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Lemon Basil Cookies Recipe

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 YIELD:42 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 1 package (18-1/4 ounces) lemon cake mix
  • 1/4 cup flaked coconut
  • 1/4 cup chopped pecans
  • 1 tablespoon dried basil
  • 1/2 teaspoon grated lemon peel


  • 1. In a large mixing bowl, beat cream cheese and butter until fluffy. Beat in egg yolk and lemon juice. Gradually add cake mix. Stir in the coconut, pecans, basil and lemon peel.
  • 2. 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. Yield: 3-1/2 dozen.

Nutritional Facts

1 each: 87 calories, 5g fat (2g saturated fat), 14mg cholesterol, 107mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

Reviews for Lemon Basil Cookies

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Reviewed Aug. 27, 2009

"Very tasty cookie, and very easy to make!"

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