School schedules are back into full swing and you might be thinking that summer is over, but technically we still have few more weeks of summer, right?
Isn’t Basil one of those favorite summer ingredients? I just love it! I grow my own but it is also readily available everywhere this time a year. It is mostly used in savory dishes. I make pesto, caprese salad, add basil to my tomato sauces, summer salads, you name it; and it is soooo good! But there is also a little secret about Basil… It could be very delicious in sweet treats as well 🙂

I discovered this recipe few years back and I make it for the kids all the time ever since; mostly in the summer, and a lot more towards the end of my basil season (because basil can be a bit expensive in the winter!). Don’t panic about baking in the summer. They bake in about 12 minutes, even if you make them when it’s warm out, you won’t even notice your oven was on. I promise!

Adding lemon zest gives the cookies that citrusy delightful flavor that keeps you wanting more, so maybe consider making a double batch of this Basil-Lemon Cookies before the summer is over!

Do you have any sweet treat that you make using a savory ingredient?

Ingredients:

(makes 24 small cookies)

1 Stick of butter, at room temperature
3/4 Cup granulated sugar
1 Egg, at room temperature
1/2 teaspoon vanilla
Zest from 2 lemons
3 Tablespoons of fresh basil, cut into thin strips
1 1/2 Cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat your oven at 350F and line two cookie sheet pans with parchment paper.
In a mixer combine the sugar and butter and run on medium-high until creamed, about 2 minutes. Add the egg and vanilla and mix again for another 2 minutes, the mixture should be light and fluffy. In a medium bowl combine the flour, salt, baking soda, lemon zest and basil, mixing well using a wire whisk. I like to mix the basil and lemon zest in the flour, that way they get coated with the flour and don’t stick all together with the wet ingredients (I know, smart uh?). With the mixer running on low start adding the flour mixture a little bit at a time. Mix well until you have obtained a nice cookie dough.
Note: It is very important when you are baking that all your ingredients are at room temperature to get a good consistency batter or dough.

You can make your cookies as big or small as you’d like. I use a small ice cream scoop to measure the dough and end up with cookies that are the same size. Then I shape them into perfect balls using the palms of my hands. Place them in rows of 3 on a baking sheet, leaving enough space because they will spread as they bake.

Place them in the oven and bake for 10 or 12 minutes, depending on your oven. I bake them for 12 minutes and end up with cookies that are golden and crispy in the outside and soft and perfectly delicious in the inside. Enjoy!