I’m an equal opportunity cookie eater. Classics or cuckoo, I’ll give it a shot. But I’ll be honest: I have a real sweet spot for the cuckoo. Throw in some herbs, funky spices, potato chips, beer… and I’ll just have to give it a try.
These Basil Lime Cookies are the perfect cuckoo cookies. I had no idea how these would turn out, and they ended up being one of my favorite recipes I’ve made in a while. It’s an unusual flavor combo for cookies, and it works beautifully. Imagine a soft, pillowy sugar cookie, with herbaceous and zesty notes. You get a sense of the basil when you first bite in, and an aftertaste of refreshing lime zest. Hard to imagine before you try it—so you’ll just need to try it!
These are perfect for a holiday cookie swap because they’re really stand out on the cookie table. They’re also perfect for summer, since it’s such a refreshing flavor combo. Or, you know, make them whenever you want. Cookies are always a good idea.
Basil Lime Cookies
Original recipe: Betsy Life
Yield: ~20 cookies
Suggested equipment: Mixer
Total Time: ~An hour
Cook Time: 8-12 minutes
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla
- Zest from one lime
- 3 tbsp basil, very finely chopped. Don’t get lazy here—it’s better to have small specks of basil in your cookies, rather than big chunks!
- 1 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat your oven to 375F
- Use your mixer to cream the butter and granulated sugar, until it’s light and fluffy.
- Mix in your egg, vanilla, lime zest and basil. Ingredients should be fully combined before you move onto the next step.
- In a separate bowl, mix your flour, baking soda and salt.
- Add the dry ingredients to your wet ingredients, and mix until it’s fully combined.
- Line a cookie sheet with parchment or a Silpat, then scoop your dough into 2-inch balls. Place the balls about an inch apart so they have room to puff up in the oven.
- Bake about 8-12 minutes. Mine took 10 minutes to bake through.
- Cool on a cooling rack for a bit, then transfer to an airtight container. They’ll keep for a few days at room temp, and freeze well too!