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Icebox Diamond Sable Cookies

You’ll never go back to premade slice and bake cookies again.

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If you want a cookie that’s as easy as slice and bake, then look no further than these Icebox Diamond Sable Cookies. These tender cookies get their shape and have a lovely shimmering coating of sugar, creating a bite that’s as addictive as the last. The best part? They can always be on standby in your freezer!

Sable cookies are a classic French cookie that withstands the test of time. While many think sables are just a fancy name for a shortbread cookie, then they’re mistaken. Shortbread is traditionally one part sugar, two parts butter, and three to four parts flour; sable cookies have the addition of egg yolks, which makes for a richer cookie with a bit more of a tender, chewy bite.

Here these cookies are made with plenty of butter alongside a companion of powdered sugar, which makes for a delicate crumb.

Once the butter and powdered sugar are mixed together, you add in the egg yolks one at a time, mixing well after each addition.

After mixing, you’ll have a dough that’s smoother than a shortbread but firmer than your average drop cookie. The best part about this dough is that it can be flavored in many different ways. Here, the dough is divided: half of it being plain and half of it being mixed with Earl Grey tea.

To get an even and round sable cookie, roll the dough into a relatively small log about one to one and a half inches in diameter. Wrap the dough in plastic wrap and feed the wrapped doll through a paper towel roll. This will shape the dough into a more even cylindrical form.

Place the dough on a tray and freeze them. If you’re making the cookies right away, you only have to freeze the cookies for a minimum of three hours. You can alternatively keep these cookie dough logs on standby for one to two months.

When the dough has gotten thoroughly chilled, roll the cookie dough logs with granulated sugar, this will give it a glittery outer coating.

Slice the cookies into 1/2-inch slices and place them on a parchment-lined baking sheet. Since these cookies don’t spread, you can load a lot onto a tray.

These sable cookies don’t really brown like a traditional cookie, so really go by the baking time rather than looking for visual cues like golden edges. Once cooled, these cookies are ready to eat!

Icebox Diamond Sable Cookies have a wonderfully complex texture. These cookies are sturdy, but also at the same time, they have a delicate meltaway quality to them.

Since they’re small and sturdy, they’re great for gatherings and events. People can eat one (or several) of the cookies, they’re just that easy to eat!

Paired with an afternoon cup of tea, these cookies are sweet but aren’t overly sweet. They give you just enough without overloading you with a crazy buttery sugar bomb. It’s the right dessert that can fit into any time of the day and gives you just enough of a taste to feel like the moment is a little more special.

Yield(s): Makes 23 to 24 small cookies

20m prep time

12m cook time

3h inactive

5.0
Rated 5.0 out of 5
Rated by 2 reviewers

Allergens: Gluten, Eggs

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Ingredients
  • 15 tablespoons unsalted butter, very soft
  • 14 tablespoons powdered sugar
  • 1/4 teaspoon fine salt
  • 2 large egg yolks, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon black tea (from 2 small tea packets)
  • 1 cup granulated sugar (for coating)
Preparation
  1. In a large bowl, beat butter until very soft and spreadable, about 2 to 3 minutes.
  2. Gradually add in powdered sugar and salt until well combined. Scrape the sides and bottom of the bowl.
  3. Add in egg yolks one at a time, beating well after each addition.
  4. Gradually add in flour, combining until there are no visible streaks of dry ingredients in the dough.
  5. Divide the dough in half and mix dried tea leaves into one half of the dough.
  6. Make logs with the dough and wrap in plastic wrap. For a round, even shape, push the wrapped dough through a paper towel tube.
  7. Freeze for a minimum of 3 hours.
  8. Preheat oven to 330°F and line 2 to 3 baking sheets with parchment paper, set aside.
  9. Unwrap cookie dough and roll the cookie logs in granulated sugar.
  10. Carefully slice the logs, creating cookies that are 1-inch in thickness.
  11. Place cookies in the prepared baking sheets, giving the cookies 1 to 2 inches of space.
  12. Bake for 12 to 15 minutes, or until the edges are starting to look slightly golden.
  13. Let cookies rest on the baking tray for 3 to 4 minutes before transferring onto a wire rack to cool completely.

Recipe adapted from Emojoie.