Ingredients
Wet 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)
Dry Ingredients
- 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
Add-ins
- 1 cup (170 g) white chocolate chips (reserve some for topping before baking)
- 1 cup (110 g) slivered or chopped pistachios (see Notes)
Instructions
- Cream Butter and Lemon Sugar: In the bowl of a stand mixer or using a handheld mixer, beat the softened butter and lemon sugar together until light and fluffy, about three minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed to ensure even mixing.
- Add Citrus Flavors: Mix in the fresh lemon juice, vanilla extract, and lemon extract if using, beating to combine thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, lemon zest, chopped fresh basil, baking powder, baking soda, and kosher salt until evenly distributed.
- Incorporate Dry Ingredients: Gradually add half of the dry mixture to the wet ingredients and beat on low speed until just combined. Repeat with the remaining dry ingredients, mixing until no streaks of flour remain.
- Fold in Add-ins: Using a wooden spoon or spatula, gently fold in the white chocolate chips and chopped pistachios until evenly mixed throughout the dough.
- Chill Dough: Transfer the dough to a bowl just large enough to hold it. Cover tightly with plastic wrap and refrigerate for at least three hours or overnight to allow flavors to meld and dough to firm up.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Shape Cookie Dough Balls: Remove the dough from the fridge and let it sit at room temperature for about 15 minutes until malleable. Roll into approximately 1 1/2 inch diameter balls (larger balls can be made by adjusting baking time). You should get around 36 cookie balls.
- Arrange and Top: Place 6-8 dough balls onto the prepared baking sheet, spacing them to allow spreading. Top each cookie ball with some of the reserved white chocolate chips for decoration and added texture.
- Bake: Bake cookies on the center rack for 12-14 minutes or until the bottoms just start to turn golden brown.
- Cool: Transfer the baking sheet to a wire rack and let the cookies cool for 10-15 minutes to firm up. Once stable, transfer the cookies directly onto the wire rack to cool completely.
- Store: Store cooled cookies in a sealed container at room temperature for up to five days to maintain freshness.
Notes
- Lemon Sugar: To make lemon sugar, combine granulated sugar with fresh lemon zest and let it sit for a few hours or overnight to infuse the flavor.
- Flour Substitution: You can substitute all-purpose flour with a cup-for-cup gluten free flour blend if needed.
- Pistachios: Use slivered or chopped pistachios for a nice crunch. Toasting them lightly before adding can enhance flavor but is optional.
- Dough Chilling: Chilling is essential for developing flavor and making the dough easier to handle during shaping.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Baking
- Method: Baking
- Cuisine: North American
