Lemon Basil Cookies Recipes

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LEMON BASIL CURD BUTTER COOKIES FROM THE COOKIE BOOK



LEMON BASIL CURD BUTTER COOKIES from the Cookie Book image

Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co. 2018. Photo credit: Rebecca Firth. "Sweet baby Jesus where have these been all my life? These are bright and lemony with the infusion of fresh basil transforming them to sublime. Maybe even otherworldly. I chose a large cut-out for the top cookie to highlight the vibrancy of the curd. These will quickly become a favorite. Promise." -- Rebecca Firth

Provided by Food.com

Categories     Dessert

Time 1h

Yield 32 sandwich cookies

Number Of Ingredients 18

1 cup granulated sugar
2 tablespoons lemon zest
4 tablespoons powdered sugar
2 large eggs
1 large egg yolk
1/3 cup fresh lemon juice (about 2 to 3 lemons)
1/3 cup all-purpose flour
1/4 cup fresh basil, tightly packed
2 tablespoons unsalted butter, room temperature
16 tablespoons unsalted butter, room temperature
3/4 cup powdered sugar
1 1/2 tablespoons lemon zest
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon milk, room temperature
1 1/2 teaspoons real vanilla extract
1/2 teaspoon sea salt
2 cups all-purpose flour

Steps:

  • To make the curd, place the granulated sugar and lemon zest in the bowl of a food processor fitted with the blade and pulse several times to combine. Add in the powdered sugar, eggs, egg yolk and lemon juice and run the machine for 30 to 60 seconds or until combined. Add in the flour and run the machine for 30 seconds more.
  • Strain the mixture into a heavy-bottomed saucepan over medium heat. Add the basil and butter and stir constantly for 6 to 8 minutes or until thickened. Strain once again if the mixture developed any lumps and immediately place in a small, heat-safe bowl and cover with plastic wrap, directly on the surface of the curd. Place in the fridge to chill completely.
  • To make the cookies, if your butter isn't super soft, heat it in the microwave on high for 5 to 10 seconds. In an electric stand mixer fitted with the paddle, add the butter, powdered sugar and lemon zest and run the machine on medium for 4 minutes or until smooth. With the machine on low, add in the egg, egg yolk, milk, vanilla and salt and run the machine on low for several minutes more. Make sure to scrape down the sides and bottom of the bowl so that everything is incorporated. The mixture may look curdled. Dump in the flour and run the machine on the lowest setting until the dough comes together.
  • Place a silicone baking mat on the counter and then place a piece of parchment paper on top, lightly flouring it. Set the dough on top and sprinkle with a bit more flour. Rub some flour over your rolling pin and roll the dough to 1/4-inch (0.7-cm) thickness. Use the parchment paper to transfer it onto a baking sheet and chill in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes.
  • Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper. Grab a 1 3/4-inch (4.5-cm) round cookie cutter and a 1 1/4-inch (3.3-cm) round cookie cutter. Cut as many 1 3/4-inch (4.5-cm) circles out of the dough as you can. Re-roll the scraps and cut as many from that dough. Use the 1 1/4-inch (3.3-cm) cutter to cut smaller circles out of half of the 1 3/4-inch (4.5-cm) circles. Place all of the cookies, including the small circles from the cut-out cookies, on the prepared baking sheets with 1 1/2 inches (3.7 cm) between each cookie, and freeze for 10 minutes or refrigerate for 20 minutes.
  • Bake one sheet at a time in the center of the oven for 8 to 9 minutes. Let cool on the baking sheet. To assemble, for the larger cookies, smear some curd on the solid circle and top with an 'O' shaped cookie. For the smaller cookies, smear some curd on one cookie and top with a same-sized cookie.
  • Buy the book!
  • https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.

LEMON-LIME BASIL SHORTBREAD COOKIES



Lemon-Lime Basil Shortbread Cookies image

Provided by Bon Appétit Test Kitchen

Categories     Cookies     Food Processor     Dessert     Bake     Easter     Picnic     Quick & Easy     Lemon     Lime     Basil     Spring     Summer     Shower     Engagement Party     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 16

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
2 tablespoons sliced fresh basil leaves
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lime zest
1/4 teaspoon kosher salt
Sanding sugar (optional)
Ingredient info: Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores and beryls.com.

Steps:

  • Preheat oven to 375°F. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.
  • Bake until edges are brown, about 20 minutes. Transfer to a wire rack; let cool.

LEMON RICOTTA BASIL COOKIES



Lemon Ricotta Basil Cookies image

If you love lemon and basil, you'll love these cookies. The ricotta keeps them nice and moist. Adapted and tweaked from a Giada de Laurentiis recipe. She didn't use basil, but I thought they screamed for it! Depending on your cookie scoop or spoon size, you can expect to get about 36-40 cookies out of this. This cookie is more cake-like and is not a crisp cookie.

Provided by Citruholic

Categories     Drop Cookies

Time 30m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
1/2 cup fresh basil (more if you like intense basil flavor)
2 eggs
1 (15 ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
1/3 cup hazelnuts
3 tablespoons sugar
1 tablespoon lemon zest (optional) or 1/4 teaspoon lemon oil (optional)

Steps:

  • Preheat oven to 375.
  • Cookies:.
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar.
  • Using an electric mixer beat the butter with the basil sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Chill dough for 1 hour.
  • Line 2 baking sheets with parchment paper. Scoop cold dough (about 2 tablespoons, more or less) and roll into ball and flatten lightly with bottom of a glass. If sticking occurs, dip bottom of glass in water then granulated sugar then proceed.
  • IF USING HAZELNUT SUGAR/LEMON TOPPING: Make as described below, then continue to bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Using optional topping, you will omit the glaze.
  • GLAZE:.
  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
  • HAZELNUT SUGAR/LEMON TOPPING:.
  • Take hazelnut, sugar and lemon zest OR lemon oil and process in food processor to a fine powder. Take dough, form into balls and roll in mixture and flatten with the bottom of a glass. Proceed to baking instructions.

LEMON BASIL COOKIES WITH PISTACHIOS



Lemon Basil Cookies With Pistachios image

Make and share this Lemon Basil Cookies With Pistachios recipe from Food.com.

Provided by HeatherFeather

Categories     Dessert

Time 1h40m

Yield 36 serving(s)

Number Of Ingredients 11

3/4 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 tablespoon lemon rind, grated
1 tablespoon fresh lemon juice
1/3 cup fresh lemon basil or 1/3 cup fresh basil, minced
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pistachios, finely chopped
3 tablespoons granulated sugar

Steps:

  • Beat butter on medium using an electric mixer untilfluffy; add 3/4 cup sugar,beat well.
  • Add egg, lemon rind, lemon juice, and minced basil, beat until blended.
  • Mix together flour, baking soda, and salt; gradually add to the butter mixture, beating until blended.
  • Cover and chill 1 hour.
  • Mix together nuts and the 3 Tbsp sugar.
  • Roll dough into small balls (about 1" diameter), then roll each ball into the nut sugar mixture.
  • Place onto ungreased baking sheets.
  • Flatten each cookie using the bottom of a glass (if dough sticks to glass, dip it into some extra sugar first).
  • Bake in a preheated 350 F oven for about 10-12 minutes or until light golden brown.
  • Allow to cool on wire racks.

Nutrition Facts : Calories 88, Fat 4.5, SaturatedFat 2.5, Cholesterol 16, Sodium 63, Carbohydrate 10.9, Fiber 0.3, Sugar 5.3, Protein 1.2

LEMON BASIL BUTTER COOKIES



Lemon Basil Butter Cookies image

Delicate and crisp, you'll love using your garden fresh basil for these cookies. Even plain fresh basil may be substituted with exceptional results. Recipe from "Southern Living Christmas Cookies"

Provided by Fauve

Categories     Dessert

Time 30m

Yield 6 1/2 dozen cookies

Number Of Ingredients 8

1 cup fresh basil leaf (use lemon basil, cinnamon basil, or standard basil leaves)
1 3/4 cups sugar, divided
1 lb butter, softened
1/4 cup lemon juice
1 large egg
6 cups all-purpose flour
sugar
fresh basil sprig

Steps:

  • Process basil and 1/4 cup sugar in a food processor until blended.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well.
  • Add lemon juice and egg, beating until blended.
  • Gradually add flour and basil mixture, beating until blended.
  • Shape dough into 1 inch balls and place 2 inches apart on lightly greased baking sheets.
  • Flatten slightly with bottom of a glass dipped in sugar.
  • Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
  • Cool on wire racks; garnish if desired.

Nutrition Facts : Calories 1144.6, Fat 58.6, SaturatedFat 36.3, Cholesterol 182.7, Sodium 415.8, Carbohydrate 143.1, Fiber 3.4, Sugar 54.5, Protein 13.7

LEMON COOKIES FROM SCRATCH



Lemon Cookies from Scratch image

This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.

Provided by mushdg02

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 20

Number Of Ingredients 10

1 cup white sugar
½ cup butter, softened
2 tablespoons fresh lemon zest
2 eggs
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup powdered sugar

Steps:

  • Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
  • Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
  • Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
  • Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g

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Top Asked Questions

How do you make lemon basil sugar cookies?
Classic shortbread cookies infused with homemade lemon basil sugar for a summer twist! In a small food processor, combine the granulated sugar, lemon zest, and basil leaves. Pulse and process until the sugar is very fragrant and resembles wet sand, and the basil pieces are very, very small. The sugar will be lime green in color.
What is the best way to make lemon cookies?
This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons. Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined.
What are lemon basil shortbread cookies made of?
These Lemon Basil Shortbread Cookies will melt in your mouth, they’re rich, sweet, and flaky. Made with butter, confectioners’ sugar, flour, lemon zest, basil, and salt, they’re perfect for tea, parties, or snacking! Preheat oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
How do you make lemon basil cake with butter?
In the bowl of a stand mixer, fitted with paddle attachment, cream the butter and salt over medium speed for until smooth and creamy. Add the remaining lemon basil sugar to the bowl with the butter, and beat over medium-low speed for 2 minutes, or until fluffy.

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