11 Christmas Cookies Brown Butter Sage Recipe Ideas

Brown Butter Sage Snickerdoodles

Brown Butter Sage Snickerdoodles are a delightful twist on the classic cookie, combining the rich, nutty flavor of brown butter with the earthy aroma of fresh sage. These soft and chewy cookies are rolled in a blend of cinnamon and sugar, creating a deliciously unique treat that’s perfect for the holiday season. The addition of sage adds a surprising depth of flavor that complements the sweetness beautifully.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking while stirring frequently until the butter foams and turns a golden brown color, with a nutty aroma (about 5-7 minutes). Be careful not to burn it. Once browned, remove from heat and stir in the finely chopped sage. Let it cool for a few minutes.
2. Mix the Wet Ingredients: In a large mixing bowl, combine the brown butter-sage mixture, granulated sugar, and brown sugar. Beat together until well blended. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and ground cinnamon until well combined.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to an hour. This helps the flavors to meld and makes the cookies easier to handle.
6. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Shape the Cookies: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the additional granulated sugar to coat.
8. Bake the Cookies: Place the sugar-coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly golden. The centers may seem a bit soft—they will firm up as they cool.
9. Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer to wire racks to cool completely. Enjoy your delicious Brown Butter Sage Snickerdoodles with a glass of milk or your favorite hot beverage!

Incorporate these unique cookies into your holiday cookie platter for a festive touch that will delight friends and family alike!

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Chewy Brown Butter Sage Chocolate Chip Cookies

Chewy Brown Butter Sage Chocolate Chip Cookies are an innovative and indulgent treat that brings together the rich, nutty flavor of brown butter and the subtle earthiness of fresh sage, combined with the classic comfort of chocolate chips. These cookies are soft and chewy, making them a delightful addition to any holiday cookie platter.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat, swirling the pan occasionally. Cook until the butter foams and turns a deep, golden brown with a nutty aroma, about 5-7 minutes. Keep an eye on it to prevent burning. Once browned, remove from heat and stir in the finely chopped sage. Allow it to cool slightly.
2. Mix the Wet Ingredients: In a large mixing bowl, combine the brown butter-sage mixture, granulated sugar, and brown sugar. Use a hand mixer or spatula to blend thoroughly. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
4. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix. Gently fold in the semi-sweet chocolate chips until evenly distributed.
5. Chill the Dough: Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Chilling helps the flavors meld and makes the cookies easier to shape.
6. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Shape the Cookies: Remove the chilled dough from the refrigerator. Use a tablespoon to scoop out portions of dough and roll them into balls. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies are golden brown around the edges and still soft in the center. They will continue to firm up as they cool.
9. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy the delicious fusion of flavors!

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Crisp Brown Butter Sage Gingersnaps

Crisp Brown Butter Sage Gingersnaps are a delightful twist on the classic gingersnap cookie, combining the warm, spiced flavor of ginger with the rich nuttiness of brown butter and the aromatic freshness of sage. These cookies offer a satisfying crunch and are perfect for holiday gatherings or as a sweet treat to share with family and friends during the festive season.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat, swirling it occasionally. Continue cooking until the butter foams and turns a deep golden brown with a rich, nutty aroma, about 5-7 minutes. Keep a close eye on it to avoid burning. Once browned, remove it from heat and stir in the finely chopped sage. Allow it to cool slightly.
2. Mix the Wet Ingredients: In a large mixing bowl, combine the brown butter-sage mixture, granulated sugar, brown sugar, and molasses. Use a hand mixer or spatula to combine until smooth. Add the egg and mix until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly mixed.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix to guarantee a crisp texture.
5. Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour. Chilling will make the dough easier to handle and enhance the flavors.
6. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Shape the Cookies: Remove the chilled dough from the refrigerator. Use a tablespoon or cookie scoop to scoop out portions of dough and roll them into balls. Roll each ball in the additional granulated sugar, then place them on the prepared baking sheet about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Be careful not to overbake, as you want the cookies to remain crisp.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Enjoy these crispy Brown Butter Sage Gingersnaps as a festive treat or package them up for holiday gifts!

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Brown Butter Sage Oatmeal Raisin Cookies

Brown Butter Sage Oatmeal Raisin Cookies are a comforting and flavorful treat that melds the chewiness of classic oatmeal cookies with the warm, nutty flavor of brown butter and the herbaceous notes of fresh sage. These cookies are perfect for cozy family gatherings during the holidays or an afternoon snack with a cup of tea.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan over medium heat, melt the unsalted butter, swirling it occasionally. Allow it to simmer until it turns a deep golden brown and exudes a nutty aroma, about 5-7 minutes. Be vigilant to prevent it from burning. Once browned, remove from heat and stir in finely chopped sage. Let it cool slightly.
2. Mix Wet Ingredients: In a large mixing bowl, combine the brown butter and sage mixture with brown sugar and granulated sugar. Whisk together until smooth. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until fully blended.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix; a few flour streaks are okay.
5. Add Oats and Raisins: Fold in the rolled oats and raisins, ensuring they are evenly distributed throughout the cookie dough.
6. Chill the Dough: Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape while baking.
7. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
8. Shape the Cookies: After chilling, use a tablespoon or cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
10. Cool on Baking Sheets: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your delicious Brown Butter Sage Oatmeal Raisin Cookies!

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Brown Butter Sage Almond Biscotti

Brown Butter Sage Almond Biscotti are a delightful twist on the traditional Italian cookie. These crunchy, almond-flavored biscotti have the unique addition of browned butter and fresh sage, giving them a rich, nutty flavor with a hint of herbs. They are perfect for dipping into coffee or tea during the holiday season, or as a gift for your loved ones.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling occasionally, until the butter turns a deep golden brown and releases a nutty aroma, about 5-7 minutes. Watch carefully to avoid burning. Once browned, remove from heat and stir in finely chopped sage. Allow it to cool slightly.
2. Mix Wet Ingredients: In a large mixing bowl, combine the browned butter and sage mixture with granulated sugar. Whisk until well combined. Then, add the eggs one at a time, mixing well after each addition, followed by the almond extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly incorporated.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the dough should be slightly sticky.
5. Add Almonds: Gently fold in the sliced almonds until they are evenly distributed throughout the dough.
6. Shape the Dough: Divide the dough in half and shape each half into a log about 12 inches long and 3 inches wide on a baking sheet lined with parchment paper. Flatten the tops slightly to help them bake evenly.
7. First Bake: Preheat your oven to 350°F (175°C) and bake the logs for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and let them cool for about 10 minutes.
8. Slice the Biscotti: Carefully transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1-inch-wide pieces.
9. Second Bake: Place the slices back on the baking sheet, cut sides facing up. Bake for an additional 15-20 minutes, or until the biscotti are dry and crisp.
10. Cool and Store: Remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, store them in an airtight container for freshness. Enjoy with your favorite beverage!

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Festive Brown Butter Sage Linzer Cookies

Festive Brown Butter Sage Linzer Cookies are a sophisticated and delightful twist on the classic Linzer tart, featuring the nutty flavor of brown butter and the aromatic essence of fresh sage. These cookies are not only beautiful with their delicate cutouts and jam filling but also offer a unique combination of sweet and savory flavors, making them a perfect addition to your holiday cookie platter or as thoughtful gifts for friends and family.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling the pan occasionally, until the butter turns a deep golden brown and emits a nutty aroma, about 5-7 minutes. Keep a close eye on it to prevent burning. Once browned, remove from heat and stir in the finely chopped sage. Let it cool for a few minutes.
2. Mix Wet Ingredients: In a large mixing bowl, combine the brown butter and sage mixture with granulated sugar and brown sugar. Whisk until well blended. Add the egg, vanilla extract, and almond extract, mixing until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, baking powder, and salt until evenly mixed.
4. Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Chill the Dough: Divide the dough into two equal halves, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm.
6. Roll and Cut the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8 inch thick. Use cookie cutters to cut out shapes, and make cutouts in the center of half of the cookies.
7. Bake the Cookies: Place the cookies on the prepared baking sheets, leaving some space between them. Bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
8. Assemble the Cookies: Once cooled, spread about one teaspoon of jam on the solid cookies, then place the cutout cookies on top to create a sandwich effect. Dust the top cookies with confectioners’ sugar for a festive touch.
9. Serve or Store: Enjoy your Festive Brown Butter Sage Linzer Cookies immediately, or store them in an airtight container for up to a week.

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Brown Butter Sage Peanut Butter Blossoms

Brown Butter Sage Peanut Butter Blossoms are a delightful twist on the classic peanut butter blossom cookie, elevating the traditional flavor with the nutty richness of brown butter and the aromatic hint of sage. These cookies are not only visually appealing with a chocolate kiss pressed into the center but also offer a unique flavor profile that will surprise and please your holiday guests.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally until the butter turns a deep golden brown and smells nutty (about 5-7 minutes). Be vigilant to avoid burning. Once browned, remove from heat and stir in the finely chopped sage. Allow it to cool slightly.
2. Mix Wet Ingredients: In a large mixing bowl, combine the brown butter and sage mixture with peanut butter, granulated sugar, and brown sugar. Mix thoroughly until well incorporated. Add the egg and vanilla extract, and beat until the mixture is smooth and creamy.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
4. Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the dough should come together without any dry flour remaining.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help it firm up. This step makes the dough easier to handle and helps the cookies maintain their shape while baking.
6. Preheat and Form Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Once the dough has chilled, take tablespoon-sized portions and roll them into balls. Place the balls about two inches apart on the prepared baking sheets.
7. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges begin to brown slightly. The centers may still look slightly underbaked; they will firm up as they cool.
8. Add Chocolate Kisses: Immediately after removing the cookies from the oven, press one chocolate kiss into the center of each cookie while they are still warm. Allow them to cool on the baking sheet for about 5 minutes before transferring to wire racks to cool completely.

Enjoy your Brown Butter Sage Peanut Butter Blossoms as a unique treat that combines holiday flavors and traditional comfort!

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Spiced Brown Butter Sage Molasses Cookies

Spiced Brown Butter Sage Molasses Cookies are a festive treat that combines the rich, nutty flavor of brown butter with the warm spices of molasses and a hint of sage. These cookies are soft, chewy, and bursting with holiday flavors, making them perfect for sharing with family and friends during the Christmas season.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook the butter, stirring frequently, until it turns a deep golden brown and has a nutty aroma (approximately 5-7 minutes). Once browned, remove it from the heat and mix in the finely chopped sage. Let it cool slightly.
2. Mix Wet Ingredients: In a large bowl, whisk together the browned butter mixture, granulated sugar, and brown sugar until smooth. Add in the molasses, egg, and vanilla extract. Beat the mixture until it is well combined and creamy.
3. Combine Dry Ingredients: In another bowl, combine the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk them together until evenly mixed.
4. Incorporate Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until all the flour is incorporated. Avoid overmixing to keep the cookies tender.
5. Chill the Dough: Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 1 hour. This helps to solidify the dough and makes it easier to shape.
6. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. Form the Cookies: Once the dough has chilled, use a tablespoon measure to scoop out portions of dough. Roll each portion into a ball and place them on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are slightly cracked. The cookies will look soft but will firm up as they cool.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Spiced Brown Butter Sage Molasses Cookies!

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Brown Butter Sage Pecan Sandies

Brown Butter Sage Pecan Sandies are a delightful twist on a classic sandies cookie, featuring the rich, nutty flavor of brown butter and the earthy essence of sage. These tender, crumbly cookies are studded with crunchy pecans, making them a truly unique holiday treat perfect for gifting or enjoying with your loved ones during the festive season.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan over medium heat, melt the unsalted butter. Cook the butter, stirring frequently, until it turns a deep golden brown and develops a nutty aroma (about 5-7 minutes). Once browned, stir in the finely chopped sage and let the mixture cool slightly.
2. Mix Wet Ingredients: In a large bowl, combine the browned butter-sage mixture with granulated sugar and brown sugar. Beat until well blended, then add the egg yolk and vanilla extract, mixing until the mixture is smooth and creamy.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
4. Incorporate Dry and Wet Mixtures: Gradually mix the dry ingredients into the wet ingredients using a wooden spoon or spatula. Stir gently until just combined; be careful not to overmix.
5. Add Pecans: Fold in the chopped pecans until evenly distributed throughout the cookie dough.
6. Chill the Dough: Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes. Chilling helps to solidify the dough for easier handling.
7. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Form the Cookies: Once the dough has chilled, use a tablespoon to scoop out portions of dough. Roll each portion into a ball and place them onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly under-baked but will firm up as they cool.
10. Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Brown Butter Sage Pecan Sandies with a cup of tea or coffee!

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Brown Butter Sage Shortbread Cookies

Brown Butter Sage Shortbread Cookies are a sophisticated treat that marries the buttery richness of traditional shortbread with the aromatic depth of sage. These cookies are perfectly crumbly and rich, making them an elegant addition to any holiday dessert platter or simply enjoyed with a cup of tea. The unique flavor combination makes them an intriguing option for those looking to impress family and friends during the festive season.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook the butter, stirring often, until it turns a rich golden brown and emits a nutty fragrance (approximately 5-7 minutes). Once browned, immediately stir in the finely chopped sage and let the mixture cool for around 10 minutes.
2. Mix Wet Ingredients: In a large mixing bowl, combine the cooled brown butter-sage mixture with granulated sugar. Use a hand mixer or whisk to beat until the ingredients are well blended. Add in the vanilla extract and mix until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt until they are well incorporated.
4. Incorporate Dry and Wet Mixtures: Gradually add the dry mixture to the wet ingredients, using a spatula or wooden spoon to mix until a cohesive dough forms. Be careful not to overmix; stop as soon as the flour is incorporated.
5. Chill the Dough: Shape the dough into a log, approximately 2 inches in diameter, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour until firm.
6. Preheat and Slice: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Once the dough is firm, remove it from the refrigerator and unwrap it. Using a sharp knife, slice the log into 1/4-inch thick rounds.
7. Arrange and Bake: Place the sliced cookies onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden but the centers are still pale.
8. Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

Enjoy these delightful Brown Butter Sage Shortbread Cookies as a unique holiday treat or gift them to friends and family for a thoughtful gesture!

Brown Butter Sage Sugar Cookies With Sprinkles

Brown Butter Sage Sugar Cookies with Sprinkles are a delightful twist on classic sugar cookies, combining the nutty flavor of brown butter and aromatic sage with a touch of sweetness and festive color. These cookies are soft and chewy with crispy edges, making them a perfect treat for holiday gatherings or a cozy night in. The added sprinkles give them a cheerful appearance that will brighten any dessert table.

Cooking Steps Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir continuously until it turns a rich golden brown and develops a nutty aroma, taking about 5-7 minutes. Once browned, mix in the finely chopped sage and set aside to cool for about 10 minutes.
2. Mix Wet Ingredients: In a large mixing bowl, combine the cooled brown butter and sage mixture with both granulated and brown sugars. Using a hand mixer or whisk, beat until smooth. Then, add in the egg and vanilla extract, blending until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly mixed.
4. Incorporate Dry and Wet Mixtures: Gradually add the dry mixture to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.
5. Fold in Sprinkles: Gently fold the sprinkles into the cookie dough until evenly distributed.
6. Chill the Dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 1 hour or up to overnight to firm it up.
7. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
8. Scoop the Cookies: After chilling, use a cookie scoop or spoon to portion out the dough, rolling each portion into a ball about 1 inch in diameter. Place the dough balls onto the prepared baking sheet, spaced about 2 inches apart.
9. Flatten and Add More Sprinkles: Lightly press down on each cookie ball to slightly flatten it. Sprinkle a few extra sprinkles on top if desired for added color.
10. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and just lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
11. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive Brown Butter Sage Sugar Cookies with Sprinkles!