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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
Helen says
Please send the labels for yet another beautiful gift!
Chris Scheuer says
Thanks, Helen! Just sent them!
Elizabeth says
I'd love the labels, please!!! Can't wait to try!!
Chris Scheuer says
Hope you enjoy them, Elizabeth.
Dorothy says
Please send me the link to prknt the labels etc x
Chris Scheuer says
Happy to send them, Dorothy!
Sandy says
Hi there thank you for the recipe, kindly send me the labels.
Chris Scheuer says
You're welcome, Sandy. The labels should be in your email!
Mona Baker says
I would like to nreceive cookie label, donyoinsend boxes , too?
Thanks
Mona Baker
QLD Australia
Chris Scheuer says
Sure, just sent them, Mona!
Penny says
I would like your labels for these wonderful cookies, I will be making them as gifts for the holidays. Thank you
Chris Scheuer says
Sure, Penny, they will make great gifts!
Beryl Howells says
Hi,could I please have the labels for the sabkes Breton. Thanks.
Chris Scheuer says
They're on the way, Beryl.
phoebe larson says
I would like to receive the labels for the French Shortbread Cookies. Thank you, Phoebe
Chris Scheuer says
Happy to send them, Phoebe!
Bernadette says
May i please have the pdfs for sables breton, and vanilla sugar.
Chris Scheuer says
Sure, will send them now, Bernadette!
Rose says
Hi Chris, I made these this morning and they are delicate and buttery. I opted not to sprinkle with any kind of sugar after baking, hence, they were a little less sweet than I would like. I mixed a bit of icing sugar and water and brushed that over the top and it did the trick. Next time I make them, and there WILL be a next time, I would increase the sugar a bit, maybe by 1/4 of a cup. What do you think?
A very lovely cookie recipe. Thanks Chris!
Barbara says
Can't wait to have some time to make these. Love shortbread cookies!
Chris Scheuer says
Hope you enjoy them, Barbara!
Chris Scheuer says
Hi Rose, you could add a bit more sugar but sprinkling the cookies before and after they bake does add a nice sweetness and a little crunch too!
Linda says
Send me ur labels. I love your recipes .
Chris Scheuer says
On the way, Linda!
Georgia says
These will make great gifts for friends! I would love to have your cute labels to you. Many thanks!
Chris Scheuer says
Sure, Georgia! Enjoy!
Peggy Prince says
I would like to receive the labels for the French Shortbread Cookies. I just love your site and your awesome recipes.
Thanks for always making my day!!
Chris Scheuer says
Thank you for the encouragement, Peggy! We will send the labels.
Janet Ertel says
Hi Chris
I made this recipe yesterday - Delicious!
I would love to have the labels for French Vanilla cookies.
Thank you!
Janet
Chris Scheuer says
Thanks for letting us know, Janet! We will send the labels.
Lila says
Please send labels as I’d love to make them for friends and family. Thanks so much!
Chris Scheuer says
Sure, Lila!
Terry says
Hi Chris! Looks like another winner.
I'd love the pdf for the labels.
Hope you and Scott are managing to stay cool in the sweltering heat. I got a weather advisory earlier (thanks to the AccuWeather app) that said the heatwave was spreading rapidly and getting worse - up to 110°+ in areas. Already 30,000 dead in Spain and Portugal. That's scary so please stay safe 🙏
Chris Scheuer says
Thank you, Terry! We will send the labels your way!
Debra Blake says
Made these today and we loved the flavor.My husband does not like many sweets,and he said these cookies were perfect.
Finally a cookie l can make for him he likes
Chris Scheuer says
Awesome!
Terry Gilchrist says
What a wonderful recipe to have on hand! Just returned from a lovely trip to France and am so looking forward to baking these as a sweet remembrance of our time spent there. How special it would be if you could send the PDF labels to me as well as a link for the boxes and ribbon…I must say, your packaging is sheer perfection for the most delicious of treats!
Chris Scheuer says
Thank you, Terry! We will send all that information your way.
Leslie Gutierrez says
Thank you so much yes I would love the link for the labels and boxes I love all your recipes
Chris Scheuer says
Thanks, Leslie! We will send the labels.
Linda T says
I would love the labels as well as the link to the boxes.
Thank you again.
Chris Scheuer says
Sure, Linda!
Judy Nuznov says
Please send cookie labels…..love the classy look!!
Chris Scheuer says
Sure, Judy!
Donna says
I would appreciate the link for the labels as well as the boxes and ribbon.
Thank you.
Chris Scheuer says
Sure, sending them now.
Pam Smiley says
These little cuties look delicious! I'll definitely be giving them a try and would love to have a copy of the PDF and info on packaging.
Thanks!
Chris Scheuer says
Thanks, Pam! We will send it your way.
Debbie says
Oh, yum! Shortbread is my absolute favorite cookie. I would love the pdf
Chris Scheuer says
Sure, Debbie!
Laura Wyks says
Love seeing your French updates! Please send me the labels PDF - would like to "gift" them for a post luncheon! Thanks for sharing!
Chris Scheuer says
Thanks, Laura! We will send the labels.
Caron says
These baked up PERFECT for me! Please send labels and links - my friends will love receiving these as gifts! Thank you!
Chris Scheuer says
Awesome! Thanks for letting us know, Caron. We will send the labels.
Terry says
I so appreciate your business and outreach to fellow bakers. I especially look for the scripture after devouring the appetizing and pretty pictures coupled wit the recipe details.
If I could request the labels and where to order the boxes for baked goods, that would be appreciated. Can I ask where best to get some basic and interesting cookie cutters that you frequently use?
Chris Scheuer says
Hi Terry,
Thanks for your kind comment. We'll be happy to send you the labels and a link for the boxes.
Regarding the cookie cutters, I order most of mine from Amazon. There's a link in the Café Tips in the post for the one I used for these cookies.