Gingerbread Sablé Cookies
Serves: 12 or more cookies
Gingerbread Sablé Cookies, a Christmas twist on a traditional French butter cookie.
Ingredients
- 175 g (1 ½ stick) unsalted butter, softened
- 4 to 8 tablespoons light muscovado sugar, or light brown sugar, depending on how sweet you like the cookies
- 2 egg yolks
- 300 g (2 cups) plain flour, (all-purpose flour)
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg, freshly grated
- ¼ teaspoon ground allspice
- 2 tablespoons cold water
Instructions
To Make the Cookie Dough
- Place the butter and sugar into the bowl of a stand mixer.
- Using the flat paddle attachment, cream the butter and sugar until light and fluffy.
- Add the egg yolks.
- Measure the flour and spices into a bowl.
- Add a few tablespoons of the flour mixture at a time to the butter and sugar, and incorporate on slow speed.
- Once all of the dry ingredients have been added, add a bit of the cold water (you may not need all of it) and mix until everything comes together into a soft ball.
- Place the dough between two sheets of baking paper and roll until the mixture is about 5mm thick.
- Place the rolled out dough in the fridge to chill for at least 30 minutes.
To Make the Cookies
- Preheat the oven to 180°C (350°F) (without fan).
- Cut out shapes from the dough and transfer them to a baking sheet lined with baking paper.
- Bake the cookies for about 12 minutes, or until they are lightly golden.
- Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Kitchen Notes
- MAKE-AHEAD TIPS
The dough keeps well in the fridge for several days. - STORAGE TIPS
The cookies keep well in an airtight container. - OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.