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
- 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.
- 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.
- 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.
- 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.