French Sabl├ęs Cookies
Prep time
Cook time
Total time
Adapted from Dorie's Cookies, The perfect combination of butter, sugar, flour, eggs results in a wonderful French shortbread cookie, full of flavor and sandy texture.
Recipe type: Cookies
Cuisine: French
Serves: 18
  • 1 cup unsalted butter (226 grams), cut into chunks, room termperature
  • ½ cup sugar (100 grams)
  • ¼ cup confectioner's sugar (30 grams) sifted
  • 2 large egg yolks at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (272 grams)
  • sanding sugar
  • Tools Needed
  • Parchment Paper
  • Cookie Cutter
  • Muffin Pan
  1. Beat butter, sugar and salt together until well incorporated, about 3 minutes. You want a smooth, not fluffy texture.
  2. On a low speed, add in egg yolks, one by one.
  3. Add in vanilla.
  4. Turn off mixer. Add flour all at once.
  5. Starting with a low speed, incorporate.
  6. Divide batter in half.
  7. Form each into a disc.
  8. Roll between two pieces of parchment paper to ¼ inch thickness.
  9. Freeze for one hour, or refrigerate for at least two hours. You can stack.
  10. Use a 2-inch round cookie cutter, to cut out the cookies. Drop rounds into muffin tins.
  11. Sprinkle with sanding sugar.
  12. Bake at 350 F degrees for 14 to 19 minutes.
Recipe by Spinach Tiger at