French Sable Cookies
Learn how to make fabulous French sable cookies from the comfort of your kitchen. They are sweet, buttery, soft, chewy, and melt in your mouth.
Click on the stars to leave a vote!
Servings : Cookies
Calories : 41kcal
Ingredients
Cookie Dough
- ½ cup (110 g) vegan butter room temperature, or butter for vegetarians
- ¼ cup (50 g) white sugar
- 2 tsp vanille sugar or 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp dairy-free milk or water
- 1 ⅓ cup (165 g) all-purpose flour
Optional
- 1 tbsp white sugar
Instructions
- In the bowl of a stand mixer or using a hand-held mixer, beat the vegan butter until peaks form.
- Add white sugar, vanilla sugar (or extract), dairy-free milk, and salt, mix until creamy.
- Add flour and mix until you have a smooth dough.
- Turn the dough onto a work surface and shape it into a 12-inch (30cm) long log. Wrap the log in plastic wrap and refrigerate for at least one hour.
- Preheat your oven to 390°F (200°C).
- Roll the log in 1 tbsp white sugar to fully coat. Slice into ¼-inch (1cm) thick cookies and place on a with parchment paper lined baking sheet.
- Bake the cookies for 10 minutes in the preheated oven.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Notes
Store them in a cookie tin at room temperature.
Keeps fresh for at least one week.
Freeze cookies for up to 3 months in a freezer bag, and thaw single cookies for 30 minutes at room temperature.
Make-Ahead: You can store the cookie dough after step 4 for up to 2 days in the refrigerator. Continue with step 5 (slice & bake).
Recommended Products
Nutrition
Calories: 41kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 23mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 0.002mg | Calcium: 1mg | Iron: 0.2mg