Y’all, summertime’s a comin’ and these chewy lime basil cookies are perfect for every warm-weather menu! They are so zingy, zesty, fresh!
The first time I made these cookies, I made them when we had some of our family over. My brother-in-law picked one up and asked, “What’s in these? Lawn clippings?”
Yes, Pete. I’m adding some fiber to your diet!
I adapted my snickerdoodle cookie recipe to make these cookies – take out the cinnamon and add finely chopped fresh basil, lime zest, and lime juice, and you’ve got yourself a completely different cookie!
To add even more flavor to these cookies, you roll the dough in sugar and lime zest. DELISH.
And not only are they delicious, they’re pretty, too!
If you’re looking for some extra chewy cookies, this is a great recipe for you. Absolutely divine.
Make these for a potluck gathering, a fun summertime snack with your family, or bring these to someone and put a big ‘ole smile on their face!
- 1 c unsalted butter, softened
- 1¾ c white granulated sugar, divided
- Juice from 1 lime
- 2 eggs
- 2¾ c flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- Zest from 3 limes, divided
- 2 tbsp finely chopped fresh basil leaves (about 7-8 large leaves)
- Preheat the oven to 350.
- Using a stand or a hand mixer, cream butter and 1½ c sugar together.
- Continue mixing and add eggs one at a time.
- Add lime juice and mix.
- Add flour, cream of tartar, baking soda, and salt, mixing the batter between each addition.
- Once the cookie dough is thoroughly mixed, add in half of the lime zest (zest from about 1.5 limes) and all of the chopped basil leaves and mix well into the cookie dough.
- In a separate shallow bowl (or perhaps a plate), mix remaining ¼ c sugar and remaining lime zest together.
- Roll a piece of dough into a 1-inch ball, and then roll the ball in the sugar and zest to coat the entire surface. Place dough ball on nonstick cookie pan.
- Repeat until you fill the pan with dough balls - probably 12 - and place the pan in the preheated oven on the middle rack.
- Bake for about 7-8 minutes and remove from oven. Allow cookies to cool on the pan for a few minutes before transferring to a cooling rack.
- Repeat steps 8-10 until you run out of dough!