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These crisp, buttery French Shortbread Cookies are crazy delicious. They look and sound quite fancy but, in reality, they're super easy with just one bowl and no mixer needed!
With a trip to France on the horizon, I decided a few weeks ago, that it was the perfect time to add another shortbread recipe to our beloved, ever-expanding collection. Not just any shortbread though, this time it's a French Shortbread recipe with a fancy name, Sablés Bretons.
You might be thinking, "Wait a minute! Shortbread hails from Scotland or England or Ireland, NOT France!". And you're right. But not completely. Let me explain...
The history/origin of shortbread dates back to Scotland in the 12th century, although it was quite different at the time, a twice-baked, hard bread without much sweetness. Later, under the rule of Scotish Queen Mary things changed and shortbread evolved into a sweet, buttery treat, similar to what we know and love today.
These days its claim to fame and ownership is a bit of a toss up, and if you travel just about anywhere in the UK or the Republic of Ireland shortbread is touted to be a classic and national treasure.
So why do I call these cookies French Shortbread? Well, if you look up "shortbread" in the MerriamWebster dictionary, this is what you'll see:
How is French shortbread different?
Although there are a lot of similarities between these French Shortbread Cookies and classic Scotish shortbread, there is one distinct ingredient that makes them unique. Eggs! Classic Scotish or Irish shorbread has a super short list of ingredients. Butter, flour and sugar. Maybe a little salt and/or vanilla but that's it.
French shortbread includes either an egg or a few egg yolks. The recipe I'm sharing today incorporates two yolks. The yolks add a little tender richness to the cookies, although the taste and texture of these cookies is similar to the Scotish renditions.
A special topping
These French Shortbread Cookies get a little sprinkle of sugar before and after they're baked. The sugar gives the cookies a pretty presentation and a lovely little crunch. You have serveral options regarding the sugar topping; regular granulated sugar, cane sugar (not quite as fine) or Sucre Vanillé (Vanilla Sugar).
Any of these sugars will work, but if you have a few extra minutes, make a batch of the Sucre Vanillé - it's the crème de la crème, for sure!
Great to stash away!
If you've got a good hiding place (I never have one for long), these French Shortbread Cookies are a wonderful treat to have stashed away as they make a delicious quick dessert in a hurry. Pair them with a bowl of good ice cream drizzled with this Ridiculously Easy Butterscotch Sauce or this Raspberry Coulis and you've got a dessert that's worthy of royalty!
Great to give away!
They also make a really fun gift in a cellophane bag or in a box tied with a pretty ribbon. We're offering some free, printable labels to adorn your gifts.
To receive a PDF for the labels and instructions on how to print them, just let us know, in the comment secction below, that you'd like these sent. We'll email them to you along with links for the boxes and ribbon pictured in this post.
These crisp, buttery French Shortbread Cookies (Sablés Bretons) are crazy delicious. They look and sound quite fancy but, in reality, they're super easy with just one bowl and no mixer needed!
- 1 cup very soft butter I use salted butter
- ¼ cup granulated sugar
- ½ cup powdered sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons all purpose flour more for the counter
- granulated sugar or Vanilla Sugar for sprinkling
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Preheat the oven to 375˚F. (190˚C.) Line two baking sheets with parchment paper. Set aside.
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In a medium size bowl, combine the soft butter and sugars. Stir until smooth and well combined.
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Add the egg yolks and vanilla extract and stir to incorporate. Add the flour and stir just until all of the flour disappears. The mixture will seem crumbly at first. Just keep stirring until it starts to come together.
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Sprinkle a work surface with flour. Have some extra flour on the side in a small cup.
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Turn the dough over several times to coat lightly with the flour then divide the dough in two and cover one half with a piece of plastic wrap.
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Keeping the surface and your rolling pin lightly dusted with flour at all times, roll out the dough to the desired thickness. I like mine about a ¼ inch thick for thinner cookies and closer to ⅜ for thicker ones like in this post. You can go thinner or thicker it’s just important to keep the surface underneath the dough lightly floured as you roll. (I also like to dip my cookie cutter in flour before cutting each cookie to keep the dough from sticking to the cutter.)
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Use a cutter of your choice (I used a scalloped 3-inch cutter) to cut out the cookies, transferring them to one of the prepared sheet pans as you go. Space the cookies 2 inches apart.
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Bring the dough scraps together, then roll out more cookies until the dough is used up. Repeat with second ball of dough. Sprinkle the cookies lightly with granulated sugar, cane sugar or Vanilla Sugar. Chill the cookies in the refrigerator for 15-30 minutes before baking.
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Bake the cookies for 12-14 minutes or until light golden brown. If the cookies have puffed a bit or have some little bubbles, you can flatten them at this point with the back of a flat metal spatula. Sprinkle lightly with a bit more sugar. Transfer the cookies to a wire cooling rack to cool completely.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Recipe adapted from MON PETIT FOUR
Steve Sorko says
I love Sablees Bretons and I would love the PDF to make labels and give them away as gifts to. friends and clients. Merci beaucoup!
Lindsay @ The Café Sucre Farine says
Sending them your way, Steve!
Laura says
Hi, would you please send me the printable labels? These are so pretty, I can’t wait to make them! Thank you for sharing both the recipe and the labels!
Laura
Lindsay @ The Café Sucre Farine says
Sending them your way, Laura!
Monica Psaila says
Can i do them with gkuten free flour and shall i add xantham gum?
Lindsay @ The Café Sucre Farine says
Hi Monica, we haven't tested this recipe with gluten free flour so we can't say for sure. However, other readers have reported success using just the cup for cup gluten free flour. If you give it a try let us know!
Genevieve Burzacott Atkins says
I look forward to trying this shortbread variation, and serving with homemade ice-cream.
May I please have the .pdf of your pretty labels?
Lindsay @ The Café Sucre Farine says
Of course, Genevieve!
Rhonda Locker says
Please send me the Pdf file for labels. Can't wait to make these cookies as a gift!
Lindsay @ The Café Sucre Farine says
Sending them your way, Rhonda!
Kathy Leslie says
Can't wait to try these! Please send me the printable labels...so pretty!
Lindsay @ The Café Sucre Farine says
Sure, Kathy!
Barbara says
You are the BEST, Ms. Chris! You allow us to reach a status of super chefs by sharing your professional knowledge!
Can we freeze these cookies?
With a grateful heart, would you please send the PDF for labels?
Lindsay @ The Café Sucre Farine says
Hi Barbara, yes you can freeze these cookies. And we will send the labels!
Maria says
Fantastic !!! Please dear let me know how long I can keep this beauty in airtight container ? 🙏🤍
Lindsay @ The Café Sucre Farine says
Hi Maria, they should stay fresh for about a week.
Natalie Pearson says
Please send me the labels. I can’t wait to try the cookies!
Natali
Lindsay @ The Café Sucre Farine says
Sure, Natalie!
Jennifer says
Could you please email me the pdf for the labels - thanks from Jennifer all the way from New Zealand!
Lindsay @ The Café Sucre Farine says
Sending them your way, Jennifer!
Marilou says
I would love the printable labels please. Thanks in advance.
Lindsay @ The Café Sucre Farine says
Sure, Marilou!
Jane says
These are delicious!!!!!!! Please send me the labels - they are gorgeous. I loved the ease of making these cookies and they will be fun to make when grandkids arrive for the holidays and give as gifts. Thank you!
Lindsay @ The Café Sucre Farine says
Thanks, Jane! Sending the labels your way.
Dianne Spear says
Please send the printable label for these cookies and info for ordering boxes. Thank you. I can't wait to make these cookies. Shortbread is a favorite at our house.
Lindsay @ The Café Sucre Farine says
Sending them your way, Dianne!
Marti says
Please send me the gift labels. Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Marti!
Carol Jeske says
I tried these with my House on the Hill cookie molds. They turned out very nicely! Very easy to mold. I lowered the temperature to 325. I would post a photo if I could.
Chris Scheuer says
Hi Carol, that's awesome! I would love to see a picture! You could send it to me at chrisscheuer@me.com.
SuzAnne Kowalski says
Hello, Please send me the PDF for printable labels. Thank you
Lindsay @ The Café Sucre Farine says
Sure, SuzAnne!
Marie Thompson says
Please send me the pdf free printable lavles
Lindsay @ The Café Sucre Farine says
Sure, Marie!
Mary Lynn Ferrell says
I would like a pdf for the French Shortbread Cookies. Thanks