Lemon-Basil Cookies
Lemon-Basil Cookies! These easy lemon cookies infused with fragrant, fresh basil make a perfect springtime treat. The dough is pulsed together in the food processor, making whipping up a batch a cinch!
Servings: 12 cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup confectioners' sugar
- 8 tablespoons cold butter diced
- 1 teaspoon fresh lemon zest
- ½ teaspoon fresh lemon juice
- ¼ teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons fresh basil leaves roughly chopped
- ¼ teaspoons sea salt
- Optional: Sparkling sugar for garnish
Instructions
- Preheat oven to 375℉. Prepare a cookie sheet by lining with parchment or non-stick cooking spray.
- Combine all ingredients except sanding sugar in the bowl of a food processor. Pulse until the mixture begins to clump together and form a dough.1 cup all-purpose flour, ½ cup confectioners' sugar, 8 tablespoons cold butter, 1 teaspoon fresh lemon zest, ½ teaspoon fresh lemon juice, ¼ teaspoon vanilla bean paste, 2 tablespoons fresh basil leaves, ¼ teaspoons sea salt
- Pour out into a bowl and make sure everything is well incorporated. Using a 1 tablespoon measure, scoop out dough and roll into a ball. If the dough is too sticky, chill the dough for about 20 minutes or dust your hands with powdered sugar before rolling.
- Place dough balls a few inches apart on the prepared cookie sheet. Dip the bottom of a drinking glass in powdered sugar before pressing down lightly to "smash" the cookies into a disk.
- Sprinkle with sanding sugar if desired, and bake for about 10-12 minutes or until the edges just begin to turn golden. Remove from oven and allow to cool for a few minutes before moving; they'll be crumbly and hard to move when they're warm.
Notes
Adapted from Bon Appetit