Sometimes, though not often, I just crave a cookie. Unlike many of my friends growing up, I didn’t learn how to make cookies and never understood why my chocolate chip cookies would melt. However, I could always make sugar cookies. They were without fail, no need to be finicky about the temperature of the cookie dough. So sugar cookies have always had a soft spot in my heart!
Here, I’ve decided to create a version of the sugar cookie, but french styled of course. They call them sablé. Essentially a mixture of butter, sugar, and flour, it’s got to be one of the most basic cookies out there! You could flavor them as you please, but since it’s orange season, I had an abundance of oranges.
And since it’s winter, why not make snowflake stamps? My friend had sent this embossed rolling pin to me as a Christmas present and this was the perfect bake to use them on. You can most definitely just use whatever cookie cutter you have, or even a glass jar to cut out the cookies. I hope you enjoy these while orange season is still in full swing, but oranges are one fruit that can easily be found year round!
Orange Zest Sablé
Ingredients
- 1 stick unsalted butter, 8 Tbsp, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp orange zest
Instructions
- With an electric or hand mixer, cream the butter and sugar. It should be fluffy.
- Mix in the egg and vanilla completely.
- Add in the the flour and orange zest and mix till combined and a ball of dough comes together.
- Preheat oven to 350ºF.
- Chill for 30 minutes. Roll the dough out to 1/4" thickness on a lightly floured surface. If you have an embossed rolling pin, roll out the design and then cut out the shapes. These work well as 2-3" diameter cookies. If at any point the dough feels too soft, refrigerate.
- Place the cut cookie dough on a cookie sheet an inch apart and bake for 10 min. Cool on a wire rack.
Notes
- For an easy transfer to the fridge, use a cutting board or cookie sheet or parchment on a counter top to roll out the dough. And whenever too warm, simply transfer to the fridge for several minutes until the dough is stiff enough.
- Based on Eat Little Bird's recipe
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I love how these came out! I took some creative liberty, I replaced the vanilla extract with orange blossom water and some of them I added pistachios and a honey glaze, others I kept plain. They all game out delightful!
I’m glad you enjoyed them!! That sounds like lovely additions you put in 🙂
-Cherlyn