Lemon Balm Cookies Recipe

Every bite of these Lemon Balm Cookies brings a little burst of sunshine to your day. With a delightfully tender crumb, vibrant bursts of citrus, and flecks of fresh lemon balm, these cookies elegantly balance bright flavors and gentle herbal notes. They are just as perfect with afternoon tea as they are served alongside your favorite dessert wine, and so easy to make that they quickly become a go-to recipe in any home baker’s collection.

Ingredients You’ll Need

Gathering the ingredients for Lemon Balm Cookies is wonderfully straightforward—each element shines through, adding its own distinct texture, flavor, or color. Keep things fresh and let these simple ingredients do the heavy lifting in bringing your batch of cookies to life.

• Salted Butter: The creamy richness of softened, salted butter adds flavor and the ideal tender texture to your dough.
• Confectioner’s Sugar: This fine sugar dissolves smoothly, ensuring a delicate sweetness and a melt-in-your-mouth finish.
• All-Purpose Flour: The foundation for structure, giving your cookies their crisp-yet-tender bite.
• Fresh Lemon Balm: Chopped and vibrant, it brings a unique citrus-herbal aroma that defines these cookies.
• Fresh Lemon Zest: Grated lemon zest packs a punch of tart, sunny flavor and specks of cheerful color.

How to Make Lemon Balm Cookies

Step 1: Cream the Butter, Sugar, Lemon Balm, and Zest

Start by adding your softened, salted butter, chopped lemon balm, fresh lemon zest, and confectioner’s sugar to a medium bowl. Beat these together until the mixture is homogenous and fluffy, ensuring that the lemony aroma and herbal bursts are combined evenly throughout. This is the base where all the bright flavors start to mingle.

Step 2: Add the Flour and Bring Together the Dough

Now it’s time to gently add the flour. Mix it in by hand or with a spoon until a soft dough forms. This step brings everything together—don’t overwork the dough or your Lemon Balm Cookies may lose their signature tenderness. If it feels crumbly, use your hands for the final mix, pressing everything into a smooth mound.

Step 3: Shape and Chill the Dough

Once your dough is smooth and cohesive, roll it into a cylinder about 1.5 inches thick. Wrap the cylinder tightly in parchment paper to help it hold its shape. Chilling for about 2 hours in the refrigerator is key for slicing clean, uniform cookies and melding all those citrus flavors.

Step 4: Slice and Arrange the Cookies

After chilling, unwrap the dough and slice it into discs about 1/4-inch thick. Arrange these on a parchment-lined baking sheet, leaving about an inch between each so they bake up crisp around the edges.

Step 5: Bake to Perfection

Slide your sheet into a preheated 350-degree F oven, using the top third rack for even browning. Baking should only take 8 to 10 minutes—keep an eye on them if your oven runs hot. The cookies are ready when they’re just golden at the edges, their lemony fragrance filling your kitchen.

How to Serve Lemon Balm Cookies

Garnishes

For an extra-special presentation, dust your Lemon Balm Cookies with a light sprinkle of confectioner’s sugar just after cooling. You can also top each one with an extra sliver of fresh lemon balm or a twist of lemon zest for that inviting visual (and aromatic) punch.

Side Dishes

Pair these cookies with a cup of hot Earl Grey tea, a glass of iced lemonade, or even a scoop of lemon sorbet for maximum citrus delight. Their subtle herbal notes also go beautifully with floral teas or a creamy vanilla ice cream if you’re serving dessert to guests.

Creative Ways to Present

Stack Lemon Balm Cookies in clear cellophane bags tied with a yellow ribbon for cheerful homemade gifts. Arrange them on a vintage platter surrounded by edible flowers for a garden party, or assemble a cookie board with contrasting flavors like raspberry shortbread or dark chocolate wafers.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Balm Cookies in an airtight container at room temperature for up to 4 days. They’ll remain crisp on the outside and soft in the center—just right for sneaking one whenever you need a little treat!

Freezing

For longer storage, freeze the raw dough cylinder tightly wrapped in plastic and parchment. Simply slice and bake from frozen, adding a minute or two to the baking time. Baked cookies themselves also freeze well; layer between sheets of parchment in a sturdy container.

Reheating

If you prefer your Lemon Balm Cookies warm, a short stint (about 3 minutes) in a 300-degree F oven will revive their fresh-baked soul. Be sure not to microwave, as this may make them soft rather than crisp.

FAQs

Can I use dried lemon balm instead of fresh?

Fresh lemon balm brings a bright, lively flavor that dried simply can’t match, but in a pinch, you can substitute 1 tablespoon dried for every 4 tablespoons fresh. Expect a milder herbal note.

What if I don’t have salted butter?

Unsalted butter works perfectly—just add a pinch (about 1/4 teaspoon) of salt when creaming the butter and sugar to balance the flavors.

Can I shape the cookies differently?

Absolutely! While slicing lovely rounds is quick and easy, you can also roll out the dough and use cookie cutters for fun shapes. Just adjust the thickness to ensure even baking.

Can I add other flavors or herbs?

Definitely. Swap in a little chopped mint, basil, or even a drop of vanilla for a tasty twist, but don’t let it overpower the delicate citrus-herb balance that makes Lemon Balm Cookies so special.

Why do the cookies need to chill before baking?

Chilling the dough helps the cookies keep their shape while baking and intensifies their flavors, making the final result more tender and aromatic.

Final Thoughts

If you’re ready to bring a little cheer and a lot of fresh flavor to your baking, Lemon Balm Cookies are calling your name. Don’t wait—gather your lemon balm, roll up your sleeves, and enjoy sharing this lovely treat with anyone who could use a little sunshine on a plate.

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