The Most Buttery, Melt-in-Your-Mouth Cookies — A French Classic You Must Try #thebakefeed #recipe

Lemon Sablé Breton — Grandma Nantes’ Classic French Shortbread Cookies

Buttery, tender, and kissed with a hint of lemon — these French shortbread cookies are a beloved classic from the Brittany region. My Grandma Nantes introduced me to these as a child, and they’ve been a staple in my kitchen ever since. Whether you’ve strolled through a pâtisserie in Paris or visited the north of France, you’ve likely seen these golden beauties lined up, tempting you with their rustic charm.

Crisp at the edges, melt-in-your-mouth at the center, and rich with real butter and vanilla — one bite, and you’ll understand why these cookies are a French household favorite.

Yields: 12 cookies
Chilling Time: 1 hour
Baking Time: 12–15 minutes
Storage: Store in an airtight container at room temperature

Equipment
– Baking sheet
– 3 ¼-inch (Egg) cookie cutter
– Rolling pin

Ingredients

For the Dough:
– 1 stick + 2 tsp (125 g) butter, softened.
– 1 cup (125 g) confectioners’ sugar
– ¼ tsp (2 g) salt (or substitute salted butter and omit the extra salt)
– 3 ½ tbsp (50 g) lightly beaten egg (about 1 medium egg)
– ½ lemon, zested
– 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bourbon paste)
– 2 cups (250 g) all-purpose flour, sifted
– 1 tsp (5 g) baking powder

Glaze:
– 1 cup powder sugar
– 1-2 tbsp milk
– 1 tsp vanilla bourbon paste
– variety of different dye color (yellow, blue, green, red, etc.)

For the Egg Wash:
– 2 tbsp (30 g) egg white (about 1 small egg)

Instructions

1. Cream the Butter & Sugar:
In a mixing bowl, beat the softened butter and confectioners’ sugar with a spatula until smooth and creamy.

2. Add Egg, Salt & Flavor:
Dissolve the salt in the lightly beaten egg. Stir in the vanilla seeds and lemon zest. Gradually add the egg mixture into the butter-sugar blend, mixing until smooth and fully combined.

3. Form the Dough:
Add sifted flour and baking powder. Stir gently until a dough forms. Transfer to a work surface and knead lightly with the palm of your hand until smooth. Wrap in plastic wrap and refrigerate for 1 hour.

4. Roll & Cut:
Preheat your oven to 350°F (180°C). Lightly grease a baking sheet with butter. On a floured surface, roll out the chilled dough to ¼-inch (4 mm) thickness. Use a 3¼-inch cookie cutter to cut out rounds or egg shape.

5. Egg Wash & Decorate:
Arrange the cookies on the prepared baking sheet, leaving enough space for even baking. Brush the tops with egg white.

6. Bake to Golden Perfection:
Bake for 12–15 minutes, or until the edges are a beautiful golden brown. Allow the cookies to cool on a wire rack before serving.

7. Make glaze & dip:
Combine the powder sugar, milk, bourbon vanilla paste, and dye color. Dip the cookies, let them cool and enjoy.

These Lemon Sablé Breton are simple, rustic, and irresistibly French — the kind of cookie that fills your kitchen with the warm scent of butter and vanilla. Just like Grandma Nantes made.

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