These Sage Cookies with Cranberry Buttercream are an unexpected treat! The sage sugar cookies are sandwiched with cranberry buttercream, for an outstanding combination of flavors and textures!
Line two sheet pans with parchment or silpats (see note). Set aside.
In a medium bowl, combine the dry ingredients (flour, baking powder, and salt). Set aside.
In the bowl of a stand mixer, combine sugars and sage. Mix on low speed for a few minutes to help release the oils from the sage.
Add the butter, and beat until light and fluffy. Scrape down the sides of the bowl as necessary.
Add egg and mix to combine. Add the dry ingredients gradually, mixing until just incorporated.
Turn the dough out onto your work surface and divide in half, shaping each half into a disc about 1 inch thick.
Working with one disc of dough at a time, roll the dough out to about ¼" thickness between two sheets of waxed paper or parchment. Cut the dough into your desired shapes (I chose a 2.5-inch fluted round cutter). Place the cut-outs on the prepared cookie sheets, and place in the freezer for 20 minutes before baking.
Preheat the oven to 375° F. Bake the cookies for 7-9 minutes, or until just barely golden at the edges. Allow the cookies to cool on the pan for at least 10 minutes before removing to a wire rack to cool completely.
For Purée
Combine all purée ingredients in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture starts to thicken, about 10 minutes. Remove the mixture from the heat and allow to cool slightly.
Pour the mixture into a food processor and process until as smooth as possible. (At this point you can strain the mixture through a fine-mesh strainer if you'd like to remove the skins and seeds, but I didn't find this step necessary.)
Let the purée cool to room temperature before adding to the buttercream.
For Buttercream
Combine butter and sifted powdered sugar in the bowl of a stand mixer. Cream together for several minutes until well mixed and smooth.
Add the (room temperature!) cranberry purée and mix to incorporate. If the buttercream is too thin, you can add more powdered sugar to thicken it to your desired consistency. If too thick, add a few teaspoons of orange juice until you reach the consistency you're looking for.
For Candied Sage
Swirl sage leaves in the beaten egg white (see safety note!), pinching/sliding them between your thumb and index finger to remove the excess. Dip the leaves in sugar, then lay on a rack to dry. The leaves will take 8-12 hours to dry completely, depending on the humidity level.
For Assembly:
Once cookies are completely cool, spread or pipe (see note) the buttercream on half the cookies and sandwich with the other half. Serve with candied sage, if desired.
These cookies can be stored in an airtight container on your counter for up to two days (the buttercream won't spoil because of the high sugar content), or in the refrigerator for up to five days.Enjoy!
Notes
Note on parchment: I use non-stick parchment to roll my cookie dough between. It doesn't crinkle up and get your cookies all weird and the dough doesn't stick, so I'm a big fan.Note on cookie cutters: I used a 2.5" fluted cookie cutter for this recipe. You can use whatever size/shape cookie cutter you prefer, just keep in mind that larger cookies will take a little more time to bake, and smaller cookies will bake in a little less time.Note on silpats: I like lining my pans with silpats because they can be used over and over again and because the cookies brown more slowly. Note on piping buttercream: If you want the look of my cookies, pipe the buttercream on with a 1M piping tip.Note about egg whites: *These are raw egg whites used for the candied sage leaves!* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. If you're concerned about using raw egg whites, make sure to use the pasteurized egg whites that you can buy in a carton, or skip the candied sage leaves altogether.