SRC: Basil Lime Cookies

Basil Lime Cookies

After a month hiatus, the Secret Recipe Club is back! Although the club was seemingly going through some growing pains, I’m happy its back on track because I really do love being introduced to new bloggers.

Basil Lime Cookies

My blog assignment for this month was the Big Fat Baker. Talk about an impressive collection of baked goods recipes! Holy cow! Erin has a dessert recipe for every occasion. It made it very hard to choose just one. Since I’ve still been slammed with work, I really wanted something that was going to be quick and easy, yet still new and exciting. These cookies jumped out at me, and since my basil plant out back is growing out of control, I thought they’d be perfect.

Basil Lime Cookies

When I said to people I’m making basil lime cookies, most people gave me a strange look and asked “are they sweet?”. They actually taste kind of like margaritas to me. The herbaceous basil gives them a really fantastic flavor. I think these are going to become one of my regular, “signature”, cookies. I loved them that much!

Basil Lime Cookies recipe from Big Fat Baker 

  • 1 stick unsalted butter at room temperature
  • 6 ounces (3/4 cup plus 1 tbsp) sugar
  • 1 egg
  • 1/2 tsp vanilla
  • Zest of 1 lime
  • 3 tbsp very finely chopped fresh basil leaves
  • 7 ounces (1 3/4 cup) flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  1. Pre-heat the oven to 375 degrees Fahrenheit and line the cookie sheets with a silicone mat or parchment paper.
  2. In a stand mixer (or hand-held mixer) cream together the butter and sugars until light and fluffy.
  3. Mix in the egg, vanilla, zest, and basil. Mix together until fully combined.
  4. In a separate bowl sift together the flour, baking soda, and salt. Then mix into the butter mixture until combined.
  5. Roll 1 tbsp of dough to make a little sphere. Repeat with remaining dough. Place about 1 inch apart on the cookie sheets.
  6. Bake 8 to 12 minutes, depending on the size of your cookies/oven.
  7. Allow to cool on a cooling rack for a few minutes 
Be sure to head over to Erin’s site to check out more of her fabulous baked goods. (Can you say strawberry panna cotta? Carrot cake truffles? Lavender shortbread?! I’m drooling)
  Basil Lime Cookies


  1. says

    Hi Betsy,
    I have had my eye on these cookies all day, and I couldn’t wait to come over and talk about them. I just love a different cookie and the Basil and Lime combination would just be perfect for The Cottage. Your presentation of this cookie is awesome! It is fun cooking with you in the SRC.
    Miz Helen
    SRC #7

  2. says

    I love things that sound a little different and these are really unusual but sound delicious. I love basil and lime and am intrigued about how they would taste in a cookie.

  3. says

    Where did you get such beautiful basil? Wow! I love anything lime so know I would love these cookies and basil is my favorite herb next to lemon verbena. Love your blog and thanks for commenting on mine!

  4. says

    I made these cookies tonight, and they turned out wonderfully. I adapted them a bit, added a little lime juice and less basil. Seriously refreshing and a great start to a wonderful upcoming summer. Tasted almost like a mojito without the mint, very interesting.
    Much enjoyed, thank you for sharing! I will be linking my blog post with my adapted version to yours so others can check out your creations as well.

  5. Amy says

    Hi there, these sound great! Wondering if I can make the ahead – does the dough freeze well or the baked cookies? Also wondering if you think they’d be good with white chocolate chips added? Thanks!


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