sable cookies

These classic French Sable Breton Cookies, or French Salted Butter Cookies, are the most delicious Cookies ever: crumbly and buttery with melt-in-your mouth texture. They are super easy to make with 5 ingredients only and will stay fresh for days!

Sablé Breton Cookies

Egg Yolks (at room temperature)

75 gr (3/4 cup) Icing Sugar

gr (7 tablespoons) Salted Butter (very soft)

175 gr (1 cup + 1 1/2 tablespoons) Plain / All-Purpose Flour

Baking Powder

Egg Yolk (for the Egg Wash - optional)

Take the butter out of the fridge at least 30 minutes before starting the recipe and pre-cut it into small cubes. The butter needs to be very soft, but not melted.

Seperate your Egg Yolks and Whites. Keep the Egg Whites in the fridge for another recipe.

In a large mixing bowl, whisk together the Egg Yolks and Icing Sugar for a couple of minutes or until smooth and pale.

Add the very soft Salted Butter and whisk (or mix with a stiff spatula) until you get a thick, soft mixture.

Sift in the Flour and Baking Powder. Work the dough with a stiff spatula or by hands to combine all the ingredients until you get a smooth cookie dough.

Transfer the dough between two sheets of baking paper and roll it with a rolling pin to be about 6 mm (1/4 inch) thick (see note 1). Place in the fridge to chill for at least 1 hour - or overnight.

Preheat your oven on 160&#39;C/325&#39;F. Prepare a baking tray lined with a baking mat or parchment paper (see note 2).

Remove baking paper and cut out the cookies with a round or fluted Cookie Cutter, about 6cm (2,5 inch) wide (see note 3). Transfer the Sablés Bretons Cookies over the baking tray (see note 4).

Optional: Use the back of a fork to create the cross pattern (if the fork sticks to the cookie, dip it in a little bit of water) then brush each cookie with the Egg Yolk for a golden finish.

Bake for 15 to 18 minutes or until golden. Take out of the oven and transfer over a cooling rack until completely cool. Store in an air-tight container at room temperature for up to 5 days.

Leftover dough can be re-rolled, chilled and baked.

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These Sable Breton Cookies, aka French Salted Butter Cookies, are the most delicious crumbly, melt-in-your mouth cookies you will ever try... and they are super easy to make!

Sables Bretons Cookies

These delicious French Sable Cookies also known as Breton Cookies are a simple buttery crumbly French butter cookie.

French Sable Cookies

butter

sugar

powdered / icing sugar (sifted)

salt (if you use unsalted butter then add ¼ teaspoon of salt)

egg yolks (room temperature)

all purpose flour

vanilla

milk

In the bowl of the mixer cream the butter on medium speed, then add the sugars and salt, beat for one minute.  Reduce the speed to low then add the egg yolks and vanilla beat for one minute. Be sure to scrape the bowl.

Continue on low speed and add the flour in three additions, combining as you add.

Mix the dough just until combined, the dough will be soft. There may be flour remaining at the bottom of the bowl, mix it into the dough with a spatula.

Place the dough on a lightly floured flat surface and knead gently into a ball. Divide the dough into two parts. I formed one into a log about 8-9 inches (20-22 cm) and one into a ball. The log is for slice and bake and the round is for cut out cookies. You can do the same or do one or the other. (If you make of the same type of cookie, be sure to make either two logs or two rounds for easier handling of the dough). Wrap the dough in plastic and chill for at least three hours.

Remove the dough from the fridge. Brush the log with the egg wash (in a small bowl beat together the egg and milk), then sprinkle it with sparkling sugar, cut into 1/3&quot; slices and place on a parchment paper lined cookie sheet.

To make the cut-out cookies, roll the dough on a lightly floured flat surface and cut out with your favourite cookie cutters. Place the cut outs on a parchment paper lined cookie sheet and sprinkle with sparkling sugar or granulated sugar. No egg wash needed.

Refrigerate the cookies again while the oven is pre-heating at 325F (160C).

Once the oven is ready remove the cookies, one sheet at a time from the fridge and bake 15-17 minutes or until the cookies are light brown on the bottom and lightly golden around the edges but still pale on top.

After 2-3 minutes carefully remove the cookies with a metal spatula from the cookie sheet and carefully place on a wire rack to cool completely. Enjoy!

I wish I had known this before it was too late :(

I constantly find recipes that sound fairly straightforward, follow them exactly, and still fail. This is the first recipe I have ever commented on because it came out perfectly!!

We all loved these! Simple, yet delicious. Can I add orange zest and a couple of tablespoons of orange juice to this recipe without ruining it?

Excellent butter cookies.  Very similar to a shortbread.  They're tender but not fragile and are nice and buttery.  The egg yolks give them a rich yellow colour.  I doubled the vanilla and added a pinch of nutmeg.  The dough handled beautifully and was firm enough to roll smoothly after being chilled for 45 minutes.  The cookies baked up level and smooth and kept their cookie cutter shape.  I followed the metric measures.  I was skeptical about the butter measure since 1 cup of butter is most commonly rated 225 - 227 grams on popular baking sites, but the dough wasn't dry or crumbly with 210 grams of butter.  I rolled the dough to 1/4" thickness, and the cookies baked for 17 minutes.

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