Christmas Sablé Cookie Box

Cookies are so much better when shared. I am sharing with you some of my favourite cookies of all time. These are tried and true recipes that I have developed over years. I hope you love them as much as I do.

By Connie
Rating: 5.00
(2)

To my dearest friends all around the globe,

I am sharing with you some of my favourite cookies of all time. It’s rare that I reveal a recipe from my personal secret arsenal but I thought to myself, cookies are so much better when shared.

These are tried and true recipes that I have developed over trial and error. I made batch after batch, testing different ingredients, measurements, combinations, and techniques until I got them right.

You may recognize one recipe from none other than THE Dorie Greenspan. I am giving full credit to her, my cookie guru, for the idea. It is completely genius. However, I did not use her recipe. I made my own version in order for it to work in my kitchen given the large quantities that I bake.

Sables are made to be little morsels of buttery, rich and crumbly goodness. I hope you’ll you find that these recipes are just that and I hope that you enjoy these cookies as much as I do.

Happy Holidays!

A few notes:

  1. There are 6 cookies in total, they are as follows: Coffee & chocolate, dark cocoa, matcha, ginger spice, sable breton, and raspberry streusal.
  2. The recipes were originally made in Vancouver where the butter is around 85-87% fat. I tested them again in Athens where butter is 100% fat. Both work well, but the 100% is better of course.
  3. Do not overmix and do not mix on high speed. Aeration of the dough is no bueno here
  4. I used a particular pan to make my cookies uniform and not spread but it is out of stock now so I wrote the recipes with a simpler method in mind.

From Athens with love,

Connie

Coffee & Chocolate Sablés

Coffee & Chocolate Sablés

5 from 2 votes
The perfect buttery and sandy melt-in-your-mouth sablé
Servings 10 cookies
Prep Time 30 minutes
Cook Time 15 minutes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 tsp espresso powder
  • 1/3 cup icing sugar sifted
  • 1/4 tsp salt
  • dark chocolate, chopped add as much as you like
  • 1 cup all purpose flour

Instructions
 

  • In a mixer, on low, cream butter, espresso, icing sugar, and salt together until blended in
  • Add in the chocolate, mix gently on low until combined
  • Add in the flour in 2 parts, again mixing on low until just combined
  • Gather the dough, roll into a log, wrap in parchment and refrigerate for 20-30 minutes until firm
  • Set oven to 350F. Remove log from fridge, slice into 10 rounds, place on baking sheet lined with parchment/silpat, bake for 12-13 minutes until browned on the edges.
Author: chocolate + connie
Course: Dessert
Cuisine: French
Keyword: baking, butter cookies, christmas, cookies, holiday, sables

Did you make this recipe?

Leave a comment below and tag @chocolateandconnie on Instagram.

Dark Cocoa Sablés

Dark Cocoa Sablés

5 from 2 votes
The perfect buttery and sandy melt-in-your-mouth sablé
Servings 10 cookies
Prep Time 30 minutes
Cook Time 15 minutes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/3 cup white sugar
  • 4 tbsp cocoa
  • 1/4 tsp espresso powder
  • 1/4 tsp salt
  • chocolate, chopped
  • 1 cup all purpose flour
  • white sugar, for rolling

Instructions
 

  • In a mixer, on low, cream butter, sugar, cocoa, espresso and salt until completed blended
  • Add in the chocolate, mix gently on low until combined
  • Add in the flour in 2 parts, again mixing on low until just combined
  • Gather the dough, roll into a log. Sprinkle white sugar on parchment, roll log onto the sugar until it covers the outer surface. Wrap log in parchment and refrigerate for 20-30 minutes until firm
  • Set oven to 350F. Remove log from fridge, slice into 10 rounds, place on baking sheet lined with parchment/silpat, bake for 12-13 minutes until browned on the edges.
Author: chocolate + connie
Course: Dessert
Cuisine: French
Keyword: baking, butter cookies, chocolate, christmas, cocoa, cookie box, cookies, holiday, sable

Did you make this recipe?

Leave a comment below and tag @chocolateandconnie on Instagram.

Matcha Sablés

Matcha Sablés

5 from 2 votes
The perfect buttery and sandy matcha sablés
Servings 10 cookies
Prep Time 30 minutes
Cook Time 15 minutes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/3 cup icing sugar sifted
  • 2 tbsp matcha powder
  • 2 tbsp water
  • 1/8 tsp salt
  • 1 cup all purpose flour

Instructions
 

  • Combine water and matcha powder together to form a smooth paste.
  • In a mixer, on low, cream butter, icing sugar, matcha powder paste and salt together until blended in
  • Add in the flour in 2 parts, again mixing on low until just combined
  • Gather the dough, roll into a log, wrap in parchment and refrigerate for 20-30 minutes until firm
  • Set oven to 350F. Remove log from fridge, slice into 10 rounds, place on baking sheet lined with parchment/silpat, bake for 12-13 minutes until slightly browned on the edges.
Author: chocolate + connie
Course: Dessert
Cuisine: French
Keyword: baking, butter cookies, christmas, cookie box, holiday, matcha, sables

Did you make this recipe?

Leave a comment below and tag @chocolateandconnie on Instagram.

Ginger Spice Sablés

Ginger Spice Sablés

5 from 2 votes
The perfect buttery and sandy ginger spice sablé
Servings 10 cookies
Prep Time 30 minutes
Cook Time 15 minutes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 2 tbsp light brown sugar packed
  • 1/3 cup icing sugar
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup all purpose flour
  • white chocolate

Instructions
 

  • In a mixer, on low, cream butter, light brown sugar, icing sugar, all spices and salt together until blended in
  • Add in the flour in 2 parts, again mixing on low until just combined
  • Gather the dough, roll into a log, wrap in parchment and refrigerate for 20-30 minutes until firm
  • Set oven to 350F. Remove log from fridge, slice into 10 rounds, place on baking sheet lined with parchment/silpat, bake for 12-13 minutes until browned on the edges.
  • Melt and temper white chocolate, drizzle over cooled cookies
Author: chocolate + connie
Course: Dessert
Cuisine: French
Keyword: baking, butter cookies, christmas, cookie box, cookies, ginger spice, holiday, sable

Did you make this recipe?

Leave a comment below and tag @chocolateandconnie on Instagram.

Sablé Bretons

Sablé Breton

5 from 2 votes
The classic French sablé Breton
Servings 10 cookies
Prep Time 45 minutes
Cook Time 15 minutes

Ingredients
  

  • 1/2 cup salted butter softened
  • 1/3 cup icing sugar
  • 1/4 tsp salt
  • 1 cup all purpose flour
  • 1 egg
  • 1 tsp milk

Instructions
 

  • In a mixer, on low, cream SALTED butter, icing sugar and salt together until blended in
  • Add in the flour in 2 parts, again mixing on low until just combined
  • Gather the dough, roll into a log, wrap in parchment and refrigerate for 20-30 minutes until firm
  • Set oven to 350F. Remove log from fridge, slice into 10 rounds.
  • In a small bowl, mix together egg and milk. Brush over the sliced cookies.
  • Then, take a fork and drag the tines over the surface in a criss-cross, slightly indenting the dough
  • Place on baking sheet lined with parchment/silpat, bake for 12-13 minutes until browned on the edges.
Author: chocolate + connie
Course: Dessert
Cuisine: French
Keyword: butter cookie, butter cookies, christmas, cookie box, holiday, sable breton, sables

Did you make this recipe?

Leave a comment below and tag @chocolateandconnie on Instagram.

Raspberry Streusel Sablés

Raspberry Streusel Sablés

5 from 2 votes
Inspired by Dorie Greenspan - an elevated butter sablé with jam and streusel
Servings 10 cookies
Prep Time 1 hour
Cook Time 15 minutes

Ingredients
  

Sable

  • 1/2 cup unsalted butter softened
  • 1/3 cup icing sugar
  • 1/8 tsp salt
  • 1 cup all purpose flour

Streusel

  • 3/4 cup all purpose flour
  • 3 tbsp white sugar
  • 1 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/4 tsp salt
  • 5 tbsp unsalted butter softened

Instructions
 

Streusel

  • Combine everything in a bowl and crumble together with your hands until tiny clumps form
  • Refrigerate until needed

Sable

  • In a mixer, on low, cream butter, icing sugar and salt together until blended in
  • Add in the flour in 2 parts, again mixing on low until just combined
  • Gather the dough, roll into a log, wrap in parchment and refrigerate for 20-30 minutes until firm
  • Set oven to 350F. Remove log from fridge, slice into 10 rounds, place on baking sheet lined with parchment/silpat. Make a slight indent with your thumb in the center of the cookie. Sprinkle streusal around the edges.
  • Bake for 12-13 minutes until browned on the edges.
  • Warm up jam until it is fluid enough to pour. With a small spoon, dollop jam into the center of the cooled cookies.
Author: chocolate + connie
Course: Dessert
Cuisine: French
Keyword: butter cookies, christmas, cookie box, cookies, holiday, raspberry, sables, streusel

Did you make this recipe?

Leave a comment below and tag @chocolateandconnie on Instagram.

Join the Conversation

  1. 5 stars
    my tried and true sablé cookie collection – I hope you enjoy them as much as I do

  2. 5 stars
    You are a saint for sharing these recipes!!

    1. Happy to share! These are too good not to! 🙂

      PS: I got so excited seeing your comments on my actual blog post! Reminds me of those dawn-of-blogging days

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