Lemon Basil Sun Drop Cookies
Prep time
Cook time
Total time
Serves: 5 dozen
  • Lemon Basil Sun Drops
  • ½ c. Sugar
  • 3 tsp. freshly grated lemon peel (zest from two small lemons)
  • ½ c. Butter (softened to room temperature)
  • 3 oz. cream cheese (softened to room temperature)
  • 1 egg yolk
  • ½ tsp. lemon extract
  • ¼ tsp. basil extract
  • 1-3/4 c. Sifted flour
  • ½ tsp. salt
  • 5 drops food coloring gel (optional)
  1. Combine sugar and lemon zest until well blended in a food processor; set aside.
  2. With an electric mixer cream butter and cream cheese until well blended.
  3. Add sugar/lemon zest mixture gradually, continuing to cream until light and fluffy.
  4. Add egg yolk, extracts and food coloring (if desired); beat well.
  5. Sift flour and salt together; add in 3 additions; mix well, but do not over work the dough (I usually use my hands to mix in the final flour addition).
  6. Shape dough into a roll about 10 inches long and 2 inches in diameter; wrap in waxed paper or plastic wrap and chill for at least 1 hour.
  7. After dough is firm, shape into cookies using a cookie press or by cutting the roll into ⅜ inch thick cookies. (Hint: it's a good idea to line your cookie sheets with parchment paper to prevent over-browning of the bottoms.)
  8. Bake at 375 degrees for 5-8 minutes or until the edges are just beginning to turn golden. Be careful not to over-bake.
  9. Makes about 5 doz. small cookies.
Recipe by Giggles Galore at https://gigglesgalore.net/lemon-basil-sun-drop-cookies