Sablé Cookies
Sablé cookies, known for their rich, buttery flavor and delicate, crumbly texture, have a storied history rooted in French culinary tradition. Originating from the town of Sablé-sur-Sarthe in the Sarthe region of France during the early 17th century, these cookies quickly became a beloved treat.
The name 'sablé', which means 'sandy' in French, accurately describes the cookie's unique texture, achieved through the process of incorporating butter into flour and sugar – a method reminiscent of making shortbread. This technique creates a tender, crumbly texture similar to sand.
As French cuisine evolved, so did the recipe for sablé cookies. Over time, variations emerged, incorporating ingredients like almonds, lemon zest, and chocolate, allowing for a wide range of flavors and textures. The basic recipe also spread across Europe and beyond, influencing other cuisines and inspiring similar cookies, such as the Scottish shortbread.
Renowned for their simplicity and elegance, sablé cookies is a staple of French baking. They are often featured in festive occasions and are cherished for their delicate, melt-in-your-mouth quality.
Today, they continue to be a symbol of the refined, understated excellence of French patisserie.
How are sablé cookies different from other cookies?
Whenever I bake a batch of sablé cookies, it feels like I’m creating something a bit more special than your average cookie. The most defining characteristic of sablé cookies is their texture.
Sablé means ‘sandy’ in French, and true to their name, these cookies have a delicate, crumbly texture that melts in your mouth. They’re incredibly delicate, crumbling in the most satisfying way, like a sweet little secret between you and the cookie.
This distinctive texture owes much to a crucial ingredient – egg yolks. Unlike many other cookie recipes that use whole eggs or at times just egg whites, sablé cookies uniquely benefit from the richness of yolks. These little golden treasures add a depth of flavor and a richness that’s hard to achieve with whole eggs. The yolks lend a luxurious, creamy aspect to the dough, enhancing the cookie’s fine, sandy texture. It’s this specific use of yolks that sets sablés apart, giving them their signature crumbly yet indulgent feel.
Flavor-wise, sablés are a subtle masterpiece. They aren’t screaming with bold flavors or stuffed with mix-ins. Instead, they offer this gentle, buttery taste – a quiet elegance, with the quality of butter playing a pivotal role. The butter’s flavor is accentuated by the egg yolks, further highlighting the cookie’s refined simplicity. This blend of high-quality butter and yolks makes every bite whisper rather than shout, enhancing the cookie’s sophistication.
And of course, their origins – oh, la la, France! There’s something about knowing they come from a renowned culinary world that adds to their allure. Originating from the Sarthe region of France, sablé cookies carry with them a rich culinary heritage. They are often associated with high-end patisserie and are a staple in French baking. This cultural significance, along with their unique preparation, sets them apart from many other cookies that are more broadly international or tied to specific holidays or events.
In a world of chunky, chewy, and over-the-top cookies, sablés stand out for their understated elegance.
Each time I bake them, it’s not just about satisfying a sweet craving, it’s about creating something a little more special, a little more refined. They’re the kind of cookie you savor slowly, with a good cup of tea, soaking in every delicate crumb and buttery note.
Isn’t that just wonderfully divine?
Sablé Cookies
Ingredients
- 280 g (1⅓ cups) butter
- 135 g (⅔ cup) confectioners' sugar
- 1 tsp salt
- 1 vanilla bean
- 40 g (3 large) egg yolks
- 380 g (3 cups) all-purpose flour
- Caster sugar, as needed (optional)
Instructions
- In a bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla on medium speed for 5 minutes.
- Gradually add the egg yolks, scraping the bowl well after each addition.
- Add the flour and mix on low speed until just combined.
- On a lightly flour surface or on a parchment paper, roll the dough out into to ½ an inch/1 cm thick. Transfer the dough on a parchment-lined pan and chill in the fridge until firm.
- Preheat the oven to 375ºF (190ºC).
- When firm, take the dough out and cut with a cookie cutter into your desired shape. You can also cut it into equal squares or rectangles if no cookie cutter is available.
- Coat the cookies in sugar (optional).
- Bake the cookies until just set and slightly golden, for 15-20 minutes.
- Allow the cookies to cool, and enjoy!
Notes
Can I store the dough in the fridge?
Yes you can! The dough can be stored in the fridge for up to 3 days. The butter will harden, so leave the dough to warm for 20-30 minutes before cutting and baking.
Can I freeze the dough?
Yes! Wrap the dough well in a plastic wrap and store in the freezer for up to 2 months.
How long can I store the baked sablé cookies for?
Sablé cookies can be stored up to 1 week in an airtight container.
You can also store them in a freezer-safe ziplock in the freezer for up to a month!
A good butter is recommended for this recipe. The higher the fat content of the butter, the better quality cookies you will get. The less fat content, the drier the cookie.
Nutrition Facts
Calories
81.12Fat (grams)
4.83 gSat. Fat (grams)
2.97 gCarbs (grams)
8.56 gFiber (grams)
0.21 gNet carbs
8.35 gSugar (grams)
2.66 gProtein (grams)
0.97 gSodium (milligrams)
83.1 mgCholesterol (grams)
20.68 mg
