French Sables Cookies
When my husband tasted these perfectly round vanilla french sables cookies, he said, “these are great, kind of a cross between a shortbread cookie and a sugar cookie.”
Although the French would say a sable is a shortbread cookie (it is).
Americans might call this a crisper sugar cookie (it is). In my view, a shortbread cookie is a little more crumbly and a sugar cookie is not as rich.
There is a wonderful balance of sugar and butter, resulting in a memorable flavor, buttery and sandy.
You will absolutely love these French Sablés Cookies for their flavor and texture.
This is a the second recipe I’m posting from Dorie’s Cookies, as in Dorie Greenspan. A few months ago I baked her chocolate caramel cookie bars, which were quite addicting. Glancing through the book, the vanilla sables took my eye as the right cookies to bring you on the first day of December, kicking off the Christmas cookie season. These did not disappoint.
Dorie gives very specific instructions as to how to make the vanilla sables bake up into a perfect round shape. She worked very hard on this genius idea, wanting uniformity in her cookies she once sold in her former cookie boutique, Beurre & Sel.
Roll out the French sablés cookies cut them with a two inch round cookie cutter, chill and bake in muffin pans, assuring the round shape.
I used gold sanding sugar, giving the French sables cookies an elegant look. The taste is buttery and sweet and there is just enough of a snap as to make these a pleasing accompaniment to a cup of coffee or tea.
French Sablés Cookies
- 1 cup unsalted butter 226 grams, cut into chunks, room termperature
- 1/2 cup sugar 100 grams
- 1/4 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
- Beat butter, sugar and salt together until well incorporated, about 3 minutes. You want a smooth, not fluffy texture.
- On a low speed, add in egg yolks, one by one.
- Add in vanilla.
- Turn off mixer. Add flour all at once.
- Starting with a low speed, incorporate.
- Divide batter in half.
- Form each into a disc.
- Roll between two pieces of parchment paper to 1/4 inch thickness.
- Freeze for one hour, or refrigerate for at least two hours. You can stack.
- Use a 2-inch round cookie cutter, to cut out the cookies. Drop rounds into muffin tins.
- Sprinkle with sanding sugar.
- Bake at 350 F degrees for 14 to 19 minutes.
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