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French Butter Cookies (Sable Cookies)

French Butter Cookies with tea

French Butter Cookies (aka, Sable Cookies) may be the simplest yet most exquisite cookie to ever exist. These cookies are buttery and crisp, with just the right amount of sweetness and a touch of vanilla bean. These are the best French cookies and are so easy to make at home.

Ingredients

  • 14 tbsp unsalted butter (or, 1 and ¾ stick, softened at room temp)
  • 2 tsp vanilla bean paste (or the seeds from 1 vanilla bean)
  • ¾ c granulated sugar
  • ½ tsp salt
  • 2 egg yolks
  • 3 c all purpose flour (sifted)
  • sparkling sugar (optional)

Instructions

  1. In a large bowl, mix the butter and vanilla bean seeds/paste using a hand mixer until smooth and fully incorporated.
  2. Add the sugar and salt and beat on high until light and fluffy, about 2 minutes.
  3. Add the egg yolks and mix until fully combined.
  4. Add in the sifted flour all at once; change the speed setting to low and mix until the dough is crumbly and the flour is just absorbed. Note that this dough does not come together in a ball; it will be on the dry side and crumbly.
  5. Place a large piece of parchment onto a cookie sheet. Dump the dough out onto the parchment. Using your hands, gently start to press the dough into large, flat layer.
  6. Add another piece of parchment on top. Using a rolling pin, roll the dough to about a ¼” thick. Place the entire sheet into the freezer. Freeze for at least 2 hours.
  7. Once time is up, preheat the oven to 325°.
  8. Cut the cookies into desired shapes (I like to use biscuit cutters) and place onto another tray lined with parchment.
  9. Sprinkle with sparkling sugar if desired.
  10. Bake for 15 minutes. Rotate the tray and bake for another 5-10 minutes or until the edges are medium golden brown. Any lighter and the cookie may not be fully crisp all the way through.
  11. Remove the tray and immediately transfer the cookies to a cooling rack.
  12. Store in an airtight container for 4-5 days or freeze up to 2 months.

Notes

Recipe inspired by: Patisserie Made Simple by Edd Kimber.

Made by: Owlbbaking.com.

Re-rolling the dough is not recommended. Bake off the scraps in pieces for snacking later!!