Cinnamon Basil Lime Icebox Cookies

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This is probably my favorite Cinnamon Basil Recipe!  These cookies are a light shortbread cookie with a fresh hint of Cinnamon Basil.

I make some ahead and freeze and microwave to thaw, and I also make some dough logs and freeze.  Take out a dough log, thaw most of the way, leaving a little stiff for slicing.  Slice into 1/4″ to 1/2 ” slices and bake.

Click on the Cinnamon Basil Lime Icebox Cookies hyperlink to download a printable version of the recipe below:

Cinnamon Basil Lime Icebox Cookies


Pinch some Cinnamon Basil leaves from the Cinnamon Basil plant, wash and chop it and put in a small bowl.

Add flour, baking powder and salt in a bowl. Mix and keep the mixture aside.

Add butter and beat until fluffy. Add white sugar, and egg, beat the mixture until it becomes light and fluffy. Add vanilla, nutmeg, lime zest and the Cinnamon Basil and blend. Take a measuring cup, scoop a cup from the flour mixture at a time and add it to the butter and blend. Add the nuts and gently stir.

Once the dough is mixed, remove from the bowl onto a piece of parchment paper that has been dusted with flour. Shape the dough into a log shape and then wrap it completely with the parchment paper. Put it in a refrigerator overnight until the mixture gets hardened so that you can slice the dough. Take the dough that was refrigerated overnight, user a serrated and cut the dough about 1/4” to 1/2” slices. Arrange the cookies on a cookie sheet.

Bake at 375°F for about 10 to 12 minutes until the cookies become golden brown. Once the pieces are baked, put on a rack to cool.

The Cinnamon Basil Lime Icebox cookies are ready to be served now!

Tip: You can bake some of the cookies and freeze, then just microwave to thaw. Or wrap the dough log and put in ziplock bag, and freeze. When you are ready to use, thaw almost completely, but still stiff to slice into 1/4″ to 1/2″ slices and bake.

Love Your Basil,
Ramona Werst

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