Lemon Basil Sugar Cookies Recipe

Introduction

These Lemon Basil Sugar Cookies offer a bright and fresh twist on a classic treat. The combination of zesty lemon and fragrant basil creates a delightful flavor perfect for spring and summer gatherings. They are easy to make and wonderfully refreshing.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and sea salt. Set aside.
3. Step 3: In a large mixing bowl, cream the butter and sugar until the mixture is light and fluffy.
4. Step 4: Add the egg, lemon zest, lemon juice, chopped basil, and vanilla extract to the butter mixture. Mix until well combined.
5. Step 5: Gradually incorporate the dry ingredients into the wet ingredients, mixing until a soft dough forms.
6. Step 6: Scoop the dough by tablespoonfuls onto the prepared baking sheets, spacing each about 2 inches apart.
7. Step 7: Flatten each cookie slightly with the bottom of a glass or your fingers.
8. Step 8: Bake for 10 to 12 minutes, or until the edges just begin to brown.
9. Step 9: Allow the cookies to cool on the pan for 2 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a more intense lemon flavor, add a bit more lemon zest or a drizzle of lemon glaze once the cookies are cooled.
• If fresh basil isn’t available, try substituting with lemon thyme for a different but complementary herb note.
• Use a cookie scoop to ensure uniform cookie size and even baking.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, place a slice of bread in the container to keep them soft. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh basil?

Fresh basil is preferred for its vibrant flavor, but you can use about 1 teaspoon of dried basil as a substitute. The flavor will be milder and less fresh.

Can these cookies be made vegan?

Yes, you can substitute the butter with a vegan butter alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a large egg.

Lemon Basil Sugar Cookies Recipe

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★★★★★

4.9 from 113 reviews

Delight in these refreshing Lemon Basil Sugar Cookies, combining zesty lemon and aromatic fresh basil for a unique twist on a classic treat. Soft, flavorful, and perfect for any occasion, these cookies are easy to make and bake to golden perfection.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. Set this mixture aside for later incorporation.
3. Cream Butter and Sugar: Using a large mixing bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture is light and fluffy. This aerates the dough for a tender cookie.
4. Add Flavorings: To the creamed butter and sugar, add the large egg, lemon zest, lemon juice, finely chopped fresh basil, and vanilla extract. Mix thoroughly until the ingredients are well combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently to form a soft dough. Be careful not to overmix to keep the cookies tender.
6. Shape Cookies: Scoop the dough by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading. Flatten each cookie slightly with the bottom of a glass or your fingers for even thickness.
7. Bake: Place the baking sheets in the oven and bake for 10–12 minutes, or until the edges begin to brown lightly. This ensures the cookies are cooked through but still soft inside.
8. Cool: Allow the cookies to cool on the baking sheets for 2 minutes to firm up, then transfer them onto wire racks to cool completely before serving or storing.

Notes

• Ensure butter is at room temperature to achieve a smooth, creamy batter.
• Use fresh basil and lemon zest for the best and brightest flavors.
• Space cookies at least 2 inches apart to prevent merging during baking.
• Do not overbake; edges should just turn golden to keep the cookies soft.
• Store cookies in an airtight container at room temperature for up to 5 days.

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