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Lemon Basil Butter Cookies on white marble with sliced lemons and fresh basil leaves overhead view

Lemon Basil Butter Cookies


  • Author: Aberdeen (Adapted from Town & Country)
  • Total Time: 1 hour 30 minutes
  • Yield: About 2 Dozen Cookies 1x

Description

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!

Ingredients

Units Scale
  • 2 cups all purpose, unbleached flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 cup granulated sugar + extra for rolling dough
  • 2 tablespoons lemon zest
  • 1/2 cup chopped basil leaves
  • 3/4 cup butter, room temperature, cut into cubes
  • 1 large egg
  • 1 tablespoon lemon juice


Instructions

  1. In a medium mixing bowl, sift together flour, baking soda, and salt. Set aside. 
  2. Add butter, sugar, lemon zest, and basil to a food processor. Pulse until light and fluffy. 
  3. Add egg and lemon juice to the processor. Pulse until smooth. 
  4. 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. 
  5. Shape the cookie dough into a log about 1 inch in diameter. Pour about 1/4 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. 
  6. Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper. 
  7. 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.
  8. Place 2 inches apart on the prepared cookie sheet. Bake 10-12 minutes, until the edges just start to turn golden brown.*
  9. 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

Keywords: lemon, basil, butter, cookies, sugar, soft, chewy, baking, dessert, tea time, afternoon

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