Citrus Cardamom Sablé Cookies
These French sablé cookies are flavored with lemon zest, orange zest, and ground cardamom—it's a complementary blend worthy of a special occasion!
Ingredients
- 2 ¼ cups all-purpose flour, (280 grams)
- ½ tsp fine salt
- ⅓ cup granulated sugar, (66 grams)
- Zest of 1 large orange
- Zest of 1 lemon
- 3 tsp ground cardamom
- 1 cup unsalted butter, room temperature
- ⅓ cup confectioners' sugar, (38 grams)
- 1 large egg, separated
- Sparkling sugar or sanding sugar
Recommended Equipment
Instructions
- Combine the flour and salt in a bowl; whisk to blend and set aside.2 1/4 cups all-purpose flour | 1/2 tsp fine salt
- In a small bowl, combine the granulated sugar, orange zest, and lemon zest; use a spoon to mash the zest into the sugar to thoroughly combine it. Stir in the cardamom. Set aside until the next step.1/3 cup granulated sugar | Zest of 1 large orange | Zest of 1 lemon | 3 tsp ground cardamom
- In a mixing bowl with an electric mixer, beat the butter until smooth and creamy. Add the granulated sugar and zest mixture and the confectioners' sugar and beat until fluffy, about 3 minutes.1 cup unsalted butter | 1/3 cup confectioners' sugar
- Add the egg yolk to the creamed mixture and beat until well combined. Refrigerate the egg white until it's time to cut and bake the cookies. Add the flour mixture and mix on low speed just until blended.1 large egg
- Shape the dough into 2 equal logs about 8 or 9 inches in length. Wrap the logs in plastic wrap and refrigerate for at least 2 hours.
- When it's time to bake, preheat the oven to 350°F and line cookie sheets with parchment paper.
- Whisk the egg white and brush it over a cookie dough roll, and then roll it in sparkling sugar or a large-grain decorating sugar.Sparkling sugar or sanding sugar
- Cut a roll into 1/2-inch slices and place them 1 1/2 inches apart on the prepared cookie sheet. Repeat with the remaining roll of cookie dough. Bake the sablés until lightly browned on the bottoms, about 18 to 20 minutes.
- Cool the cookies in the pan for 5 minutes then move them to a rack to cool completely. Store sablés in an airtight container for up to 1 week, or freeze in a resealable freezer bag or container for up to 6 months.
Just a light whisk to loosen the egg white is all you need — it doesn't need to be foamy, just brushable.
Nutrition
Calories: 105kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 42mgPotassium: 16mgFiber: 0.3gSugar: 4gVitamin A: 198IUVitamin C: 0.04mgCalcium: 5mgIron: 0.5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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