French Sable Cookies are the epitome of elegant simplicity. They are buttery, tender, and delicately crumbly with a signature crackly top from the sparkling sugar.
This is a classic recipe, and with your ingredients, we can create a truly exquisite cookie.
Classic French Sable Cookies
Sablés (which means “sandy” in French) get their name from their delightful, crumbly texture. This recipe uses the classic log-roll-and-slice method.
Yields: About 36 cookies
Prep time: 20 minutes (+ 1 hour chilling)
Cook time: 10-12 minutes
Instructions
Step 1: Cream Butter and Sugars
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In a large bowl, using an electric mixer or a stand mixer with the paddle attachment, beat the 1 cup of room-temperature butter on medium speed until smooth and creamy.
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Add the 1/4 cup granulated sugar, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Beat for 2-3 minutes until the mixture is very light and fluffy. Scrape down the sides of the bowl as needed.
Step 2: Add Wet Ingredients
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Beat in the 2 egg yolks and 1/2 teaspoon vanilla extract until fully incorporated.
Step 3: Incorporate Flour
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Reduce the mixer speed to low. Gradually add the 2 cups of all-purpose flour, mixing just until the dough starts to come together and no dry streaks remain. Do not overmix.
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The dough will be soft but should hold together when pressed.
Step 4: Shape the Dough Logs
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Turn the dough out onto a clean surface and gently bring it together. Divide it in half.
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Shape each half into a log about 1.5 to 2 inches in diameter. Roll the logs tightly to avoid air pockets.
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Spread the 1/2 cup of sparkling sugar on a piece of parchment or wax paper. Roll each dough log in the sugar, pressing gently to ensure it adheres evenly.
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Wrap the sugared logs tightly in plastic wrap.
Step 5: Chill Thoroughly
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Refrigerate the dough logs for at least 1 hour, or until firm. For cleanest slices, you can chill them overnight.
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Why this is crucial: Chilling solidifies the butter, which prevents the cookies from spreading too much and gives them their signature “sandy” texture.
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Step 6: Slice and Bake
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Remove one dough log from the refrigerator. Using a sharp knife, slice the log into 1/4-inch to 1/2-inch thick rounds.
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Place the cookies about 1 inch apart on the prepared baking sheets (they spread only slightly).
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Bake for 10-12 minutes, or until the edges are just barely beginning to turn a light golden brown. The centers should remain pale.
Step 7: Cool
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will be very soft when hot but will firm up as they cool.
✨ Pro-Tips for Perfect Sablés
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Room Temperature Butter is Key: Your butter should be soft enough to leave an indent when pressed, but not greasy or melted. This is essential for creaming properly and creating the right texture.
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The Creaming Step: Beating the butter and sugars until light and fluffy is what incorporates air, giving the cookies a delicate crumb.
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Don’t Overmix After Adding Flour: Overmixing develops gluten, which leads to tough cookies. Mix just until the flour disappears.
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Sharp Knife for Clean Slices: Use a sharp knife and a clean, straight-down cutting motion. If the dough cracks, it’s too cold; let it sit at room temperature for 5-10 minutes.
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For a Richer Flavor: Substitute 1/4 cup of the all-purpose flour with almond flour.
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Storage: Store cooled cookies in an airtight container at room temperature for up to a week. The dough logs can be frozen for up to 3 months; slice and bake directly from the freezer, adding 1-2 minutes to the baking time.
Enjoy these beautifully simple, elegant, and melt-in-your-mouth cookies with a cup of tea or coffee