Lemon Basil Sugar Cookies
Ingredients
Dry Ingredients
2 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
Wet Ingredients
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 tablespoon fresh lemon zest (about 1 large lemon)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Herb
2–3 tablespoons fresh basil, very finely chopped
(Use sweet basil; do not substitute dried basil)
Optional (for rolling or topping)
Extra granulated sugar or lemon sugar
Instructions
Preheat Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Sea salt
Set aside.
Cream Butter & Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
Add Wet Ingredients
Beat in:
Egg
Lemon zest
Lemon juice
Vanilla extract
Mix until fully combined.
Add Basil
Gently fold in the finely chopped fresh basil.
Combine Dry & Wet
Gradually add the dry ingredients to the wet mixture. Mix just until combined.
Do not overmix.
Chill the Dough (Important)
Cover the dough and chill in the refrigerator for 30–45 minutes.
This helps the cookies keep their shape.
Shape Cookies
Scoop about 1½ tablespoons of dough per cookie.
Roll into balls and, if desired, roll lightly in sugar.
Bake
Place cookies 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, until edges are set and bottoms are lightly golden.
Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional Lemon Glaze (Highly Recommended
Ingredients
1 cup powdered sugar
1–2 tablespoons fresh lemon juice
Instructions
Whisk together until smooth.
Drizzle over cooled cookies and let set.
Tips
The flavor improves after a few hours as the lemon and basil meld.
Store in an airtight container at room temperature for up to 4 days.
These cookies freeze well (unglazed).
