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Lemon Cookies

Lemon Cookies with Basil Icing

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Living la dolce vita? These citrus-y, glazed cookies will make you feel like you’re living the sweet life in the Italian Riviera. We start with the classic sugar cookie and add notes of bright lemon. Then, we bring on the taste of Italy by infusing fresh basil with butter and combining it with sugar and even more lemons to make an herby lemon-basil glaze. Best served on a warm summer day with a tall glass of iced tea.

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Liz

    By Chef Liz

    • Calories 670
    • Protein 7g
    • Total Carb 107g
    • Total Fat 25g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      • 2 half sticks
      • unsalted butter
    • basil
      • 1/4 ounce
      • basil
    • lemon
      • 1
      • lemon
    • flour
      • 1 1/2 cup
      • flour
    • baking powder
      • 1 teaspoon
      • baking powder
    • granulated sugar
      • 1 cup
      • granulated sugar
    • vanilla extract
      • 1 teaspoon
      • vanilla extract
    • powdered sugar
      • 1/2 cup
      • powdered sugar
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • eggs
    • kosher salt
    • baking sheets
    • 6" small pot

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 375°F. Unwrap butter and halve each half stick. Set aside to soften at room temperature (we recommend at least 10 minutes). Cut parchment paper in half and line 2 baking sheets. Set aside for Step 4.

    2. Zest and juice lemon

      Zest and juice lemon

      Rinse basil and pat dry. If you have a zester and want to infuse your cookies with even more lemon flavor, zest up to whole lemon, then halve. In a small bowl, juice lemon, discarding seeds.

    3. Make dough

      Make dough

      In a large bowl, whisk together flour, baking powder, and ¼ teaspoon salt. In a separate large bowl, combine granulated sugar and 3 pieces softened butter (reserve remaining butter for Step 5). Whisk vigorously until pale and fluffy, 1-2 minutes. Whisk in vanilla extract, 1 tablespoon lemon juice, half of lemon zest (if using), and 1 egg to combine. Add dry mixture to bowl with wet mixture and mix well to fully combine.

    4. Bake cookies

      Bake cookies

      Using your hands, roll cookie dough into 12 equal balls and divide between prepared baking sheets, spacing apart as much as possible. Bake, rotating sheets halfway through, until cookies are puffed and light golden, 16-18 minutes. Transfer cookies, still on parchment, to a clean, dry surface to cool for at least 10 minutes.

    5. Make basil-lemon icing

      Make basil-lemon icing

      While cookies cool, place remaining butter in a small pot over medium-low heat. When butter is foamy, add basil and cook, stirring frequently, until fragrant and flavors have melded, 5-6 minutes. Remove pot from heat and discard basil. Add powdered sugar, 2 teaspoons remaining lemon juice, remaining lemon zest (if using), and 1 teaspoon water; whisk, until smooth.

    6. Finish lemon cookies

      Finish lemon cookies

      Once cookies have cooled, drizzle basil icing over top. Transfer to a serving plate and enjoy!

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