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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
Elizabeth Apana says
Hi, I am excited to make these for my friend for his birthday. Please send label and packing info.
Thank you,
Brandi
Chris Scheuer says
Sure, Brandi!
Donna Allen says
I would love to have the PDF to make the labels,please.
I’m such a cookie lover & I love to share my cookies.
Chris Scheuer says
Sure, Donna!
Rosemary Robertson says
I would love to have the label template for the shortbread cookies and also information for how to order the boxes for gift giving. Thank you so much for the wonderful recipes!
Chris Scheuer says
Sending all that info your way, Rosemary!
Ute says
Hi Chris,
I would love to get the templatee as well please.
Chris Scheuer says
Sending them your way, Ute!
Candace M says
Can't wait to make these. I love shortbread and these look yummy!
Can you please send me the label PDF and box link.
Thank you!
Candace
Chris Scheuer says
Sure, Candace!
Patti says
Beautiful cookies!
Please send me the label and box info also.
Chris Scheuer says
Sure, Patti!
karen maslen says
Hi there Chris
Have just discovered your site and i have to0 admit it is soooo the things i love to bake. Every time there is a new post i just gasp I'm so excited. We love the French countryside and i am so inspired by all French cooking. I would love to make these ohh so buttery biscuits for special gifts and my pantry. Please may i have some labels thankyou. Karen Maslen
Chris Scheuer says
Welcome, Karen! We are happy to send the labels 🙂
Carolyn says
I love making cookies, especially shortbread cookies. Can I please have the pdf for labels.
Thanks!
Chris Scheuer says
Of course, Carolyn!
Beverly Proffitt says
I plan on making these for a house warming gift and would love to be sent the link for the labels. Thank you for your delicious recipes!
Bev
Chris Scheuer says
Sure, Bev! Enjoy!
Angela D says
Ms. Chris,
Thank you ever so much! I am excited to try your recipe , we are gathering the ingredients as we speak! I would like the label and packaging info please and thank you!
Chris Scheuer says
Sure, Angela!
Linda Gentilcore says
Hi the French cookies are so fancy. Just wondering if not too late for the PDF for the labels. Merci
Chris Scheuer says
It's not too late, Linda! We will send them now.
Nellie Martinez says
I cannot wait to try this recipe. I would like to receive the PDF for the labels and the links for the boxes and ribbon. Thank you.
Chris Scheuer says
Sure, Nellie! Enjoy!
Salma Farista Cassim says
Hi Chris & Scott I most definitely am going to try your recipe. I love the delicious , decadent mouth watering taste of pure butter shortbread. Thanks for sharing. Please forward me a pdf format of your label & box layout would look very excellent & giving as a gift. Making the receiver of the package special. Thanks to you both. God Bless. Regards Salma.
Anne Whitteron says
These look so delicious, and as you say, they will make a lovely hostess gift - or any gift really! Am I too late to have the pdf for the box and label? Thank you. Stay safe.
Anne
Lore Dowell says
I would love to have the labels please! Thank you!
CynDee Aerts says
I love shortbread! I try every new recipe I find.
I'm excited to try this one.
My son needs gluten-free flour.
Will that work?
I'd like the labels as well please.
Thanks 😊
Deb K says
I love shortbread and am anxious to try these. Please send me the pdf for the labels. Thank you!
Chris Scheuer says
Sure, sending them now, Deb!
Jill says
I love shortbread cookies they are my favorite please also send me the labels also thank you Jill
Chris Scheuer says
Happy to send them, Jill!
Brigida says
Hi Chris
Would love to make these cookies, can I please have the labels.
Thank you
Brigida
Chris Scheuer says
Sure, we'll send them now, Brigida!
Cathie Ridgely says
I would love to have the link to print labels also!
Chris Scheuer says
Just emailed them, Cathie!
Karen Andre says
I am going to make these today for my Friends of the Library group!
I would love to access the cute labels! Thank you.
Chris Scheuer says
Great idea! Sending the labels now, Karen!
Darnell Burrows says
Thanks for recipe! I want the labels and packing info! Yes, these are perfect for gifts!
I'm enjoying your other shortbread recipes!
Again thank you!
Chris Scheuer says
Happy to send them, Darnell!
Trudie Gohl says
Chris, have not yet baked your cookies but will very soon... Planning on gifting already!!
Please send any/all info to do so. Thanks so much.
Trudie
Chris Scheuer says
Sending the labels now, Trudie!
Theodorah Ndhlovu says
Hi Chris,
Thank you for this recipe, I'm definitelt trying it tomorrow. The shortbread looks so delicious. Please send me the PDF for the labels. I'm hosting a meeting for the support group I'm in. I'm planning on gofting the group members these shortbread cookies.
Chris Scheuer says
These cookies will make a great gift for your group! The labels should be in your email, Theodorah!
Jon P Mooers says
I love Shortbread cookies and this recipe is a joy to add to my repertoire! I will be making them TODAY for sure.
I would love to have the label pdf and links to the perfect boxes. Thank you so much. Beautiful post!
Jon
Chris Scheuer says
Enjoy, Jon! Just sent the labels.
Jeri says
Love all your recipes, thank you so much for sharing with us. Please send labels if you would.
Jeri
Chris Scheuer says
You're welcome, Jeri. Sending the labels now!