delicate crumb, crisp edges, and deep buttery flavor. They’re elegant enough for a holiday cookie tray, easy enough
for a weekend bake, and perfect with coffee, tea, or hot chocolate.
Ingredients
Classic Sablé Dough
- 1 cup (225 g) unsalted butter, softened (very important for flavor)
- 2/3 cup (135 g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract (or 1/2 tsp almond extract)
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 tsp fine salt
Optional (For Extra “French Bakery” Finish)
- 1 egg yolk + 1 tsp milk (for egg wash shine)
- Sanding sugar (for sparkle and crunch)
- Flaky sea salt (tiny pinch on top)
Instructions
Method A: Slice-and-Bake (Easiest, Most Classic)
- Cream butter and sugar: In a bowl, beat butter and sugar until smooth and creamy (about 1–2 minutes).
Don’t overwhip—sablés are tender, not airy. - Add yolk and vanilla: Mix in egg yolk and vanilla until combined.
- Add dry ingredients: Add flour and salt. Mix just until a soft dough forms. If it looks crumbly,
keep mixing a few seconds more—French butter cookie dough comes together slowly. - Shape into logs: Divide dough into 2 logs (about 2 inches thick). Wrap tightly in plastic wrap.
- Chill: Refrigerate for 45–60 minutes, until firm.
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