French Shortbread Cookies (Sablés Bretons)

Name: French Shortbread Cookies (Sablés Bretons)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 20 serving
Ingredients: 1 cup very soft butter; ¼ cup granulated sugar; ½ cup powdered sugar; 2 egg yolks; 1 teaspoon vanilla extract; 2 cups plus 2 tablespoons all purpose flour; granulated sugar or Vanilla Sugar

User Reviews

5.0

66 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
20
Calories
155 kcal
Course
Dessert, Baked Goods
Cuisine
French

French Shortbread Cookies (Sablés Bretons)

Brielle Kelley

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These crisp, buttery French Shortbread Cookies (Sablés Bretons) are crazy delicious. They look and sound quite fancy but, in reality, they're super easy with just one bowl and no mixer needed!

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Ingredients

Servings

1 cup very soft butter I use salted butter
¼ cup granulated sugar
½ cup powdered sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all purpose flour more for the counter
granulated sugar or Vanilla Sugar for sprinkling

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Instructions

Preheat the oven to 375˚F. (190˚C.) Line two baking sheets with parchment paper. Set aside.
In a medium size bowl, combine the soft butter and sugars. Stir until smooth and well combined.
Add the egg yolks and vanilla extract and stir to incorporate. Add the flour and stir just until all of the flour disappears. The mixture will seem crumbly at first. Just keep stirring until it starts to come together.
Sprinkle a work surface with flour. Have some extra flour on the side in a small cup.
Turn the dough over several times to coat lightly with the flour then divide the dough in two and cover one half with a piece of plastic wrap.
Keeping the surface and your rolling pin lightly dusted with flour at all times, roll out the dough to the desired thickness. I like mine about a ¼ inch thick for thinner cookies and closer to ⅜ for thicker ones like in this post. You can go thinner or thicker it’s just important to keep the surface underneath the dough lightly floured as you roll. (I also like to dip my cookie cutter in flour before cutting each cookie to keep the dough from sticking to the cutter.)
Use a cutter of your choice (I used a scalloped 3-inch cutter) to cut out the cookies, transferring them to one of the prepared sheet pans as you go. Space the cookies 2 inches apart.
Bring the dough scraps together, then roll out more cookies until the dough is used up. Repeat with second ball of dough. Sprinkle the cookies lightly with granulated sugar, cane sugar or Vanilla Sugar. Chill the cookies in the refrigerator for 15-30 minutes before baking.
Bake the cookies for 12-14 minutes or until light golden brown. If the cookies have puffed a bit or have some little bubbles, you can flatten them at this point with the back of a flat metal spatula. Sprinkle lightly with a bit more sugar. Transfer the cookies to a wire cooling rack to cool completely.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Recipe adapted from MON PETIT FOUR

Nutrition Information

Show Details

Calories 155kcal (8%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 44mg (15%) Sodium 74mg (3%) Potassium 18mg (1%) Fiber 0.3g (1%) Sugar 6g (12%) Vitamin A 310IU (6%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 155 kcal

% Daily Value*

Calories	155kcal	8%
Carbohydrates	15g	5%
Protein	2g	4%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	3g	15%
Trans Fat	0.4g	20%
Cholesterol	44mg	15%
Sodium	74mg	3%
Potassium	18mg	0%
Fiber	0.3g	1%
Sugar	6g	12%
Vitamin A	310IU	6%
Calcium	7mg	1%
Iron	1mg	6%