Recipe by Zandeleen Thygesen
INGREDIENTS
For the cookies
1¾ cup of white sugar
⅔ cup fresh basil leaves
2 ½ cups of all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 sticks of butter at room temperature
1 tablespoon vanilla bean paste
2 teaspoon lemon zest
1 egg
1 egg yolk
For the basil sugar
1/4 cup of white sugar
5-6 basil leaves
INSTRUCTIONS
Preheat your oven to 180℃
Combine flour, baking soda, salt and whisk until incorporated. Set aside.
In a food processor blitz sugar and basil leaves until the leaves are finely ground and is bright green. Set aside.
In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.
Add the basil sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.
Add vanilla extract, lemon zest, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.
In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.
Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray.
Make the basil sugar for rolling and gently roll the cookie dough lightly in the sugar.
Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. It’s okay if they look slightly under baked in the centre, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.
Let the cookies cool for 5 to 10 minutes and enjoy!
NOTES
Scrape the sides of your bowl in between mixing to ensure that everything is combined.
The more basil sugar you roll the in the more flavorful
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