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French Sable Cookies
5 from 76 votes

French Sable Cookies

French Sable Cookies are tender, buttery shortbread cookies made by creaming salted butter with granulated and powdered sugars, then mixed with egg yolks and vanilla before folding in flour. The dough can be shaped into logs for slice-and-bake cookies or rolled for cut-out shapes. Chilling the dough before baking helps sharpen flavors and maintain shape, resulting in crisp edges and a delicate crumb.

Prep Time
10 mins
Cook Time
15 mins
Chilling Time
3 hrs
Total Time
3 hrs 25 mins
Servings: 34 cookies
Calories: 96 kcal
Course: Baked Goods
Cuisine: French

Ingredients

  • 1 cup butter salted, softened
  • 1/4 cup granulated sugar
  • 1/2 cup powdered sugar aka icing sugar; sifted
  • 1 pinch salt add 1/4 teaspoon if using unsalted butter
  • 2 egg egg yolks; room temperature
  • 2 cups all-purpose flour
  • 1/2 teaspoon vanilla
*Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
EXTRAS
  • 1 medium egg
  • 1 tablespoon milk
  • 1/4-1/3 cup Sparkling Sugar or granulated sugar

Instructions

    Cup of Yum
  1. 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.
  2. Continue on low speed and add the flour in three additions, combining as you add.
  3. 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.
  4. 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.
  5. 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" slices and place on a parchment paper lined cookie sheet.
  6. 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.
  7. Refrigerate the cookies again while the oven is pre-heating at 325F (160C).
  8. 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.
  9. 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!

Nutrition Information

Calories 96kcal (5%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 20mg (7%) Sodium 51mg (2%) Potassium 11mg (0%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 175IU (4%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 34 cookies

Amount Per Serving

Calories 96

% Daily Value*

Calories 96kcal 5%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 51mg 2%
Potassium 11mg 0%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 175IU 4%
Calcium 4mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.