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French Butter Cookies Sablés


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  • Author: Lina
  • Total Time: 35 minutes

Description

These classic French butter cookies, known as Sablés, are rich, buttery, and melt-in-your-mouth delicious. Perfect with tea or coffee, they are easy to make and can be stored for later enjoyment.


Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  • Prepare the Dough:
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
    • Add the egg yolk and vanilla extract, mixing until fully combined.
    • Gradually add the flour and salt, mixing on low speed until a dough forms.
  • Shape the Dough:
    • Divide the dough into two portions. Roll each portion into a log about 2 inches in diameter.
    • Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up.
  • Preheat and Prepare the Baking Sheet:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Slice and Prepare the Cookies:
    • Remove the dough from the refrigerator and slice each log into 1/4-inch thick rounds.
    • Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
  • Egg Wash:
    • In a small bowl, whisk together the egg and water. Brush the tops of the cookies with the egg wash to give them a glossy finish.
  • Bake:
    • Bake for 12-15 minutes, or until the edges are golden brown.
    • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, consider adding a touch of lemon zest or a pinch of cinnamon to the dough.
  • Store the cookies in an airtight container for up to a week, or freeze them for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes