Lemon Basil Cookies – perfectly light and fluffy, a little crunchy on the outside, and loaded with summer flavor! Even the pickiest of eaters will love these cookies! So simple to make too, that you won’t even mind turning on your oven in the summer!
Have I mentioned yet that I’m married to a pick eater? I love him dearly – but the man could starve in a grocery store.
Grant came home from work the other day just as I was taking the last pan of these cookies out of the oven. He is my star-recipe-tester/number-one-critic/most-valued-food-opinion-giver so naturally I asked (forced?) him to try one – remembering mid-sentence that he doesn’t like nuts (pistachios are a key ingredient in these!). To my shock, he LOVED these.
These cookies were a staple growing up (thanks mom!) and although I regarded them suspiciously at first (basil? in a cookie? with nuts?? Are you nuts?) I can promise that these are LEGIT. They’re perfectly light and fluffy, with a slight crunch that comes from the pistachios, and they taste fresh and lemony. They don’t taste like you’re eating herbs – don’t worry! It’s really not weird – Grant would have told me if it was. He is, after all, my most trusted recipe critic, and like I mentioned, he really enjoys these.
These are just about the easiest cookies I know how to make! Chop the lemon basil and pistachios in your food processor, mix up the dough, chill it in the freezer for 20 minutes (or up to 1 day in the fridge), scoop into balls, roll them in a little coarse sugar + chopped pistachios, and bake for 10 minutes!
You’re on your way to cookie bliss in no time. Pro tip: Make a batch of this cookie dough and freeze it (for up to 3 months) for a rainy day, after the fresh lemon basil has faded away. My mom always does this and it’s honestly the best thing you can do for your future self!
Technically, you’re supposed to use the lemon variety of basil here, but regular basil works in a pinch if you can’t find it (like I couldn’t). Add a touch more lemon to compensate if you’re using regular basil.
*Update* – as of Summer 2018, I now have a lovely Lemon Basil Plant! Thanks for finding me one, Mom! It’s out on my balcony and I’m doing my best to keep it alive ?. Regular basil will still work just fine if you can’t find any lemon basil!
These cookies are the epitome of summer. My mom grew (and still grows!) her own lemon basil, possibly just so she can make these cookies for us?? Now, our little porch is home to another little basil plant – provider of the star ingredient for these cookies. Now if you’ll excuse me, I’ll be over here making as many of these as I possibly can before our basil supply runs out or summer ends – whichever comes first.
*Note* – I originally published this post on August 14, 2017 but have updated the photos and some of the text as of July 31, 2018!
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Lemon Basil Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter, softened (1 and 1/2 sticks)
- 3/4 cup granulated sugar
- 1 egg
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1/3 cup chopped lemon basil or regular basil, if you can't find lemon basil
- 1/3 cup shelled and chopped pistachios
- 3 tbsp sugar cane sugar works well because of it's coarser texture
Instructions
- Make the cookie dough: Whisk together flour, baking soda, and salt. Set aside. In another bowl, with a mixer, cream the softened butter well. Add the sugar and cream well. Add the egg, mixing until just combined. Add the lemon zest, lemon juice, and basil next, and mix until just combined. You can add a handful or two of the chopped pistachio nuts here to the dough for extra OOMPH (I like to do this). Add the dry ingredients into the bowl with the wet ingredients in two additions, mixing between each. Form the dough into a slightly flattened disc and wrap in plastic wrap. Chill in the fridge for an hour, or in the freezer for 20 minutes.
- Make the topping: While the dough is chilling, prepare the topping and preheat the oven to 350 degrees. Shell and chop your pistachios - you can chop them with a knife or throw them in a food processor and pulse until you have small chunks - don't pulse them into a powder. Mix the pistachios & sugar in a small bowl.
- Bake: Shape the dough into small balls (about 1 tbsp each). Roll each ball in the sugar/pistachio mixture and place on a parchment paper-lined cookie sheet. Bake 10-12 minutes. Let cool a few minutes on pan before moving to a cooling rack.
- Serve + Store: Enjoy immediately! Once cooled, store in an airtight container at room temperature for 5-6 days. Make ahead: Cookie dough can be made ahead and refrigerated for 1 day before baking. Dough can also be frozen for up to 3 months. Move to the fridge the day before you plan to bake the cookies so the dough can soften a bit, but still stays chilled.
Nutrition
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Sanjana says
I made these last night after a very specific craving and I am SO glad I did! The flavors were perfectly balanced and the cookie itself was delicate. I made these without eggs (damn inflation) and they were still light and fluffy, although a bit more shortbread like. Overall, amazing.
Stephanie Simmons says
Glad you enjoyed these cookies, Sanjana! And that’s helpful to know that they work without eggs – I miss the old egg prices too, sigh!
Stacy says
Hey, do you think this dough would work as a thumbprint cookie?
Stephanie Simmons says
Hi Stacy! I haven’t tried it but I don’t see why it couldn’t work. What are you thinking of filling them with?
Jen B says
Wonderful cookies! I was hooked in by the lemon and basil but absolutely loved the pistachio. Great great great!
Stephanie Simmons says
Thanks for giving these a try, Jen! Glad you enjoyed them. 🙂
Charlotte says
These were a real winner with my friends, thank you for such a delicious recipe! I adapted the recipe to make it vegan and they turned out great! I subbed out the egg for a flax egg and used vegan butter instead of regular.
Laura says
WOW! The whole family loved these! I grew a huge lemon basil plant and had no idea what to do with it! Thanks for this delish recipe! I subbed out chopped pecans for pistachios, but otherwise, as it. Yum!
Stephanie Simmons says
Thanks for making these, Laura! So glad you enjoyed them. 🙂
Rachel says
Just made these, and the cookies are so airy and soft upon baking! As I love lemon, I added more zest and juice for more flavor. Otherwise, I coated the outside with cinnamon-sugar and they are awesome! The basil lightly scents and leaves a slight aftertaste, which is great.
Stephanie Simmons says
So glad you enjoyed these, Rachel! I can never get enough of these cookies 🙂 They’re a fun and unique addition to holiday cookie plates, too!
Sophia Inza says
Never thought of lemon and basil in cookies, but these look divine!
Stephanie Simmons says
Thanks Sophia! ?
Linda | Simply Healthyish Recipes says
Oh these are interesting cookies. Never thought of combining the two and this sounds so refreshingly good.
Stephanie Simmons says
Thanks so much Linda! They are delish!
Alexis says
Oh my goodness, these look absolutely delicious. I love lemon and basil, never though of putting them in a cookie together though.
Stephanie Simmons says
Thanks Alexis! Hope you give them a try ?
Arjhon says
I love this one. I haven’t tried yet adding lemon and basil in cookies as a flavor. what a great idea! , looks so delicious and healthy. definitely trying this recipe.
Stephanie Simmons says
Thanks Arjhon! Hope you enjoy!
Jacqueline Debono says
Not sure if I can find lemon basil but I’ve got a regular basil plant, organic Sorrento lemons in the fridge and the best ever pistachios which I bought in Bronte, Sicily! I bet these are going to taste Ahmazing! Thank for sharing!
Stephanie Simmons says
Thanks Jacqueline! Sounds like you’ve got some stellar ingredients – the cookies are bound to be great!
Michelle says
I like that these are not crazy high in sugar and I know the kids will enjoy making these with me, on the list for sure!
Stephanie Simmons says
Thanks Michelle! Enjoy!
Sondria says
I have an abundance of basil as well. I’m definitely going to try this recipe because everyone in my house loves lemon too!
Stephanie Simmons says
So glad to hear that, Sondria!
Gloria says
I have never used basil in a cookie before. What a delicious idea. These cookies are right up my alley. Sweet and savoury at the same time. That is a winning combination for sure.
Stephanie Simmons says
Thanks Gloria! ❤️
Kelly Anthony says
Love the flavor combination of the lemon and basil in a cookie. What a great idea!
Stephanie Simmons says
Thanks Kelly! ??
Frank says
Ohhhh, these look good! I’m going to have to try these. I never thought about combining basil and lemon! Thanks for sharing!
Stephanie Simmons says
Thanks Frank! Enjoy!
Stine Mari says
This looks really good! Love the thought of adding basil to cookies, why not! And pretty photos 🙂
Stephanie Simmons says
Thanks so much Stine! ❤️
Alisa Infanti says
Love these. What a great flavour combo different from a sweet cookie… why not savory. Can’t wait to try!
Stephanie Simmons says
Thanks Alisa! They are totally delicious!