French Sable Cookies are the perfect blend of buttery richness and delicate crumble, offering a melt-in-your-mouth experience. With just 5 minutes of prep and 15 minutes of baking, these golden treats are effortlessly elegant yet simple to make. Their subtle sweetness and hint of vanilla create a timeless flavor that pairs beautifully with tea or coffee.
Each bite delivers a satisfying crunch followed by a tender, sandy texture that’s utterly irresistible. These cookies are versatile, too—dip them in chocolate or sprinkle with sugar for a personalized touch. Whether you’re hosting a gathering or enjoying a quiet moment, French Sable Cookies bring a touch of Parisian charm to your day.
Ingredients for Perfect French Sable Cookies
- ¾ cup (6 oz/170 g) excellent quality salted butter, softened (unsalted butter can be used; add ¼ tsp salt)
- ½ cup (4 oz/115 g) granulated sugar
- 2 large egg yolks plus 1 large egg yolk, at room temperature (reserve the extra yolk for the glaze)
- 2 cups (10 oz/284 g) all-purpose flour
Step-by-Step Instructions for Baking French Sable Cookies
- In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Beat in 2 egg yolks until fully incorporated. Turn the speed to low and gradually mix in the flour until just combined.
- Wrap the dough in cling wrap and refrigerate until chilled, about 1 hour (or up to 2 days).
- When ready to bake, preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper. Set aside.
- On a floured surface, roll the dough out to ¼-inch (6-mm) thick. Use a 2-inch (5-cm) round cutter to cut out cookies.
- Place the cookies on the prepared baking sheets. With a thin, sharp knife, score the tops to create a crosshatch pattern.
- Whisk the remaining egg yolk with a few drops of water (up to ½ teaspoon) to loosen it. Brush this mixture over the tops of the cookies.
- Bake for 12-15 minutes, until the cookies are golden. Let cool on wire racks.
- Store in an airtight container for up to 5 days. For longer storage, freeze for up to 2 months and defrost at room temperature for about an hour.
Perfect Pairings: Serving Suggestions
French Sable Cookies are a versatile treat that pairs beautifully with a variety of accompaniments. Serve them alongside a cup of earl grey tea or a rich hot chocolate for a cozy afternoon snack. For a more elegant presentation, arrange them on a platter with fresh berries and a dollop of whipped cream or lemon curd for dipping.
Storage Secrets: Keeping Your Cookies Fresh
To maintain the crisp texture of your French Sable Cookies, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the baked cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll stay fresh for up to 2 months—just thaw at room temperature for about an hour before serving.
Time-Saving Tips for Busy Bakers
Short on time? Prepare the dough ahead and refrigerate it for up to 2 days before baking. You can also roll out the dough and cut the cookies in advance, then freeze them on a baking sheet. When you’re ready to bake, simply pop them in the oven—no need to thaw! This makes it easy to enjoy freshly baked cookies whenever the craving strikes.
Recipe Variations: Get Creative!
Add a personal twist to your French Sable Cookies by incorporating zest from an orange or lemon into the dough for a citrusy flavor. For a nutty variation, mix in finely chopped almonds or hazelnuts. If you’re feeling adventurous, dip half of each baked cookie in melted dark chocolate and let it set for a decadent finish.
Equipment Guidance: Tools for Success
While a stand mixer with a paddle attachment makes the dough preparation effortless, a handheld electric mixer works just as well. For rolling out the dough, a silicone rolling pin prevents sticking, and a 2-inch round cutter ensures uniform cookies. Don’t forget a pastry brush for applying the egg wash—it’s key to achieving that golden, glossy finish.
French Sable Cookies
Ingredients
- ¾ cup excellent quality salted butter, softened
- ½ cup granulated sugar
- 2 large egg yolks plus 1 large egg yolk, at room temperature
- 2 cups all-purpose flour
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Beat in 2 egg yolks, then turn the speed to low and gradually mix in the flour until incorporated.
- Wrap the dough in cling wrap and refrigerate until chilled, about 1 hour or up to 2 days.
- When ready to bake, preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper. Set aside.
- On a floured surface, roll the dough out to ¼-inch (6-mm) thick and cut cookies using a 2-inch (5-cm) round cutter.
- Place the cookies on the prepared baking sheets and, with a thin, sharp knife, score the tops to create a crosshatch pattern.
- Whisk the remaining egg yolk with a few drops of water (up to ½ teaspoon) to loosen it, then brush it over the tops of the cookies.
- Bake for 12-15 minutes, until golden. Let cool on wire racks, then store in an airtight container for up to 5 days.
- For longer storage, freeze for up to 2 months. Defrost at room temperature for about an hour.
