French Vanilla Sablé Cookies
These buttery, melt-in-your-mouth French vanilla sablés feature a rich sandy texture and a delightful crunch from a crunchy sugar coating.
Ingredients
- •1 cup unsalted butter, softened to room temperature (226g)
- •2/3 cup powdered sugar (80g)
- •1 teaspoon pure vanilla bean paste or high-quality vanilla extract
- •1/4 teaspoon fine sea salt
- •2 cups all-purpose flour (250g)
- •1 large egg white, lightly beaten (for brushing)
- •1/3 cup turbinatus or granulated sugar (for rolling the logs)
Instructions
- 1
In a large bowl, beat the softened unsalted butter, powdered sugar, vanilla bean paste, and sea salt together using a hand mixer or a stand mixer fitted with the paddle attachment until smooth and creamy, about 2 minutes.
- 2
Add the all-purpose flour to the butter mixture and mix on low speed just until the dough comes together and no dry streaks of flour remain.
- 3
Divide the dough in half. Shape each half into a log about 1.5 inches (4 cm) in diameter, wrapping them tightly in plastic wrap.
- 4
Chill the dough logs in the refrigerator for at least 2 hours, or until completely firm.
- 5
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 6
Unwrap the chilled dough logs, brush them lightly all over with the beaten egg white, and then roll them generously in the turbinado sugar to coat the outside.
- 7
Using a sharp knife, slice the logs into rounds that are about 1/3-inch thick, placing them on the prepared baking sheets about 1 inch apart.
- 8
Bake for 12 to 15 minutes, or until the edges of the cookies are just barely golden brown.
- 9
Remove from the oven and 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 vanilla flavor, use pure vanilla bean paste so little black flecks of vanilla bean show throughout the cookies.
- The unbaked dough logs can be wrapped tightly and frozen for up to 2 months; just slice and bake straight from the frozen state, adding a couple of extra minutes to the bake time.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
✅ How it should turn out
The finished cookies should be pale gold with crisp, sugary edges, possessing a rich, sandy texture that crumbles delicately and fills the kitchen with a warm, sweet vanilla aroma.