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!
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 cookies
Author: The Kitchen Prep
- 1 cup flour
- ½ cup confectioners' sugar
- 1 stick {8 tablespoons} cold butter diced
- Zest of 1 lemon
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons fresh basil leaves {about 5 large leaves} roughly chopped
- ¼ teaspoons sea salt
- Optional: Sparkling sugar for garnish
Preheat oven to 375 degrees. Prepare a cookie sheet by lining with parchment or non-stick cooking spray.
Combine all ingredients in the bowl of a food processor. Pulse until the mixture begins to clump together and form a dough.
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. {Note: I think I smashed mine a little too thin. If I did it again I'd leave them a little thicker, but if you like thin, crisp cookies, smash away.}
Sprinkle with sparkling 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}.