Maple Sage Shortbread

Posted on Apr 18, 2013 in DIY, Sweet | 1 comment

Maple Sage Shortbread

Today I was sitting in my kitchen thinking about some of my favorite recipes from restaurants I have worked in. Brownies with fresh raspberries, banana bread pudding and coconut sorbet, beignets rolled in vanilla sugar… there have definitely been plenty worth remembering.


One of my personal favorites is actually a maple sage ice cream that was made for a savory dish. I absolutely love the flavor combination of maple syrup and fresh sage, especially when combined with the richness of the ice cream base.


In honor of that delightful sensory memory, I decided to make maple sage shortbread cookies. Although I had never tried this variation of shortbread before, I thought if it is good in creamy ice cream, why wouldn’t it be good in a buttery cookies?


Luckily I was right. I hope you enjoy these cookies as much as I have!




1/2 cup butter, room temperature

1/3 cup powdered sugar

2 tablespoons maple syrup

1/2 teaspoon sage, chopped finely

1 teaspoon vanilla extract

Pinch of salt

1 cup all-purpose flour



Sugar in the Raw

3-4 sage leaves

 Chopped Sage


Preheat the oven to 350 degrees.


In the bowl of a standing mixer cream the butter and powdered sugar. Stream in the maple syrup, then vanilla extract, and mix until well combined.


In a separate bowl, whisk together the flour, salt, and chopped sage. Add into the stopped mixer at once and mix on very low until the dough is uniform.


If the dough is soft, wrap in plastic wrap and refrigerate for approximately 20 minutes.


On a lightly floured surface, roll out the dough between 1/8” to a ¼” thick. Cut with a cookie cutter and evenly space on a baking sheet. Scraps can be re-rolled once or twice, but be sure to dust off the excess flour before re-rolling the dough to prevent it from becoming too dry.


For the garnish, chop the sage leaves and combine them in a small bowl with the sugar. With your finger tips, rub the sugar and sage leaves together to release the sage’s oils. Sprinkle on top of the cookies immediately before baking. Bake 6-8 minutes, rotating after the first 3 minutes, until lightly brown.


Maple Sage Shortbread 2

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One Comment

  1. 4-22-2013

    Your pictures are GORGEOUS, and bonus – this recipe looks FANTASTIC. Win/win! Thank you so much for sharing, I am totally pinning this :)



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