Lemon Basil Butter Cookies
Delight in these soft lemon basil butter cookies, blending zesty lemon and fresh basil for a perfect balance of sweet and savory in every melt-in-your-mouth bite.
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.