a gallon sized freezer bag full of these tasty delights!
Jump to:
Lemon Basil Flavor Fusion
Let's address the elephant in the room. Seems weird right? Basil? With lemon? In a COOKIE?
But trust me, this combo 🍋🌿? Game-changer. The bright and tangy flavor of lemon perfectly complements the savory taste of basil, and when mixed into a cookie, it creates a truly unique and delectable treat.
Plus, the aroma of fresh basil and lemon zest will fill your kitchen and it's just *chef's kiss*. So don't knock it until you try it → you might be surprised by how much you'll love it!
Equipment You'll Need
- A food processor - no need to drag out the kitchen aid or hand mixer! Whip up the recipe in your food processor and call it a day.
- A baking sheet - Preferably prepared with a silpat but parchment paper will also do fine.
- A sifter - Makes for an extra soft and chewy cookie!
How to make Lemon Basil Butter Cookies
The recipe is actually quite simple (thank you Town and Country!) , with just a few key ingredients. You'll need butter, sugar, flour, baking soda, lemon zest + juice, fresh basil, and an egg.
In a food processor, cream the butter and sugar together with the lemon zest and basil. Then add in the egg and lemon juice and pulse until smooth. Next, add the dry ingredients in two increments, pulsing the dough until it comes together.
Roll it out into a log shape and coat in sugar. Chill the dough in the fridge for at least an hour, then slice it into one inch rounds and bake for 10-12 minutes at 350°F. The result? A delicate, buttery cookie with a burst of fresh lemon and savory basil 😍.
Tips and Tricks
- Don't skip the sifting. Sifting the flour, baking soda, and salt together will ensure a light, fluffy cookie with a soft, chewy texture.
- Err on the side of under baking. I check these cookies after 10 minutes, and usually only let them go one more minute. They can always cook a little longer on the hot sheet pan outside of the oven.
- Want more lemon flavor? Add more zest (1 teaspoon at a time), not more juice. Adding more lemon juice will change the consistency of the dough and texture of the final product.
- For "prettier" cookies, roll the dough into a log and slice into equally sized, 1 inch discs. Then coat both sides in sugar and place on the baking sheet. If you roll the dough into 1 inch balls and flatten them by hand, you'll still get a delicious cookie but it might end up with a wrinkly surface.
FAQs About This Recipe
I've only made these cookies using a food processor so TBH I don't know. You can always try but I can't say with any certainty either way.
Since these cookies are a specific fusion of lemon and basil, I would not substitute a different herb. Even if you know an herb that goes well with lemon (eg. thyme, lavender, mint...), I have no idea what amounts you would need, how the cookies would bake up, etc. It would be a different recipe all together!
Technically, yes. You can swab the all purpose flour for gluten free flour. Having said that, I have NOT done this and don't know what would happen to the texture, bake time, etc. of the cookies. Feel free to give it a try and be sure to let me know the results!
Lemon Basil Butter Cookies
- Total Time: 1 hour 30 minutes
- Yield: About 2 Dozen Cookies 1x
Description
Ingredients
- 2 cups all purpose, unbleached flour
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 cup granulated sugar + extra for rolling dough
- 2 tablespoons lemon zest
- ½ cup chopped basil leaves
- ¾ cup butter, room temperature, cut into cubes
- 1 large egg
- 1 tablespoon lemon juice
Get Recipe Ingredients
Instructions
- In a medium mixing bowl, sift together flour, baking soda, and salt. Set aside.
- Add butter, sugar, lemon zest, and basil to a food processor. Pulse until light and fluffy.
- Add egg and lemon juice to the processor. Pulse until smooth.
- Add half of the dry mixture to the processor. Pulse until just combined. Add remaining dry ingredients and pulse until it forms a smooth dough.
- Shape the cookie dough into a log about 1 inch in diameter. Pour about ¼ cup of granulated sugar into a small bowl or onto a small plate. Roll the log in the sugar to coat (optional: save the leftover sugar for step 7). Wrap the log tightly in cling wrap and chill in the fridge for at least one hour, until firm.
- Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper.
- Remove the cookie dough log from the fridge. Unwrap and slice evenly into 1 inch discs. Optional: coat the top and bottom of the discs in sugar for extra yums.
- Place 2 inches apart on the prepared cookie sheet. Bake 10-12 minutes, until the edges just start to turn golden brown.*
- Remove the entire sheet from the oven. Let the cookies rest on the sheet for 2 more minutes. Then remove the cookies to a wire rack to cool completely. Store in an airtight container in a cool, dry place for up to 5 days.
Notes
After repeated testing: In my oven, the cookies take exactly 11 minutes for the edges to start to turn golden brown.
You can also simply cover the dough and chill in the fridge for an hour. Remove from the fridge, take the dough and form into 1 inch balls. Roll the balls in the sugar and then proceed to step 8. I prefer to roll the dough into a log - saves me time (just slice, sugar, and bake), cooks more evenly, and results in prettier cookies!
The dough can be kept in the fridge for up to 2 days or in the freezer for up to 1 month. If frozen, thaw before using.
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Zoe says
They were SO GOOD. No regrets about the thievery.
Michael Cardona says
Have you tried using Lemon Basil leaves instead?