Vanilla Bean Sablé Cookies

These vanilla bean sablés are the French version of shortbread cookies. They are simple, with just a few ingredients, but they are a revelation. 

See those tiny dots? They are vanilla seeds scraped from soft and plump vanilla beans. It's a simple ingredient, but it brings so much flavor to the cookie. You won't be able to have just one cookie. 

This cookie is sort of a cross between a sugar cookie and a butter cookie. I've heard that sablé means "sandy" in French. I'm not sure if it's true because I don't know French, but the description definitely fits the texture of these cookies. 

Ingredients:

Vanilla Beans: They should be soft, plump, and pliable. If you don't have access to whole vanilla beans, you can substitute two teaspoons of pure vanilla extract or vanilla bean paste. 

Save the leftover split vanilla bean pods and place them in sugar in an airtight container to make some vanilla sugar to use in your coffee or tea, as well as in recipes where vanilla sugar would be a wonderful addition. 

Granulated Sugar. 

Unsalted Butter: If possible, use a high fat European style butter, although standard American-style butter will work too. 

Fine Sea Salt. 

Confectioners' Sugar.

Egg Yolks.

Unbleached All-Purpose Flour. 

Sanding Sugar: Also called sparkling sugar. You can use either white or colored, either a single color or multicolored sugar. 

While the ingredient list is simple, it's really helpful to use the best ingredients available, especially for the vanilla and the butter. 

To Make These Cookies:

First, split the vanilla beans and scrape the pulp from the split beans. Place the pulp in a bowl and add the granulated sugar. Use your fingers to rub the two ingredients together, flavoring the sugar. 

Next, cream the butter with a mixer for about a minute, and then add the salt and granulated sugar. Add the confectioners' sugar and mix for about a minute. Add an egg yolk and then slowly add the flour until you have a soft dough. Knead it a few times with your hands.

After that, divide the dough in half and form it into two nine inch logs. Wrap and refrigerate the logs for at least three hours. When you are ready to bake the cookies, brush the logs with the second egg yolk and roll the logs in the sanding sugar. Slice the logs into 1/2 inch slices and place them on parchment lined baking sheets. 

Finally, bake the cookies at 350 F for about 20 minutes. Be sure to let them cool completely before serving. 

These may be plain, but they are perfect. 

Since the first time I made these, I've been hooked on making sablés in lots of flavors, including spiced pumpkin, peanut brownie, berry jam, chocolate cayenne, espresso chocolate, and sweet corn. 

Equipment You May Need:

Electric Mixer: Either a stand mixer or a hand mixer will work for beating the butter. 

Half Sheet Pan: Also called a baking sheet. 

Tips for Success:

Do not beat the butter until it is pale and fluffy. The recipe gives you a time limit. Be sure to follow it closely. 

Be sure to let the cookies cool completely before eating them. They need to cool so that the texture is properly set. 

Make-Ahead and Storage:

The cookies will keep well in an airtight container for at least four days. 

You can freeze the dough logs for up to 2 months before slicing and baking. This is helpful if you are making a lot of cookies for the holidays. It's nice to reach into your freezer for ready made slice-and-bake dough. 

"V" is for Vanilla, Vodka, Vichy, Vinaigrette, Velvet, Vietnamese, and More!

To continue the 2025 Alphabet Challenge, we are sharing recipes that begin with "V" or include ingredients or methods that that begin with "V." 

• Jolene’s Recipe Journal: Cranberry Orange Vinaigrette 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice:  Sweet Tea Vodka Vegetable Couscous Soup
• Food Lust People Love: Mirabelle Plum Vodka 
• Blogghetti: Red Velvet Crinkle Cookies
• Mayuri’s Jikoni: Salata De Varza Rosie 
• Culinary Cam: Summer Rolls and Nước Chấm, Vietnamese Dipping Sauce
• Sneha’s Recipe: Vangi Bath Masala - Homemade
• Karen’s Kitchen Stories: Vanilla Bean Sable Cookies 
• A Day in the Life on the Farm: Vaquero Chicken
• A Messy Kitchen: Vichy Carrots  

For the 2024 Alphabet Challenge (last year), I made No Churn Vietnamese Coffee Ice Cream. It's a great way to capture the flavor of Vietnamese coffee in ice cream form. 

It's been so much fun coming up with recipes that start with or use an ingredient with a specific letter of the alphabet. If you are part of a potluck group, this would be a great activity to incorporate into your get togethers. 

Vanilla Bean Sablé Cookies

Yield: 24 Cookies

Author: Karen Kerr

Prep time: 20 MinCook time: 20 MinInactive time: 3 HourTotal time: 3 H & 40 M

These vanilla bean sablés are the French version of shortbread cookies. They are simple, with just a few ingredients, but they are a revelation. 

Ingredients

• 2 vanilla beans
• 1/3 cup granulated sugar
• 8 ounces (1 cup) unsalted butter, preferably high-fat European-style, at room temperature
• 1/2 teaspoon salt
• 1 1/3 ounces (1/3 cup) confectioners' sugar
• 2 large egg yolks
• 9 ounces (2 cups) unbleached all-purpose flour
• 1/2 cup Sparkling/sanding sugar

Instructions

1. Cut the vanilla beans lengthwise and scrape out the pulp. Add the pulp to the granulated sugar and mix with your fingers.
2. In a bowl of a stand mixer or in a bowl using a hand mixer, mix the butter until creamy, for about one minute.
3. Add the salt, vanilla sugar, and powdered sugar, and mix for about one minute.
4. Add one egg yolk and mix for one minute.
5. On low speed, add the flour and mix until just blended.
6. Scrape the dough onto a work surface and knead a few times.
7. Divide the dough in half and create two nine inch logs. Wrap the logs with plastic wrap and refrigerate for at least 3 hours, and up to 3 days. You can also freeze the logs for about 60 days.
8. Position your oven racks in the top and bottom third of your oven. Preheat the oven to 350 F and line baking sheets with parchment paper.
9. Whisk the remaining egg yolk with a splash of water.
10. Brush each log with the egg wash and roll each in the sanding/sparkling sugar.
11. Cut the logs into 1/2 inch slices. Place the slices about 2 inches apart on the baking sheets.
12. Bake the cookies, turning and swapping the sheets about halfway through, for about 18 to 22 minutes, until golden on the edges.
13. Cool the cookies on the baking sheets for about 5 minutes, then transfer to cooling racks and allow to cool completely.
14. Store in an airtight container.

Nutrition Facts

Calories

131

Fat (grams)

8 g

Sat. Fat (grams)

5 g

Carbs (grams)

13 g

Fiber (grams)

0 g

Net carbs

12 g

Sugar (grams)

4 g

Protein (grams)

1 g

Cholesterol (grams)

36 mg

https://www.karenskitchenstories.com/2012/12/vanilla-bean-sable-cookies-best-vanilla.html

Karen's Kitchen Stories

cookies, sablés, vanilla

dessert

French

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Recipe adapted from Fine Cooking Magazine, April/May 2012. Dorie Greenspan. The Perfection of Butter Cookies. Dorie has a new book, just released (October 21, 2025), Dorie's Anytime Cakes. I'm excited to get my hands on the book!