Basil is one of those herbs that appeals to people’s sense of aesthetics. It’s beautiful, fragrant, and the taste is just tangy enough to make you want to keep going back for more. Perfect for adding a fresh bite to your lemon cookies!
These cookies are simple to make, they’re crispy on the edges and tender in the center. A great alternative to the classic shortbread cookie. If you don’t have fresh basil it’s easy to substitute with dried (and you can omit the mint).
When the weather suddenly turned cool, it seemed like every time I wanted to make a batch of cookies, I’d forget about them until it was too late. I can’t remember when I first started making them, but I do know that it was something I had tried a long time ago, and I knew I wanted to give them a try again.
And our lemon tree is bursting at the seams!
Naturally, spring comes to mind –
Lemon cookies with strawberry ice cream. Strawberries, lemons, lemon cookies, lemon cookies with strawberry ice cream.
Right? Isn’t that how it works in your head?
Also, basil! I told myself to add basil…
In these lemon cookies, the basil taste isn’t overpowering.
I began with a recipe from Albion Gould for these cookies.
However, I made a few minor adjustments (more basil, please!). I also increased the amount of baking powder.
But that was the extent of my alterations to the recipe. It made me very pleased.
The cookie is a simple sugar cookie with a generous helping of lemon essence and zest…
And, of course, there’s the basil.
Before baking, the cookie dough balls are rolled in sugar.
This step might be skipped, but it’s what gives them that melty, sweet feel.
Try it because they are delicious!
With a cup of tea, I savored my…
Then, as an after-dinner treat, Jeff and I tried them with a dollop of strawberry ice cream sandwiched in between.
If you’re feeling particularly creative, try this recipe for handmade strawberry ice cream!
Cookies with basil and lemon
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- 2 and 1/2 cup flour
- 1 teaspoon powdered baking soda
- 1 1/2 cups sugar (plus 1/4 cup for rolling cookies in sugar before baking)
- 1 pound of butter (room temperature)
- 1 egg
- a half-teaspoon of lemon essence
- 2 medium lemons, zest
- 8 coarsely chopped basil leaves (about 1/4 cup)
- Preheat the oven to 350 degrees Fahrenheit.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Combine flour and baking powder in a medium mixing basin. Remove from the equation.
- Mix sugar and butter till frothy in a mixer.
- While continuing to mix, add the egg, lemon essence, and lemon zest.
- Slowly stir in the flour mixture and basil leaves.
- In a shallow dish or small plate, place 1/4 cup sugar.
- Take about a spoonful of dough, shape it into a ball, and roll it in sugar.
- Place on a baking sheet lined with parchment paper, leaving approximately 2 inches between cookies.
- Preheat oven to 350°F and bake for 11 minutes.
- Before transferring to a dish, let them cool fully on the baking sheet.
- This recipe yields about 3 dozen cookies.
Adapted from a recipe from the cookbook, “Cook Like A Chef”, these cookies are so easy to make. The lemon zest is just as important as the lemon juice. Don’t underestimate the effect of lemon zest – it will add an amazing flavour that will make your cookie taste even better. If you don’t have an electric mixer, a hand mixer will do the trick.. Read more about lemon basil cake and let us know what you think.