Description
Classic French Butter Cookies, known as Sablés Breton, with a rich, buttery flavor and a tender, crumbly texture. These cookies are easy to make, featuring simple ingredients like butter, sugar, egg yolks, and vanilla, perfect for a delightful treat or gift.
Ingredients
Scale
Butter Mixture
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Prepare the Dough: Cream together the softened butter and granulated sugar in a large bowl until light and fluffy, which ensures a smooth texture for the cookies. Then beat in the egg yolks and vanilla extract to incorporate richness and flavor.
- Add the Dry Ingredients: Gradually sift in the flour and salt, mixing gently until the dough just comes together to avoid overworking which can toughen the cookies.
- Chill the Dough: Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This step firms the dough, making it easier to roll out and helps improve the texture of the cookies.
- Roll and Cut the Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut into desired shapes and place them on a parchment-lined baking sheet to prevent sticking.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden, signaling they are perfectly baked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set with the perfect crumbly texture.
Notes
- Ensure the butter is softened at room temperature for easier creaming and better texture.
- Do not overmix the dough once the flour is added to keep cookies tender and crumbly.
- Chilling the dough is crucial for handling and helps prevent spreading while baking.
- Use parchment paper to avoid sticking and to help in even baking.
- Store cookies in an airtight container at room temperature for up to one week.
