SHARE Lemon-Basil Sugar Cookies – a yummy summer treat!
Lemon-Basil Sugar Cookies
What could be better than the tried and true sugar cookie? How about a sugar cookie flecked with lemon zest and minced fresh basil? Your first instinct might be to say yes to the lemon, but raise a skeptical eyebrow on the basil. I can assure you, the combination is divine. Actually lemon is the more prominent flavor with just a hint of basil. Because they are rolled in sugar, there’s still plenty of sweetness. Sugar also lends a touch of crispness to the edges of these buttery cookies, which stay tender in the center.
Daughter Discovered & Friend Approved
Credit goes to my stepdaughter Stacey for discovering this delicious recipe. Like me, she has a bumper crop of herbs this year. She was specifically interested in recipes that used basil. I was delighted she found this one and decided to share! My first exposure to adding herbs into a dessert was this Lemon Rosemary Crumb Cake. I discovered this fun twist on a classic cake in a Cooking Light magazine in 1998. It’s definitely another one of my personal favorites.
It’s also helpful to know that multiple people give a thumbs up to a recipe. My friend Patty from Eau Claire made a road trip this week to bike and have lunch with me. Curiously, I watched as she tasted the Lemon-Basil Sugar Cookies, which I served for dessert. She didn’t say anything until she’d finished her cookie. When I asked what she thought, she said, “I think I need to eat another one to know for sure.” This, of course, was just an excuse to eat another cookie! There you have it – friend tested and approved!
Lemon-Basil Sugar Cookies
Ingredients
- 1 c. butter softened
- 1 1/2 c. sugar
- 1 egg
- 2 1/2 c. flour
- 1/2 tsp. baking powder
- 2 tsp. lemon extract found at Cub Foods
- zest of two lemons
- 2 tbsp. finely chopped fresh basil
- sugar for rolling cookies
- parchment paper
Instructions
- Preheat oven to 375 degrees and line cookie sheets with parchment paper.
- Using mixer, cream (mix together) butter and sugar until combined.
- Add egg and mix.
- Add lemon extract and lemon zest and mix.
- Whisk together flour and baking powder in small bowl. Add to rest of ingredients and mix.
- When dough has formed, mix in basil.
- Form 1" balls of dough (I used a small cookie scooper to portion dough and then rolled into balls.) Roll each ball in sugar and place on prepared cookie sheet. Push down in center of each ball a little with your thumb. Bake for 9-11 minutes, until just barely showing a little browning on the edges. Cool for a minute or two in the sheet and then place on wire rack to cool. Enjoy!
Cathy – You are always such an inspiration in the cooking department. I’ve made these cookies and they are DELICIOUS! Sidney, our older granddaughter, was the only one who didn’t care for them. “They are TOO lemony.” How could that be! Thanks for another wonderful recipe!
Its so great to hear from you and to know that you gave this recipe a try! While I totally agree that nothing could be too lemony, I know not everyone feels the same. I am guessing you have a few other recipes for treets that Sydney loves. So happy you are getting quality time with the grandkids! ❤️
I’ve made them twice already! Love them, and so easy to make!
They are easy to make. Another reason to love them!
These look interesting! Will you throw it in the freezer for me so I can try one?
Will do!