Lemon Basil Slice & Bake Cookies
If you like my holiday favorite Cranberry, Orange, and Sage Slice & Bake Cookies then you are sure to love their summery counterpart! Lemon zest and fresh basil give these buttery slice & bake cookies a pop of bright flavor. Plus, they are very simple to make and can be easily frozen to have available whenever the craving arises.
Mix the Dough
In a medium bowl, whisk together flour and salt and set aside. In a small bowl, mix together granulated sugar, lemon zest, and basil. Gently rub the mixture between your fingers to help spread the flavors throughout the sugar.
Next, using a stand or handheld mixer fitted with a paddle attachment, beat softened butter until creamy. Add the sugar/lemon zest/basil mixture and powdered sugar and mix on medium speed until light and fluffy. Add two egg yolks and vanilla extract and mix until fully combined.
Finally, add the dry ingredients to the wet ingredients and mix until fully combined. You will end up with a thick dough like in the picture below.
Lightly flour a work surface. Divide the dough into two equal portions and shape into two 2-inch diameter logs. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
Slice & Bake
Preheat the oven to 325°F and line baking sheets with parchment paper or silicone baking mats.
Remove the dough from the refrigerator and slice it into about 1/4 inch thick sections. Place them on the prepared baking sheets at least 1 inch apart. If desired, sprinkle with coarse sugar to add some crunch and extra sweetness.
Bake the cookies for 12-14 minutes until they are just set. These cookies continue to bake and set on the pan after they are removed from the oven, so do not overbake as they may become too crunchy. Allow the cookies to cool on the pan for at least 10 minutes and then move to a wire rack to cool completely.
Lemon Basil Slice & Bake Cookies
Ingredients
- 2 and 1/4 cups all purpose flour
- 1/2 tsp salt
- 3/4 cup granulated sugar, divided
- 1 tbsp lemon zest
- 1 tbsp fresh basil, finely chopped
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 2 egg yolks
- 1 tsp vanilla extract
- coarse sugar, for sprinkling on top (optional)
Instructions
- In a medium bowl, whisk together the flour and salt. Set aside.
- In a small bowl, mix the granulated sugar, lemon zest, and basil. Gently rub the mixture between your fingers to help spread the flavors throughout the sugar.
- Using a stand or handheld mixer fitted with a paddle attachment, beat the butter until creamy. Add the sugar/lemon zest/basil mixture and powdered sugar and mix on medium speed until light and fluffy.
- Add the egg yolks and vanilla extract and mix until fully combined.
- Add the dry ingredients and mix until fully combined. This will be a very thick dough.
- Lightly flour a work surface. Divide the dough into two equal portions and shape into two 2-inch diameter logs. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
- Meanwhile, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats.
- Slice the dough into about 1/4 inch thick cookies. Place them on the prepared baking sheets at least 1 inch apart. If desired, sprinkle with coarse sugar.
- Bake the cookies for 12-14 minutes until they are just set. These cookies continue to bake and set on the pan after they are removed from the oven, so do not overbake as they may become too crunchy. Allow the cookies to cool on the pan for at least 10 minutes and then move to a wire rack to cool completely.
Notes
- Storage Instructions: Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
- Make-Ahead Instructions: You can mix and form the dough (through step 7) ahead of time and slice and bake on another day. Store the raw dough in the refrigerator for up to 3 days or freeze for up to 3 months. If frozen, allow the dough to thaw in the refrigerator overnight before slicing and baking.
