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French Sables
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5 from 1 vote

French Sablés (Adapted from Dorie Greenspan's Sable recipe in Baking: From my home to yours)

French Sablés, with their characteristic sandy texture and melt in your mouth delicious. They're easy to make, and will WOW even your most picky eater!
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Course: Cookies
Cuisine: French
Servings: 36 French Sables
Calories: 87kcal
Author: Chula King


  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/4 cup (1 ounce) confectioner's sugar
  • 1/2 teaspoon salt preferably fine sea salt
  • 2 large egg yolks room temperature
  • 2 cups (10 ounces) all-purpose flour


  • Beat butter in a large bowl at medium speed until smooth and very creamy. Add the sugars and salt; beat until well blended, about 1 minute. The mixture should be smooth and velvety, not fluffy and airy. Reduce the mixer speed to low and beat in the egg yolks, again beating until the mixture is homogenous.
  • Add the flour; mix on low speed, just until the flour disappears into the dough and the dough looks uniformly moist. (If most of the flour is incorporated but you've still got some in the bottom of the bowl, use a rubber spatula to work the rest of the flour into the dough.) The dough will not clean the sides of the bowl, nor will it come together in a ball - and it shouldn't. You want to work the dough as little as possible. What you're aiming for is a soft, moist clumpy (rather than smooth) dough. Pinch it, and it will feel a little like Play-Doh.
  • Center a rack in the oven and preheat the oven to 350° F. Line two baking sheets with parchment.
  • Transfer dough to pastry bag fitted with a 1M-star tip. Pipe circles, or whatever shape is desired onto prepared baking sheet, leaving 1-inch between the cookies. Bake for 11 to 13 minutes, or until a light brown on the bottom, lightly golden around the edges and pale on the top. Remove from the oven an let the cookies rest a minute or two before carefully lifting them with a wide metal spatula onto a rack to cool to room temperature. Yield: 3 dozen cookies.


Calories: 87kcal | Carbohydrates: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 33mg | Potassium: 10mg | Sugar: 3g | Vitamin A: 170IU | Calcium: 4mg | Iron: 0.3mg