Lemon Basil Cookies with Pistachios
Brighten up your dessert table with these Lemon Basil Cookies with Pistachios—an irresistible fusion of zesty citrus, fragrant basil, and crunchy pistachios! These refined yet approachable cookies are perfect for those looking to shake up their baking repertoire with a unique flavor profile. The softened butter and granulated sugar create a melt-in-your-mouth texture, while the vibrant lemon zest and fresh basil deliver a refreshing, herbaceous twist. Chopped pistachios add a delightful crunch and nutty richness, making these cookies truly unforgettable. Ready in under 30 minutes and perfect for sharing, these elegant treats are ideal for tea parties, spring gatherings, or as a sophisticated snack any time of year. Don’t forget to pair these flavorful gems with a cup of hot tea or chilled lemonade for an extra special treat!
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 tablespoons Lemon zest (from 2 medium lemons)
- 2 tablespoons Fresh basil leaves, finely chopped
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 80 grams Shelled pistachios, finely chopped
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the lemon zest and chopped basil to the butter mixture, and mix until evenly combined and fragrant.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Fold in the chopped pistachios using a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently press down on each dough ball to slightly flatten the cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 369.8 g | 134% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 158.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 197 mg | 15% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1239 mg | 26% | |
*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.
