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Lemon Basil Butter Cookies Recipe

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Delightfully aromatic Lemon Basil Butter Cookies combine the fresh zest of lemon and the herbal brightness of basil with rich, creamy butter. These delicate, melt-in-your-mouth cookies are perfect for a refreshing treat, featuring a crisp edge and a soft center. Rolled in sugar for an added crunch and baked to golden perfection, they make an ideal snack or accompaniment to tea and coffee.

Ingredients

Dry Ingredients

  • 2 cups all purpose, unbleached flour
  • ½ teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 cup granulated sugar, plus extra for rolling dough

Wet Ingredients & Flavorings

  • 2 tablespoons lemon zest
  • ½ cup chopped basil leaves
  • ¾ cup butter, room temperature, cut into cubes
  • 1 large egg
  • 1 tablespoon lemon juice

Instructions

  1. Prepare Dry Ingredients: In a medium mixing bowl, sift together the flour, baking soda, and salt. Set this aside to ensure even incorporation later in the process.
  2. Mix Wet Ingredients in Food Processor: Place the butter, sugar, lemon zest, and chopped basil into a food processor. Pulse until the mixture is light, fluffy, and well combined, which infuses the flavors thoroughly.
  3. Add Egg and Lemon Juice: To the processor, add the egg and lemon juice. Pulse again until the mixture is smooth, creating a cohesive base for the dough.
  4. Combine Dry and Wet Mixtures: Gradually add half of the sifted dry ingredients to the food processor and pulse until just combined. Add the remaining dry ingredients and pulse until a smooth dough forms, avoiding overmixing to keep cookies tender.
  5. Shape and Chill Dough: Shape the dough into a log approximately 1 inch in diameter. Pour about ¼ cup granulated sugar into a small dish, then roll the log in the sugar to coat it evenly. Wrap the dough log tightly in cling wrap and refrigerate for at least one hour to firm up.
  6. Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C). Line a baking sheet with a silpat mat or parchment paper to prevent sticking and promote even baking.
  7. Slice and Sugar Coat the Cookies: Remove the dough log from the fridge and unwrap. Slice the dough into 1-inch thick discs. Optionally, dip or sprinkle the tops and bottoms of each slice with additional granulated sugar for a crisp, sweet finish.
  8. Arrange and Bake: Place the cookie discs on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes, until the edges begin to turn a gentle golden brown—watch closely to avoid overbaking.
  9. Cool the Cookies: Remove the baking sheet from the oven and let the cookies rest on it for 2 minutes to set. Transfer the cookies to a wire rack and allow them to cool completely before storing.
  10. Storage: Keep the cooled cookies in an airtight container stored in a cool, dry place for up to 5 days to maintain freshness and texture.

Notes

  • Rolling the dough log in sugar before chilling adds a lightly crunchy texture to the cookie edges.
  • Chilling the dough is essential for easy slicing and to help retain the cookie shape during baking.
  • Using fresh basil leaves imparts a unique herbal flavor that complements the bright lemon zest beautifully.
  • Butter should be at room temperature to help it cream well in the food processor for a fluffy texture.
  • These cookies are best enjoyed within 5 days for optimal freshness but can also be frozen for longer storage.

Find it online: https://recipeplenty.com/lemon-basil-butter-cookies-recipe/