Sablé Breton Cookies Recipe
When it comes to irresistible French treats, Sablé Breton Cookies are in a class all their own—crispy-edged, buttery, and so delightfully tender they all but melt on your tongue. These golden disks hail from the baking-rich Brittany region, packing a punch of flavor far bigger than their humble appearance suggests. With their signature salty-sweet dough and that pretty, crisscrossed top, they’re a joy for both the taste buds and the eyes—every bite is pure nostalgia and elegance in one. Sablé Breton Cookies truly deserve a spot in every baker’s rotation!
Ingredients You’ll Need
This classic French cookie boasts a simple ingredient list, but each piece plays a crucial role in the final flavor and beautiful texture. Fresh eggs lend rich color, while great butter transforms the dough into something truly special—the little details are the heart of perfect Sablé Breton Cookies.
- Egg Yolks (3, at room temperature): The yolks add rich color, soft texture, and subtle custard notes—let them warm up for easier mixing.
- Icing Sugar (75 gr / 3/4 cup): Opt for icing sugar for the snappiest crumb and a fine, tender texture.
- Salted Butter (100 gr / 7 tablespoons, very soft): This is where so much flavor lives—use excellent salted butter for authentic taste.
- Plain / All-Purpose Flour (175 gr / 1 cup + 1 1/2 tbsp): Gives the cookies their classic sandy texture: not too crisp, not too cakey.
- Baking Powder (1/2 teaspoon): A gentle lift for perfect thickness—don’t leave it out or the cookies lose their light touch.
- Egg Yolk (1, for egg wash—optional): Adds stunning golden shine and helps create that signature crosshatch top.
How to Make Sablé Breton Cookies
Step 1: Prepare Your Butter and Eggs
Start by taking your salted butter out of the fridge at least 30 minutes ahead, slicing it into cubes so it softens but doesn’t melt. Separate your egg yolks and whites, saving the whites in the fridge for macarons (or tomorrow’s omelette). Warm, softened butter and yolks are truly the secret to luscious, easy-to-mix Sablé Breton Cookies dough.
Step 2: Whisk Yolks and Sugar
Place the egg yolks and icing sugar into a large mixing bowl. Whisk them together for about two minutes until the mixture is silky-smooth and turns a delicate pale yellow. This step is what helps create the signature color and fine crumb of Sablé Breton Cookies.
Step 3: Add the Butter
Now, introduce your supremely soft salted butter. Whisk or use a spatula to work the butter in until you have a thick, creamy, and uniform mixture—almost like an ultra-buttery frosting. This method ensures every bite of your Sablé Breton Cookies has that deep, salty-sweet flavor we crave.
Step 4: Sift and Combine the Dry Ingredients
Sift the flour and baking powder directly into your bowl. Use a stiff spatula (or even your hands) to gently combine until a smooth dough forms—don’t overwork at this point or your cookies can toughen. At the end, you want a dough that’s cohesive but still soft to the touch.
Step 5: Roll and Chill the Dough
Lay the dough between two sheets of baking paper and gently roll it out to a thickness of about 6 mm (1/4 inch). Pop the whole thing on a baking sheet and chill in the fridge for at least one hour, or overnight if you like. Chilling is key: it deepens flavor and helps the Sablé Breton Cookies keep their beautiful shape when baked.
Step 6: Preheat and Prepare Your Baking Tray
Preheat your oven to 160°C (325°F). Line a baking tray with parchment paper or a silicone mat. Working with a cold tray helps maintain the neat appearance of your cookies, so don’t skip this easy prep step.
Step 7: Cut Out the Cookies
Peel away the top Sheet of baking paper and, using a 6 cm (about 2½ inch) cookie cutter (plain or fluted), cut out as many cookies as you can. Gather scraps, re-roll, and cut again if needed. Set each Sablé Breton Cookie onto the lined tray, leaving a bit of space in between.
Step 8: Decorate and Egg Wash
If you fancy the traditional crossed top, use the back of a fork to gently mark the pattern onto each cookie. If the fork’s sticking, dip the tines in water first! For a final touch, brush each cookie with a little extra egg yolk for that amazing golden glaze.
Step 9: Bake and Cool
Bake the cookies for 15 to 18 minutes or until gorgeously gold and fragrant. Let them sit on the tray for a few minutes and then transfer to a rack to cool completely—they’ll crisp up as they cool. Your kitchen will smell heavenly, and resisting a warm Sablé Breton Cookie fresh from the oven is a true test of patience!
How to Serve Sablé Breton Cookies
Garnishes
Serve your Sablé Breton Cookies with a light dusting of icing sugar for understated elegance, or finish with a few flecks of flaked sea salt to highlight that buttery richness. For special occasions, a drizzle of dark chocolate or a dab of berry jam on top turns them into a beautiful centerpiece treat.
Side Dishes
Pair these cookies with a strong cup of coffee, a creamy café au lait, or a pot of delicate tea. They also shine next to fruit salads or simple vanilla ice cream—their crisp, sandy texture makes a wonderful contrast to creamy or fresh sides.
Creative Ways to Present
Stack Sablé Breton Cookies in a glass jar with a ribbon for a homemade gift, or pile them high on a rustic wood board at your next brunch. Sandwich two together with lemon curd or raspberry preserves for an impromptu French-inspired treat that’ll impress any guest.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Sablé Breton Cookies in an airtight container at room temperature for up to five days. They’re surprisingly sturdy, and their flavor deepens even after a day or two, making them the sort of treat you’ll want to return to with every cup of tea.
Freezing
You can freeze the baked cookies for up to two months in a well-sealed freezer bag—just let them thaw at room temperature for about 30 minutes before serving. Alternatively, freeze the raw dough (rolled and wrapped) and slice off rounds to bake fresh whenever the craving strikes.
Reheating
If you love a perfectly crisp Sablé Breton Cookie, pop them into a 300°F (150°C) oven for a handful of minutes to revive the texture. Just be sure not to overbake—a gentle reheat will bring them back to their original, sandy glory.
FAQs
Can I use unsalted butter in Sablé Breton Cookies?
Absolutely! Just add a generous pinch of flaky sea salt to the dough to capture that classic Breton flavor. Using salted butter is more authentic, but unsalted works well with a little adjustment.
Why does the dough need to chill so long?
Chilling helps the flavors meld, ensures the cookies keep their shape, and gives you that perfect crumbly-yet-tender bite. If you’re pressed for time, chill at least one hour, but overnight works wonders.
How do I keep the fork from sticking when making the crosshatch pattern?
Dip the back of your fork in a little cold water between cookies. This easy trick gives you a clean pattern every time without pulling up the dough.
What’s the difference between Sablé Breton Cookies and regular shortbread?
Sablé Breton Cookies stand out for their use of egg yolks and salted butter, which gives them a richer, more complex flavor and a slightly sandy, delightfully delicate texture you don’t find in classic shortbread.
Can I double this recipe?
Yes, this recipe doubles beautifully! Just be sure to roll and chill the dough in batches so everything cools evenly, and you’ll have plenty to share (or stash away for rainy afternoons).
Final Thoughts
There’s something endlessly charming about a batch of homemade Sablé Breton Cookies—simple to make, even lovelier to eat, and sure to transport you straight to the French coast with every bite. Don’t overthink it: grab some great butter and let these classic cookies show you the magic that comes from such humble ingredients. Give them a try and let yourself be swept away by their buttery, crumbly perfection!
Print
Sablé Breton Cookies Recipe
- Total Time: 1 hour 35 minutes (including chilling)
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
Delicate and buttery, Sablé Breton Cookies are a classic French treat that pairs perfectly with a cup of tea or coffee. These cookies have a crumbly texture and a rich, slightly sweet flavor that makes them irresistible. Follow this simple recipe to create your own batch of delicious Sablé Breton Cookies at home.
Ingredients
Main Ingredients:
- 3 Egg Yolks (at room temperature)
- 75 gr (3/4 cup) Icing Sugar
- 100 gr (7 tablespoons) Salted Butter (very soft)
- 175 gr (1 cup + 1 1/2 tablespoons) Plain / All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1 Egg Yolk (for the Egg Wash – optional)
Instructions
- Prepare the Dough: Take the butter out of the fridge to soften. Whisk together egg yolks and icing sugar until smooth. Add soft butter and mix until thick. Sift in flour and baking powder, then combine to form a smooth dough.
- Chill the Dough: Roll the dough between baking paper, chill for at least 1 hour.
- Preheat and Shape: Preheat oven to 160°C/325°F. Cut out cookies, place on a baking tray.
- Optional Egg Wash: Brush cookies with egg yolk for a golden finish.
- Bake and Cool: Bake for 15-18 minutes until golden. Cool on a rack and store in an air-tight container.
Notes
- Note 1: Thickness of rolled dough affects cookie texture.
- Note 2: Use a baking mat or parchment paper for easy cleanup.
- Note 3: Cookie cutters create uniform shapes.
- Note 4: Transfer cookies carefully to maintain shape.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg
Keywords: Sablé Breton Cookies, French Cookies, Butter Cookies, Tea Time Treats
