Lemon Cookies are incredibly light and chewy, crisp edged, and loaded with bright lemon flavor! These Lemon Basil Cookies are made with fresh lemon juice & zest, chopped pistachios, and fresh lemon basil. An optional lemon glaze finishes them off beautifully. Prepare for a surprisingly delightful flavor combo that even the pickiest of eaters will love!
This post was originally published in August of 2017 – It actually holds the distinction of being the first recipe I ever published on my blog!
These cookies were a staple growing up (thanks Mom!) and although I regarded them suspiciously at first (basil? in a cookie?) I can promise that these are the real deal. The basil flavor is subtle but delicious, and pairs beautifully with the lemon and pistachio. Lemon lovers and picky eaters will love these! Let’s dive in!
Why you’ll love these Lemon Cookies:
- Fresh Lemon Flavor – All the lemon flavor in these cookies comes from fresh lemons. No artificial flavorings (like lemon extract, which myself and many other people find has a slightly fake/chemical taste) here!
- Unique Recipe – Basil isn’t something you see in a cookie every day, but it really does work beautifully in this recipe! Don’t worry – these cookies aren’t going to smack you in the face with an overpowering basil flavor! It just lightly enhances the lemon and pistachio.
- Chewy Lemon Cookies – These cookies are chewy – not cakey – yet still light! – with crisp edges.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Fresh Lemons – This recipe uses fresh lemon juice & zest – no artifical flavorings in sight, like you might find in some other lemon cookie recipes.
- Pistachios – You can buy pistachios already shelled to save time on an annoying task, but they do cost a bit more so it’s up to you which you want to purchase.
- Lemon Basil – Lemon Basil has a fragrant lemon scent and can be found at greenhouses or where garden plants are sold, but it’s not as easy to find as regular basil. I recommend calling your local garden center and finding out ahead of time if they have any Lemon Basil in. However, you can also use regular basil (sweet basil) in it’s place in the same quantity.
Ingredient Substitutions:
- Gluten-free – I have not tested a gluten-free version of this recipe.
- Dairy-free – Use your favorite, trusted dairy-free butter sticks to make this recipe dairy-free.
How to Make this Lemon Cookie Recipe Step-by-Step:
Step 1: Make Cookie Dough. In the bowl of a stand mixer or with a hand mixer in a large bowl, beat the butter and sugar together. Add the lemon zest, juice, vanilla extract, pistachios, and chopped basil. Add the flour mixture to the wet ingredients and mix on low speed, increasing the speed to medium high and mixing until just combined.
Step 2: Make Pistachio & Sugar Mixture. Stir together chopped pistachios and granulated sugar in a small bowl. This is for rolling the cookie dough balls in. I like to add some fresh lemon zest here, too!
Step 3: Chill Dough. Use a small cookie scoop to make dough balls about 1 and 1/2 tablespoons or 35 grams in size. Roll in the pistachio sugar mixture, then chill in the fridge for at least 1 hour or up to 48 hours, in an airtight container.
Step 4: Bake Cookies. Bake about 5-6 cookies on a parchment lined cookie sheet at 350 degrees for 8-10 minutes. Leave a few inches between to allow for spreading.
Step 5: Make Lemon Glaze. Whisk together powdered sugar, lemon juice, and vanilla extract. Drizzle over baked cookies while warm. Add an extra sprinkle of lemon zest on top.
Serving + Storing these Easy Lemon Cookies:
Enjoy these lemon cookies after they’ve cooled on the baking sheet placed on a wire rack for 5-10 minutes, or after they’ve been glazed and are still warm, or once they’re glazed and cooled. I personally love these while they’re warm & glazed. But they are also fabulous once cooled! Maybe I just have no restraint with warm cookies, hehe.
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes, you certainly can do either with this recipe!
This is a variety of basil with a fragrant lemon scent and can be found at greenhouses or where garden plants are sold, but it’s not as easy to find as regular basil. You can use either in this recipe!
Yes, BUT I promise the basil really works in these cookies. So please, try it, at least once! Deal?
Recipe Variations:
- Basil – You can use regular basil (Sweet Basil) or Lemon Basil. Lemon Basil is a bit harder to find, so feel free to use Sweet Basil in a pinch.
- Pistachio – I already know some of you are desperately wanting to ask, and yes, you can omit the nuts if you are allergic or can’t stand nuts.
- Glaze – The glaze is optional here – it’s something I just added as of 2024 but it takes these already amazing soft lemon cookies to a whole new level of delicious!
Special Tools:
- Hand Mixer – I love the convenience of this cordless mixer!
- Cookie Sheets – You’ll need a few cookie sheets for this recipe.
More Lemon Desserts to Love:
- Lemon Blueberry Cookies
- Raspberry Lemon Crumb Cake
- Ultra Plush Lemon Loaf Cake
- One Bowl Lemon Poppyseed Muffins
- Overnight Lemon Raspberry Sweet Rolls
- Lemon Basil Cookies
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Lemon Basil Cookies
Ingredients
- 3/4 cup salted butter, softened at room temperature (1 and 1/2 sticks, or 170 grams)
- 2 large lemons, zested
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 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, divided
- 2 cups all-purpose flour 260 grams
- 1/2 tsp baking soda
- 1/4 tsp salt
For Rolling
- 3 tbsp granulated sugar
- remaining chopped pistachios (see above)
Lemon Glaze
- 1/2 cup powdered sugar
- 1 to 2 tbsp lemon juice
- 1/4 tsp vanilla extract
Instructions
- Prep: Chop your pistachios. (I buy pre-shelled so I can skip right to chopping them and save time.) Zest your two lemons, and rub the lemon zest into the granulated sugar until you have a sandy mixture. This really brings out the lemon flavor!
- Make the cookie dough: In a large mixing bowl, cream the softened butter well with an electric mixer on high speed. Add the lemon zest sugar and beat with the butter on high speed until creamed, 1-2 minutes. Add the egg, mixing on medium speed until just combined. Add the lemon juice, chopped basil, and 3 tbsp of chopped pistachios. Mix until just combined. Add the dry ingredients, and mix just until the last streaks of flour disappear into the dough, scraping the sides and bottom of the bowl to make sure everything is incorporated.
- Chill: Scoop dough into balls that are 30 to 35 grams (about 1 and 1/2 tablespoons) and chill in an airtight container in the fridge for an hour, or in the freezer for 30 minutes. Make-Ahead Tip: Cookie dough can be refrigerated for up to 48 hours before baking, and frozen for up to 3 months. Bake from frozen, adding 1-2 minutes as needed.
- Bake: Preheat your oven to 350℉. Line a few baking sheets with parchment paper. Stir together the remaining finely chopped pistachios and the 3 tbsp of granulated sugar. Roll each dough ball in the sugar/pistachio mixture and place on prepared cookie sheets. Bake one pan at a time (keeping extras in the fridge) for 8-11 minutes. The edges will appear just set and the tops will appear just the *tiniest* bit underdone. Let them cool for 15 minutes or so before moving to a cooling rack.
- Lemon Glaze: These cookies are delicious as is, but a lemon glaze really takes them over the top! Whisk together the glaze ingredients (thin as needed with water or more lemon juice) in a medium bowl and drizzle over the warm or cooled cookies.
- Serve + Store: Enjoy cookies immediately! Once cooled, store in an airtight container at room temperature for 5-6 days.
Trace says
Can you leave out the pistachios for someone with a nut allergy?
Stephanie Simmons says
Yes, you can leave them out with no substitution needed. Let me know how you like the cookies!
Grace says
Dang I made these cookies without any nuts, added some lime juice and rind, made icing with the lemon and lime juice, used sweet basil. They are so delicious!
Stephanie Simmons says
Thanks so much, Grace!
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!