Sable Cookies Classic French Butter Treats

Easy French sable cookies: buttery, tender, and crisp. Simple dough, clean edges, and a melt-in-the-mouth bite. Perfect for coffee or gifts.

Prep Time 10

Cook Time 15

Cooling time 30

Total Time 55

Course Sweets and Sweet Baking

Cuisine European Cuisine, French

Servings cookies

Calories 87 kcal

Ingredients you need per step are listed below the step in Italic

Put butter and sugar in a bowl. Mix on high speed for 3 minutes.
1½ stick butter, 1½ cup sugar
Add two egg yolks, salt, and vanilla. Mix for 2 minutes until smooth.
2 egg yolks, ⅛ teaspoon salt, 1 teaspoon vanilla extract
Add half the flour. Mix on medium speed. Add the rest and mix until the flour is just combined. Do not overmix.
2 cups all-purpose flour
Wrap the dough in plastic. Chill in the refrigerator for 15 to 30 minutes.
Line two baking trays with baking paper.
Place half the dough between two sheets of baking paper. Roll to ¼ inch (5 millimeter) thickness. Repeat with the rest.
Cut cookies with a cutter. Remove the dough around the shapes so you do not need to move the cookies. Chill trays for 15 minutes.
Heat the oven to 320 °F or 285 °F.
Whisk the extra egg yolk with 1 tablespoon of water. Brush the tops.
1 egg yolk
Bake for 15 minutes, until lightly golden. Cool on a wire rack.

1. Can I make the dough in advance? Yes. Wrap and chill for up to 24 hours, or freeze for up to 2 months. Let it soften slightly before rolling.

2. How do I get sharp edges? Chill the cut cookies before baking and use a sharp cutter. Do not twist the cutter—press straight down.

3. Variations

Citrus: Add 1 teaspoon finely grated lemon or orange zest to the dough.
Nut Topping: Sprinkle finely chopped almonds or hazelnuts after the egg wash.
Jam Thumbprint: Roll small balls, press a dent, fill with a little jam, and bake.
Chocolate-Dipped: Dip half of each cooled cookie in melted dark chocolate.

4. Storage

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