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Lemon Basil Cookies

These Lemon Basil Cookies are the epitome of summer! Made with a lemony cookie dough, pistachios, and lemon basil - this cookie recipe is totally unique and incredibly delicious!
Course Cookies
Cuisine Dessert
Keyword Bake Sale Recipes, Cookies, Cookies for a crowd, Summer Dessert
Prep Time 20 minutes
Cook Time 12 minutes
Chill time 20 minutes
Total Time 32 minutes
Servings 30 cookies
Calories 102kcal
Author Stephanie Simmons

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

Calories: 102kcal