Description
Sablés are a type of French butter cookie, originating from the Normandy region of France. Their name comes from the French word sable, meaning “sand,” which perfectly describes their crumbly, melt-in-your-mouth texture. Lemon and rosemary sablés combine the rich, buttery base of a traditional sablé with the bright zing of lemon and the savory undertone of rosemary. This unique flavor pairing makes them ideal for both sweet and savory occasions.
Ingredients
Scale
For the Cookie Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh rosemary (finely chopped)
- 1/2 teaspoon vanilla extract
For Finishing
- 2 tablespoons granulated sugar
- 1 teaspoon fresh rosemary (finely chopped, for sprinkling)
- 1 egg white (lightly beaten, for brushing)
Instructions
Make the Dough
- Prepare rosemary: Finely chop fresh rosemary leaves, removing any tough stems
- Mix dry ingredients: In a medium bowl, whisk together flour and salt
- Cream butter and sugar: In a large bowl, beat softened butter and powdered sugar until light and fluffy (3-4 minutes)
- Add wet ingredients: Beat in egg yolk, lemon zest, lemon juice, chopped rosemary, and vanilla extract
- Combine: Gradually mix in flour mixture until just combined (don’t overmix)
Shape the Dough
- Form logs: Divide dough in half and shape each half into a log about 8 inches long and 2 inches in diameter
- Wrap: Wrap each log tightly in plastic wrap
- Chill: Refrigerate for at least 2 hours or overnight (can be frozen for up to 3 months)
Prepare for Baking
- Preheat oven to 350°F (175°C)
- Line baking sheets with parchment paper
- Make topping: Mix granulated sugar with the remaining chopped rosemary
Slice and Bake
- Slice cookies: Using a sharp knife, cut logs into 1/4-inch thick rounds
- Arrange: Place slices on baking sheets, spacing 1 inch apart
- Brush and sprinkle: Lightly brush tops with beaten egg white, then sprinkle with rosemary sugar mixture
- Bake: 12-15 minutes until edges are lightly golden
- Cool: Let cool on baking sheet for 5 minutes, then transfer to wire rack
Notes
For a decorative touch, sprinkle a pinch of extra rosemary or lemon zest over the cookies before baking. These buttery sablés pair wonderfully with tea or as a light dessert after a meal.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: Low
Keywords: Lemon and Rosemary Sablés Recipe