Basil in cookies? Seriously? Yes! You already know I love lemon… anything. My favorite herb is basil. We love cookies, so why not make a cookie with lemon and basil? I’m telling you, it’s delicious! Come on… let’s get out of our comfort zone and try something different. Ok?
I’m getting to the end of my basil season with the temperatures getting a little cooler at night. Basil does not fare well when the temps drop into the 50’s and they just plain wilt when it drops into the 40’s. So, If I’m gonna use some fresh basil for these cookies, I better get to moving!
I do preserve fresh basil in the freezer for the winter months. Want to know how? Check out my Freezing Basil post!
Here’s how I make them.
Lemon Basil Cookies
The first thing I like to do is cube the butter and put it in the freezer for about 15-20 minutes while I’m getting the other ingredients prepped and ready. This allows the butter to get super cold and process finer into the flour mixture.
Making these cookies are so stinking easy. I blend the ingredients in a food processor!
In the bowl of a food processor, add the flour, salt, powdered sugar, Basil, lemon zest and lemon juice. Process until well combined.
Take the butter out of the freezer and break it up into the flour mixture.
Pulse several times until you get a dough consistency.
Roll into 1 inch balls and place them on a baking pan about 3 inches apart.
Another thing I like about this recipe is, it only makes about 18 cookies. For just the two of us at home, I like making smaller batches of cookies.
Just use your fingers and press each ball into a 2 inch disc and sprinkle with Demerara sugar.
What is Demerara sugar? This sugar comes from the first pressing of the sugar cane. That liquid is processed to form a thick syrup. That syrup is then dehydrated to form large crystals of a golden brownish yellow color sugar that is not refined and has more of a molasses taste. It’s really popular in bakeries sprinkled over muffins, cakes, scones and other pastries. The crystals retain their shape and create a nice crunch when biting into a delicious pastry.
Bake in a preheated 375 degree oven for 12-14 minutes until the edges just start to turn a golden color.
Speaking of Demerara sugar, I also use it on top of my Blueberry Muffins These muffins are so delicate, moist and super delicious!
Come on, you gotta try them!
Do you have a favorite cookie that has an herb in it?
Here’s the printer friendly recipe.
Basil in cookies? Seriously? Yes! We love cookies, so why not make a cookie with lemon and basil? I'm telling you, it's delicious!
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup 10x powdered sugar
- 2 tablespoons fresh basil leaves, chopped
- 1 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh squeezed lemon juice
- 1/2 cup (1stick) butter, cold
- 4 Tablespoons Demerara sugar
Instructions
- Cube the butter and put it in the freezer for about 15-20 minutes while you're getting the other ingredients prepped and ready.
- Preheat oven to 375 degrees.
- In the bowl of a food processor, add the flour, salt, powdered sugar, basil, lemon zest and lemon juice. Process until well combined.
- Take the butter out of the freezer and break it up into the flour mixture. Pulse several times until you get a dough consistency.
- Roll into 1 inch balls and place on a baking pan about 3 inches apart. Using your fingers, press each ball into a 2 inch disc and sprinkle with Demerara sugar.
- Bake in a preheated 375 degree oven for 12-14 minutes until the edges just start to turn a golden color.
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