There are some flavors that people love and other flavors that people hate. Commonly debated flavors include cilantro, stinky cheeses, beets, coconut, liver, and lemons. (for the record, I like all those – although as a kid I loved liver, but now am not a fan)
In our house, Rich loves the flavor of Basil (I know, it wasn’t on our list). He grew about a whole seed-packet of basil this year to ensure we had enough. We love putting fresh basil on top of most dishes (and it is a sad day when the last of our fresh basil dies off for the season in late fall). For as much as he loves Basil though, he is not as much of a fan of Lemon (or most acidic foods). I just happen to be a lover of lemon (my aunt, who is a dentist, would always yell at me for eating lemons – but I love them so much and will eat them sliced, whole: almost like an orange)!
Since I know Rich loves Basil almost as much as he loves me, I wanted to make him some delicious basil treat to come home to the other day. I saw Branny Boils Over post the most beautiful looking Basil Sugar Cookies (which also happened to feature my favorite, lemon). My wonderful (and lucky) fiancé was welcomed home by the smell of cookies fresh out of the oven and was thrilled!
The first flavor that he tasted was lemon (at which moment I was worried he was going to hate them). He then asked what else was in there and on his own realized “ahh, basil”! He ate two immediately and then asked if he had to share them (when he gets greedy over the baked goods I know that it’s something he likes). So even though these cookies featured lemon, they still earn a big thumbs up from my non-lemon-lover fellow!
Lemon Basil Sugar Cookie
as found on Branny Boils Over
- 4 ounces (1 stick) butter, at room temperature
- 3/4 cup + 1 tablespoon granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- Zest from 1 lemon
- 2+ Tablespoons finely chopped basil leaves
- 1 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat your oven to 375°F. In the bowl of your electric mixer, cream the sugar and butter together until light and fluffy. Add the egg, vanilla, zest and basil. Mix well.
Add the flour, baking soda and salt. Stir until combined and everything is evenly distributed. Carefully scoop/spoon the dough onto prepared baking sheets (prepared with parchment paper or slipmat). This recipe will make about 24 medium/large cookies.
Bake in a preheated oven for 8 to 12 minutes, lesser if you like a chewy cookie more if you want a crispy one. I needed closer to 12 minutes for my large cookies – if you like smaller cookies obviously go shorter (keep an eye on them starting at 12 minutes). Let cool for a couple minutes before removing from the baking sheet.