Vanilla Sablé Cookies (slice-and-bake)
Slice-and-bake vanilla sablé cookies are easy to make. Traditional recipes are made with an egg yolk or an egg, but this recipe is eggless, replacing the egg with a little milk
Servings: 60
Calories: 45kcal
Ingredients
- 173 grams unsalted butter softened
- 100 grams granulated sugar
- 1.25 mL Diamond Crystal fine kosher salt
- 5 mL pure vanilla extract
- 280 grams bleached all-purpose flour
- 30 mL whole milk (3.25 % fat)
- Turbinado sugar roughly ¼–½ cup or 50–100 grams
Instructions
- Use a mixer to cream the butter and sugar+salt. Beat in vanilla.
- Add the dry ingredients to obtain a dry crumble, and finally add the milk, which magically transforms it into a cookie dough.
- Press/roll out the dough into a long 14-inch log, slice in half (for easier storage in fridge). Roll each log in turbinado sugar (~¼ cup) and then wrap in plastic and chill overnight.
- Slice the cookies fairly thin and bake at 350 ºF (175 °C). I like to bake them around 16 minutes - edges should be golden.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
Nutrition
Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 9mg | Potassium: 6mg | Fiber: 1g | Sugar: 2g | Vitamin A: 72IU | Calcium: 2mg | Iron: 1mg
