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French Salted Butter Cookies (Sablés)

Rich, crumbly, and buttery French cookies made with salted butter and egg yolks for a sandy melt-in-your-mouth texture.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: European, French
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

The Dough
  • 1 cup salted butter softened, high quality preferred
  • 0.66 cup granulated sugar
  • 3 large egg yolks room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
The Finish
  • 1 large egg yolk for egg wash
  • 1 tsp water for egg wash
  • 1 tbsp coarse sugar or sea salt optional for sprinkling

Equipment

  • Hand mixer or stand mixer
  • Rolling pin
  • Cookie Cutters
  • Pastry brush

Method
 

  1. In a large bowl, cream together softened salted butter and sugar until pale and fluffy (3-4 mins).
  2. Beat in 3 egg yolks and vanilla extract until combined and creamy.
  3. Sift in flour and baking powder. Mix on low speed until a soft dough forms.
  4. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 2 hours.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Roll out dough on a floured surface to 1/4-inch thickness. Cut with fluted cutters.
  7. Mix remaining egg yolk with water. Brush tops of cookies with wash.
  8. Use a fork to create a cross-hatch pattern on top. Sprinkle with sugar/salt if desired.
  9. Bake for 12-15 minutes until deep golden brown.
  10. Cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

If the dough gets too soft while rolling, put it back in the fridge for 10 minutes. Cold dough ensures the cookies keep their shape.