Lemon Basil Butter Cookies
Bright, fragrant, and irresistibly tender, Lemon Basil Butter Cookies are a sophisticated twist on classic shortbread. Infused with the zesty vibrance of fresh lemon zest and the subtle herbal notes of finely chopped basil, these buttery delights strike the perfect balance of sweet and savory. The dough comes together quickly with pantry staples like unsalted butter, flour, and a hint of vanilla, resulting in melt-in-your-mouth cookies with a luxurious texture thanks to a touch of cornstarch. Ideal for tea parties, elegant dessert platters, or as a unique gift, these cookies can be finished with a light dusting of powdered sugar for added charm. Whether you're a citrus enthusiast or an herb lover, these Lemon Basil Butter Cookies are sure to become a standout favorite!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 150 grams granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons fresh basil leaves, finely chopped
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 15 grams cornstarch
- 0.5 teaspoons salt
- 20 grams powdered sugar, for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer on medium speed.
Add the lemon zest, finely chopped basil leaves, and vanilla extract to the butter mixture. Mix until well combined and fragrant.
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Divide the dough into small tablespoon-sized portions and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a fork or the bottom of a glass, gently flatten each dough ball to about 1/4-inch thickness.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden. Avoid overbaking as these cookies are meant to be tender.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness, if desired.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 379.1 g | 138% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 171.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
