Coconut Sablé Cookies: A Delightfully Soft & Fragrant Treat
Homemade Coconut Sablé Cookies: Easy Recipe with All-Purpose Flour for the Perfect Crumbly Texture
Discover the joy of making homemade Sablé cookies, featuring a tender, melt-in-your-mouth texture and a delicate, sweet coconut aroma. These cookies offer a delightful balance of crispness on the outside and a soft, buttery crumb within. Crafted simply with all-purpose flour, they’re a testament to how delicious home-baked goods can be without complicated ingredients. Perfect for sharing with loved ones or as a sweet personal indulgence. Get ready to bake these irresistible cookies in your own kitchen! (Find more recipes on our blog, YouTube, Naver TV, and Instagram!)
Ingredients- 75g unsalted butter, softened at room temperature for at least 30 minutes
- 45g powdered sugar
- 13g egg, room temperature (approx. 1/4 of a small egg)
- A splash of vanilla extract
- 65g all-purpose flour, sifted
- 60g almond flour
- 25g shredded coconut (unsweetened is fine)
Cooking Instructions
Step 1
Begin by creaming the butter. Ensure your butter is soft but not melted – leave it at room temperature for at least 30 minutes. Place the softened butter in a bowl and gradually add the powdered sugar. Using an electric mixer or a whisk, beat together for 1-2 minutes until the mixture is light, fluffy, and the sugar is fully incorporated. Aim for a smooth, creamy consistency without visible sugar granules.
Step 2
Next, we’ll add moisture and aroma. Gently whisk in the room-temperature egg (13g) and a splash of vanilla extract. Continue mixing on medium-high speed for another 2 minutes. The goal is to emulsify the butter and egg into a cohesive, smooth mixture. Be careful not to overmix at this stage.
Step 3
Now, let’s incorporate the dry ingredients for that perfect cookie texture. Add the sifted all-purpose flour (65g), almond flour (60g), and shredded coconut (25g) to the butter mixture. Using a spatula, gently fold the ingredients together until just combined and a dough forms. Avoid overmixing; stop as soon as you no longer see any dry flour streaks. Overworking the dough can lead to tough cookies.
Step 4
Time to shape the cookie dough! Divide the dough into two equal portions. On a sheet of parchment paper, shape each portion into a log, similar to how you would roll sushi. Aim for a diameter of about 2-3 cm (around 1 inch). This log shape makes slicing the cookies easier and more uniform later on.
Step 5
To ensure clean cuts and prevent the cookies from spreading too much, we need to chill the dough. Tightly wrap each dough log in parchment paper. Place the wrapped logs in the freezer for at least 1 hour, or until they are firm and solid.
Step 6
Once the dough logs are frozen solid, it’s time to prepare them for decoration. Lightly brush or mist the surface of the frozen dough logs with a little water. This helps the sugar or sprinkles adhere better to the cookies.
Step 7
Now for the fun part – decorating! You can roll the water-coated dough logs in granulated sugar for a classic sweet crunch, or generously coat them with colorful sprinkles for a festive look. This step adds both flavor and visual appeal.
Step 8
If you’ve chosen to use sprinkles, re-wrap the decorated dough logs tightly in parchment paper. Return them to the freezer for an additional 30 minutes. This second chill helps to set the decorations and ensures the logs remain firm for slicing.
Step 9
Now, let’s slice the cookies. Remove the log coated with sugar from the freezer and slice it into uniform 1.5 cm (about 0.6 inch) thick rounds. If you decorated with sprinkles, remove that log from the freezer (after the second chill) and slice it into the same 1.5 cm thickness. Consistent thickness is key for even baking.
Step 10
Finally, bake your beautiful Sablé cookies! Preheat your oven to 180°C (350°F). Arrange the sliced cookies on a baking sheet lined with parchment paper, leaving a little space between them. Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep an eye on them, as oven temperatures can vary. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your homemade coconut Sablé cookies!
