A few weeks ago, I went to a cookie swap and I tried some amazing lemon basil cookies. So, I set out to try to find a similar recipe. I made these today and, I have to say, they are DELICIOUS! (Mickey agrees)
Lemon Basil Cookies
- 1 stick butter, softened
- 3/4 cup plus 1 tablespoon granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- Zest from 1 lemon (I also used the juice from the lemon)
- 2 tablespoons finely chopped fresh basil leaves (1 tsp dried basil = 1 tbsp chopped fresh basil, so if using dry, 2 teaspoons)
- 1 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat an oven to 375°F.
Cream the sugar and butter together until it is light and fluffy.
Add the egg, vanilla, zest and basil and mix in well.
Add the flour, baking soda and salt. Stir until combined and everything is evenly distributed.
Spoon the dough onto lightly greased baking sheets.
I used a “small” (to me) scoop to make these and I made 36 cookies.
Bake in a preheated oven for 8 to 12 minutes, lesser if you like a chewy cookie more if you want a crispy one. (I found 10 minutes to be just right.)
Let cool on pans 2 minutes, then move to cooking rack.
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