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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
Charlene says
Another wonderful shortbread! I would love the label PDF for the French Shortbread Cookies. Thank you for posting the recipe.
Chris Scheuer says
Sure, Charlene!
Arnaz Dhanbhoora says
Hello Chris.
Thank you for all your delicious recipes. I do love them so. They are always a super hit with family and friends.
I would love to have the pdf for the labels.
Thanks.
Arnaz
Chris Scheuer says
Thanks, Arnaz! We will send the labels your way.
Ellen says
I love all your recipes. I would love to have the labels for when I make these cookies.
Thanks so much.
Chris Scheuer says
Thanks, Ellen! We will send the labels your way!
Dorothy says
Can’t wait to make these. I love shortbread cookies. I would also love the link for the labels. TY
Chris Scheuer says
Sending them your way, Dorothy!
Judy Nachtigal says
I would love the label information. I have a few shortbread recipes that I like (one of the best is a rosemary shortbread) but would love to try this one.
Thank you
Chris Scheuer says
Sure, Judy!
M says
Thank you for free-printable PDF of the labels!
Chris Scheuer says
Sure, M!
Christopher says
Please send label information. I'm e cited to try these as I've been experimenting with several different shortbread cookie recipes recently.
Chris Scheuer says
Sure, Christopher! Let us know how it goes!
CynDee Aerts says
We are shortbread lovers, but my son and his girlfriend arw Gluten free.
I followed the recias written, but used Perfect Blend GF flour instead AP.
They werre fabulous! A huge hit for his birthday party.
I always notice a difference in texture qirh GF flour, but that's all they know!
With enough ganache on top - who cares!!??
Can we add pictures?
Chris Scheuer says
Thanks for sharing your results, CynDee! So glad you enjoyed these. You can tag us on social media if you want to share a picture 🙂
Shawn McQuillen says
May I have the label information, love this recipe
Chris Scheuer says
Thanks, Shawn! We will send the labels.
Liz Durham says
Please send label information. Thank you.
Chris Scheuer says
Sure, Liz!
Lois Davis says
Thank you for all your fantastic recipes and please send me the labels for the french shortbread cookies
Chris Scheuer says
So glad you're enjoying them, Lois! We will send the labels.
Bernadette says
This is 3rd time making them!! One silly hint: i don’t preheat my oven in step 1 until my sheets are in the fridge. Overheats my kitchen… thank you for a great recipe. Want to try the Irish when i get some kerrygold…
Bernadette says
3rd time making them!! One silly hint: i don’t preheat my oven in step 1 until my sheets are in the fridge. Overheats my kitchen… thank you for a great recipe. Want to try the Irish when i get some kerrygold…
Chris Scheuer says
Awesome! Thanks for letting us know, Bernadette!
Surita says
Lovely recipe & easy to make. Tastes anazing!
Chris Scheuer says
Thanks, Surita!
Surita says
Also made the recipe twice. My damily loves it! Crunchy & delicious.
Please can you send me the labels in pdf format. It looks so pretty.
Chris Scheuer says
Sure, Surita!
Cherie says
May I have the pdf for the labels? These cookies sound delicious - shortbread cookies are a favorite of mine.
Chris Scheuer says
Sure, Cherie! Enjoy!
Colette Cameron says
I would love the pdf for the labels please.
Chris Scheuer says
Sure, Colette!
Heidi Weitz says
I'd love a link to the labels. 🙂
Chris Scheuer says
Sure, Heidi!
Cathy says
Would love to have labels!!!! Can't wait!!
Chris Scheuer says
Sure, Cathy!
Mary Grace says
I am always looking for new cookie recipes and having made several Scottish and English varieties I'm definitely adding these to my repertoire. Please send me the labels PDF. Thank you.
Chris Scheuer says
Sure, Mary Grace! Enjoy!
Leslie says
These are so pretty and yummy looking and will make beautiful gifts! Can I please get the labels and the information for getting the boxes and ribbons to complete the gifts?
Thank you, Leslie
Chris Scheuer says
Thanks, Leslie! We will send the labels.
Marilynn says
May i please have the PDF for the labels and information on how to purchase boxes
Many thanks,Marilynn
Chris Scheuer says
Sending that info your way, Marilynn. Enjoy!
Lisa Michelle says
My mom and I are both so excited about a new shortbread recipe to try, and these sound wonderful! May also make a batch of the Lemon Blueberry Shortbread as well!! Thanks for the recipes and, if not too late, for the box and label links. 😀 🤞
Chris Scheuer says
Hope you enjoy them, Lisa! We will send the labels.
Patricia Kriz says
Greetings!
I would appreciate the PDF for the label.
Thanks kindly, Patricia
Chris Scheuer says
Sure, Patricia!
Olga says
Hi, I tried out the French shortbread and was good.
Can I please have the pdf version of the package and Labes.
Regards,
Olga Molapo
Chris Scheuer says
I'm so glad, Olga! We will send the labels.
Jennifer Diao says
I am very excited to bake this recipe. I am looking for my business.. Hope this is the one . I love to have this label as well as the box.. thank you
Chris Scheuer says
Sending them your way, Jennifer!
leena jaijai says
Thank you for the receipe. My family loves shortbread cookies especially my little grandson.Please may I have the PDF of the labels. as well as how to order the boxes.They will definitely make delicious gifts.Thank you again.
Chris Scheuer says
Sure, Leena! Enjoy!