Classic French Butter Cookies (Sablés)
Yield: 20–24 cookies
Prep time: 15 min
Resting time: 1 hour
Bake time: 12–15 min
🧈 Ingredients
- 150 g unsalted butter, softened (room temperature)
- 100 g granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract or 1 packet vanilla sugar
- 200 g all-purpose flour
- 1 pinch of salt
- (Optional but authentic) 1 egg yolk + 1 tsp milk for golden glaze
🍪 Instructions
1. Cream the butter and sugar
- In a bowl, beat the softened butter with the sugar until pale and creamy.
You can use a whisk or electric mixer.
2. Add the egg yolk and vanilla
- Mix in the egg yolk and vanilla extract until fully incorporated.
3. Add the flour
- Add the flour and salt.
- Mix gently until the dough comes together.
Do not overwork—this keeps the cookies tender.
4. Shape the dough into a log
- Form the dough into a cylinder/log about 4–5 cm thick.
- Wrap in plastic film and refrigerate at least 1 hour.
(This step is essential for perfect texture.)
5. Slice the cookies
- Preheat oven to 170°C (340°F).
- Slice the dough into 0.8–1 cm-thick round cookies.
- Place on a baking tray lined with parchment.
6. Optional glaze (for shine)
- Mix 1 egg yolk + 1 tsp milk.
- Brush lightly on top of each cookie.
- You can also make a crosshatch pattern with a fork (traditional style).
7. Bake
- Bake 12–15 minutes, until the edges are very lightly golden.
- Do not overbake — they should stay pale in the center.
8. Cool
- Let them cool on the tray for 5 min, then transfer to a rack.
💡 Tips for Perfect Sablés
- Use good-quality butter — it’s the main flavor.
- Dough must be cold before slicing or it will lose shape.
- Store in an airtight box: they stay fresh for 1 week and taste even better the next day.
⭐ Optional Add-Ins (Traditional Variations)
- Lemon zest or orange zest
- A pinch of cinnamon
- Chocolate-dipped edges
- Coarse sugar around the edges (sablés diamant)