Print

Sablés Breton Cookie Recipe: Classic French Butter Cookies

Sablés Breton cookies are plated and served with two cups of espresso.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic Sablés Breton recipe, made with rich butter and simple ingredients, is a traditional French butter cookie from Brittany.

Ingredients

Scale
  • 3 egg yolks for the dough
  • Scant 3/4 cup powdered sugar
  • 7 tablespoons very soft salted European butter
  • 1 cup + 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 egg yolks for the egg wash

Instructions

  1. In a large mixing bowl on your work surface, whisk the butter and powdered sugar until combined.
  2. Add the very soft butter and use a whisk or rubber spatula to mix until combined.
  3. Sift the dry ingredients (flour and baking powder) into the wet ingredients. Mix the dough and make sure all the ingredients are combined. 
  4. Divide the dough in half and place one half of the dough between two sheets of parchment paper or wax paper. Flatten the dough with your hands and then, using a rolling pin, roll it to approximately 1/4″ thick. 
  5. Remove the top sheet of parchment paper, using your fingertips dipped in a small glass of water, smooth the top of the dough to remove any rough edges created when removing the top layer of parchment paper. 
  6. Place the dough and parchment paper on a baking sheet and chill it for at least one hour or overnight.
  7. Preheat the oven to 325 degrees.
  8. Using a cookie cutter (I used a fluted 2 1/2″ diameter fluted cooking cutter), cut the dough. Place the circles of dough on a parchment paper-lined baking sheet. Gather the dough scraps, form them into a ball, and roll the ball out to 1/4″ thickness again. Repeat cutting the dough.
  9. Using the tines of a fork dipped in water, drag the tines vertically and horizontally over the top of each cookie.
  10. Brush the top of each cookie generously with the egg yolk wash. Place the baking sheets into the oven, and bake for 15 minutes or until the tops and edges are golden brown.
  11. Remove from the oven and transfer the cookies immediately to a wire cooling rack.

Notes

If you forget to take your butter out of the refrigerator, don’t worry. Here’s an easy way to soften it. In a small Dutch oven or similar pan that retains heat, fill it with water and bring it to a boil. Empty the water and place it over the top of your butter. After the pan has cooled, remove it, and your butter will be perfectly soft.

Find it online: https://mostlovelythings.com/sables-breton-cookie-recipe/