Summer Sugar Cookies

There are times when life gets in the way of my blog writing, and these past few weeks were a perfect example. Summer is always a busy time of year between vacations and just nice weather that makes you want to stay outside, however I was having an itch to get in the kitchen.

I made a watermelon cucumber salad last week for a baby shower and really feel in love with the combined flavors of basil and mint, and with a healthy crop of both I decided I wanted to use those flavors again…but in something sweet.


Basil, Mint & Lime Sugar Cookies

Gluten-free, Egg-free

1 cup sugar
1/2 cup butter
1/3 cup milk
1 tsp vanilla
1 tsp lime juice
3/4 cup brown rice flour
1/3 cup coconut flour
2 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp chopped fresh mint
1 tbsp chopped fresh basil
1/2 cup walnuts (optional)

Preheat oven to 350 degrees.

In a small bowl combine the dry ingredients and set aside.

Beat butter and sugar together until creamy. Mix in milk until blended, add vanilla and lime juice.

Slowly add the dry ingredients to the butter sugar mixture. Stir in the mint, basil and nuts. Batter will be sticky.

Spoon onto a greased cookie sheet and bake for about 10-15 minutes or until golden brown around the edges. Let cool and enjoy.


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