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Lemon-Lime Basil Shortbread Cookies

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18 cookies
Author Bon Appetit


  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar plus more for pressing cookies
  • 1/2 cup 1 stick chilled unsalted butter, cut into 1/2″ cubes
  • 2 tablespoons fresh basil leaves chiffonade
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated lime zest
  • 1/4 teaspoon kosher salt
  • Sanding sugar optional


  1. Preheat oven to 375 degrees F.
  2. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. {If you don’t have a food processor, use a fork to cut together ingredients until moist clumps form.}
  3. Measure level tablespoonfuls of dough; roll between you palms for for balls. Place on a large baking sheet, spacing 2″ apart.
  4. Lightly dust the bottom of a flat measuring cup (or glass) with powdered sugar and press cookies into 2″ rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if desired.
  5. Bake until edge are brown, about 14 to 15 minutes. Transfer to a wire rack; let cool.