Fresh Lemon Cookies with Basil
The clocks sprang forward not long ago.
The days are longer.
The birds are chirping.
And our lemon tree is loaded!
Naturally, I’m thinking spring –
Strawberries – lemons – lemon cookies – lemon cookies with strawberry ice cream.
Right? Isn’t that how your brain works?!
And basil! Add basil, I told myself…
The basil flavor in these lemon cookies is pretty subtle.
For these cookies, I started with a recipe from Albion Gould.
But made some slight changes (i.e., more basil, please!). I also added more baking powder.
But that’s really the only modifications I made to the recipe. I was super happy with it.
The cookie is a basic sugar cookie with a healthy dose of lemon extract and lemon zest . . .
. . . and, of course, the basil.
The balls of cookie dough get rolled in sugar before baking.
This step could be omitted, but this is what gives them a really nice melty-sugary texture.
Do try it because these are just lovely!
I enjoyed mine with a cup of tea . . .
And then Jeff and I tried them with a scoop of strawberry ice cream sandwiched in between for an after-dinner dessert.
Splendid!
I used this recipe for homemade strawberry ice cream, if you’re feeling extra creative!
Enjoy! – The Recipe Wench
3 dozen
Save RecipeIngredients
- 2-1/2 cups flour
- 1 teaspoon baking powder
- 1-1/2 cups sugar (plus 1/4 cup more for rolling cookies in before baking)
- 1 cup butter (room temperature)
- 1 egg
- 1-1/2 teaspoons lemon extract
- Zest of 2 medium lemons
- 8 basil leaves, finely chopped (about 1/4 cup)
Instructions
- Pre-heat oven to 350.
- Line baking sheet with parchment paper.
- In medium bowl, mix flour and baking powder together. Set aside.
- In mixer, mix sugar and butter until fluffy.
- Continue mixing while adding egg, lemon extract and lemon zest.
- Slowly add flour mixture and chopped basil.
- Add the 1/4 cup sugar to a shallow bowl or small plate.
- Take approximately a tablespoon of dough, form into a ball and then roll into sugar.
- Place on parchment lined baking sheet, allowing about 2 inches between cookies.
- Bake at 350 for approximately 11 minutes.
- Cool completely on the baking sheet before moving to plate.
- This recipe makes about 3 dozen cookies.
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