This post contains affiliate links. Please see our disclosure policy.
Basil Orange Shortbread Cookies are soft buttery shortbread full of bright orange zest, fresh sweet basil and bite sized pieces of apricot.
The flavor of these cookies is mainly apricot and orange. Basil brings a sweet almost spicy mint flavor to the strong citrus. When sweet basil is eaten raw it can have a peppery taste, but when baked its more of a minty clove. So using basil in cookies creates a fresh balance.
Baking With Basil
This shortbread cookie recipe has two tablespoons of freshly chopped sweet basil. Mixed with the citrus notes of orange zest and dried apricots the basil adds a hint of sweet mint and cloves flavor when baked. Trust me you will be scarfing these cookies just as quickly as I did!
Helpful Tips
- Dust your countertop and rolling pin with flour to prevent sticking.
- I used a 2 inch flower cookie cutter, but feel free to use any shape or size.
- Bake cookies on the middle rack.
- I keep a close eye on them and remove just when the edges start to show a little browning.
- They will be a little soft, but firm as they cool.
Leftovers & Storage
- Room Temp: Store shortbread cookies in an airtight container at room temperature for up to a week or keep in the fridge for 10 days of freshness.
- Freeze: They can also be stored in the freezer by placing in a freezer safe plastic bag for up to 3 months. Let cookies thaw to room temperature before serving.
How to Minimize Cookie Spreading
- Make sure to chill the dough before baking – The butter in the cookies must be properly chilled before baking. Cold cookies prevent the butter from melting too quickly which causes the cookies to spread.
- Never place the cookies on a warm tray – ALWAYS use a room temperature or chilled baking tray. A warm tray will cause the butter to melt to fast.
- Don’t bake the cookies at a low temperature – While some cookies do well at 325 F , I have raised the temp to 350 F to ensure the cookies set quickly and prevent too much spreading.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Basil Orange Shortbread Cookies
Ingredients
- 3/4 Cup (190 grams) Unsalted Butter, softened at room temperature
- 2/3 Cup (165 grams) Granulated Sugar, pulsed in food processor to be extra fine
- 1 teaspoon Vanilla Extract
- 2 ½ Tablespoons Orange Zest
- 2 Tablespoons Fresh Sweet Basil Leaves, chopped
- 2 1/4 Cups (282 grams) All Purpose Flour
- 1/8 teaspoon Kosher Salt
- 1/2 Cup (95 g) Dried Apricots, chopped
Instructions
- Preheat oven to 350 F (176 C) and line two cookies sheets with silicone baking mats or parchment paper.
- Place butter and sugar to bowl of stand mixer fitted with paddle attachment. Beat on medium low speed until smooth. Don't over beat the butter and sugar. Too much air will cause the cookies to spread.
- Add orange zest, chopped basil, salt, and vanilla extract and mix until combined.
- Next, add flour a cup at a time while continue to mix on low speed until a soft cookie dough is formed. Scrape sides and bottom of mixing bowl as needed.
- Add chopped apricots and mix a couple spins to fold into cookie dough.
- Transfer dough to lightly floured work surface. Shape into disc with hands. Roll cookie dough to 1/4 inch thickness.
- Use your cookie cutter to cut out as many cookies as you can.
- Transfer cookies to cooled baking trays. Place cookies 1-2 inches apart. Set cookie trays in fridge for dough to firm for about 20 minutes before baking.
- Bake for 14-16 minutes or until edges start to golden in color. Bake time may differ between ovens, so keep an eye on the first batch.
- Set cookies on cooling rack for 10-15 minutes before serving.
HI Jenn,
looks like an amazing recipe. do you think I can sub lemon and mint in for the orange and basil in this recipe? Just working with what I have. planning to make a fresh apricot jam to go with these since we have so many from our apricot trees.
thank you!
Hi Leandra! You can definitely swap out the orange zest for lemon zest. Try the mint leaves and see how they go! I know the basil adds moisture and sweetness, so the mint should work fine. Let me know how they turn out.
you can also try this recipe without adding the flowers!! https://twocupsflour.com/edible-flower-cookies/
Could I leave out the basil for this recipe?
Hi Elle, I haven’t tried them without the basil. It adds sweetness and moisture to the mix to keep the dough together.
LOVED them! I was skeptical bc I make shortbread a lot and I use refined white sugar and one egg. Didn’t understand how the dough would come together. But after adding the blendered apricots and basil, it came together perfectly. These cookies are so so so good! Followed exactly except added a little flaky sea salt to top. Will definitely be keeping this recipe. Thank yuh for sharing it!!
Hi Britt!! Thank you so much! I will have to try them with flaky sea salt 🙂