Basil Lemon Cookies
At Bruce Randolph School in Denver, 10th grade students turned a farm harvest into a sweet surprise—baking Lemon Basil Cookies using fresh basil grown on their TFFJ hydroponic farm.At Bruce Randolph School in Denver, 10th grade students turned a farm harvest into a sweet surprise—baking Lemon Basil Cookies using fresh basil grown on their TFFJ hydroponic farm.
This creative twist on a classic recipe was inspired by Blue Bowl Recipes and brought together science, flavor, and hands-on skill-building. Students practiced essential techniques like zesting lemons, creaming butter and sugar, chopping herbs and pistachios, and preparing a lemon glaze—all while learning how herbs can add depth to baked goods.
Their lemony, nutty cookies were a hit and a perfect example of how fresh ingredients from the farm can inspire bold ideas in the kitchen.
Ingredients (TFFJ Produce Highlighted 🌿):
- 3/4 cup salted butter, softened at room temperature (1 and 1/2 sticks, or 170 grams)
- 2 large lemons, zested
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 tbsp fresh lemon juice
- 1/3 cup chopped regular basil 🌿
- 1/3 cup shelled and chopped pistachios, divided
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
For Rolling - 3 tbsp granulated sugar
- Remaining chopped pistachios (see above)
Lemon Glaze - 1/2 cup powdered sugar 58 grams
- 1 to 2 tbsp lemon juice
- 1/4 tsp vanilla extract
Instructions
- Prep: Chop your pistachios. (I buy pre-shelled so I can skip right to chopping them and save time.) Zest your two lemons, and rub the lemon zest into the granulated sugar until you have a sandy mixture. This really brings out the lemon flavor!
- Make the cookie dough: In a large mixing bowl, cream the softened butter well with an electric mixer on high speed. Add the lemon zest sugar and beat with the butter on high speed until creamed, 1-2 minutes. Add the egg, mixing on medium speed until just combined. Add the lemon juice, chopped basil, and 3 tbsp of chopped pistachios. Mix until just combined. Add the dry ingredients, and mix just until the last streaks of flour disappear into the dough, scraping the sides and bottom of the bowl to make sure everything is incorporated.
- Chill: Scoop dough into balls that are 30 to 35 grams (about 1 and 1/2 tablespoons) and chill in an airtight container in the fridge for an hour, or in the freezer for 30 minutes.
- Make-Ahead Tip: Cookie dough can be refrigerated for up to 48 hours before baking, and frozen for up to 3 months. Bake from frozen, adding 1-2 minutes as needed.
- Bake: Preheat your oven to 350℉. Line a few baking sheets with parchment paper. Stir together the remaining finely chopped pistachios and the 3 tbsp of granulated sugar. Roll each dough ball in the sugar/pistachio mixture and place on prepared cookie sheets. Bake one pan at a time (keeping extras in the fridge) for 8-11 minutes. The edges will appear just set and the tops will appear just the *tiniest* bit underdone. Let them cool for 15 minutes or so before moving to a cooling rack.
- Lemon Glaze: These cookies are delicious as is, but a lemon glaze really takes them over the top! Whisk together the glaze ingredients (thin as needed with water or more lemon juice) in a medium bowl and drizzle over the warm or cooled cookies.
- Serve + Store: Enjoy cookies immediately! Once cooled, store in an airtight container at room temperature for 5-6 days.
