Gluten Free Sablé Cookies | French Shortbread
Gluten free sable cookies are rich, buttery, pleasantly crumbly French shortbread cookies that you can sink your teeth into!
Servings: 10 cookies
Ingredients
- 8 tablespoons European unsalted butter at room temperature
- 6 tablespoons granulated sugar
- 1 egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 cup all purpose gluten free flour please click thru for full info on appropriate blends
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ¼ cup cornstarch
- Coarse sugar for decorating
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the butter, granulated sugar, egg yolk, and vanilla, and beat until well-combined, but not fluffy.
- Add the salt, flour, xanthan gum, and cornstarch, and mix until just combined.
- The cookie dough will be thick and relatively stiff. Transfer it from the mixing bowl to a large sheet of plastic wrap.
- Shape the cookie dough into a log about 1 1/2-inches in diameter. It will be too soft to shape properly, but do your best.
- Wrap the dough tightly in the plastic wrap and refrigerate until firm and easy to shape (at least 2 hours).
- Once the dough is fully chilled, remove it from the refrigerator and shape it into a proper cylinder with flat sides.
- Preheat your oven to 350°F.
- Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- Sprinkle 2 to 3 tablespoons of coarse sugar on a clean, flat surface.
- Moisten the outside of the log with wet hands, and roll it in the coarse sugar, pressing gently to help the sugar adhere to the cookie dough.
- Using a sharp knife, cut rounds by cross-section about 1/4-inch thick.
- Arrange the rounds about 1 1/2-inches apart on the prepared baking sheet.
- Reshape any of the cookies into a proper round in the palm of your hand as necessary.
- If the dough has warmed at all, place the baking sheet in the freezer or refrigerator until firm.
- Place the baking sheet in the center of the preheated oven and bake until the tops are set and the cookies are lightly browned around the edges (about 10 minutes).
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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