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:
- There are 6 cookies in total, they are as follows: Coffee & chocolate, dark cocoa, matcha, ginger spice, sable breton, and raspberry streusal.
- The recipes were originally made in Vancouver where the butter is around 85-87% fat.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.
- Do not overmix and do not mix on high speed. Aeration of the dough is no bueno here
- 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
The perfect buttery and sandy melt-in-your-mouth sablé
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.
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
Dark Cocoa Sablés
Dark Cocoa Sablés
The perfect buttery and sandy melt-in-your-mouth sablé
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.
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
Matcha Sablés
Matcha Sablés
The perfect buttery and sandy matcha sablés
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.
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
Ginger Spice Sablés
Ginger Spice Sablés
The perfect buttery and sandy ginger spice sablé
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
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
Sablé Bretons
Sablé Breton
The classic French sablé Breton
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.
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
Raspberry Streusel Sablés
Raspberry Streusel Sablés
Inspired by Dorie Greenspan - an elevated butter sablé with jam and streusel
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.
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
my tried and true sablé cookie collection – I hope you enjoy them as much as I do
You are a saint for sharing these recipes!!
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