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5 from 2 votes

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
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies
Author: The Kitchen Prep

Ingredients

  • 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

Instructions

  • 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}.

Notes

Adapted from Bon Appetit