Slice logs into 1/4-inch rounds and place 2 inches apart.
Method B: Piped Bakery-Style (Pretty Ridges)
For a piped look like classic butter swirl cookies, the dough must be very soft. If it’s too stiff, it’s difficult
to pipe. Add 1–2 tbsp milk if needed.
- Make dough as above, then add 1–2 tbsp milk to soften.
- Transfer to a piping bag fitted with a large star tip.
- Pipe swirls onto parchment-lined tray.
- Chill 15 minutes (helps keep shape).
- Bake 10–12 minutes until lightly golden.
Serving & Storage
How to Serve
- With coffee, espresso, tea, or hot chocolate
- Dipped halfway in melted chocolate for a bakery finish
- Sandwiched with jam, lemon curd, or chocolate ganache
- On a dessert board with fruit and cheeses
Storage
- Room temperature: Store airtight up to 7 days.
- Freeze baked cookies: Freeze up to 2 months.
- Freeze dough logs: Wrap tightly and freeze up to 3 months. Slice and bake from frozen (add 1–2 minutes).
Tips
- Use great butter: With so few ingredients, butter quality makes the biggest difference.
- Don’t overmix: Overmixing develops gluten and can make cookies tougher.
- Chill the dough: Prevents spreading and improves texture.
- Watch for pale centers: Sablés should be lightly golden on edges, not deeply browned.
- Salt matters: Even a small amount makes butter flavor pop (try a tiny flaky salt finish).
- Even slicing: Uniform thickness = uniform baking.
Variations
- Lemon Sablés: Add 1 tbsp lemon zest + 1 tsp lemon juice.
- Almond: Add 1/2 tsp almond extract and top with sliced almonds.
- Chocolate-Dipped: Dip cooled cookies in melted dark chocolate and let set.
- Jam Center: Press a thumbprint and fill with jam before baking.
- Salted Caramel: Add caramel bits and a pinch of flaky salt.
- Cinnamon Sugar: Roll dough logs in cinnamon sugar before slicing.
FAQ
What makes a cookie “sablé”?
“Sablé” means “sandy,” describing the delicate, crumbly texture that comes from a high-butter dough.
Why did my cookies spread too much?
The dough was likely too warm. Chill longer, and make sure your baking sheet isn’t warm when the dough goes in.
Can I use salted butter?
Yes—reduce added salt to a pinch. Salted butter brands vary, so taste and adjust.
Can I make these gluten-free?
You can use a 1:1 gluten-free flour blend. The texture may be slightly more tender/crumbly, but still delicious.
How do I get a strong buttery flavor?
Use high-quality butter and don’t overbake. A pale center keeps the butter flavor prominent.
