These lemon sage shortbread cookies are slightly sweet, buttery, and herby with a great texture. They are so good, you'll keep coming back for more!
He just ate a fermented stinky rabbit head, maggot poop (gag), and scorpions for dessert but spit out a walnut, like it's the most bizarre thing on earth. I'm talking about you, Andrew Zimmern!
My husband thinks it's just a publicity stunt, like shoving bulls' testicles down your throat isn't a hard enough sell. I went on making my lemon sage shortbread cookies feeling a bit adventurous myself.
Why, yes. You may think putting herbs in cookies is bizarre too, but I assure you it's not. Although, I almost made half a batch thinking they can't be good.
This delicious lemon sage shortbread cookie recipe is the perfect cookie for whatever your occasion. Your family will love them. #shortbread #cookie #lemon #sageThe cookies are slightly sweet, buttery, and herby with a great texture. I ate five in a row while photographing them when they were still warm. The usually astringent sage flavor doesn't dominate and the hint of lemon brightens up the aroma.
So put on your Andrew Zimmern alter ego and be adventurous! You won't regret it. Bring them to parties, serve them with goat cheese, or your favorite chutney.
They also make a great gift, especially if you stamp a note like 'homemade' or 'made with love'. Think Christmas. Too soon? OK, then pin them to your Christmas board for later.
Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.
- Blend everything but the butter in a food processor; add sliced cold butter and process until dough comes together.
- Divide the dough into two equal pieces. Shape each into a log and chill in the refrigerator for 20-30 minutes.
- Slice the dough into rounds and place on a non-stick cookie sheet.
- Bake until the cookies are golden, about 20 minutes.
Recipe Notes:
- If you don't have a nonstick sheet, line your regular baking sheet with parchment paper. Oven temperatures vary. Keep your eye on the cookies during the last 5-10 minutes of baking. Cool on racks.
- You can mix ingredients with your hands instead of using the food processor. Knead until dough is pliable. Alternatively, use a standing mixer with a hook extension.
- If you're impatient like me, put the dough in the freezer to chill faster. When I did that, it crumbled when I tried to slice it. So I let it out to warm up. [You know that saying 'hurry up and wait'? My life in a nutshell, ha!]
- Stamp cookies with a cookie stamp to add a personal touch, if you desire.
- Oven temperatures vary. Keep your eye on the cookies during the last 5-10 minutes of baking.
- MUSHROOM-SHAPED SHORTBREAD COOKIES
- ACORN COOKIES
- HEDGEHOG COOKIES
- NO-BAKE CHOCOLATE SALAMI
- POLISH WALNUT KIFLIES
- OATMEAL COOKIE BARS
Lemon Sage Shortbread Cookies
EQUIPMENT
- non-stick cookie sheet
- Food processor
Ingredients
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 2 tablespoons fresh sage, thinly sliced
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 1 cup 2 sticks unsalted butter, room temperature
Instructions
- Blend together all ingredients but the butter in a food processor. Add sliced butter and process until dough comes together. Knead until dough is pliable.
- Divide the dough in half. Shape each dough piece into a log about 2 inches in diameter. Chill until firm enough to slice, about 20-30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Cut each dough log into ⅓ - ½-inch thick rounds. Place rounds on a large nonstick cookie sheet. Bake until the cookies are golden, about 20-25 minutes. Cool on racks.
Notes
- If you don't have a nonstick sheet, line your regular baking sheet with parchment paper. Oven temperatures vary. Keep your eye on the cookies during the last 5-10 minutes of baking. Cool on racks.
- You can mix ingredients with your hands instead of using the food processor. Knead until dough is pliable. Alternatively, use a standing mixer with a hook extension.
- If you're impatient like me, put the dough in the freezer to chill faster. When I did that, it crumbled when I tried to slice it. So I let it out to warm up. [You know that saying 'hurry up and wait'? My life in a nutshell, ha!]
- Stamp cookies with a cookie stamp to add a personal touch, if you desire.
- Oven temperatures vary. Keep your eye on the cookies during the last 5-10 minutes of baking.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Nutrition
Monica says
Can I frozen them?
Jas says
I haven't tried it myself, as they usually disappear quickly, but you could, just like any other shortbread cookie.
Vanina Russo says
These lemon sage shortbread cookies are delicious! I used sage from my herb garden, which makes them even better☺️ . The texture is nice and the sage flavor isn’t overpowering. I shared them with my coworkers. Definitely will make them again!
Jas says
I'm so happy you enjoyed it, Vanina! Thanks for stopping in! 🙂
Susan says
Hmmm, I would have passed on the sage cookies, but I'll trust you and give 'em a try. Love the cookie stamp - it makes me smile. Congrats, you're featured on the #ThisIsHowWeRoll Link Party.
Jas says
Susan, I hope you like them or you won't like me for talking you into trying them 🙁 Thank you so much for the feature!
Jamie says
These look amazing!! Will definitely be pinning these to try soon. 🙂
Jas says
Thanks, Jamie! Have a wonderful day 🙂
Jen Gregor says
These look great and I love the cookie stamp! I will have to get one of those. 🙂 Thanks so much for sharing at the Friday at the Fire Station link-up! I
Jen
Jas says
Hi, Jen! Thank you. The cookie stamp makes the cookie special 🙂 Have a wonderful day!
Miz Helen says
A Shortbread Cookie is really one of my favorites and the combination of flavor for your cookie will be fantastic! I really love your homemade stamp!! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday and you have a great week!
Miz Helen
Jas says
Thanks, Miz Helen! You're too sweet 😀
Selina says
I absolutely LOVE shortbread but have never popped sage in... I'm going to trust you and give them a go!! PS: I love your cookie stamp... I want one 🙂
Jas says
Thank you, Selina! If you're not sure, try putting less sage this time and see how you like it. Click on the highlighted stamp word in the post, it'll take you to the source 🙂
Selina says
Great, thanks!!
Helen at the Lazy Gastronome says
I love that press! Thanks for sharing on the What's for Dinner Link up!
Jas says
Thanks, Helen! I'm obsessed with it 🙂
STEPHANIE says
6 ingredients! I love a simple recipe. Thanks for sharing!
Jas says
Thank you, Stephanie! Simple is always the best! Thanks for stopping in 😀
Melissa Ruddy says
I love your story about what inspired these. I have never had a herb favored cookie before but I can not wait to try these. Also love that it is a small list of ingredients.
Jas says
Thank you so much, Melissa! The cookie is basically selling itself 😀 Thanks for stopping by!
Alison's Allspice says
Sage is such an interesting ingredient for cookies, I can't wait to try it! Also, your cookie stamp is awesome! I found you at the This is How We Roll Link Up.
Jas says
Hi, Alison! Thanks for visiting!!! I thought so too! Next time I want to try rosemary. What do you think?
Leanna says
These look really rich and delicious. A nice change from sweet shortbread. Pinning.
Jas says
Thank you, Leanna! These are still a tad sweet, but not like the regular shortbread cookies 🙂 Wishing you a fabulous weekend ahead!
Laurie says
I for one think the cookie combination sounds pretty good, so much so that I was compelled to pin the recipe to try and will be featuring them on Saturday's Snickerdoodle link party! Thanks for sharing with us!
~Laurie
Jas says
Yay, Laurie, you made my day! I hope you'll like them! If you're not sure, use less sage, but I personally don't think it's too strong. 😀
Theresa @DearCreatives says
I can't wait to try this cookies recipe. It will give me an excuse to use my cookie stamp too! Thanks for sharing at the Inspiration Spotlight Party @DearCreatives Pinned & shared.
Keri says
Jas, Andrew Zimmern sounds like he would have made a great contestant on Fear Factor. I think the sage sounds like a wonderful ingredient in cookies. It's usually the unexpected and unique that make the best combo in baking. I'll save this recipe for later. I need to try baking something besides chocolate chip cookies, lol.
Jas says
He would've, you're absolutely right! If you make them I'd love to know what you think!
Carlee says
I could see these really working. It is fun to try new combinations of flavors. And too funny about not linking up the peanut butter bacon cookies. I still have a lot of work to do on my photography, if only time (and light!) allowed. But I look back at my beginning posts and wonder what I was thinking posting some of those pictures. I am slowly working through some of them and updating pictures, but it's a never ending process!
Jas says
Well, can you blame me? Ha, ha! You went and saw them. I have it on my to-do list but I can barely keep up with posting new ones. How do you do it all?! Plus, spending almost every weekend with your large family. Our kids come for dinner every other Sunday and although I love having them, I need time off too. Maybe it's just my age slowing me down 🙁
Mary-the boondocks blog says
I don't know who Andrew is but we eat lots of weird stuff here Jas. They have this one dish that is made with intestines and the hairy insides. Yuk!! It is made into a soup. I think it's called tripe soup. And it has a strong vinegar smell. Compared to that your cookies are a joy. I just sent the recipe to my girl, she peeked in and wants to try it.
Jas says
Oh, look him up, Mary! He's been all over the world with his show 'Bizarre Foods with Andrew Zimmern'. I bet there are videos on YouTube. I wasn't exaggerating, he literately ate those things and then some, lol. He's been to Greece and Croatia too. Some people back home eat those tripe too, made into a stew, but no thank you! I hope your daughter likes the cookies. We have a divided front here, lol.
Mary-the boondocks blog says
Do I really want to look him up? Isn't the tripe bad enough? Or how about when Easter comes around and we try to eat every single part of the lamb!! I'll take the cookies any day!
Jas says
Haha, you crack me up. In that case no - don't look him up, lol.
Ann says
and oh yeah..that andrew zimmern..he's just out of this world with his adventurous pallete. I don't think I can even taste those stuff he ate.
Jas says
They must pay him pretty penny but I couldn't do it for all the money in the world! I must say, he's pretty brave....or crazy, lol.
Ann says
Wow!!! You had me floored! I'll have some of those to go, thank you. 😀
I don't think it's weird at all; in fact, pretty refreshing! I'd vote you in for this if not for the fact that I can't. :/
Well done, my dear friend! xoxox.
Jas says
Thank you, friend! I know you can't. The rule makes sense or we'd keep nominating each other, ha, ha. I still think your Gorgonzola cookies take the first place!
Mrs Shoes says
I read the sage challenge & didn't think there was anything original that I could really think to do - but these cookies sounds really tempting!
Wait though.....
"He just ate a fermented stinky rabbit head, maggot poop (gag), and scorpions for dessert"
Are you still willing to kiss that mouth?
Jas says
Ha, ha, I'm certainly not and I don't think my husband would let me kiss Andrew 😀 You're too funny. The challenge doesn't require anything special, though. It's just that I like to challenge myself. I did submit the chicken recipe too 😉