Lemon Lavender Basil Cookies (a.k.a. Spa Cookies)


Guess what!!! My kid lost her first tooth last night! This piece of information has absolutely nothing to do with the following recipe, but it’s a pretty awesome milestone. Her permanent teeth were coming in behind her baby teeth, resulting in a shark tooth effect so thank goodness her baby teeth are coming out on their own!

Lost tooth

Anyway, it’s summer and I love baking with lemon during the hot weather. It makes the hot oven a little more bearable when you know you’ll have a citrus-y treat at the end of the sweltering journey.  Not only do I love lemon, but I love baking with herbs. We recently started an herb garden and it’s so satisfying to pick them fresh from the oven because I finally have plants I haven’t killed!

These remind me of the water you get when you are at once of those fancy spas, but better…mainly because of the addition of butter and sugar. They’re easy to whip up and easy to eat! The resulting cookie is soft, slightly chewy, and just heavenly. The flavors are delicate and delicious. Enjoy, relax, and mow down on these bad boys.

Lemon Lavender Basil Cookies

Lemon Lavender Basil Cookies (Adapted from Just A Pinch’s recipe)

Makes about 3 dozen cookies using a #40 cookie scoop


  • 2 3/4 c. (344 g.) all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 heaping tsp. salt
  • 1 c. (226 g.) room temperature butter
  • 1 1/4 c. (250 g.) sugar
  • 1 egg room temperature
  • 1/2 tsp. vanilla
  • 2 tsp. finely chopped culinary lavender
  • 2 Tbsp. chopped fresh basil (about 3-4 medium leaves)
  • Zest from one large lemon
  • 4 Tbsp. lemon juice


  • Preheat oven to 350 degrees.
  • Whisk flour, baking soda, baking powder, and salt in a bowl. Set aside.
  • Cream butter an sugar until light and fluffy in another bowl.
  • Add egg, vanilla, lavender, basil, and juice. Scrape down sides and mix again
  • Add flour mixture until just mixed.
  • Scoop onto a lined (silicone or parchment) cookie sheet.
  • Bake 8-10 minutes until edges are light golden brown.
  • Cool on sheet for 2 minutes then transfer to a cookie sheet.
  • EAT



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