Sablé butter cookies
Delicious crumbly buttery sablé cookies that you can't resist!
Ingredients
- 200 g Butter unsalted Good quality, preferably French butter.
- 70 g Powdered Sugar
- 20 g Vanilla Sugar or use good quality vanilla, and add 10g extra powdered sugar
- 30 g Egg Yolk
- 2 g Salt
- 225 g Cake flour or 55g cornstarch & 170g plain flour
- 100 g Almond flour
- Choco chips Optional
- Sanding sugar/Cane sugar Optional
Instructions
Prepare cookie dough
- Leave the butter at room temperature. If you live in a cold habitat, leave it out overnight.
- Beat the butter until white and fluffy using an electric beater.
- Add powdered sugar and vanilla sugar to the butter. Beat it with the slowest speed to avoid the sugar flying.
- Add the egg yolk in 2 separate batches. Mix well after each time.
- Add the flour to the butter mixture, and mix well. The cookie dough is basically ready. Split them into two equal halves.
- If you want to add chocolate chips, mix them in the cookie dough.
Shape the cookie dough
- On baking paper, shape the cookie dough into a roll, with a 2.5-3cm diameter. Make sure you keep the dough tight and don't leave air within.
- Put the dough in the fridge for at least an hour. You can also keep it overnight or even if you want to prepare ahead of time, leave it in the freezer.
Bake the cookie
- Preheat the oven to 170 degrees Celsius.
- If you like to add some sugar to the rims of the cookies, spread some sugar on a tray, and roll the cookie dough over.
- Cut the dough into pieces at around 0.8-1 cm each. Place them on a baking tray.
- Bake in the oven on the middle/lower rack for 10-15mins. Cool completely before serving.
Notes
Recipe adapted from Cooking tree YouTube channel.