These Lemon Basil Shortbread Cookies are like a breath of fresh spring air in cookie form! Buttery, bright, with just the right pop of citrus and herbs—they’re the kind of treat that feels both simple and unexpectedly fancy. Perfect with a cup of tea, for gifting, or let’s be honest—sneaking one straight from the cooling rack.
Why You’ll Love This Recipe
One summer while working as a personal chef in Napa, I made these for a garden bridal shower. Let’s just say they didn’t even make it to the end of the dessert table. Ever since, they’ve been my go-to for whenever I want to impress without stressing.
- They’re incredibly easy to make—just mix, chill, and bake.
- The lemon and basil combo adds a gourmet twist to a classic shortbread.
- You can make the dough ahead for stress-free baking.
- Perfect for gifting, tea time, or brunch spreads.
Ingredients Breakdown
Essentials
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- Zest of 1 lemon
- 2 teaspoons lemon juice
- 2 teaspoons finely chopped fresh basil (or 1/2 tsp dried)
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Optional: extra granulated sugar for sprinkling
Pro Tips
- Fresh basil gives the brightest flavor—use it if you can!
- Softened butter makes creaming easier—take it out 30 minutes prior.
- Want a stronger citrus pop? Add ¼ tsp lemon extract.
- You can freeze the dough log and slice & bake later for fresh cookies anytime.
Step-by-Step Instructions
- In a large mixing bowl, cream together the butter, powdered sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add lemon zest, lemon juice, chopped basil, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the flour and salt. Slowly add the dry mixture into the wet ingredients, mixing just until a dough forms.
- Divide the dough into two portions. Shape each into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 1 hour (or overnight).
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice the dough into ¼-inch rounds and place about 2 inches apart on the prepared baking sheets.
- Sprinkle with a touch of granulated sugar if desired, and bake for 10–12 minutes, or until the edges just begin to turn golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chef’s Tips and Tricks
- Don’t overbake—look for light golden edges, not fully browned tops.
- Chilling the dough is key to clean slices and even baking.
- Use a serrated knife to slice the chilled dough for the neatest rounds.
- A microplane is your friend for getting the finest lemon zest and maximum citrus flavor.
Recipe Variations and Serving Suggestions
- Add a drizzle of white chocolate for an elegant touch.
- Swap basil for thyme or rosemary for herbaceous twists.
- Use orange zest instead of lemon for a warmer citrus flavor.
- Serve alongside lemon curd or mascarpone for an afternoon tea treat.
FAQs
Can I make the dough ahead of time?
Yes! Chill the dough in the fridge for up to 3 days or freeze it for up to 1 month. Just thaw slightly before slicing and baking.
How do I store these cookies?
Store in an airtight container at room temperature for up to a week. They also freeze beautifully once baked!
Can I use dried basil?
You can! Use ½ teaspoon of dried basil instead of 2 teaspoons fresh. The flavor is a little more subtle but still delicious.
Recipe Card
Prep Time: 15 minutes (plus chilling)
Cook Time: 12 minutes
Total Time: About 1 hour 30 minutes
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- Zest of 1 lemon
- 2 teaspoons lemon juice
- 2 teaspoons finely chopped fresh basil
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Optional: extra granulated sugar for sprinkling
Instructions:
- Cream together butter, powdered sugar, and granulated sugar until fluffy.
- Add lemon zest, juice, basil, and vanilla. Mix well.
- Mix in flour and salt until a soft dough forms.
- Divide dough into logs, wrap, and chill for 1 hour.
- Slice into ¼-inch rounds and bake at 350°F for 10–12 minutes.
- Cool before serving or storing.
Nutrition: ~110 calories per cookie
If you make these Lemon Basil Shortbread Cookies, I’d love to hear how they turned out! Leave a comment below, snap a photo and tag me on Instagram @thekitchensaid. Let’s spread the cookie joy!
