• Line 2 baking sheets with parchment paper. 

  NOTE: For this recipe, I used my medium Bonmat on the top of a Medium perforated Baking Sheet from BonCOOK. Set aside.
• Preheat oven to 350℉/180℃.

BASIL SUGAR PREPARATION

• Revive your basil leaves – Rince the basil under cold water, then transfer them to a bowl of cold water with a handful of ice cubes for about 1 minute. Pad dry, set aside.

  NOTE: This will allow the leaves to become crunchy and turn into a bright green.
  1.41 oz fresh basil leaves
  
• In a food processor blitz the granulated sugar together with the basil leaves until the leaves are finely ground and is bright green. Set aside.
  12.35 oz granulated sugar
  

LEMON BASIL COOKIES PREPARATION

• In a mixing bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
  11.11 oz all-purpose flour, 3/4 tsp baking soda, 1/2 tsp sea salt
  
• Add in the softened butter. Cream the butter together with the basil sugar using an handheld mixer on high speed for 1-2 minutes until very light and fluffy.

  Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.
  8 oz butter
  
• Add in the egg and egg yolk. Mix until just combined.
  1 Large egg, 1 Large egg yolk
  
• Add the vanilla bean paste and lemon zest. Mix on medium speed until pale in color and fluffy, 1-2 minutes.

  NOTE: Scrape the sides of your bowl half way to ensure everything is getting mixed.
  1 Tbsp vanilla bean paste, 2 lemon zests
  
• Add in the dry ingredients. Mix on low speed just until combined. Set aside.

  NOTE: Make sure to scrape the sides and bottom of the bowl to get any dry bits that have not been incorporated.
  

ASSEMBLY

• Make the basil sugar for rolling - In a food processor blitz the granulated sugar together with the basil leaves until the leaves are finely ground and is bright green. Set aside.
  1.76 oz granulated sugar, 6 fresh basil leaves
  
• Using the ice cream scoop, scoop the dough into 18 portions.

  Gently roll each ball of dough lightly in the basil sugar.

  Transfer cookie dough to the prepared baking sheet, well apart as they will spread.
  

BAKE!

• Bake 5-6 cookies at a time for 10 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying white but not shinny. If it is shinny it means your cookie is still raw, so monitor closely.
  
• Once your Lemon Basil Cookies are out of the oven, gently bang them on your kitchen counter a couple of times. This is how the ripple is created.

  Let them cool down on the tray for 20 minutes, then transfer them to a wired cooling rack.

  NOTE: Leftover cookies are best when stored in a metal tin box at room temperature up to 3 days. Enjoy & Bon Appétit!