Lemon Basil Sugar Cookies Recipe
Introduction
Lemon Basil Sugar Cookies offer a delightful twist on a classic treat, combining the bright zing of lemon with the fresh herbal notes of basil. These soft, buttery cookies are perfect for those who enjoy a unique flavor that’s both refreshing and comforting. Whether for a casual snack or a special occasion, these cookies are sure to impress.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- Zest of 2 lemons
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and sea salt. Set aside.
- Step 3: In a large bowl, cream the butter and sugar together until light and fluffy.
- Step 4: Add the egg, lemon zest, lemon juice, chopped basil, and vanilla extract to the butter mixture. Mix until well combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Flatten each cookie slightly with the bottom of a glass or your fingers.
- Step 8: Bake for 10–12 minutes, or until the edges just begin to brown.
- Step 9: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely.
Tips & Variations
- Use fresh lemon zest and basil for the best flavor; avoid bottled lemon juice or dried herbs.
- If the dough feels too soft, chill it for 15–30 minutes to help control spreading.
- Try adding a simple lemon glaze for extra zing and a pretty finish.
- Swap basil for mint, rosemary, or thyme to explore different herbal notes.
- For a healthier twist, substitute part or all-purpose flour with whole wheat flour.
- To make a vegan version, use plant-based butter and a flax egg.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies or the dough. To reheat, warm cookies briefly in a low oven to restore softness and freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried basil instead of fresh?
Fresh basil is preferred for its vibrant flavor and aroma. Using dried basil will result in a less pronounced taste, so if you must use dried herbs, use half the amount to avoid overpowering the cookies.
How can I make these cookies vegan?
Replace the unsalted butter with a plant-based alternative and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled for 5 minutes). This will maintain texture and binding.
PrintLemon Basil Sugar Cookies Recipe
Lemon Basil Sugar Cookies are a delightful twist on the classic sugar cookie, infusing bright lemon zest and juice with aromatic fresh basil. These soft and tender cookies have a slightly crisp edge and a refreshing, herbal-citrus flavor profile that makes them perfect for afternoon tea, parties, and gifting. Combining traditional baking with a sophisticated flavor pairing, these cookies bring a refreshing and unexpected burst of freshness to your cookie repertoire.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- Zest of 2 lemons
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. Set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, creating the perfect base for your cookies.
- Add flavorings and egg: Incorporate the egg, lemon zest, fresh lemon juice, finely chopped basil, and vanilla extract into the butter-sugar mixture. Mix well until all ingredients are fully combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until a soft dough forms without overmixing.
- Portion dough: Scoop the dough by tablespoonfuls onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Shape cookies: Flatten each cookie slightly using the bottom of a glass or your fingers to ensure even baking and an appealing shape.
- Bake cookies: Bake in the preheated oven for 10–12 minutes, or until the edges just start to brown, indicating they are ready.
- Cool cookies: Let the cookies cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely, preserving their tender texture.
Notes
- Use fresh lemon zest and basil for the best vibrant flavor; avoid bottled lemon juice or dried herbs.
- If the dough feels too soft, chill it for 15–30 minutes to prevent spreading during baking.
- Don’t overbake; cookies should be soft in the center with lightly golden edges.
- Store cookies in an airtight container for up to a week or freeze the dough for future use.
- For variations, try adding a lemon glaze, substituting basil with other herbs like mint or rosemary, or using whole wheat flour for a nuttier flavor.
- To make vegan cookies, replace butter with plant-based alternatives and use a flax egg instead of a chicken egg.
Keywords: lemon basil cookies, sugar cookies, lemon zest cookies, herb cookies, fresh basil dessert, lemon cookies, easy baking recipe, spring cookies, herbal sugar cookies
