Lemon Basil Poppyseed Cookies


These delectable cookies have recently become a very important recipe for me. You see, anytime my oldest labrador (who is the sweetest ever to humans and not very nice towards small animals), finds himself attacking a neighborhood dog (happened 3 times thus far), the lovely  & innocent dog owners will find these on their doorstep immediately. My beloved Alfie was found on the side of the road,  I rescued him almost 6 years ago. The vet says there’s nothing we can do and it’s his instinct to protect himself coming from homelessness. That said, it’s very embarrassing when he finds the craziest ways to escape out of our yard and go on the prowl. These cookies (along with multiple apology notes) are the perfect way to ask for forgiveness. Hopefully your pup doesn’t have these problems, but whatever you’re going through these are the perfect way to say “I’m sorry” to anyone! They are simple and beyond delicious, perfect with fresh basil in the summertime. Sometimes they never even make it to my oven because I can’t stop eating the dough. They are truly perfect. Enjoy!!





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Song for Zula” by Phosphorescent
Under the Pressure” by The War on Drugs
Pancho and Lefty” by Townes Van Zandt
Be Careful” by Patty Griffin
California Waiting” by Kings of Leon


  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons lemon zest
  • 2 tablespoons poppy seeds
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Parchment paper
  1. Beat butter, sugar, brown sugar, basil, lemon zest, poppy seeds, and vanilla extract at medium speed with an electric mixer until fluffy. Add eggs, beating just until blended after each addition.
  2. Stir flour, baking soda, and salt separately before adding to butter mixture.  Beating  until blended after each addition.
  3. Roll dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.
  4. Preheat oven to 350°. Cut each dough log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 8 to 12 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes). 

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5 Responses to Lemon Basil Poppyseed Cookies

  1. mary @ minutes per mile July 1, 2014 at 9:35 pm #

    these look so delicious! for some reason i’m envisioning them topped with a dollop of marscapone cheese…

  2. Martha hill June 26, 2014 at 7:53 pm #

    I know if you recommend these that they will be delish!! Can’t wait to try them. Please keep blogging!! We miss you when you don’t have ” the afternoon off”

  3. Sophia June 22, 2014 at 10:58 pm #

    These look really yummy! I’m gonna try this with Cup 4 Cup gluten free flour. Funny. I put out poppy seeds on my kitchen counter and now I know why!

  4. Paula June 20, 2014 at 11:28 pm #

    Hi Holly,

    Just wanted to say Congratulations on the new little blessing arriving soon.

    God Bless you all.

    🙂 Paula

    And the cookies look great!

  5. Heather June 20, 2014 at 6:35 pm #

    This is my favorite cookie of all time!!! Melt in your mouth delicious!!! Finally! I get to make these!
    thank you afternoon off,

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