Ingredients

1 3/4 cup white sugar (350 grams)

2/3 cup fresh basil leaves (40 grams)

2 1/2 cups all purpose flour (364 grams)

3/4 teaspoon baking soda

1/2 teaspoon salt

2 sticks butter, at room temperature (226 grams)

1 tablespoon vanilla bean paste

2 teaspoons lemon zest

1 egg

1 egg yolk

Basil sugar, for rolling:

1/4 cup white sugar (50 grams)
5-6 basil leaves

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.

Step 2: In a bowl, whisk together the flour, baking soda, and salt until well combined. Set this dry mixture aside.

Step 3: In a food processor, blitz the white sugar and fresh basil leaves until the leaves are finely ground and the sugar turns bright green. Set aside.

Step 4: Using a stand mixer or electric mixer, beat the room temperature butter on medium speed for about a minute until fluffy and pale.

Step 5: Add the basil-infused sugar to the butter and continue beating for 2 to 3 minutes until the mixture is light in color and creamy. Scrape down the sides of the bowl to ensure even mixing.

Step 6: Add the vanilla bean paste, lemon zest, whole egg, and egg yolk to the butter mixture. Beat for another 2 to 3 minutes until fully combined, scraping the sides halfway through.

Step 7: Add the flour mixture to the wet ingredients in batches, blending on low speed until just combined. Be sure to scrape the sides and bottom of the bowl to incorporate any dry bits.

Step 8: Using a 2-tablespoon cookie scoop (or weighing out 40 gram dough balls for accuracy), portion the cookie dough onto the prepared tray.

Step 9: To make the basil sugar for rolling, finely chop 5-6 basil leaves and mix with 1/4 cup white sugar. Gently roll each cookie dough ball in this basil sugar.

Step 10: Place 5 to 6 dough balls on the baking tray, leaving at least 2 inches of space between each. Bake for 8 to 9 minutes, or until the edges are set but the centers still look slightly underbaked.

Step 11: While the cookies are still warm, gently press them with a cookie cutter to achieve a round shape. This step helps keep their soft texture.

Step 12: Allow the cookies to cool on the tray for 5 to 10 minutes before enjoying.

Tips & Variations

For a more intense basil flavor, lightly bruise the basil leaves before blitzing with sugar.

If you don’t have vanilla bean paste, use pure vanilla extract instead.

Try substituting lemon zest with lime or orange zest for a different citrus profile.

To make the cookies extra chewy, slightly underbake them as directed and allow them to firm up as they cool.

FAQs

Can I use dried basil instead of fresh?

Fresh basil is preferred for its bright color and flavor, but if using dried basil, reduce the amount to about one-third since it’s more concentrated. The flavor won’t be as vibrant, though.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. This can help the flavors develop and make the dough easier to scoop. Let the dough come to room temperature before rolling in basil sugar and baking.