In keeping with the recent basil theme, I’m excited to present you with a basil-y twist on an old favorite – the snickerdoodle. But do you really want to mess with butter-y, sugar-y, cinnamon-y perfection? Yes…if you get to add basil-y to the description.
And this isn’t the last basil inspired recipe you should expect to see in the next couple weeks. As summer draws to a close (I hate to admit it, but it’s true), I no longer feel guilty cutting down my basil plant in preparation for transferring to my mom’s awesome thriftstore find of an aerogarden for $3. Win (on both accounts)!
(Adapted from Desserts for Breakfast)
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 cup (2 sticks) butter, softened
- 1 1/2 cup sugar
- 1/2 cup loosely packed basil, finely chopped
- 2 eggs
- 1 tsp vanilla
- Cinnamon Sugar (4 tbs sugar, 1 tbs cinnamon)
- Preheat the oven to 375 degrees F, and grease or line your cookie sheet with a silicon mat/parchment paper.
- In a large bowl, combine the flour, baking soda, cream of tartar and salt.
- In a separate bowl, beat butter for 30 seconds, then add sugar and beat until fluffy (2-3 minutes).
- Add the eggs and vanilla to the butter and sugar mixture; beat well.
- Add the butter mixture and basil to the dry ingredients, and mix for another minute or so.
- Form dough into tablespoon-sized balls and roll in the cinnamon sugar mixture.
- Place 2 inches apart on sheet.
- Bake for about 8-10 minutes, let cool and enjoy!