French Vanilla Sablé Cookies
These classic French butter cookies offer a delicate, sandy texture and a rich, aromatic vanilla bean flavor that melts in your mouth.
Ingredients
- •1 cup unsalted butter, softened (225g)
- •1/2 cup powdered sugar (60g)
- •1 large egg yolk
- •1 teaspoon pure vanilla bean paste
- •2 cups all-purpose flour (250g)
- •1/4 teaspoon fine sea salt
- •1/4 cup coarse sparkling sugar for rolling
Instructions
- 1
In a large bowl, cream together the softened butter and powdered sugar until smooth and pale.
- 2
Add the egg yolk and vanilla bean paste, mixing until fully incorporated.
- 3
Sift in the flour and salt, mixing gently until a soft dough forms; do not overwork the dough.
- 4
Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 1 hour.
- 5
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 6
Lightly brush the outside of the chilled dough log with a little water, then roll it in the coarse sparkling sugar to coat the edges.
- 7
Slice the log into 1/2-inch thick rounds and place them on the prepared baking sheet.
- 8
Bake for 12 to 15 minutes, or until the edges are just barely golden brown.
- 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For the best flavor, use high-quality vanilla bean paste rather than extract to get those beautiful black specks.
- The dough can be made up to 3 days in advance and kept in the refrigerator, or frozen for up to a month.
- Store the baked cookies in an airtight container at room temperature for up to one week to maintain their crisp, sandy texture.
✅ How it should turn out
The finished cookies should have a pale, buttery center with a lightly golden edge, smelling intensely of vanilla and possessing a signature sandy, melt-in-the-mouth crumb.