Lavender Sablé Cookies
Floral, zesty, buttery. These Lavender Sablé Cookies are the perfect little Summer treat. They are very popular in Provence, in the South of France, a region known for its abundance of lavender fields and lavender-forward cooking repertoire. But first, if you’re unaware, Sablés are the king of French cookies. Their name refers to their sandy (sablé) texture, which is achieved by a fair amount of butter. I like to think of them as the French’s answer to shortbread, only a bit thinner and richer in taste. They come in so…
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/3 cup (66g) granulated sugar
- 1 1/2 tsp. fresh culinary lavender OR ½ tsp dried culinary lavender
- 1 tsp. finely grated lemon zest
- 1/2 cup (125g) unsalted butter, at room temperature
- 1 large egg
- 1/2 tsp. vanilla extract
- 1 ½ cup (188g) all-purpose flour
- 1/4 tsp. salt
Instructions
- 1
Make sure you read the cooking notes above before you start.
- 2
Step 1 – Make the dough. In a mortar and pestle, grind together the lavender (fresh or dried) with a pinch of sugar - you can reach for a coarse grind with lavender buds still visible or a finer grind. In a medium mixing bowl, combine the rest of the sugar with the lavender and lemon zest and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy.
- 3
Add the butter and cream together until soft and fluffy. Add the egg and vanilla extract, and mix until fully combined. Add the flour and salt, and mix until the dough comes together into a smooth ball (do not over-knead). Cover with plastic film and chill for 1 hour.
- 4
After 1 hour, pre-heat your oven to 350F (180C) and prepare 2 baking sheets lined with parchment paper.
- 5
Step 2 – Shape and cut the sablés. Transfer the dough from the fridge onto a floured working surface. Roll it out to a 4mm (0.16-inch). thickness. Using a 2.5-inch (6.25 cm) cookie cutter (ideally, scalloped), cut out 20-24 cookie circles. Transfer the sablés onto the baking sheets and chill for 15-20 minutes; this will help so the sablés don’t spread while baking.
- 6
Step 3 – Bake. Take the baking sheets of sablés out of the fridge and bake for 13-14 minutes, until the rims are just slightly golden. Transfer immediately to a cooling rack and let cool completely to room temperature.
- 7
Keep in an airtight container for 5 days.