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Lemon Basil Cookies

Prepared with a boxed cake mix, these light lemony cookies come from Pam Frankenfield of Halethorpe, Maryland. With flecks of basil, the yummy golden treats with flaked coconut and chopped pecans will be a hit at any summer gathering.
  • Total Time
    Prep: 10 min. Bake: 10 min./batch
  • Makes
    3-1/2 dozen


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 large egg yolk, room temperature
  • 1 teaspoon lemon juice
  • 1 package lemon cake mix (regular size)
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup chopped pecans
  • 1 tablespoon dried basil
  • 1/2 teaspoon grated lemon zest


  • In a large bowl, beat cream cheese and butter until fluffy. Beat in egg yolk and lemon juice. Gradually add cake mix and mix well. Stir in the coconut, pecans, basil and lemon zest.
  • Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts
1 each: 87 calories, 5g fat (2g saturated fat), 14mg cholesterol, 107mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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