Lemon Sage Shortbread Cookies

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.

Wait! There is a fresh sage in those lemon cookies?

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.

Lemon and sage shortbread cookies

The 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.

How to make shortbread cookies with lemon and sage?

Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.

1. Blend everything but the butter in a food processor; add sliced cold butter and process until dough comes together. 
2. Divide the dough into two equal pieces. Shape each into a log and chill in the refrigerator for 20-30 minutes.
3. Slice the dough into rounds and place on a non-stick cookie sheet. 
4. 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.

More cookie recipes to try:

• MUSHROOM-SHAPED SHORTBREAD COOKIES
• ACORN COOKIES
• HEDGEHOG COOKIES
• NO-BAKE CHOCOLATE SALAMI
• POLISH WALNUT KIFLIES
• OATMEAL COOKIE BARS 

Lemon Sage Shortbread Cookies

By Jas

Lemon sage shortbread cookies are slightly sweet, buttery, herby, and with a great texture.

5 from 2 votes

Rate this Recipe Pin Recipe Print Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Yields 30 servings

Calories 93 kcal

EQUIPMENT

• non-stick cookie sheet
• Food processor
• Kitchen knife

Ingredients

1x2x3x

US Customary - Metric

• ▢ 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

Cook ModePrevent your screen from going dark

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

Calories: 93kcal (5%) | Carbohydrates: 8g (3%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 4g (20%) | Cholesterol: 16mg (5%) | Sodium: 93mg (4%) | Potassium: 12mg | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 189IU (4%) | Vitamin C: 1mg (1%) | Calcium: 6mg (1%) | Iron: 1mg (6%)

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