Ingredients for Lemon Basil Butter Cookies
- Fresh Basil Leaf
- 1 ¾ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons lemon zest
- 2 large eggs
- All Purpose Flour
- Basil Sprig
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How to Make Lemon Basil Butter Cookies
- Combine 1/4 cup granulated sugar and 1 cup packed fresh basil leaves in a food processor. Pulse until finely chopped.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter at medium speed with an electric mixer until light and fluffy.
- Gradually add 1 1/2 cups granulated sugar, beating well after each addition until fully incorporated.
- Beat in 2 large eggs and 2 tablespoons lemon zest until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the basil mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll rounded tablespoons of dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Gently flatten each ball with the bottom of a glass dipped in granulated sugar.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Garnish with a sprinkle of extra sugar or lemon zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
217g
Fat
181g
Carbs
47g
