Lush Lemon + Basil Sugar Cookies Recipe

Introduction

These Lush Lemon + Basil Sugar Cookies offer a delightful combination of citrusy brightness and fresh herbaceous flavor. Soft and chewy with a hint of sweetness, they make a perfect treat for any season.

Ingredients

• 1 3/4 cups white sugar (350 grams)
• 2/3 cup fresh basil leaves (40 grams)
• 2 1/2 cups all-purpose flour (364 grams)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter, at room temperature (226 grams)
• 1 tablespoon vanilla bean paste
• 2 teaspoons lemon zest
• 1 egg
• 1 egg yolk
• Basil sugar, for rolling:
  • 1/4 cup white sugar (50 grams)
  • 5-6 basil leaves

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
2. Step 2: In a food processor, blitz the white sugar and fresh basil leaves until the leaves are finely ground and the sugar turns bright green. Set this basil sugar aside.
3. Step 3: Using a stand mixer or electric mixer, beat the room-temperature butter on medium speed for about one minute until fluffy and pale.
4. Step 4: Add the basil sugar to the butter and continue beating for 2 to 3 minutes until the mixture is light in color and creamy. Scrape down the sides of the bowl as needed to combine everything.
5. Step 5: Add the vanilla bean paste, lemon zest, whole egg, and egg yolk to the creamed butter mixture. Beat for 2 to 3 minutes until well combined, scraping the bowl halfway through mixing.
6. Step 6: Gradually add the flour mixture in batches to the wet ingredients. Mix on low speed just until barely incorporated. Be sure to scrape the sides and bottom of the bowl to incorporate any dry bits.
7. Step 7: Using a 2-tablespoon cookie scoop or measuring out 40-gram balls, portion the dough onto a parchment-lined baking tray.
8. Step 8: To make the basil sugar for rolling, pulse 1/4 cup white sugar and 5 to 6 basil leaves in the food processor until mixed. Gently roll each cookie dough ball in this basil sugar.
9. Step 9: Place 5 to 6 dough balls on the baking tray, spacing them about 2 inches apart. Bake for 8 to 9 minutes or until the edges are set but the centers still appear slightly underbaked.
10. Step 10: While the cookies are still warm, use a cookie cutter to gently press and shape them into rounds. This will give them a neat finish.
11. Step 11: Let the cookies cool on the tray for 5 to 10 minutes before enjoying. They will firm up as they cool but remain soft and chewy.

Tips & Variations

• For extra lemon flavor, add an additional 1/2 teaspoon of lemon zest to the dough.
• Use fresh basil for the best aroma and color; dried basil won’t give the same bright green sugar or fresh taste.
• If you prefer a crisper cookie, bake for an extra 1-2 minutes but watch carefully to avoid overbaking.
• To make these cookies vegan, substitute butter with a plant-based spread and use a flax egg instead of the chicken egg.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in a warm oven or microwave to restore softness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh?

Fresh basil is recommended for its vibrant flavor and color. Dried basil won’t produce the same bright green basil sugar or fresh taste and may result in a less flavorful cookie.

Can I freeze the cookie dough?

Yes, you can freeze the shaped dough balls before rolling them in basil sugar. Place them on a tray to freeze solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.

Lush Lemon + Basil Sugar Cookies Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

These Lush Lemon + Basil Sugar Cookies offer a delightful twist on classic sugar cookies with the fresh, vibrant flavors of lemon zest and basil. Their soft, chewy texture and aromatic basil sugar coating make them an irresistible treat perfect for any occasion.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 8 to 9 minutes per batch
• Total Time: 25 minutes
• Yield: Approximately 24–30 cookies depending on size 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all purpose flour (364 grams)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Basil Sugar Mixture

• 1 3/4 cup white sugar (350 grams)
• 2/3 cup fresh basil leaves (40 grams)

Wet Ingredients

• 2 sticks butter, at room temperature (226 grams)
• 1 tablespoon vanilla bean paste
• 2 teaspoons lemon zest
• 1 egg
• 1 egg yolk

For Rolling

• 1/4 cup white sugar (50 grams)
• 5–6 basil leaves

Instructions

1. Preheat oven: Set your oven to 350 degrees Fahrenheit (175°C) to warm up while preparing the dough.
2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt until fully incorporated. Set aside for later use.
3. Prepare basil sugar: Using a food processor, pulse the white sugar and fresh basil leaves until the basil is finely ground and the mixture appears bright green. Set this basil sugar aside.
4. Cream butter: In a stand mixer or with an electric mixer, beat the room temperature butter on medium speed for about one minute until it turns fluffy and pale.
5. Incorporate basil sugar: Add the prepared basil sugar to the butter and continue beating for another 2 to 3 minutes until the mixture is light in color and creamy. Scrape the sides of the bowl occasionally to ensure even mixing.
6. Add flavorings and eggs: Mix in the vanilla bean paste, lemon zest, egg, and egg yolk. Beat the mixture for 2 to 3 minutes until fully combined, scraping the bowl halfway through for thorough mixing.
7. Combine flour mixture: Gradually add the dry flour mixture to the wet ingredients in batches, mixing on low speed until just combined. Be sure to scrape the sides and bottom of the bowl to incorporate any remaining dry bits.
8. Portion dough: Using a 2-tablespoon cookie scoop or measuring out 40-gram portions, shape the cookie dough into balls and place them on a parchment-lined baking tray.
9. Make rolling sugar: Blend 1/4 cup white sugar with 5-6 basil leaves to create basil sugar for rolling.
10. Roll dough balls: Gently roll each cookie dough ball in the basil sugar mixture to coat lightly.
11. Arrange and bake: Place 5 to 6 cookie dough balls per tray, spacing them at least 2 inches apart. Bake in the preheated oven for 8 to 9 minutes until the cookie edges are set but centers remain slightly soft. Remove from oven promptly.
12. Shape cookies while hot: While cookies are still warm, gently nudge them with a cookie cutter to achieve perfectly round shapes.
13. Cool and serve: Allow the cookies to cool on the tray for 5 to 10 minutes. They will firm up but remain soft and chewy. Enjoy your luscious lemon and basil sugar cookies!

Notes

• Scraping the mixer bowl sides during creaming and mixing ensures even incorporation of ingredients for uniform texture.
• Removing cookies from the oven when centers are slightly underbaked helps maintain a chewy softness after cooling.
• Measuring cookie dough balls at 40 grams each promotes consistent cookie size and even baking.
• Rolling dough in fresh basil sugar adds an aromatic, flavorful crust to the cookies.
• Using vanilla bean paste instead of extract enhances the cookie’s depth of flavor.

Keywords: Lemon basil sugar cookies, basil sugar, lemon zest cookies, soft sugar cookies, aromatic cookies, baking with basil, lemon cookies