Sweet, salty and slightly savory, these Lime-Basil Cookies make the perfect summer cookie!
I’m all about fresh herbs in the summer months. It’s great to step out on my porch, pick some basil and then make delicious things like these Lime-Basil Cookies. Not the traditional way to use basil, but I’ve never been much of a traditional person either. And lucky for me, these non-traditional pairings of ingredients are one of the hottest food trends currently (so says the National Association for the Specialty Food Trade), which means there are a lot of people exploring some crazy ingredient combinations!
Making Lime-Basil Cookies
I found this recipe on Big Fat Baker, and she actually adapted it from Chasing Delicious. Isn’t it amazing how we share all these wonderful recipes with people we will never meet or know? I love it. So I actually tweaked the recipe from Big Fat Baker a bit. I cut back on the salt, added a little lime juice, and only added 2 tablespoons of basil. The lime is really predominant in these cookies which is why I love them so much!
These Lime-Basil Cookies are soft, buttery, and not too sweet. They’ve become my favorite type of cookie to make in the summer and to share with friends.
One of the other great points about this cookie recipe is that the dough can be frozen and baked at another time. I really appreciate Jennifer, a reader here at The Nutrition Adventure, for asking that question in a comment. Now that I know the cookie dough freezes well, I’ll be freezing a couple batches to bake in the middle of winter when I want a taste of summer!
Lime-Basil Cookies
Ingredients
- 1 stick unsalted butter at room temperature
- 3/4 cup plus 1 tablespoon sugar
- 1 egg
- 1/2 teaspoon vanilla
- Zest of 1 lime
- 1 tablespoon lime juice
- 2 tablespoon finely chopped fresh basil
- 1 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- 1. Preheat oven to 375°F. Line baking sheet with parchment paper or use a silicon baking mat.
- 2. In a large mixing bowl, combine butter and sugar. Mix until creamy.
- 3. Add egg, vanilla, lime zest, lime juice, and basil to sugar mixture. Mix well.
- 4. Add flour, baking soda, and salt to wet mixture and mix until incorporated. Refrigerate dough for 20 minutes.
- 5. Using a small cookie dough scoop or spoon, portion out 1 tablespoon of cookie dough and shape into a ball. Place on cookie dough balls on baking sheet, 1 inch apart.
- 6. Bake approximately 10-12 minutes, then place cookies on cooling rack. Makes approximately 24 cookies.
Notes
Nutrition
Looking for more summer desserts? Try one of these!
Pin this recipe for later!
