Experience the perfect harmony of sweet citrus and fresh herbs with these Lemon Basil Butter Cookies. Each bite offers a delicate balance of tangy lemon zest and the subtle aromatic notes of basil, making these cookies truly unique and enchanting. They’re ideal for brightening up your afternoon tea or adding a sophisticated touch to your dessert table.
Soft, pillowy, and melt-in-your-mouth, these cookies are a refreshing twist on the classic butter cookie. The zesty lemon flavor cuts through the richness of the buttery dough, while the basil enhances the cookie’s aroma with a savory herbaceous hint that keeps you coming back for more.
- Combines fresh lemon zest and basil for a distinctive sweet and savory flavor.
- Makes soft, buttery cookies that melt in your mouth with every bite.
- The dough is easy to prepare and can be shaped into logs for quick slicing and baking.
- Perfect for any occasion, from casual snacking to elegant gatherings.
Ingredients
- All-purpose unbleached flour: The base of the dough, providing structure and lightness to the cookies.
- Baking soda: A leavening agent that helps the cookies rise slightly and have a tender texture.
- Sea salt: Enhances the sweetness and balances the flavors perfectly.
- Granulated sugar: Sweetens the dough and creates a crisp exterior when rolled in sugar.
- Lemon zest: Adds vibrant citrus aroma and a zesty brightness to the cookies.
- Chopped fresh basil leaves: Offers a fresh, aromatic herbal note that complements the lemon beautifully.
- Unsalted butter: At room temperature, provides richness and a tender crumb to the cookies.
- Large egg: Binds the ingredients and contributes to the cookie’s soft texture.
- Fresh lemon juice: Enhances the citrus flavor, giving the cookies their bright, tangy essence.
Instructions
- Combine Dry Ingredients
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In a medium mixing bowl, sift together the all-purpose flour, baking soda, and sea salt. Sifting ensures even distribution of the leavening and salt, which promotes uniform texture and flavor throughout the cookies.
- Cream Butter, Sugar, Lemon Zest, and Basil
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Using a food processor, pulse the room temperature butter, granulated sugar, fresh lemon zest, and chopped basil until the mixture becomes light and fluffy. This step aerates the butter and infuses it with aromatic flavors, resulting in a tender and flavorful cookie dough.
- Incorporate Egg and Lemon Juice
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Add the large egg and fresh lemon juice to the processor and pulse until the mixture is smooth. These ingredients help bind the dough and intensify the lemon flavor for a bright, tangy cookie.
- Add Dry Ingredients in Two Batches
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Gradually add half of the dry flour mixture to the wet ingredients in the processor and pulse until just combined. Follow with the remaining half and pulse again until a smooth dough forms. This gradual addition helps prevent overmixing for a tender crumb.
- Form Dough Log and Sugar Coating
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Shape the dough into a log about 1 inch in diameter. Roll the log in about ¼ cup of granulated sugar to coat evenly, which will add a delicate crunch and sparkle after baking. Wrap the dough tightly in cling wrap and chill for at least one hour to allow it to firm up, making slicing easier and ensuring even baking.
- Preheat Oven and Prepare Baking Sheet
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Set your oven to 350˚F (175˚C). Line a baking sheet with a Silpat mat or parchment paper to prevent sticking and promote even heat distribution for perfectly baked cookies.
- Slice and Optional Sugar Coating
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Unwrap the chilled dough log and slice it evenly into 1-inch discs. For extra sweetness and texture, you can roll the top and bottom of each slice in granulated sugar before placing them on the baking sheet.
- Bake Until Edges Turn Golden
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Arrange the cookie slices about 2 inches apart on the prepared baking sheet to allow room for expansion. Bake for 10-12 minutes, or until the edges just begin to turn a light golden brown. This timing preserves their soft, melt-in-your-mouth interiors.
- Cool and Store Properly
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After removing the cookies from the oven, let the baking sheet rest for 2 minutes to allow residual heat to finish baking gently. Then transfer the cookies to a wire rack to cool completely. Store cooled cookies in an airtight container in a cool, dry place for up to five days to maintain freshness.
- Cookie edges will turn golden brown at around 11 minutes, but ovens vary; watch closely.
- The dough can be shaped into balls and rolled in sugar if you prefer a different shape.
- Store dough chilled up to 2 days or freeze up to 1 month; thaw fully before baking.
Storage Tips
Keep cookies in an airtight container at room temperature, away from moisture, to maintain their tender texture. For longer storage, freeze fully cooled cookies for up to one month, thawing before serving.
Serving Suggestions
Serve these lemon basil butter cookies alongside a cup of hot tea or coffee for a delightful afternoon treat. They pair beautifully with light fruit salads or a chilled glass of sparkling lemonade during warmer months.
- Room temperature butter is essential for proper creaming and cookie texture.
- Fresh basil must be finely chopped to evenly distribute flavor without overpowering.
- Rolling the dough into a log before chilling saves prep time and yields uniform cookies.
FAQs
- Can I substitute dried basil for fresh?
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Fresh basil is preferred for its bright aroma and flavor, but dried basil can be used at half the amount with a milder taste.
- How long should I chill the dough?
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At least one hour for firm slices; chilling longer intensifies flavors and improves texture.
- Can I make these cookies gluten-free?
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You can substitute the flour with a gluten-free blend, but the texture may vary slightly.
- What’s the best way to store leftover dough?
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Wrap tightly, keep refrigerated for up to 2 days or freeze up to one month; thaw before slicing.
- How can I make the cookies crispier?
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Bake for a couple of extra minutes but watch carefully to prevent overbaking and drying out.
- Can I omit sugar coating?
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Yes, but the sugar adds a lovely sweet crunch and pretty finish to each cookie.
- Are these cookies suitable for freezing after baking?
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Yes, bake and cool completely, then freeze in airtight containers for up to one month.
Lemon Basil Butter Cookies
Equipment
- 1 baking sheet
- 1 food processor
- 1 silpat or parchment paper
Ingredients
- 2 cups all purpose unbleached flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 cup granulated sugar plus extra for rolling dough
- 2 tablespoons lemon zest
- 1/2 cup chopped basil leaves
- 3/4 cup butter room temperature, cut into cubes
- 1 large egg
- 1 tablespoon lemon juice
Instructions
- Sift together flour, baking soda, and salt in a medium bowl and set aside.
- Pulse butter, sugar, lemon zest, and basil in a food processor until light and fluffy.
- Add egg and lemon juice to the processor and pulse until smooth.
- Add half of the dry ingredients to the processor and pulse until just combined; then add remaining dry ingredients and pulse until a smooth dough forms.
- Shape the dough into a 1-inch diameter log, roll in granulated sugar, wrap tightly in cling wrap, and chill for at least one hour.
- Preheat oven to 350°F and line a baking sheet with silpat or parchment paper.
- Unwrap and slice the chilled dough log into 1-inch discs; optionally coat both sides with sugar.
- Place discs 2 inches apart on the prepared baking sheet and bake for 10-12 minutes until edges just start to turn golden.
- Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container in a cool, dry place for up to 5 days.
Notes
- Oven times may vary; 11 minutes works well for golden edges.
- Log chilling method saves time and ensures even cooking.
- Dough can be refrigerated for 2 days or frozen for 1 month; thaw before using.
