Easy and Quick SABLé COOKIES, typical French sweets, soft and crumbly that melt in your mouth, great for tea or coffee, perfect as a gift even for Christmas.
The sablé cookies are those French treats that instantly make you feel elegant even if you make them in sweatpants, with a crooked Santa hat and a Mariah Carey playlist in the background. They are easy and quick, very crumbly, buttery, they literally melt in your mouth and are among the most popular Christmas cookies because they fit well in any gift box: perfect for friends, colleagues, neighbors who knock only in December… and of course, for yourself.
Their “sablée” texture is the real secret: sandy, light, irresistible. And thanks to the simple dough, they become super customizable: you can add vanilla, cocoa, citrus zest, chocolate chips… any excuse is good to make an extra tray. They’re the classic cookies you make “just two to taste” and then find yourself baking 40 as if nothing happened.
And the best part? The sablé cookies packaged in bags or Christmas boxes make an amazing impression: homemade gifts, elegant and very fragrant.
Follow me in the kitchen today, there are sablé cookies.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 30Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 1 1/2 cups flour (the one you usually use)
- 8 1/2 tbsps butter
- 2/3 cup powdered sugar
- 1 pinch salt
- 6 drops rum flavor
Steps
Place cold butter and powdered sugar in a bowl.
Work quickly with your fingers or a stand mixer until you get a soft cream.
Add sifted flour, flavoring, salt and knead quickly, without overheating the butter. The dough should be soft and compact, not elastic.
Divide the dough into 2 rolls about 1 1/4–1 1/2 inches in diameter. Wrap them in plastic wrap and let them rest in the fridge for 1 hour (essential for crumbliness).
Roll out with a rolling pin and cut with the cookie cutters, place the cookies on a baking sheet with parchment paper. Bake at 340–350°F for 12–15 minutes, until the edges are slightly golden.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
Easy and Quick SABLé COOKIES
Tips
Do not overwork the dough: the characteristic sandiness of sablés depends on this.
You can roll the cylinders in granulated sugar before slicing them to get crispy edges.
They keep for a long time in a tin box.
Tips for perfect sablé cookies
The butter should be soft but not melted: it’s what gives the sablé texture.
Do not overwork the dough; it should remain sandy and delicate.
Let them rest in the fridge: this way, they maintain their shape perfectly.
Dust with granulated sugar or powdered sugar for a super chic effect.
Store them in tin boxes: they last for days and stay perfect.
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FAQ Easy and Quick SABLé COOKIES
Can I flavor sablé cookies?
Absolutely yes: vanilla, lemon, orange, cinnamon, cocoa, anything reminiscent of Christmas.
Can they be made in advance?
Sure! They keep perfectly for up to a week in a closed box.
Can I freeze the dough?
Yes, form a dough block and freeze it: just thaw it in the fridge and slice it.
Can I make them without butter?
Preferably not: the sablé texture comes from butter. You can, however, use lactose-free butter.
How do I pack them for Christmas?
Transparent bags, Christmas boxes, glass jars with a red ribbon… they always look great.
