Description
French Shortbread Cookies, also known as Sablés Bretons, are rich, buttery cookies with a tender, crumbly texture and a delicate vanilla flavor. These classic cookies are lightly sweetened and perfect for teatime or as a delightful treat any time of day. They feature a crisp edge and a melt-in-your-mouth center, enhanced by a simple sprinkle of sugar before baking for a slight crunch.
Ingredients
Cookie Dough
- 1 cup very soft butter (preferably 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 (plus more for dusting)
For Sprinkling
- Granulated sugar or vanilla sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375˚F (190˚C) and line two baking sheets with parchment paper. Set them aside to use when ready.
- Mix Butter and Sugars: In a medium bowl, combine the very soft butter, granulated sugar, and powdered sugar. Stir them together until the mixture is smooth and well blended.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the butter-sugar mixture by stirring until fully combined.
- Incorporate Flour: Add the all-purpose flour to the mixture and stir just until all the flour disappears. Initially, the dough will appear crumbly, but keep stirring gently until it begins to come together.
- Prepare Surface: Lightly sprinkle a work surface with flour. Have extra flour in a small cup nearby for dusting while rolling.
- Coat Dough with Flour and Divide: Turn the dough over multiple times to coat it lightly with flour. Then divide the dough into two equal parts, covering one half with plastic wrap to prevent drying out.
- Roll Out Dough: Working with one half at a time, roll out the dough on the floured surface to your desired thickness—about ¼ inch for thinner cookies or up to ⅜ inch for thicker ones. Keep the surface and rolling pin lightly dusted with flour at all times to prevent sticking.
- Cut Cookies: Using a cookie cutter (a 3-inch scalloped cutter is suggested), cut out cookies and transfer them to the prepared baking sheets, spacing them about 2 inches apart. Dip the cutter in flour before each use to avoid sticking.
- Use Remaining Dough: Gather dough scraps, re-roll, and cut additional cookies until all dough is used. Repeat the process with the second half of dough.
- Sprinkle Sugar and Chill: Lightly sprinkle granulated or vanilla sugar over the cookies. Chill the baking sheets with the cookies in the refrigerator for 15-30 minutes before baking to help them hold their shape.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes or until they turn a light golden brown. If some cookies puff or bubble, gently flatten them with the back of a flat metal spatula while still warm.
- Cool: Add a final light sprinkle of sugar if desired, then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Make sure the butter is very soft but not melted to achieve the best dough texture.
- Chilling the cookies before baking helps to maintain their shape and prevents spreading.
- Sprinkling sugar on top adds a slight crunch and subtle sweetness to the finished cookies.
- Cookies can be stored in an airtight container for up to one week.
- Use vanilla sugar instead of granulated sugar if you want a more aromatic, vanilla-infused topping.
- Rolling the dough evenly is key to uniform baking; adjust thickness to your preference.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
