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Lemon Basil Butter Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 48 reviews
  • Author: Ivy
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 42 minutes
  • Yield: 2 servings (approximately 12-16 cookies depending on slice thickness)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Basil Butter Cookies are a delightful blend of zesty lemon and fresh basil, combined into a tender, buttery cookie. With a crisp sugar coating and a soft, fragrant center, these cookies are perfect for a sophisticated tea time treat or a refreshing dessert. The dough is made in a food processor, chilled to perfection, and baked until golden, offering a perfect balance of citrus and herb flavors.

Ingredients

Dry Ingredients

  • 2 cups all purpose, unbleached flour
  • ½ teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 cup granulated sugar + extra for rolling dough

Wet Ingredients

  • ¾ cup butter, room temperature, cut into cubes
  • 1 large egg
  • 1 tablespoon lemon juice

Flavorings

  • 2 tablespoons lemon zest
  • ½ cup chopped basil leaves

Instructions

  1. Mix dry ingredients: In a medium mixing bowl, sift together the flour, baking soda, and sea salt. Set this mixture aside for later use to ensure even distribution.
  2. Process butter mixture: Place the butter, sugar, lemon zest, and basil into a food processor. Pulse these ingredients until they become light and fluffy, creating a flavorful base for the dough.
  3. Add egg and lemon juice: Add the egg and lemon juice to the food processor bowl. Pulse until the mixture becomes smooth and well combined.
  4. Combine dry and wet ingredients: Add half of the sifted dry ingredient mixture to the processor and pulse just until combined. Then add the remaining dry mixture and pulse until the dough forms a smooth, cohesive ball.
  5. Shape and chill dough: Form the cookie dough into a log approximately 1 inch in diameter. Pour about ¼ cup granulated sugar onto a plate and roll the log in the sugar to coat it thoroughly. Wrap the sugar-coated log tightly in cling wrap and refrigerate for at least one hour until firm.
  6. Preheat and prepare baking sheet: Set your oven to 350°F (175°C). Line a baking sheet with silpat or parchment paper to prevent sticking and ensure easy clean-up.
  7. Slice and optional sugar coating: Remove the dough log from the fridge, unwrap it, and slice into evenly spaced 1-inch thick discs. Optionally, for extra crunch and sweetness, dip both sides of each disc into the leftover sugar.
  8. Bake the cookies: Arrange the cookie discs on the prepared baking sheet, spacing them 2 inches apart to allow for expansion. Bake in the preheated oven for 10-12 minutes, or until the edges just start to turn a golden brown color, indicating perfect doneness.
  9. Cool and store: Take the baking sheet out of the oven and let the cookies sit on it for 2 minutes to set. Then transfer the cookies onto a wire rack to cool completely. Once cooled, store them in an airtight container at room temperature for up to 5 days.

Notes

  • Chilling the dough is essential to firm up the butter and develop flavor, so do not skip the refrigeration step.
  • Using fresh basil and lemon zest enhances the aromatic and refreshing flavors of the cookies.
  • Coating in granulated sugar before and after slicing adds a lovely crunchy texture to the exterior.
  • Make sure not to overbake to keep the cookies tender inside while having crispy edges.
  • For best results, use room temperature butter to blend smoothly in the food processor.

Find it online: https://ivysrecipes.com/lemon-basil-butter-cookies-recipe/