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Brown Sugar and Sage Shortbread

Brown Sugar and Sage Shortbread

makes apprx 50 2” cookies

preheat oven to 350 degrees

These are my newest favorite salty/sweet cookies. The sage and salt really come through and

they work very well on a cheese plate!


1/3 cup dark brown sugar

1/3 cup powdered sugar

4 teaspoons minced fresh sage

1 1/4 teaspoons kosher salt

In the bowl of a stand mixer fitted with the paddle attachment combine the above ingredients.

With your fingers rub the sage into the sugars to release the oils.


2 1/4 cups all purpose flour

mix in slowly


2 sticks softened butter

mix on low until a smooth dough forms..just a few minutes.

Remove the dough from the bowl and place on plastic wrap and flatten into a disk and wrap.

Chill in fridge at least 2 hours or up to overnight.

Remove the dough from the fridge, roll out between floured parchment paper sheets to about

1/4 inch thick. Cut into desired shapes. (I use a fluted round cutter so they don’t “scream”

cookie..more like a cracker shape.) Re-roll scraps as necessary..might need to pop in the fridge

if the dough gets too warm.

Using an offset spatula transfer to parchment lined baking sheets.…they won’t spread out much

when cooking, so can place about an inch apart.

Bake until the edges are golden brown, about 18-20 minutes, rotate sheets halfway during


Cool on racks. Store in a sealed container for up to 5 days.

VEGAN option:

Replace the 1 cup butter with 3/4 cup olive oil. The cookies will be a little more delicate, but very

tasty. That said, it is better to roll to about 1/2 inch thick to avoid any breakage. Bake 20-25


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