Name: Hetal Vasavada Sable Butter Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Approximately 3-4 dozen cookies
Ingredients: 1-1/2 cups unsalted butter, softened (339g); 1 cup plus 6 tablespoons confectioners' sugar (160g); 3/4 teaspoon kosher salt; 3 tablespoons heavy whipping cream; 1 tablespoon vanilla extract; 5-1/3 cups all-purpose flour (645g); Optional Mix-ins: Norwegian Brown Cheese + Dark Chocolate Chips; Optional Mix-ins: Dried Cranberries + Freeze Dried Strawberries + Pink Peppercorns; Optional Mix-ins: Candied Sesame Pecans; Optional Mix-ins: Cinnamon + White Chocolate Chip; Optional Mix-ins: Chai Masala + Toffee Bits; Optional Mix-ins: Sprinkles + Mini Chocolate Chips

Hetal Vasavada’s Sable Butter Cookies are more than just a simple sweet treat; they are an experience. If you’ve ever found yourself lost in the delicate crunch and melt-in-your-mouth texture of a truly exceptional cookie, chances are you’ve dreamt of these. People absolutely adore Hetal Vasavada’s Sable Butter Cookies for their unparalleled elegance and straightforward perfection. They represent a delightful journey back to the basics, where simple, high-quality ingredients are allowed to shine, creating a symphony of buttery goodness with every bite. What truly sets this recipe apart is its incredible ability to deliver such a sophisticated flavor and texture with remarkable ease. It’s the kind of cookie that makes you feel like a professional baker, even if you’re just starting out, proving that extraordinary results don’t always require complex techniques. Prepare to impress yourself and everyone lucky enough to share these golden treasures.

Ingredients:

1-1/2 cups unsalted butter (339g), softened
1 cup plus 6 tablespoons confectioners’ sugar (160g)
3/4 teaspoon kosher salt
3 tablespoons heavy whipping cream
1 tablespoon vanilla extract
5-1/3 cups all-purpose flour (645g)
OPTIONAL MIX-INS (CHOOSE ONE):
Norwegian Brown Cheese + Dark Chocolate Chips
Dried Cranberries + Freeze Dried Strawberries + Pink Peppercorns
Candied Sesame Pecans
Cinnamon + White Chocolate Chip
Chai Masala + Toffee Bits
Sprinkles + Mini Chocolate Chips

Preparing the Dough Base

Creaming the Butter and Sugar

The foundation of any truly delightful butter cookie lies in the creaming process. Begin extract by placing the softened unsalted butter into the bowl of a stand mixer fitted with the paddle attachment. It’s crucial that your butter is softened but not melted; it should yield easily to gentle pressure from your finger, indicating it’s at the ideal temperature for emulsification. Add the confectioners’ sugar (also known as powdered sugar or icing sugar) and the kosher salt to the bowl. Start the mixer on a low speed to incorporate the dry ingredients without creating a sugar cloud, then gradually increase the speed to medium-high. Cream these ingredients together for a good 5-7 minutes. You’re looking for a pnon-alcoholic ale, fluffy, and significantly increased volume mixture. This aerates the dough, contributing to a lighter texture in the final cookie. Scrape down the sides and bottom of the bowl periodically to ensure everything is evenly incorporated.

Adding Wet Ingredients

Once the butter and sugar mixture isnon-alcoholic aleautifully pale and fluffy, it’s time to add the liquid components. In a small separate bowl or measuring cup, whisk together the heavy whipping cream and the vanilla extract. With the mixer still running on medium speed, gradually drizzle this cream and vanilla mixture into the butter and sugar. Allow it to incorporate fully before proceeding. This step helps to bind the fats and sugars and adds moisture, which is essential for a tender cookie. Continue to mix until everything is smooth and well combined, again scraping down the sides of the bowl as needed.

Incorporating the Flour and Mix-Ins

Gradually Adding Flour

Now comes the flour. It’s important to add the all-purpose flour in stages to prevent toughening the dough. With the mixer on its lowest speed, add the flour about a cup at a time. Allow each addition of flour to be mostly incorporated before adding the next. Overmixing at this stage can develop the gluten in the flour too much, resulting in tough cookies, which is the opposite of what we want for Hetal Vasavada’s Sable Butter Cookies. You’ll know it’s time to stop mixing when the dough just starts to come together and pull away from the sides of the bowl. It should still look a little shaggy.

Adding Your Chosen Mix-Ins

This is where you get to customize your Sable Butter Cookies! If you’ve chosen your optional mix-ins, gently fold them into the dough. For instance, if you’re using the Norwegian Brown Cheese and Dark Chocolate Chips, add them now. You can do this by hand with a spatula or by using the paddle attachment on the very lowest speed for just a few seconds. The goal is to distribute them evenly throughout the dough without overworking it. Be mindful of the type of mix-ins you’re using. Delicate items like freeze-dried strawberries might break down more if mixed too vigorously. For ingredients like candied sesame pecans, a gentle fold ensures they remain intact and provide a satisfying crunch. If you’re using something like cinnamon and white chocolate chips, ensure the cinnamon is evenly dispersed before adding the chips. The key is even distribution for a delightful flavor and texture in every bite.

Shaping and Baking

Chilling and Shaping the Dough

Once your mix-ins are incorporated, turn the dough out onto a lightly floured surface. It will likely be quite soft. You can gently bring it together into a cohesive ball. To make shaping easier and to allow the flavors to meld, it’s best to chill the dough. Divide the dough into two or three portions, depending on how you plan to shape them. For log-shaped cookies, you can flatten each portion into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to slice. If you prefer to roll and cut the cookies, simply wrap the entire mass of dough and chill it. Chilling prevents the cookies from spreading excessively during baking, maintaining their intended shape.

Baking the Cookies to Perfection

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. If you’ve chilled your dough in logs, use a sharp knife to slice the dough into rounds about 1/4-inch thick. Place the cookie slices or shaped cookies onto the prepared baking sheets, leaving about 1 inch of space between them to allow for slight expansion. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. The exact baking time will vary depending on the size and thickness of your cookies, as well as your oven. Keep a close eye on them, especially towards the end of the baking time, as butter cookies can go from perfectly baked to burnt very quickly. For cookies with more delicate mix-ins, like freeze-dried strawberries, you might opt for a slightly shorter baking time to preserve their texture and vibrant color.

Cooling and Enjoying

Once baked, let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This initial cooling period on the hot baking sheet allows them to firm up, making them easier to handle. Once they’ve cooled to room temperature, they are ready to be enjoyed. These Sable Butter Cookies are wonderful on their own, with a cup of tea, or coffee. They also make a fantastic base for decorating with royal icing if you’re feeling artistic. Store any leftover cookies in an airtight container at room temperature for up to a week.

Conclusion:

And there you have it – the simple yet utterly delightful journey of creating Hetal Vasavada’s Sable Butter Cookies. These cookies are more than just a sweet treat; they’re a testament to how a few quality ingredients can come together to create something truly special. The crisp, melt-in-your-mouth texture, combined with that rich buttery flavor, is simply irresistible. We’ve walked through each step, from creaming the butter and sugar to achieving that perfect golden hue, and I hope you feel confident and inspired to try them yourself.

Serving these cookies is a joy. They are perfect on their own with a cup of tea or coffee, but they also make an elegant addition to any dessert platter. Consider them for afternoon tea, holiday gatherings, or simply as a way to brighten someone’s day. For variations, don’t be afraid to experiment! A touch of lemon zest or almond extract can add a wonderful new dimension. You could also dip them in melted chocolate or sprinkle them with decorative sugar before baking for an extra festive touch.

I encourage you to embrace the simplicity and enjoy the process of making Hetal Vasavada’s Sable Butter Cookies. Baking should be a pleasure, and the reward of these perfect little cookies is well worth the effort. Happy baking!

Frequently Asked Questions:

Why are my cookies spreading too much?

Over-creaming the butter and sugar can incorporate too much air, causing them to spread. Also, ensure your butter is softened but not melted. Chilling the dough for at least 30 minutes before baking is crucial to prevent excessive spreading and achieve that signature sable texture.

Can I use a different type of flour?

While all-purpose flour is recommended for the classic texture, you can experiment with a portion of cake flour for a more delicate cookie. However, be cautious when substituting as it can alter the texture significantly. Stick to the recipe for the first attempt to truly appreciate the intended result of Hetal Vasavada’s Sable Butter Cookies.