LEMON BASIL SUGAR COOKIE

Sean Fly Fishing 4th of July

"Maybe herbs don't belong in a cookie!" Or so said my husband in a recent conversation that went something like this...

Kelly: "I have all this amazing basil! I want to try and make a citrus herb cookie. I just can't find very many cookie recipes with herbs."

Sean: "Maybe there's a reason for that. Maybe herbs don't belong in cookies."

Perhaps herbs don't belong in cookies, but I wanted to try anyway. There is something light and refreshing about citrus and herbs and perfect for our hot summer days in Las Vegas, anyway! So... while Sean went fly fishing in Utah for the 4th of July weekend, I set out experimenting with a lemon basil cookie recipe. This recipe below is attempt number six, and I finally got the consistency I was looking for. This is a soft sugar cookie, and the best part is you just scoop your dough from the mixing bowl to the pan!

Lemon Basil Sugar Cookie

LEMON BASIL SUGAR COOKIE

1 cup salted sweet cream butter, softened
1 cup granulated white sugar
1 cup light brown sugar
2 eggs
1 Tablespoon lemon peel, finely chopped
3 Tablespoons basil, chopped
2 Tablespoons lemon juice
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tarter

In mixing bowl, cream butter and sugars. Mix in eggs, lemon zest, basil and lemon juice until smooth. Add flour, baking soda, salt and cream of tarter. Mix well.

Drop rounded tablespoonfuls onto a lightly greased baking sheet. I like to use the cookie scoop.

Bake at 375 degrees for 8-9 minutes. Makes 40 cookies.

The trick for this cookie, as with most cookies I bake, is to remove them from the oven before they appear golden brown. I want them to look like they could use another minute in the oven. Then I let them sit for several minutes on the baking pan before transferring to a wire rack or wax paper. This ensures a soft cookie!

Lemon Basil Sugar Cookies
Dough balls, what they look like when I take them out of oven and then far right what they look like after several minutes cooling on baking pan.

Note: Try adding more basil or a few drops of lemon essential oil if you want a stronger flavor. I'm going to try this same recipe using limes and basil and see how they turn out...