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2.15 from 7 votes

French Sablés Cookies

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.
Prep Time1 hr 30 mins
Cook Time19 mins
Total Time1 hr 49 mins
Course: Cookies
Cuisine: French
Servings: 18
Author: Angela Roberts


  • 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.