We are a fruit eating family. I have never met a fruit I didn’t like. My kids will pass up cookies for strawberries. Summer to me, is all about the fruit. When I was a kid I remember sitting outside eating watermelon (it still had the big black seeds in it shows how old I am) and my kids can literally sit and eat 1/2 a watermelon no problem. They could probably eat an entire watermelon if I let them. The only problem with watermelon is watermelon flavored things. I like watermelon flavored bubble gum and freezies but they don’t really taste like watermelon. Same with cherry. Cherry flavored things do not taste like cherry. They usually just put a cute little cherry on the front of something to make you think you are going to like it but really it’s cough syrup and NO ONE likes cough syrup.
The first time I gave my kids grapefruit I thought for sure they wouldn’t like it. They proved me wrong. Little Miss LOVES grapefruit. We have to section it for her and then she get to drink the juice in a cup. No sugar just pure grapefruit. I had an idea for grapefruit cookies with basil after buying some basil and seeing a grapefruit basil martini online. I only made 1/2 with basil because it’s green and as much as my kids and Soon-to-be like fruit they don’t like anything green that even remotely resembles a vegetable.
So here are Chewy Grapefruit Basil Cookies.
They are sweet and slightly tangy. I was worried the basil would be overpowering but it wasn’t. It was a little tasty twist. The texture makes these something special. In a chewy cookie contest these would win every time hands down. While being chewy they remain light. And the smell. Oh that heavenly scent. They smelled great while baking but I opened the container the next morning and couldn’t get over how fabulous they smelled. They only last about 3 days in an air tight container but they are so good they probably won’t even last that long.
Recipe – Makes about 48 cookies – adapted from My Baking Addiction
2 3/4 c all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c butter – room temp
1 1/2 c granulated sugar
1 egg – room temp
1/2 tsp vanilla
3 tbs grapefruit juice
zest from 1 grapefruit
1/2 c loosely packed fresh cut basil
an additional 1/2 c sugar for rolling the cookie in
Preheat oven to 350 F. Line your cookie sheet with parchment paper.
In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
With an electric mixer beat butter and sugar together until fluffy and very smooth. Add egg, vanilla, grapefruit juice and grapefruit zest.
Gradually blend in dry ingredients until combined. Fold in basil by hand.
Roll a rounded teaspoon of dough in sugar. Place on cookie sheet about 1 1/2 inches apart. They spread.
Bake 8 – 10 minutes and leave on cookie sheet about 2 minutes before transferring to a cooling rack.