Brown Butter Sage Sandwich Cookies with Lemon Blackberry Buttercream
Brown Butter Sage Sandwich Cookies with Lemon Blackberry Buttercream
Ingredients
For the Brown Butter Sage Cookies
- 1 cup unsalted butter
- 2 tablespoons fresh sage leaves, finely chopped
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Lemon Blackberry Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/2 cup fresh blackberries, pureed and strained
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream, or more, as needed
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt 1 cup of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it. Remove from heat and immediately stir in the finely chopped fresh sage leaves. Pour the brown butter and sage into a heatproof bowl and let it cool slightly, then refrigerate for 30 minutes, or until it's solid but still soft enough to cream.
⏱️ 15 min
- 2
Prepare the cookie dough: In a large bowl, cream together the cooled brown butter-sage mixture, granulated sugar, and light brown sugar with an electric mixer until light and fluffy. Beat in the egg yolk and vanilla extract until well combined.
⏱️ 10 min
- 3
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 5 min
- 4
Chill the dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 30 min
- 5
Preheat oven and prepare baking sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 6
Roll and cut cookies: On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out cookies. Reroll scraps as needed. Place cookies about 1 inch apart on the prepared baking sheets.
⏱️ 10 min
- 7
Bake cookies: Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min•🌡️ 350
- 8
Make the lemon blackberry buttercream: In a large bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, mixing until smooth. Beat in the pureed and strained blackberries, lemon zest, and fresh lemon juice. Add heavy cream, 1 tablespoon at a time, until the buttercream reaches a smooth, spreadable consistency.
⏱️ 10 min
- 9
Assemble the sandwich cookies: Once the cookies are completely cool, spread a generous amount of lemon blackberry buttercream on the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and buttercream.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Sage Sandwich Cookies with Lemon Blackberry Buttercream
For the Brown Butter Sage Cookies
- 1 cup unsalted butter
- 2 tablespoons fresh sage leaves, finely chopped
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Lemon Blackberry Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/2 cup fresh blackberries, pureed and strained
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream, or more, as needed
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt 1 cup of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it. Remove from heat and immediately stir in the finely chopped fresh sage leaves. Pour the brown butter and sage into a heatproof bowl and let it cool slightly, then refrigerate for 30 minutes, or until it's solid but still soft enough to cream.
⏱️ 15 min - 2
Prepare the cookie dough: In a large bowl, cream together the cooled brown butter-sage mixture, granulated sugar, and light brown sugar with an electric mixer until light and fluffy. Beat in the egg yolk and vanilla extract until well combined.
⏱️ 10 min - 3
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 5 min - 4
Chill the dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 30 min - 5
Preheat oven and prepare baking sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 6
Roll and cut cookies: On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out cookies. Reroll scraps as needed. Place cookies about 1 inch apart on the prepared baking sheets.
⏱️ 10 min - 7
Bake cookies: Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min•🌡️ 350 - 8
Make the lemon blackberry buttercream: In a large bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, mixing until smooth. Beat in the pureed and strained blackberries, lemon zest, and fresh lemon juice. Add heavy cream, 1 tablespoon at a time, until the buttercream reaches a smooth, spreadable consistency.
⏱️ 10 min - 9
Assemble the sandwich cookies: Once the cookies are completely cool, spread a generous amount of lemon blackberry buttercream on the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and buttercream.
⏱️ 5 min