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This image shows a plate of Summer Basil Sugar Cookies, beautifully presented on a wooden cutting board. The cookies are golden brown, with a slightly crisp exterior and a rustic, homemade shape. Each cookie is generously drizzled with a creamy white glaze and topped with a scattering of chopped pistachios, adding texture, color, and a hint of elegance.
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Summer Basil Sugar Cookies Recipe Card

Soft, buttery lemon basil sugar cookies with a bright citrus-herb glaze and a crunchy pistachio topping—perfect for a whimsical summer treat.
Prep Time1 hour 15 minutes
Cook Time10 minutes
Total Time1 hour 25 minutes
Course: Appetizer, Dessert, Side Dish, Snack
Cuisine: American
Keyword: basil, brown sugar, butternut, cookie, herbs, lemon, refined sugar light, sugar
Servings: 10 cookies

Equipment

  • 2 mixing bowls
  • 1 whisk or fork
  • 1 spatula or wooden spoon
  • 1 Rolling Pin
  • Parchment Paper
  • 1 Sharp Knife
  • 1 zester or grater for lemon zest
  • cookie cutters optional
  • 1 Baking Sheet
  • 1 small bowl and spoon for glaze

Ingredients

Cookies

  • ¼ cup unsalted butter softened
  • ¼ cup maple syrup or honey/coconut sugar
  • 1 egg yolk room temperature
  • 1 tsp vanilla extract
  • 1 zested lemon
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh basil finely chopped
  • 1 cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp celtic sea salt
  • 2 tbsp brown sugar for rolling the cookies

Lemon Basil Glaze

  • 1 cup powdered sugar
  • 1 ½ tbsp fresh lemon juice
  • 1 tsp fresh basil finely chopped
  • 1 tsp maple syrup optional
  • 1 tbsp crushed pistachios

Instructions

  • In a medium bowl, cream softened butter and maple syrup until light and fluffy (use a hand mixer, immersion blender or beat vigorously with a fork).
  • Beat in the egg yolk, vanilla, lemon zest, lemon juice, and chopped basil until fully combined.
  • In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients and mix just until a dough forms. Do not overmix!
  • Shape into a flat disc, wrap in parchment paper or plastic wrap, and refrigerate for at least one hour.
  • Preheat oven to 350F. Remove dough from the fridge and let it soften slightly. Roll between two sheets of parchment paper to about ¼ inch thick. Cut into desired shapes and roll in brown sugar.
  • Place cutouts (on parchment paper) onto a baking sheet. Bake for 8-10 minutes, until the edges are just turning golden. Let cool a few minutes before transferring to a wire rack.
  • While the cookies are baking, create glaze by whisking powdered sugar with lemon juice until smooth. Stir in chopped basil and maple syrup if using. Once your cookies have cooled completely, drizzle the glaze over them with a spoon or a piping bag for a delicate pattern then immediately sprinkle crushed pistachios over the wet glaze so they stick. Let set for a couple minutes then enjoy!