Ingredients
Main Ingredients
- 1 cup (250g) unsalted butter or “demi-sel”, diced and at room temperature
- 1 tsp to 1 ½ tsp (8g) flaky sea salt, such as Fleur de sel*
- 1 ¼ cup (250g) sugar
- 3 whole eggs + 1 egg yolk, at room temperature
- 4 cups (500g) all-purpose flour
- 1 tbsp (15ml) milk, (2% m.f. or whole) at room temperature
Notes on Salt
- Use 1 tsp salt if you are using demi-sel butter or 1 ½ tsp salt if you are using unsalted butter.
Instructions
- Mix Butter, Salt, and Sugar: In a large mixing bowl, combine the butter, salt, and sugar together until the mixture becomes light and fluffy, ensuring the sugar is well incorporated.
- Add Eggs: Stir in the 3 whole eggs (excluding the extra yolk) until just combined, taking care not to overmix.
- Sift and Combine Flour: Sift the 4 cups of all-purpose flour over the butter and egg mixture. Gently mix with a spatula until the dough comes together in a soft ball. Stop mixing immediately once combined to avoid tough cookies.
- Chill Dough: Wrap the dough in plastic film and chill in the refrigerator for 1 hour to firm up and develop flavors.
- Preheat Oven: Preheat your oven to 350°F (180°C), placing a rack in the middle position for even baking.
- Roll and Cut Dough: Place the chilled dough on a sheet of parchment paper, cover with another sheet, and roll out to approximately ½-inch thick (1.27cm). Remove the top parchment and cut dough into 2-inch (5cm) rounds using a scalloped cookie cutter for an authentic look.
- Transfer and Prepare for Baking: Carefully transfer the dough circles onto a parchment-lined baking sheet. Use a spatula if the dough sticks to help unpeel the shapes delicately.
- Apply Egg Wash and Decorate: In a small bowl, beat the extra egg yolk with milk, then brush the tops of the dough circles with this mixture. Create a decorative crosshatch pattern on each cookie using a fork.
- Bake Cookies: Bake for 20–25 minutes, rotating the baking sheet halfway through, until cookies turn golden and the centers are just set but still slightly soft.
- Cool: Immediately transfer the baked sablés to a wire rack to cool completely. They will firm up as they cool.
Notes
- Be careful not to overmix the dough once the flour is added to keep the cookies tender.
- Adjust the salt amount according to the type of butter used to balance the flavor perfectly.
- Use flaky sea salt like Fleur de sel for authentic crunch and taste.
- These cookies keep well in an airtight container for up to a week.
- For a richer flavor, demi-sel butter is preferred.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
