Snickerdoodle Sablés

Recipe Development and Food Styling by Marian Cooper Cairns / Photography by Matt Armendariz 

A sophisticated spin on the classic American cookie, this recipe delivers the buttery cinnamon flavor you love in a crumbly French shortbread. Instead of just rolling the dough in cinnamon and sugar like the standard snickerdoodle recipe requires, we incorporate the ingredients into the dough, brush with egg yolk, and dip them in cinnamon and sugar again before baking. Find more summer cookies in our 2018 July/August Issue, here

5.0 from 1 reviews
Snickerdoodle Sables
Makes about 24
  • ⅔ cup (133 grams) granulated sugar
  • 2 teaspoons (4 grams) ground cinnamon
  • 1 cup (227 grams) unsalted butter, softened
  • ⅓ cup (40 grams) confectioners’ sugar
  • ½ teaspoon (1.5 grams) fine sea salt
  • 2 large egg yolks (37 grams), divided
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  1. In a small bowl, combine granulated sugar and cinnamon.
  2. In the bowl of stand mixer fitted with the paddle attachment, beat butter at medium speed just until creamy. Add ⅓ cup (67 grams) cinnamon sugar, confectioners’ sugar, and salt, and beat until smooth, about 1 minute, stopping to scrape sides of bowl. Add 1 egg yolk (18.5 grams) and vanilla, and beat for 1 minute. With mixer on low speed, add flour, beating just until combined.
  3. Turn out dough onto a lightly floured surface. Press and knead until dough comes together. Divide dough in half, and roll each half into a 7-inch log. Wrap logs in plastic wrap, and refrigerate for at least 4 hours or up to 2 days.
  4. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  5. Using a sharp knife, cut dough into ½-inch-thick rounds. Beat remaining egg yolk (18.5 grams) and brush top of rounds; dip in remaining cinnamon sugar. Place rounds 2 inches apart on prepared pans.
  6. Bake, rotating pans once, until golden, 15 to 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.


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  1. These were very easy to make and delicious. Four hours in the fridge was plenty to firm up the dough. I did 18 minutes in the oven and that was plenty, any longer and they may have burned.


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