Gluten Free Sablé Cookies | French Shortbread
Gluten free sable cookies are rich, buttery, pleasantly crumbly French shortbread cookies that you can sink your teeth into!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 tablespoons European unsalted butter (at room temperature)
- 6 tablespoons granulated sugar
- 1 egg yolk (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup all purpose gluten free flour (please click thru for full info on appropriate blends)
- 1/2 teaspoon xanthan gum ((omit if your blend already contains it))
- 1/4 cup cornstarch
- Coarse sugar (for decorating)
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the butter, granulated sugar, egg yolk, and vanilla, and beat until well-combined, but not fluffy.
- 2
Add the salt, flour, xanthan gum, and cornstarch, and mix until just combined.
- 3
The cookie dough will be thick and relatively stiff. Transfer it from the mixing bowl to a large sheet of plastic wrap.
- 4
Shape the cookie dough into a log about 1 1/2-inches in diameter. It will be too soft to shape properly, but do your best.
- 5
Wrap the dough tightly in the plastic wrap and refrigerate until firm and easy to shape (at least 2 hours).
- 6
Once the dough is fully chilled, remove it from the refrigerator and shape it into a proper cylinder with flat sides.
- 7
Preheat your oven to 350°F.
- 8
Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- 9
Sprinkle 2 to 3 tablespoons of coarse sugar on a clean, flat surface.
- 10
Moisten the outside of the log with wet hands, and roll it in the coarse sugar, pressing gently to help the sugar adhere to the cookie dough.
- 11
Using a sharp knife, cut rounds by cross-section about 1/4-inch thick.
- 12
Arrange the rounds about 1 1/2-inches apart on the prepared baking sheet.
- 13
Reshape any of the cookies into a proper round in the palm of your hand as necessary.
- 14
If the dough has warmed at all, place the baking sheet in the freezer or refrigerator until firm.
- 15
Place the baking sheet in the center of the preheated oven and bake until the tops are set and the cookies are lightly browned around the edges (about 10 minutes).
- 16
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.