Lemon Basil Butter Cookies
Prep Time:1 Hour
Cook Time:PT1H15M15 Minutes
Yield:2 1/2 Dozen
- 2 cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 1 tablespoon grated lemon zest
- 1 cup chopped basil leaves
- ¾ cup butter, room temperature
- 1 egg
- 1 tablespoon lemon juice
- 3 tablespoons sugar, for rolling
- 473.18ml flour
- 2.13g baking soda
- 1.07g salt
- 236.59ml sugar
- 12.78g grated lemon zest
- 236.59ml chopped basil leaves
- 177.44ml butter, room temperature
- 1 egg
- 12.78g lemon juice
- 38.34g sugar, for rolling
Filled with the flavors of tart lemon and fragrant basil, all that’s missing is a bit of sunshine and the blue of the Mediterranean. Take yourself there with each bite of these glorious cookies!
Sift together flour, baking soda, and salt. Set aside.
In a food processor, mix sugar, lemon zest, basil, and butter until light and fluffy. Add egg and lemon juice and pulse until incorporated.
Add half of dry ingredients and pulse once. Add other half and pulse to combine thoroughly. Wrap or cover dough and chill for 1 hour, or until firm.
Preheat oven to 350°F.
Shape into 1-inch balls. Roll in sugar to coat and place 2 inches apart on an ungreased cookie sheet. Press each ball with palm of your hand to flatten slightly. Bake for 10-12 minutes or until golden. Transfer to racks to cool.
Cookie dough can also be coated in sugar and rolled into a log in parchment paper or plastic wrap for easy slicing and baking. Keep in the refrigerator or freezer for later use!