There’s something timeless and comforting about a simple homemade cookie. These French Sable Cookies (Sablés à la Confiture) are the perfect treat to bake when you want something sweet and satisfying, without too much fuss. With a buttery, melt-in-your-mouth texture, and a sweet strawberry center, these cookies are sure to become a favorite for any occasion.
The French Sable Cookies (Sablés à la Confiture), is incredibly easy and takes just a few minutes to prepare. In fact, the prep time is only five minutes!
Using basic ingredients like flour, sugar, butter, and an egg, you’ll have a soft and tender dough. After a short chill in the fridge to cool the dough, the fun part begins.. Cutting out the cookie shapes and baking them to golden perfection.
Finally, little sprinkle of powdered sugar right after baking; gives them a beautiful, snowy finish that’s as pretty as it is delicious.
Each cookie is filled with a dollop of sweet strawberry jam. Adding a fruity burst that pairs perfectly with the rich buttery cookie.
You’ll get about twelve cookies from this recipe. Making it ideal for sharing with friends, bringing to a small gathering, or simply enjoying with your afternoon tea or coffee. One of the best things about these cookies is how versatile they are.
P.C. You can swap the strawberry jam for any flavor you love, raspberry, apricot, or even a rich chocolate spread. Plus, they make wonderful edible gifts for holidays, birthdays, or special celebrations.
Whether you’re a beginner in the kitchen or a seasoned baker, you’ll love how easy and rewarding this recipe is.
Follow the simple steps, and you’ll have a batch of beautifully tender, jam-filled cookies cooling on your counter in no time!
Easy 10 minutes tea cookies
French Sable Cookies (Sablés à la Confiture)
Ingredients
- 2 Cups all purpos flour 250g
- 1 egg
- 1 tsp vanilla extract
- 150 g Butter room temperature
- ½ cup sugar 100g
- For filling:
- ½ cup Strawberry jam
- For decoration:
- Confectioner sugar
Instructions
- In a large bowl, cream the butter and sugar together until light and smooth.
- Add the egg and vanilla extract. Mix well using spatula until fully combined.
- Gradually add the flour in two additions, mixing after each. Once the dough starts to come together, knead it gently into a smooth ball.
- Flatten the dough slightly into a disc shape, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours to chill and firm up.
- Once chilled, roll out the dough on a lightly floured surface to about 1/4-inch thickness.
- Use a round sableé cutter to cut out the cookies. For half of the cookies, use a small decorating tip or mini cutter to create a circle in the center.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 170°C (340°F) for 13–15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and immediately sprinkle confectioners’ sugar over the top cookies (the ones with the center cut out) while still warm.
- Allow the cookies to cool completely.
- Once cooled, spread about half a teaspoon of strawberry jam onto the whole cookies. Gently sandwich with the sugar-dusted cookies on top.
