A lime sugar cookie recipe with an herbaceous twist! You won’t be able to stop eating these easy basil and 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 Sugar 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.
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
- Pre-heat the oven to 375 degrees Fahrenheit and line the cookie sheets with a silicone mat or parchment paper.
- In a stand mixer (or hand-held mixer) cream together the butter and sugars until light and fluffy.
- Mix in the egg, vanilla, zest, and basil. Mix together until fully combined.
- In a separate bowl sift together the flour, baking soda, and salt. Then mix into the butter mixture until combined.
- Roll 1 tbsp of dough to make a little sphere. Repeat with remaining dough. Place about 1 inch apart on the cookie sheets.
- Bake 8 to 12 minutes, depending on the size of your cookies/oven.
- Allow to cool on a cooling rack for a few minutes