WI Whisk Recipe of the Week - Lemon Basil Cookies


Basil is always one of our favorite summer ingredients.  Typically it is used in savory dishes, but there is also a little secret about basil - it's delicious in sweet treats, as well!

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Preheat your oven at 350F and line two cookie sheet pans with parchment paper. 
In a mixer combine the sugar and butter and run on medium-high until creamed, about 2 minutes. Add the egg and vanilla and mix again for another 2 minutes, the mixture should be light and fluffy. 
In a medium bowl combine the flour, salt, baking soda, lemon zest and basil, mixing well using a wire whisk. I like to mix the basil and lemon zest in the flour, that way they get coated with the flour and don’t stick all together with the wet ingredients (I know, smart uh?). 
With the mixer running on low start adding the flour mixture a little bit at a time. Mix well until you have obtained a nice cookie dough. 
Note: It is very important when you are baking that all your ingredients are at room temperature to get a good consistency batter or dough.


You can make your cookies as big or small as you’d like. I use a small ice cream scoop to measure the dough and end up with cookies that are the same size. Then I shape them into perfect balls using the palms of my hands. Place them in rows of 3 on a baking sheet, leaving enough space because they will spread as they bake.
Place them in the oven and bake for 10 or 12 minutes, depending on your oven. I bake them for 12 minutes and end up with cookies that are golden and crispy in the outside and soft and perfectly delicious in the inside. Enjoy!


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