Classic Sablé Cookie Recipe

Name: Classic Sablé Cookie
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Korean
Ingredients: Unsalted Butter 60g; Sugar Powder 35g; Vanilla Powder(optional) 0.2g; Pinch of salt; Egg Yolk 10g; Cake Flour 90g (in the case of chocolate sable cookie, this would be 80g cake flour + 10g cocoa powder)

Ready for a butter cookie?

by Hanbit Cho June 1, 2022

written by Hanbit Cho June 1, 2022

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Classic Sablé Cookie is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

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Classic Sablé Cookie

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 45 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Unsalted Butter 60g
Sugar Powder 35g
Vanilla Powder(optional) 0.2g
Pinch of salt
Egg Yolk 10g
Cake Flour 90g (in the case of chocolate sable cookie, this would be 80g cake flour + 10g cocoa powder)

Instructions

Gently beat the butter
Add sifted sugar powder/vanilla powder/pinch of salt and cream the batter.
Add in the egg yolks and mix.
Finally, sift in the cake flour (& cocoa powder for chocolate sable) and mix.
Roll it out into the shape of a cylinder (3cm diameter)
Leave it in the freezer for an hour.
Take it out of the freezer and brush the dough with egg white then roll it in sugar. Slice into 1.5cm thickness.
Bake for 20mins at 170℃ (Pre-heat oven to 170℃)

If you want the matcha version, use 85g cake flour + 3~5g matcha powder!

Notes

How to make vanilla powder:

Simply blend dried + used vanilla pods into powder!

How to store:

Store in a cool place for up to 2weeks.

Recipe video

Enjoy

Let us know what you think of today’s Classic Sablé Cookie tips, tricks, and hacks!

butter cookie Sablé

Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.