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Hi Bold Bakers!
WHAT YOU GET: My French Sable Cookies are the classic French Butter cookie, loved for their crumbly, sandy texture, simplicity, and decadent amount of butter.
Can you believe that just four ingredients are all you need to make homemade French Sable Cookies? Believe it! The most beloved French cookie is beyond simple to make, but it requires one special ingredient: really good butter.
Not unlike my 3-Ingredient Shortbread Cookies, French Sablé Cookies have a crumbly texture, almost sandy — in fact, “sablé” means sand in French — that melts in your mouth when you bite them. The taste is beyond simplistic, absolutely impossible to put down, and serves as the perfect companion to a cup of hot tea.
These cookies are super quick to bake, too! Which means you can make them whenever the cravings hit — and once you try them, those cravings might hit a lot!
What Are French Sable Cookies?
Sable cookies, sometimes called French Butter Cookies, Palet Bréton, or Sable Breton, are delicious butter cookies made with the most simple of ingredients. In texture and taste, they are similar to a traditional English shortbread cookie; however, French Sable cookie dough includes two large egg yolks. Then, before baking, brush the cookies’ tops with a third egg yolk!
What Butter Should I Use For Butter Cookies? Cultured Butter Vs. Regular Butter
It is so important to use the best butter you can find when making Sable Cookies. Find good quality, high-fat, salted butter. Good butter is what makes these cookies taste delicious and melt in your mouth. If you can find it, use cultured butter.
Cultured butter has a much more dominant buttery taste and is creamier than regular butter. Unlike regular butter, which is made by churning fresh cream until it forms solid butter, cultured butter is made by introducing bacterial cultures to pasteurized cream. The cream is left to ferment until it thickens. This fermentation results in a more buttery taste plus adds a slight tang, similar to the tang you can taste in yogurt.
Tools You Need To Make Homemade French Sable Cookies
- Measuring cups and spoons
- Stand mixer or handheld electric mixer
- Mixing bowls
- Baking sheets
- 2-inch (5 cm) round cookie cutter
Gemma’s Pro Chef Tips For Making Homemade Sable Cookies
- Do not skimp on the butter quality for these cookies, as it is the main flavor. Good quality salted butter (cultured, if you can find it) is key.
- Make Vanilla Bean Sables by mixing 1 tablespoon of vanilla bean paste into the dough along with the butter.
- Try tossing 1 tablespoon of chopped fresh rosemary or dried lavender into the dough along with the flour.
- Sandwich these cookies with some Homemade Ganache or Dulce de Leche.
- These cookies hold their shape well, and you can use them instead of sugar cookies for holiday cut-out cookies. Instead of egg wash, make Royal Icing to decorate the cookies.
Try More Of My Favorite Cookie Recipes
- 3 Ingredient Shortbread Cookies
- Gemma’s Best Ever Chocolate Chip Cookies Recipe
- Homemade Hamantaschen Cookies
French Sable Cookies
- ¾ cup (6 oz/170 g) excellent quality salted butter, softened
- ½ cup (4 oz/115 g) granulated sugar
- 2 large egg yolks plus 1 large egg yolk, at room temperature
- 2 cups (10 oz/284 g) all-purpose flour
- 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.