11 Sage Brown Butter Christmas Cookies Recipes

Classic Sage Brown Butter Cookies

Classic Sage Brown Butter Cookies are a unique twist on traditional holiday cookies, combining the nutty flavor of brown butter with the aromatic essence of fresh sage. These delightful cookies are not only a treat for the taste buds but also make for a fun and unexpected addition to your holiday cookie platter. The earthy notes of sage blend beautifully with the sweetness of brown sugar, creating a memorable flavor profile that will surprise and delight.

Cooking Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring often, until the butter becomes golden brown and develops a nutty aroma, about 5-8 minutes. Be careful not to burn it. Once browned, remove from heat and stir in the chopped sage. Let it cool for about 10 minutes.
2. Mix Wet Ingredients: In a large mixing bowl, combine the browned butter and sage mixture with granulated sugar and brown sugar. Beat the mixture with an electric mixer on medium speed until it’s well combined. Add the eggs one at a time, mixing well after each addition. Finally, add the vanilla extract and mix until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help to evenly distribute the leavening agent and salt throughout the flour.
4. Incorporate Dry with Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing – you want the dough to be soft and slightly sticky.
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 dough easier to handle.
6. Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Shape the Cookies: Once the dough has chilled, use a cookie scoop or spoon to portion out the dough onto the prepared baking sheets, leaving space between each cookie as they will spread.
8. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look slightly underbaked, but they will continue to firm up as they cool.
9. Cool and Serve: 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. Sprinkle with sugar for an added touch, if desired.

Enjoy these delicious Sage Brown Butter Cookies as a delightful holiday treat or any time you want to impress your family and friends with a unique flavor combination!

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Sage and Bourbon Brown Butter Shortbread

Sage and Bourbon Brown Butter Shortbread is an exquisite holiday treat that marries the rich, nutty flavor of brown butter with the unique herbal notes of sage and a hint of bourbon. This buttery shortbread is crisp on the outside with a melt-in-your-mouth texture, making it an outstanding addition to your festive cookie tray. Perfect for sharing with family and friends, these cookies are both elegant and approachable, sure to impress anyone who takes a bite.

Cooking Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook while stirring frequently until the butter turns a golden brown color and develops a nutty aroma, around 5-8 minutes. Remove from heat and stir in the finely chopped sage. Allow it to cool for about 10 minutes.
2. Mix Wet Ingredients: In a large bowl, combine the cooled brown butter mixture with granulated sugar, brown sugar, bourbon, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until everything is well combined and creamy.
3. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet mixture, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix—the dough should be soft and crumbly.
4. Shape the Dough: Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Shape it into a disk about 1 inch thick. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or until it is firm.
5. Preheat the Oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
6. Cut the Cookies: Once the dough is chilled, remove it from the refrigerator and cut it into desired shapes using cookie cutters, or slice it into squares. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
7. Dust with Sugar: If desired, sprinkle the tops of the cookies with coarse sugar for added texture and sweetness.
8. Bake the Cookies: Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. The cookies should remain pale in color.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, serve the Sage and Bourbon Brown Butter Shortbread cookies on a festive platter or store them in an airtight container for later enjoyment.

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Brown Butter Sage Snickerdoodles

Brown Butter Sage Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, introducing the nutty richness of brown butter and the savory hints of sage. These cookies maintain their signature soft and chewy texture while offering a unique flavor profile that’s perfect for the holiday season. The wobbly warmth of cinnamon sugar coating each cookie makes them an irresistible treat for family gatherings or cozy nights in.

Cooking Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook while stirring frequently until the butter turns a golden brown color and emits a nutty fragrance, approximately 5-8 minutes. Remove from heat and stir in the finely chopped sage. Allow the brown butter to cool for about 10 minutes.
2. Mix Wet Ingredients: In a large mixing bowl, combine the cooled brown butter and the granulated sugar, brown sugar, egg, and vanilla extract. Using an electric mixer, beat on medium speed until the mixture is smooth and well-blended.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
4. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy removal of the cookies.
5. Roll the Cookies: In a small bowl, mix the ground cinnamon with some granulated sugar (or coarse sugar) for rolling. Use a cookie scoop or tablespoon to portion out the dough, then roll each portion into a ball. Roll each ball in the cinnamon-sugar mixture until well-coated.
6. Bake: Place the rolled cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart as they will spread while baking. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
7. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Brown Butter Sage Snickerdoodles with a glass of milk or your favorite warm beverage!

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Sage Infused Brown Butter Sugar Cookies

Sage Infused Brown Butter Sugar Cookies are a delightful twist on the traditional sugar cookie, bringing a unique flavor combination to the holiday table. The nutty richness of brown butter perfectly pairs with the aromatic sage, creating a comforting yet sophisticated treat. These cookies are soft, chewy, and finished with a light sprinkle of sugar on top, making them a perfect addition to any festive gathering.

Cooking Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook while stirring frequently until the butter turns a deep golden brown color and releases a nutty aroma, about 5-8 minutes. Once browned, remove from heat and stir in the finely chopped sage. Allow the brown butter to cool for about 10 minutes.
2. Mix Wet Ingredients: In a large mixing bowl, combine the cooled brown butter with granulated sugar, brown sugar, egg, and vanilla extract. Using an electric mixer, beat on medium speed until well combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing; the dough should remain soft and slightly sticky.
4. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
5. Roll the Cookies: Use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball. If desired, roll each ball in granulated sugar for added sweetness and crunch.
6. Bake: Place the cookie dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
7. Cool and Enjoy: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Sage Infused Brown Butter Sugar Cookies as a festive treat!

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Brown Butter Sage Oatmeal Cookies

Brown Butter Sage Oatmeal Cookies are a delightful variation of classic oatmeal cookies, combining the nutty flavor of brown butter with the earthy, aromatic notes of sage. These cookies are chewy, hearty, and packed with texture, making them a perfect treat for the holiday season or any cozy gathering. The addition of oats adds a wholesome element, while the sage provides a sophisticated twist that elevates the traditional cookie experience.

Cooking 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 becomes a deep golden brown and develops a nutty fragrance, about 5-8 minutes. Once browned, remove it from heat and stir in the finely chopped sage. Allow the mixture to cool for approximately 10 minutes.
2. Mix Wet Ingredients: In a large mixing bowl, combine the cooled brown butter and sage mixture with brown sugar, granulated sugar, egg, and vanilla extract. Use an electric mixer to blend on medium speed until the mixture is smooth and well-combined.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Be cautious not to overmix; the dough should remain soft and slightly sticky. Fold in the old-fashioned oats and, if desired, any additional ingredients like chopped nuts or chocolate chips.
4. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
5. Scoop the Cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake: Place the cookie sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
7. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to wire racks to cool completely. Enjoy your flavorful Brown Butter Sage Oatmeal Cookies with a warm beverage!

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Chocolate Chip Sage Brown Butter Cookies

Chocolate Chip Sage Brown Butter Cookies are a unique and decadent treat that combines the rich, nutty flavor of brown butter with the delightful aroma of sage, finished off with the sweetness of chocolate chips. These cookies are both chewy and crispy, making them the perfect addition to your holiday cookie platter or a cozy evening snack. The unexpected hint of sage adds a sophisticated touch that will surprise and delight all who indulge.

Cooking Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir frequently and continue cooking until the butter turns a deep golden brown and emits a nutty aroma, which should take about 5-8 minutes. Once browned, remove from heat and immediately stir in the finely chopped sage. Allow the mixture to cool for about 10 minutes.
2. Mix Wet Ingredients: In a large mixing bowl, combine the cooled brown butter and sage mixture with brown sugar and granulated sugar. Beat in the egg and vanilla extract using an electric mixer on medium speed until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix; the dough will be soft and slightly sticky.
4. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
5. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Scoop the Cookies: Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the lined baking sheets, making sure to space them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are still slightly soft.
8. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Enjoy your Chocolate Chip Sage Brown Butter Cookies with a warm beverage, or share them with friends and family during the festive season!

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Rosemary Sage Brown Butter Biscotti

Rosemary Sage Brown Butter Biscotti are a delightful twist on the traditional Italian cookie, perfect for dunking into coffee or tea during the holiday season. These biscotti boast a rich, nutty flavor from the brown butter, complemented by the earthy notes of rosemary and sage. Their crunchy texture and aromatic herbs make them a sophisticated treat that’s sure to impress guests at any festive gathering.

Cooking Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently. Continue cooking until the butter turns a deep golden brown and emits a nutty aroma, which should take about 5-8 minutes. Remove from heat and stir in the finely chopped rosemary and sage. Allow the mixture to cool slightly.
2. Mix Wet Ingredients: In a mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Gradually add the cooled brown butter and herb mixture, mixing until incorporated.
3. Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, mixing until just combined. If using, fold in the chopped nuts at this point.
4. Shape the Dough: Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on a lined baking sheet, leaving some space in between for spreading. Flatten the tops slightly with your hands.
5. First Bake: Preheat your oven to 350°F (175°C). Bake the logs in the preheated oven for about 25-30 minutes, or until they are lightly golden and firm to the touch.
6. Cool and Slice: Remove the baking sheet from the oven and allow the logs to cool for about 10 minutes. Once slightly cooled, transfer them to a cutting board and slice them diagonally into ½-inch thick pieces.
7. Second Bake: Place the biscotti slices cut side down back onto the lined baking sheet. Bake for an additional 15-20 minutes, flipping them halfway through, until they are golden brown and crisp.
8. Cool and Store: Allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container for up to two weeks. Enjoy your Rosemary Sage Brown Butter Biscotti with a hot beverage or as a festive treat!

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Maple Sage Brown Butter Cookies

Maple Sage Brown Butter Cookies are a delicious holiday treat that harmoniously blends the earthy flavor of sage with the sweet, rich taste of maple syrup. These cookies offer a delightful chewy texture and a warm, aromatic essence, making them perfect for festive gatherings or cozy nights by the fire. The brown butter enhances the overall flavor, creating a cookie that’s uniquely satisfying and memorable.

Cooking Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently. Cook until the butter turns a deep golden brown and develops a nutty fragrance, which should take about 5-8 minutes. Remove from heat and stir in the finely chopped sage. Allow the brown butter mixture to cool slightly.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, maple syrup, and egg until well combined. Stir in the vanilla extract and the cooled brown butter and sage mixture until everything is nicely blended.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped pecans or walnuts to the dough.
4. Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for about 30 minutes to 1 hour. This will help prevent the cookies from spreading too much during baking.
5. Shape the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once chilled, scoop tablespoons of dough (about 1-2 inches apart) onto the prepared baking sheet. You can flatten them slightly if desired, but they will spread during baking.
6. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes or until the edges are light golden brown but the centers still appear soft. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
7. Serve and Enjoy: Once the cookies are fully cooled, serve them with a warm cup of coffee or tea and enjoy the delightful flavors of maple and sage!

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Ginger Sage Brown Butter Crinkle Cookies

Ginger Sage Brown Butter Crinkle Cookies are a delightful twist on the classic crinkle cookie, combining the warm spices of ginger with the earthy notes of sage and the rich flavor of brown butter. These cookies not only have a beautiful cracked surface but also deliver a chewy texture with a fragrant aroma, making them a perfect addition to your holiday cookie platter or a cozy treat to enjoy with a cup of tea.

Cooking Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring constantly until it turns a deep golden brown and has a nutty aroma, which usually takes about 5-8 minutes. Remove from heat and stir in the finely chopped sage. Allow the brown butter mixture to cool slightly.
2. Mix Wet Ingredients: In a large mixing bowl, combine granulated sugar, brown sugar, and molasses. Add the egg and vanilla extract, whisking until smooth. Gradually incorporate the cooled brown butter and sage mixture into the wet ingredients until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt. Once blended, gradually add the dry ingredients to the wet mixture, stirring gently until just combined and a soft dough forms.
4. Chill the Dough: Cover the mixing bowl with plastic wrap and place it in the refrigerator for about 30 minutes. This helps to solidify the dough, making it easier to scoop and form the cookies.
5. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the dough has chilled, use a cookie scoop or tablespoon to scoop portions of dough and roll them into balls.
6. Roll in Powdered Sugar: Roll each dough ball in powdered sugar until coated evenly. This will give the cookies their signature crinkle effect and a sweet finish after baking.
7. Arrange and Bake: Place the powdered sugar-coated dough 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 but the centers are still slightly soft.
8. Cool Before Serving: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Allow to cool completely before enjoying or storing in an airtight container.

These Ginger Sage Brown Butter Crinkle Cookies are sure to be a hit during the holiday season!

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Sage Brown Butter Pumpkin Spice Cookies

Sage Brown Butter Pumpkin Spice Cookies are a festive and flavorful treat that perfectly captures the essence of fall and winter holidays. With the nutty richness of brown butter and the warm spices often associated with pumpkin pie, these cookies offer a delightful twist that’s guaranteed to please friends and family during any holiday gathering. They are soft, chewy, and filled with cozy flavors, making them a wonderful addition to your holiday cookie collection.

Cooking Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring constantly until it turns a deep golden brown and emits a nutty aroma, which will take about 5-8 minutes. Remove from heat and stir in the finely chopped sage. Let the mixture cool slightly.
2. Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar and brown sugar. Add the pumpkin puree, egg, and vanilla extract to the bowl. Whisk everything together until smooth. Then, gradually add in the cooled brown butter and sage mixture, stirring until fully integrated.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Ascertain the dry ingredients are well mixed.
4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until the dough is just combined. Be careful not to overmix.
5. Chill the Dough: Cover the mixing bowl with plastic wrap and place it in the refrigerator for about 30 minutes. This will help the dough to firm up and enhance the flavors.
6. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Scoop and Shape Cookies: Once the dough has chilled, use a cookie scoop or a tablespoon to portion out the dough. Roll each portion into a ball and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are just set and slightly golden around the edges. They might look soft, but they will firm up as they cool.
9. Cool and Dust: Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired.
10. Serve and Enjoy: Enjoy your fragrant Sage Brown Butter Pumpkin Spice Cookies as a delightful treat during the holiday season or anytime you want to indulge in warm, comforting flavors!

Vanilla Sage Brown Butter Thumbprint Cookies

Vanilla Sage Brown Butter Thumbprint Cookies are a delightful holiday treat that combines the rich, nutty flavor of brown butter with the aromatic essence of fresh sage. These cookies are not only visually appealing with their thumbprint filled with sweet jam, but they also offer a unique twist on the classic thumbprint cookie, making them an elegant addition to any holiday cookie platter.

Cooking Instructions:

1. Prepare the Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently until the butter turns a deep golden brown, which will take about 5-8 minutes. Once browned and fragrant, remove from heat and stir in the finely chopped sage. Allow the mixture to cool slightly.
2. Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and egg yolk. Pour in the cooled brown butter and sage mixture, followed by the vanilla extract. Whisk until the mixture is well combined and smooth.
3. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, folding until just combined. Be careful not to overmix; the dough should come together but may still be slightly sticky.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This will firm up the dough and make it easier to handle.
6. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Shape the Cookies: Once the dough has chilled, take small portions (about 1 tablespoon) and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Create Thumbprints: Using your thumb or the back of a teaspoon, gently press down in the center of each ball to create an indentation.
9. Fill with Jam: Spoon about ½ teaspoon of jam or preserve into each thumbprint.
10. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.
11. Dust with Powdered Sugar (Optional): If desired, dust the cooled cookies with powdered sugar before serving.

Enjoy your Vanilla Sage Brown Butter Thumbprint Cookies as a unique and flavorful treat for your holiday celebrations!