Lemon Balm Cookies recipe
The lemon balm adds just a touch of sour to these ultra-sweet cookies.
  • Prep Time: 15 minutes, but has to be refrigerated 3 hours
  • Cook Time: 8-10 minutes
  • Difficulty Rating: Intermediate

  • Recipe From: Tennessee Home & Farm


  1. In small dish, combine first lemon balm and lemon juice, and press mixture with back of spoon to blend. In large mixer bowl, cream butter and sugar until light and fluffy.
  2. Beat in egg and lemon mixture. Gradually beat in flour and salt.
  3. Cover and refrigerate 3 hours or until firm. Roll in wax paper.
  4. Preheat oven to 350 degrees. On wax paper, slice into slices about 1/8-inch thick.
  5. Place cookies on ungreased cookie sheet, and bake 8 to 10 minutes. Will brown slightly around edges.


Tips & Notes

Lemon balm can be harvested 2 or 3 inches from the base of the plant, and each time it is cut it comes back with vigor.


  1. Sorry about that – we accidentally left that off the ingredient list! It calls for 1 teaspoon salt, and the recipe is now corrected. Thanks for pointing this out!

    Jessy Yancey
    Farm Flavor

  2. Fabulous cookies that the whole family loved. I followed the directions exactly with exception of using gluten free flour because my daughter has Celiac. They were delicious. Thanks for giving us a new way to enjoy our plentiful Lemon Balm!

  3. I would love to make this for our sugar day fundraiser, but do you leave it in a bowl until firm THEN roll? Or roll the sticky dough and let that firm up?

  4. Hi Linda,

    In the spring and summer, you can find it at local nurseries or garden centers and grow it in a pot like any other herbs (basil, rosemary, etc.). Hope this helps!

    Jessy Yancey
    editor, farmflavor.com

  5. I make an icing for the cookies from powdered sugar, lemon juice and lemon zest. Adds the lemony taste


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