These sable sandwich cookies are crisp and buttery and filled with a rich, silky, irresistible chocolate ganache.
Sables are a basic cookie recipe similar to a sugar cookie. They are super easy to make and the hardest part is cutting them out. (really) Sables only contain 5 basic ingredients. And the total recipe only has seven!
Tips and Tricks for Perfect Sables
One of the most important parts of making sable cookies is making sure that the butter and sugar are not over creamed. When butter and sugar are creamed, they become a light and fluffy mixture. This is good in most circumstances although not for sables. When the butter and sugar accumulate air, they can contribute to the texture of a dessert. Unfortunately, when we make sables, they need to have as little air in them as possible. The lack of air helps the cookies from spreading or creating pockets in the dough.
Another way to help ensure that you make perfect sables is to mix in the flour for the shortest amount of time possible. When we make sables we do not want to overwork the gluten structure of the flour. When the gluten structure of the flour is overworked it can result in a tougher cookie which is not as delicious. Remember, the dough will be continued to be worked as you roll it out so it does not need to be mixed for a long time.
Why we chill the dough
There are several reasons why we chill the dough. Firstly, the chill allows the dough to rest giving the cookies a better gluten structure. Additionally, the refrigeration of the dough allows the flavor of the dough to develop so that you get a richer vanilla flavor throughout the dough. Lastly, the chill allows the butter in the dough to cool down slightly resulting in a less sticky dough.
It is important for the dough to chill so that you can make the best cookies possible.
These cookies are so adorably cute! They are incredibly tiny and almost look like cookies for your dolls. I cut out the cookies with a cookie cutter one and a half inches in diameter. They are a little bit smaller than an Oreo if that gives you a little bit of scale.
Sable Sandwich Cookies
- 3/4 cup Butter
- 3/4 cup Sugar 155g
- 1 egg
- 1 tsp Vanilla Bean Paste
- 2 cups All-purpose flour 260g
- 1 egg beaten
- 1/2 cup Cream
- 1 cup Chocolate Chip
- Cream the butter and sugar together until completely combined. Do not overmix because it will cause air pockets in the dough.
- Add the egg and the vanilla bean paste and stir to combine.
- Mix in the flour until it just comes together and dump the dough out onto a cookie sheet lined with parchment paper or a silicone mat.
- Pat the dough into a rectangle about 1/2 inch thick and chill for at least 30 minutes or up to overnight.
- Roll out the dough between 1/8 and 1/16 inch thick. Cut out into circles with a 1-2 inch diameter and place them on greased cookie sheets.
- Brush the cookies with beaten egg and sprinkle with a little bit of sugar if desired. (This creates a shiny sparkle.)
- Bake the cookies at 350F for 4-7 minutes or until the edges of the cookies are a light golden brown.
- While the cookies cool, heat the cream until it is just under a boil. Pour the cream over the chocolate chips and let the mixture sit for 1-2 minutes.
- Stir the ganache together until it is smooth and creamy.
- Pipe or spread the ganache onto one cookie and sandwich it with another cookie. Repeat with the remaining cookies.
- The cookies will keep in an airtight container for 2-3 days.