As far as cookie recipes go, this one is decidedly unfussy. I first happened upon it back in May, when we had been invited to a friend’s house for Friday night dinner. That day, it was boiling hot outside, work had run late and, being heavily pregnant, I just wanted a hostess gift that would come together quickly. These cookies were very well-received, which of course led me to promptly forget about them, until I was on the hunt for a hostess gift a few weeks ago, and then remembered these.

They require very little effort. For example, while they ask for softened butter, I won’t tell anyone if you forget they do, as I did, and gently coax the butter to softness in a microwave. And while they do need to rest in the freezer before you can bake them, they need barely fifteen minutes in the oven, so you can have them done and ready to eat in under an hour and a half.

Once baked, the cookies themselves fill several unspoken requirements. They’re coated little sugar, but so much so that they become overly sweet. They’re hard to the touch, but crumble apart at the first bite. They’re excellent on their own, but when accompanied by a glass of cold milk, they become so good you want to keep them, just for a little bit, to yourself.

Chocolate Sable Cookies

Servings: 18 cookies
Source: Cooking Tree


The original recipe added a piped chocolate tuft to the cookies that I don’t believe they really need, so I’ve never made them. You can find a step-by-step video at the recipe source, a Korean cooking channel on YouTube called Cooking Tree (the video is here). 


  • 100 grams unsalted butter, at room temperature
  • 45 grams powdered sugar
  • 1 egg, separated
  • 110 grams cake flour
  • 40 grams almond flour
  • 20 grams cocoa powder
  • 50 grams caster sugar


  • In a mixing bowl, cream the butter and sugar together until the mixture is light.
  • Add the egg yolk, and mix thoroughly.
  • Sift in the cake flour, almond flour and cocoa powder, and press gently with a spatula against the sides of the bowl until a slightly sticky and shiny dough forms.
  • Transfer dough to a sheet of wax paper and shape into a log, coaxing and rolling gently. Fold the wax paper around the dough, and fasten securely. Transfer to the freezer for 1 hour.
  • Take the cookie dough out of the oven and brush generously with egg white. Scatter caster sugar over a clean sheet of wax paper and roll log through the sugar until thoroughly coated.
  • With a sharp knife, cut the dough into small discs, about the size of a thick coin. Lay the cookies out on a baking sheet, a few centimetres apart.
  • Bake in a 175° Celsius (or 350 Fahrenheit) oven for 13 to 15 minutes until cookies are set. Some cookies may crack a little on the surface; that's fine.

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Chocolate Sable Cookies