Basil Strawberries and Cream Cookies #SpringSweetsWeek

These sweet strawberries and cream cookies have a little fresh basil to get you in the mood for spring!

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As of last week it is officially spring! While my garden may not be anywhere near close to be ready, I am ready to start dreaming about fresh fruits, vegetables, and herbs starting with these basil strawberries and cream cookies.

I’ve already enjoyed the combination of basil and strawberry in bruschetta, gelato, shortcakes, and cupcakes so why not cookies? So I took a classic flavor and added basil to strawberries and cream cookies, with real fresh strawberries and basil mixed with sweet white chocolate chips.

To be clear, these were made for a former coworker last fall before the last of my basil succumbed to the frost. She loves strawberries and herbs and they definitely were a hit! The basil is not over-powering, just enough to give some depth to the sweetness of these strawberries and cream cookies.

Need more spring recipes? It’s #SpringSweetsWeek Monday, Wednesday, and Friday so stick around and check out more recipes listed below.

• Butter Toffee from Art of Natural Living
• Carrot Cake Shortbread from Jolene’s Recipe Journal
• Flower Pretzel Bites from For the Love of Food
• Funfetti Easter Cupcakes from Hezzi-D’s Recipe Box
• Irish Apple Cake from A Day in the Life on the Farm
• Lemon Matcha Muffins from Cindy’s Recipes and Writings
• No Bake Salted Caramel Cheesecake from A Kitchen Hoor’s Adventures
• Small Batch Carrot Cake from Cheese Curd In Paradise
• Twix Cookie Cups from Crazy For Couponing

BASIL STRAWBERRIES AND CREAM COOKIES

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Yield: 3 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/2 cups all-purpose flour, spooned and leveled
• 1/4 cup cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 Tbsp fresh minced basil
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 heaping cup white chocolate chips
• 1 heaping cup dices fresh strawberries*

Directions

1. Sift together the flour, cornstarch, baking soda, and salt; set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and creamy, about 2 minutes. Beat in the basil, vanilla, egg, and egg yolk until incorporated. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and strawberries by hand.
3. Rolls 2 tablespoons (medium cookie scoop) of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8-10 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Best enjoyed within 24 hours** or refrigerate in an air-tight container until a few minutes before ready to eat.

Notes

*Washed and dried prior to cutting. **The extra moisture due to the fresh strawberries is a happy place for mold to quickly grow.

Source: Adapted from my Blueberry White Chocolate Brown Butter Cookies.