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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
Lyne says
Absolutely delicious! Thank you for your generosity in sharing such beautiful recipes. Kindly send the pdf for the labels. Bon voyage!
Chris Scheuer says
Thanks, Lyne! Sending the labels your way.
Cheryl says
Yes please I would love the labels too.
Cheryl
Chris Scheuer says
Sure, Cheryl!
Steph says
Definitely making these. Would love the labels
Dayna Hemmelgarn says
Please send labels! Thank you for the recipe and the labels!
Tina says
Love these cookies.
Chris Scheuer says
Thanks, Tina!
Esther says
These would make a stunning Christmas gift. I would like like to receive the labels, as this would be a special touch thank you for your kind offer.
LETCHIEMIE Padayachee says
WOW..these cookies are delicious can I please haveve lables
Chris Scheuer says
Hi Letchiemie, we tried to send the labels but the email was returned.
Marti Austin says
Please send the label pdf file. Thank you.
Marti Austin says
Loved these cookies! Scottish shortbread has always been my favorite, but now I have another fav!
Chris Scheuer says
Yay! So happy you enjoyed them, Marti!
Kathy says
Recipe looks delicious and I would love the pdf. Thank you.
Marcia says
Please send PDF for shortbread cookie labels.
Thanks
Patti S. says
So glad to see that you’re having such a wonderful vacation! These cookies look beautiful and delicious. I can’t wait to make them. Can you please send me the instructions for the labels? Thank you!
Kathleen Stevens Land says
These look delicious.
May I please request the labels.
Thanks
Chris Scheuer says
Hi Kathleen, we'll send them now.
cheryl gee says
please send the cookie labels, i so enjoy your recipes and the lovely commentary that goes with them
thanks Cheryl
Chris Scheuer says
Thanks, Cheryl, sending them now!
Marcia says
I enjoyed reading about the French shortbread cookies.
I would love to try to make them and would be very grateful for the labels. Have a safe and enjoyable trip to France.
Thank you,
Marcia
Janet Ertel says
I look forward to to making this recipe soon.
Please send me the labels for French Vanilla Shortbread Cookies.
Thank you Chris!
Janet Ertel
Chris Scheuer says
Will send them now, Janet!
Chris Scheuer says
Sure, sending them now, Marcia!
Nancy Lamm Schueren says
I can't wait to make these. Please send the labels to share with others.
Chris Scheuer says
Happy to send them, Nancy!
Yvonne says
I can't wait to try them. Please forward me the PDF for the labels. Thank you
Chris Scheuer says
The PDF and instructions should be in your email.
Dianne Padich says
Please do send me the label PDF and link to the boxes and ribbons, I will definitely be making these.
Chris Scheuer says
Awesome, we'll send them now.
Gayle Humann says
Thank Chris for this wonderful recipe. I made the cookies along with the vanilla sugar this monring to share with a girlfriend. Amazing!
I would love the labels. Enjoy your time in France!
Gayle
Chris Scheuer says
Thanks so much, Gayle. You are fast!
Gail says
I’d forgo the cookies just to be in Lyon maintenant!
Chris Scheuer says
Haha! True!
Jesse-Gabriel says
Lecker Butterplätzchen!
Grüße,
Jesse-Gabriel
Chris Scheuer says
Vielen Dank!
Susan says
Would love the download for the labels! And those of vanilla sugar!! All the things I have tried have been wonderful- I’m looking for a lovely binder to keep them all separate from my “ other” recipes😍
Chris Scheuer says
I love that Susan! Just sent the labels.
LaVonne says
These look delicious!! What a great gift idea!! Could you please send me the labels as well? Thank you so much!!
Chris Scheuer says
Thanks so much, LaVonne! The labels are coming your way!
Cyndy Zee says
As with all of your recipes, these cookies look delicious! Please forward the PDF for the labels. I can't wait to try these cookies!
Chris Scheuer says
Hope you enjoy them, Cyndy! The labels should be in your email.
Sue L. says
Dear Chris,
Please send the labels for the French Shortbread Cookies. They are lovely.
Chris Scheuer says
Happy to send them, Sue!
Jane Paret says
Just returned from Scotland - ready for some shortbread cookies! Please send me the labels.
Chris Scheuer says
Ah, the land of shortbread! They sure know how to make it!