Slice and Bake Brown Butter Sage Shortbread Cookies

These little shortbread cookies are so much fun! They’re delicate, tender, and melt in your mouth. I promise you, I could literally gobble all of this dough up in one sitting; it smells so divine! Browned butter, or liquid gold as I like to call it, is the star of the show here and I’ve kicked it up a notch by incorporating sage. If you’re intimidated by browned butter, don’t be! As long as you take it slowly, you’ll be sure to have the perfect liquid gold to add to your cookies. The cookies are very easy to make; without a whole lot of fuss.

flour, sage, brown butter, butter, vanilla paste, powdered sugar

How to make browned butter(with sage)

Making browned butter can be a fragile process so if it’s your first time, take it slowly. The process, however, is very simple; in a small pan, melt the desired amount of butter. Immediately once melted, add the sage. You should be able to smell the aroma shortly after this step. Over medium-low heat continue to simmer the two together. You should see very small bubbles; if your bubbles start to increase in size, turn down the heat at once.

After about 2-3 minutes you should see brown bits starting to collect at the bottom of the pan and the butter should have thickened slightly. You’ll know the butter is finished once the butter has turned a rich, golden color and you have many brown bits at the bottom. Once you have gotten to this stage, turn the heat off and remove the pan from the heat right away. Let the butter cool completely, before starting the cookies. Making the browned butter can be done a day in advance if desired. This will cut down the amount of time significantly.

Making the cookie dough

You will need an electric mixer for this recipe; it’s part of the reason the cookies come together so quickly. Once you’re ready, all there is to do is add all of the ingredients and mix until smooth.

Getting a great shape

You will need plastic wrap to create a cylinder-like shape for the cookies. Using clean hands, quickly form the dough into a ball and then add it to the plastic wrap. Bring the sides of the plastic wrap up and gently press the dough while rolling and forming the dough into a cylinder. Your hands will only touch the dough through the plastic wrap at this point. Take your time with this step and keep rolling and pressing until your desired shape is reached.

raw brown butter sage cookie dough
bron butter sage cookie dough in a roll

Finishing touches

Be sure to preheat the oven!!! The next step is to refrigerate your dough for 1 hour, then you’re ready to slice and bake! Right before slicing, let the dough sit on the counter for a couple minutes. If you’d like to add a fun little imprint, you can achieve that with a fork and butter knife or any straight edge. Just slice the cookies using a sharp knife first. I used a butter knife for the stem, and the fork to mimic the veins of the leaf.

raw Slice and Bake Brown Butter Sage Shortbread Cookies

Quick tips for success

-Let the dough sit on the counter for a couple minutes before slicing (set a timer if need be-all you need is a couple minutes)

-To speed up the process when browning the butter, you can make sure it has softened first

-Leave the butter to simmer on its own without frequent stirring

-Always preheat your oven

Enjoy these Slice and Bake Brown Butter Sage Shortbread Cookies!

Slice and Bake Brown Butter Sage Shortbread Cookies
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slice and bake brown butter sage shortbread cookies

Slice and Bake Brown Butter Sage Shortbread Cookies

  • Author: Handy Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 14 cookies 1x


These Slice and Bake Browned Butter Sage Cookies are so much fun! They’re delicate, tender, and melt in your mouth.



1/2 cup salted butter

1 handful sage

3/4 cup flour

1/4 cup + 4 tablespoons confectioners sugar


  1. Brown one stick of butter with sage in a small saucepan ahead of time. On medium-low heat, melt butter together with sage until the butter has melted and brown bits have collected at the bottom of the pan. The butter should smell nutty and be a deep golden color; remove sage. It should be slightly thickened. Be careful not to burn the butter or cook it at too high of a temperature. Let the butter cool completely.
  2. Add brown butter, salt, vanilla paste, confectioners sugar, and flour to an electric mixer. Blend the ingredients together until the mixture forms a ball. You should be able to remove it easily from the mixer attachment. If the mixture is too sticky, alternate between adding one tablespoon of flour and powdered sugar until the mixture can be easily removed from the attachment.
  3. Lay out a piece of plastic wrap. Remove the dough onto the plastic wrap and roll it in between the plastic wrap, forming a cylinder. You may need to roll the dough back and forth a few times before the desired shape is reached. Place the dough in the refrigerator for one hour before removing it for slicing. 
  4. Preheat the oven to 375 degrees. Leave the refrigerated dough on the counter for 1-2 minutes before slicing. Use a sharp knife to slowly slice the cookies into even rounds. Place the cookies on a sheet lined with parchment paper. If imprinting, work quickly, you don’t want the dough to get too warm before placing it in the oven. Bake for 18-20 minutes. The cookies should have darkened slightly.

  1. Sharon says:

    Great recipe! Looking forward to baking this dish.


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