Name: Lemon Basil Cookies with White Chocolate and Pistachios Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 3 h 34 min
Cuisine: North American
Ingredients: 1 cup (240 g) butter, softened to room temperature; 1 2/3 cups (345 g) Lemon Sugar (see Notes); 2 large eggs; 1 1/2 tbsp fresh lemon juice; 1 tsp vanilla extract; 1/4 tsp lemon extract (optional); 3 cups (375 g) spooned and leveled all-purpose flour (can substitute with cup-for-cup gluten free blend); 2 tbsp fresh lemon zest (from approximately two large lemons); 2 tbsp finely chopped fresh basil; 1 1/4 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1 cup (170 g) white chocolate chips (reserve some for topping before baking); 1 cup (110 g) slivered or chopped pistachios (see Notes)

Jump to Recipe· 3.9 from 73 reviews

If you adore fresh, vibrant flavors in your baked treats, then the Lemon Basil Cookies with White Chocolate and Pistachios Recipe is going to become your new favorite! These cookies strike a brilliant balance between zesty lemon brightness, aromatic basil, the creamy sweetness of white chocolate chips, and a satisfying crunch from pistachios. Perfect for spring or summer gatherings, they melt in your mouth and bring a refreshing twist to classic cookies that will have everyone asking for seconds.

Ingredients You’ll Need

The image shows baking ingredients arranged on a white marbled surface. In the top left, there is a white plate with several cubes of pale yellow butter. Next to it is a bottle of lemon extract with a dark brown label. To the right, a white cup is filled with smooth, round white chocolate chips. Above that is a white bowl full of white flour. Beside it is a small white pitcher with pale yellow liquid, likely melted butter or oil. Below, there are two whole yellow lemons on a clear glass lemon squeezer. Near the center, a small white bowl holds green sliced pistachios, while next to it, a small fluted metal bowl contains grated yellow lemon peel garnished with green basil leaves. A white measuring cup filled with white sugar and a small fluted metal bowl with white powder, probably baking soda or baking powder, complete the layout with fresh green basil leaves placed around for decoration. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple but thoughtfully chosen ingredients that come together to create a burst of flavor and delightful textures. Each one plays a crucial role in making these cookies the standout treat they are.

Butter, 1 cup (240 g), softened: Provides the rich, creamy base essential for tender cookies.
Lemon Sugar, 1 2/3 cups (345 g): Adds sweetness infused with lemon zest to amplify citrus notes (see Notes for making your own).
Eggs, 2 large: Bind ingredients together and give structure to your cookies.
Fresh lemon juice, 1 1/2 tbsp: Brightens the dough and enhances the lemon flavor.
Vanilla extract, 1 tsp: Adds warmth and depth to the overall flavor profile.
Lemon extract, 1/4 tsp (optional): Boosts lemon aroma for extra citrus punch.
All-purpose flour, 3 cups (375 g): The sturdy base of the cookie, easily substituted with gluten-free blends if needed.
Fresh lemon zest, 2 tbsp: Delivers fresh, intense lemon oils that elevate the cookie’s aroma.
Fresh basil, finely chopped, 2 tbsp: Adds a surprising herbal brightness that complements lemon perfectly.
Baking powder, 1 1/4 tsp: Helps the cookies rise just enough for a tender crumb.
Baking soda, 1/2 tsp: Works with baking powder for perfect texture and spread.
Kosher salt, 1/2 tsp: Balances sweetness and enhances all the delicate flavors.
White chocolate chips, 1 cup (170 g): Introduce creamy sweetness with a velvety finish; keep some aside for topping.
Slivered or chopped pistachios, 1 cup (110 g): Provide crunch and a nutty contrast to the soft cookie.

How to Make Lemon Basil Cookies with White Chocolate and Pistachios Recipe

Step 1: Cream Butter and Lemon Sugar

Start by beating the softened butter and lemon sugar together until the mixture turns light and fluffy. This step aerates your dough, creating a soft and tender cookie texture that practically melts on your tongue.

Step 2: Incorporate Eggs and Citrus

Add the eggs one at a time, beating well after each addition to ensure full integration. Then pour in the fresh lemon juice, vanilla extract, and optional lemon extract to infuse the dough with that luscious citrus-herbal aroma that defines this recipe.

Step 3: Mix Dry Ingredients

Whisk together the flour, lemon zest, finely chopped basil, baking powder, baking soda, and kosher salt in a separate bowl. This combination ensures a balanced rise and infuses fresh herbal notes throughout the dough.

Step 4: Combine Dry and Wet Mix

Add half the dry ingredients to your wet mixture and beat on low speed until just combined, then repeat with the remaining half. Be gentle here—overmixing can result in tough cookies, but just the right amount will guarantee delicate tenderness.

Step 5: Fold in White Chocolate and Pistachios

With a wooden spoon or spatula, gently fold in the white chocolate chips and chopped pistachios. This step colors your cookies with tasty bursts of sweetness and crunch, elevating every bite.

Step 6: Chill the Dough

Transfer the dough to a bowl, cover it tightly with plastic wrap, and refrigerate for at least three hours. Chilling solidifies the dough, which helps control spreading during baking and dulls the intense heat of the fats for better texture.

Step 7: Prepare to Bake

Preheat your oven to 350°F and line a baking sheet with parchment paper. Let the dough sit at room temperature for about 15 minutes until it softens enough to scoop and roll easy.

Step 8: Shape Cookies and Bake

Roll the dough into 1 1/2-inch balls, arranging 6-8 on each baking sheet. Press a few reserved white chocolate chips on top of each ball to create irresistible visual appeal. Bake in the center of your oven until the bottoms are just golden, about 12-14 minutes.

Step 9: Cool and Enjoy

Once baked, move the sheet to a wire rack to cool for 10-15 minutes before carefully transferring each cookie onto the rack. Cooling completely ensures the cookies hold together perfectly and fully develop their nuanced flavors.

How to Serve Lemon Basil Cookies with White Chocolate and Pistachios Recipe

The image shows many round, light yellow cookies with white chocolate chips on top, placed on three white plates and a baking tray; some cookies are garnished with green basil leaves. The cookies have a soft texture with small cracks. The baking tray holds several cookies lined with parchment paper. Around the plates and tray, there are scattered white chocolate chips, green basil leaves, two halved lemons showing their juicy yellow inside, and a whole lemon. The setting is on a wooden table with a white and yellow cloth and a vintage silver spoon nearby. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a pinch of finely chopped fresh basil or lemon zest on the serving platter for a pop of color and extra hint of freshness. A light dusting of powdered sugar can also add a pretty, delicate touch that complements the citrusy notes of the cookies.

Side Dishes

These cookies pair beautifully with a glass of chilled lemonade or a cup of herbal tea such as chamomile or mint. For a brunch or dessert spread, consider adding fresh berries or a mild cheese to balance the sweetness and herbal flavors.

Creative Ways to Present

Serve the cookies stacked in small towers tied with a rustic twine bow for an inviting gift or party favor. Alternatively, sandwich two cookies together with a dollop of lemon basil-infused cream cheese frosting for an unexpected treat that amplifies the recipe’s bright flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, store these cookies in an airtight container at room temperature for up to five days. This keeps them nice and soft while preserving their vibrant lemon-basil flavor.

Freezing

You can freeze the cookie dough balls before baking by placing them on a baking sheet until firm, then transferring them to a freezer-safe bag. When ready to bake, thaw in the fridge overnight and proceed as usual for fresh-baked results anytime.

Reheating

Warm leftover cookies gently in a microwave for 10-15 seconds or in a low oven (300°F) for about 5 minutes to revive that just-baked softness. This step brings back the comforting, melt-in-your-mouth magic.

FAQs

Can I substitute the pistachios with another nut?

Absolutely! While pistachios offer a distinct flavor and color, chopped almonds or walnuts can also add wonderful crunch and nuttiness if pistachios aren’t on hand.

What is lemon sugar, and how do I make it?

Lemon sugar is simply granulated sugar infused with lemon zest. To make it, grate the zest of a lemon into your sugar and rub the zest into the sugar with your fingers until fragrant—easy and flavor-packed!

Can I make these cookies gluten-free?

Yes, swapping the all-purpose flour for a cup-for-cup gluten-free blend works well. Just make sure your blend contains xanthan gum or another binder to maintain the cookie’s structure.

Is the lemon extract necessary?

Lemon extract is optional but highly recommended for a more intense lemon aroma that complements the fresh lemon juice and zest beautifully.

How long do the cookies stay fresh?

Stored properly in an airtight container, these cookies stay delicious and moist for up to five days, perfect for enjoying through the week or sharing with friends.

Final Thoughts

Trust me when I say the Lemon Basil Cookies with White Chocolate and Pistachios Recipe is a keeper for brightening up your cookie game. The unique combination of fresh lemon, herbal basil, creamy white chocolate, and crunchy pistachios creates a delightful balance that’s hard to resist. Whip up a batch for your next gathering or just to treat yourself—these cookies promise to bring smiles and a hint of sunshine in every bite!