sugar cookie

Maple Brown Butter Sugar Cookies

unsalted butter

flour

cornstarch

tsp baking soda

tsp cream of tartar

tsp salt

sugar

brown sugar

egg egg yolk

tsp maple extract

maple syrup

Tbsp unsalted butter, melted

Tbsp maple syrup

salt

sugar,

Tbsp milk

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.

Whisk together flour, cornstarch, baking soda, cream of tartar, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg and egg yolk. Add maple extract and maple syrup, beating until well combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.

Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Bake, rotating pans halfway through, for 11 to 12 minutes, until lightly golden and edges are set. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely.

For the glaze, whisk together melted butter, maple syrup, and salt in a small bowl. Whisk in powdered sugar, milk, and maple extract until smooth. Drizzle glaze over cookies; let set before serving.

I made these cookies exactly as written, and sprinkled some ginger sugar on the top after I glazed them. AMAZING!! Don’t skip browning the butter- makes a huge difference. My guests ate every single one, raving about them the entire time. I have to make another batch so I get more! Thanks for the recipe- a real keeper!

Spook yourself sweet this Halloween season with festive sugar cookies that are no trick, all treat.

Halloween Sugar Cookies

all-purpose flour (see Cook's Note)

baking powder

egg, slightly beaten

vanilla extract

confectioners' sugar

meringue powder

Gel food coloring, for tinting the icing

Food Network Kitchen’s Halloween Sugar Cookies

For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the butter and granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla, then turn the mixer to low and add the flour mixture. Mix until completely incorporated. Divide the dough in half, pat into 2 discs, wrap in plastic wrap and refrigerate until firm, about 1 hour.

Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. 

Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc between 2 pieces of parchment to 1/8-inch thick. Cut out desired Halloween shapes with cookies cutters and arrange about 2 inches apart on the prepared baking sheets. Repeat with the remaining disc of dough. 

Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are just turning golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour. 

Meanwhile, reroll the scraps between 2 pieces of parchment and refrigerate until chilled, about 1 hour. Repeat the cutting and baking process. 

For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 5 to 6 minutes. Color the icing as desired for the cookie shapes.  

To make flood icing: Remove three-quarters of the desired color icing to a small bowl and stir in 1/2 teaspoon water until flooding consistency is achieved?you can run a knife through it and it flows back to where it was in 10 seconds. Add more water, 1/4 teaspoon at a time, until you've reached the right consistency. Transfer the flood icing to a piping back fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip. 

For cats: Pipe a black border around the cat with thick black icing. Fill with black flood icing and allow to harden, 6 hours or up to overnight. Pipe 2 pointy eyes on the face with thick yellow icing. Allow to harden, about 1 hour. 

For ghosts: Pipe a white border around the ghost with thick white icing. Fill with white flood icing and allow to harden, 6 hours and up to overnight. Pipe a ghost face with thick black icing. Pipe dots around the border of the ghost with thick orange and black icing. Allow to harden, about 1 hour. 

For pumpkins: Pipe an orange border around the edge of the pumpkin with thick orange icing. Fill with orange flood icing and allow to harden, 6 hours and up to overnight. Pipe two orange lines down the pumpkin with thick orange icing. Pipe on a green stem with thick green icing. Pipe vines with thick green icing. Allow to harden, about 1 hour.

For candy corn: Pipe a white triangle border around the top third of the cookie with thick white icing. Pipe a trapezoid in the middle portion of the cookie, bordering the white triangle, with thick orange icing. Pipe a larger trapezoid that outlines the lowest third with thick yellow icing. Fill the white triangle with white flood icing. Fill the orange trapezoid with orange flood icing. Fill the yellow trapezoid with yellow flood icing. Allow the flood icing to harden, 6 hours and up to overnight. 

These were so delicious! I didn’t use this royal icing recipe, but the cookies by themselves were amazing! It was very simple to make, just time consuming.

I didn't use the frosting recipe, but the sugar cookies alone are delicious! Nice and soft, not too sweet.

These are AWESOME my husband and son love these. I had to make another batch because they ate them so fast .. love these my favorite cookies!

great recipe i loved them will add to my collection thanks FN &lt;3

Get Alton Brown's simple Sugar Cookies recipe from Good Eats on Food Network, the perfect base for frosting, sprinkles and other sweet decorations.

Sugar Cookies

all-purpose flour

unsalted butter, softened

egg, beaten

milk

Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

<div>Awesome sugar cookies! They aren't too sugary, and if baked for 8 min until juuuust barely brown at the edges (I am at high altitude, so it may take less time at lower altitudes) they have a lovely light texture. As have suggested some reviewers, might be worth putting in a teaspoon of vanilla extract to boost flavor.<br /></div><div><br /></div><div>Some reviewers have been saying that the dough turns rock solid after refrigerating. I have made sugar cookies since I was a kid, and I can tell you that it is a normal part of the process. You take out the dough from the fridge, leave it out for a bit (~15 min by the stove) break it into smaller, more manageable pieces (I just dug a mark with my thumb and slowly pried it apart), and then knead it to warm it up. Chilling the dough ensures the right texture after baking and means cleaner edges for the cut-outs!<br /></div><div><br /></div>

Worthy of 10 stars! Works wonderfully for royal icing decoration! Made this recipe for years - with 2 modifications - I use intricate cookie cutters so I usually double the batch - yet do not double the leavening and I add 1 vanilla bean. The addition of the vanilla bean just brings it to another level and these keep their shape very well as the recipe is written. I do chill the dough before baking and for 2 hours before rolling. 

I redid this recipe twice and got the same results: powdery and chunky, I don’t think this even counts as cookies. It fell apart like sand whenever I rolled it together. I can’t find what I did wrong

Don't be deterred by the negative reviews, but do be prepared to be a bit patient! These are not a "fast" cookie. <span>Take a few minutes to watch the video above, too, I found that helpful at first because I had no idea there was an actual process to combining ingredients. </span>I have made these every year since I don't even remember when (at LEAST 5+ years - probably longer but thinking about that just makes me feel old!) and have had success each time. YES the dough is hard when it comes out of the fridge but it DOES soften the more you work with it (which is why after you cut out some cookies it says to put the remaining dough back in the fridge). If you don't feel like taking out your holiday stresses on the dough, some people have suggested letting it sit out for a few minutes before attempting to roll. Remember, though, the cooler the dough the less sticky it is when cutting out/transferring to the baking sheet. Also be sure to use parchment paper or a silicone baking sheet and definitely try these with the royal icing recipe from this episode. ENJOY!!!

Alton has never done me wrong until now!!! This was horrible ... tasted like flour ..... 

<span>I tried two different batches. The first batch I made with my hand mixer. My little mixer died during the making of these cookies, but before that happened, it wouldn't even pull the dough together. The dough turned out so crumbly, I had to throw it away. I did realize later I made a mistake and only used one STICK of butter instead of one CUP of butter. Although this definitely would have helped the crumbling, I still don't think my hand mixer could have handled this dough. So.... I went and bought a stand mixer. The second batch I used the stand mixer and the dough turned out perfect. It didn't all pull away from the bowl exactly like it shows in the video but it still turned out fine. I did add about one and a half teaspoons of vanilla extract per some other reviewer comments and I could taste it in the cookie. I think that was plenty. Otherwise, I followed the exact recipe. I wrapped mine in parchment paper and left the dough in the refrigerator (in two separate pieces as shown) for a whole day. They were hard as a rock when I pulled them out. I had been baking other things the next morning and stuck the wrapped dough into the still warm (turned off) oven for a few minutes. This softened the dough up enough again to work with. I also used the powdered sugar recommendation in the video and I think that not only did this help roll the dough, but it gave a little added sweetness to the cookies without adding too much. I baked them at the exact times/temperature recommended and rotated them halfway through as suggested. The cookies turned out crunchy on the outside and a little chewy on the inside. I barely let them get brown on the edges, more like really light tan! I think they turned out to be the perfect sugar cookie and exactly as I expected! Santa left some rave reviews ;)</span>

Your cookie recipe tasted like biscuits. I MADE THEM FOR MY SCHOOL AND LIKE TASTE FLOUR. HORRIBLE HORRIBLE HORRIBLE 

I made these cookies today and followed the recipe exactly. When I opened the oven there was no traditional fresh cookie smell, it smelled disgusting. We tried them and they were absolutely awful. Plus this recipe makes way too much dough so we had to throw everything out. Definitely would not recommend. 

This recipe was super especially since I am only 11 and very interested in baking. Only problem is there is to much flour and no vanilla.


Love this recipe, works great for cut out cookies and tastes great with royal icing too. 

https://www.foodnetwork.com/videos/sugar-cookies-0125797

Alton teaches Santa to make a basic Christmas sugar-cookie dough.

Sugar Cookies 101

The perfect soft and chewy sugar cookies: just the right amount of softness with a tiny bit chewiness and a buttery vanilla taste.

Soft and Chewy Sugar Cookies

tsp baking powder

unsalted butter (softened)

tsp vanilla extract

In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set bowl aside.

Using a stand mixer (or hand mixer + large bowl), cream together the butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 3-5 minutes.

Drop mixer speed to low and add the vanilla extract and egg to the creamed butter, mixing thoroughly.

Remove bowl from mixer. Using a&nbsp;spatula, slowly add the dry ingredients in with the butter mixture until fully incorporated. Dough should be soft and slightly dewy when ready.

Cover bowl and place dough in the refrigerator to chill for 1 hour.

Preheat oven to 350 degrees F. Line a large&nbsp;baking sheet&nbsp;with&nbsp;parchment paper. Add the remaining 1/2 cup granulated sugar to a small mixing bowl and set nearby.

Remove dough from refrigerator. Scoop out about 1-2 tablespoons of cookie dough and roll into a ball (about 1 inch&nbsp;wide) then toss the cookie ball in the bowl of sugar, covering the outside. Place finished cookie ball on prepared baking sheet. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.

Bake cookies for 8-10 minutes or until the top of the cookie begins to crinkle and the bottom sides turn a light golden brown.

Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 4 days.

https://embed.mediavine.com/videos/t8rlb2psxlsabjb8hzip

Soft and Chewy Sugar Cookies! The perfect soft and chewy sugar cookies: just the right amount of softness with a tiny bit chewiness and a buttery vanilla taste.

For a cinnamon-sugar classic cookie, bake Trisha Yearwood's soft and chewy Snickerdoodles recipe from Food Network.

Snickerdoodles

salted butter, softened

vegetable shortening

eggs

cream of tartar

baking soda

cinnamon

How to Make Classic Snickerdoodles | Snickerdoodles

In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.

In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.

Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

I've been baking since I was 5 (I still have a pic of me elbows deep in bread dough with my grandma) so 42 years &amp; I make a version of this recipe but I substitute 1/2 c of brown sugar for 1/2 c of the white sugar and I use unsalted butter &amp; use 1/2 tsp salt &amp; add 1 tsp vanilla.  I use butter flavor Crisco and i mix the butter &amp; shortening together first before adding my other ingredients so I get the full flavor &amp; texture of the 2 together.  These always turn out crispy on the edges chewy in the middle &amp; melt in your mouth.  I made 3 1/2 dozen yesterday &amp; my husband ate a dozen himself!  I use the same dough &amp; add butterscotch chips (skipping the cinnamon sugar) to make butterscotch chip cookies.  I just want to say that people sharing recipes are doing it from their heart so keep the negativity to yourself, why say something hurtful, what good does that do you or the person your saying it to?  Just remember everyone can read your comment and it's not going to improve your popularity to be ugly with words.

These are fantastic cookies- they are now a permanent part of my Christmas cookie baking. Although I usually add a tsp of vanilla, I've made them without the vanilla and they're great either way. I personally like to make these fairly big (maybe 1 3/4 tbsp of dough) and bake them for 7-7.5 minutes. I take them out before the tops of the cookies start to crack--so when they settle, the tops are crinkly. They are soft and gooey and unbelievably good. These modifications are just a matter of preference, so I'm leaving my review at 5 stars-- I've made smaller cookies before and baked them for 8 minutes (as the recipe calls for) and they're great too, just a little crisper. Some other people have mentioned that the dough should be refrigerated overnight. I tend to do this too, but I've baked the dough immediately before and have found no difference in taste (although the dough is a little stickier to work with). I've had several people ask me for the recipe because they are literally that good. Thanks, Trisha! 

Great recipe but I strongly reccomend chilling the dough. Overnight is best! 

This recipe is absolutely amazing! Their soft and moist and delicious! Side note don’t leave the cookies in the oven for more than 10 minutes otherwise when they cool they get hard. 10 minutes is perfect. Also use cookie sheets or parchment paper instead of using butter or oil that way they aren’t black on the bottom.

Really good. I added a tbsp of vanilla extract + 1 tbsp cinnamon and used 1 cup of butter instead of the shortening. Then, I baked them at first, at 8 minutes, but they were harder than I liked, so I cut it down to 7 minute bake time, and they turned out nicer (softer).

I've made this numerous times and has always been delicious.. But I have modified it somewhat..I use all oleo no butter or shortening..I also add 1 tsp cinnamon and 2 tsp vanilla to the batter..I also refrigerate it for at least an hour before I bake..Best cookies ever!!!!

The best snickerdoodles I have ever made, they turned out perfect!! Every recipe I try of Trisha’s works perfectly! 

This is a Betty Crocker recipe. Google it 

I agree, 8 minutes was perfect. I also did not press the ball too far down so you get a nice soft center! I loved this receive!<div><br /></div>

You guys know this recipe is straight out of the Betty Crocker cookbook right?  Like, almost word for word lol.  Tasty though.

https://www.foodnetwork.com/videos/trishas-snickerdoodles-0210090

Trisha makes classic cinnamon-and-sugar-sprinkled snickerdoodle cookies.

Trisha's Snickerdoodles

Our ALL-TIME favorite Sugar Cookie recipe!! They are always so soft and have the best, creamy frosting with hints of almond. Everyone loves these delicious sugar cookies.

Best Sugar Cookie Recipe

butter (softened)

oz cream cheese (softened)

almond extract

vanilla

tsp almond extract

food coloring

BEST Sugar Cookie Recipe

Preheat oven to 375.

Cream butter, cream cheese, sugars, egg and almond in large bowl (or Kitchen-Aid) until fluffy.

In a medium bowl, combine flour, baking powder and salt.

Add dry ingredients to creamed mixture. Stir until soft dough forms.

Roll out and cut with cookie cutter. Thin dough will make crunchy cookies. If you want soft dough, it needs to be about ⅜ in. {NOTE: Try not to handle the dough too much}

Bake 8-10 minutes on greased pan. Let cool.

Make frosting by mixing all ingredients with hand mixer. If too thick, add a tad more milk. Frost cookies and ENJOY!

https://content.jwplatform.com/videos/eFmGn0TG.mp4

Our ALL-TIME Favorite Sugar Cookie Recipe!! These Homemade Sugar Cookies Are So Soft And Have The Best, Creamy Frosting With Hints Of Almond. Everyone Is Obsessed With These Delicious Sugar Cookies.

Pecan Shortbread

unsalted butter, room temperature

pecans

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

I have to wonder if the people having trouble with this recipe are using 3/4 cup of butter instead of 3/4 pound. This dough does not have problems coming together. Some chocolate chip cookie recipes have only 1/2 pound of butter to the same amount of flour - granted, they add an egg, but this dough should still not be "too crumbly."

Everybody simply LOVES these cookies!!  That's why I always try to make them at least once or twice a year.  Of all the hundreds of varieties of cookies I make....this is one of the Top 10 of my most requested recipes.  In fact, last week when I made these for a memorial service refreshment tray....I received another request for the recipe.  Bravo, Ina!

I made these for my boyfriend whose favorite cookies are Pecan Sandies.  These are way better (of course!) and so simple to make.

I think people here aren't aerating their flour before measuring it. It should be fluffy and light, not compacted when you measure it, and this is easily done with a fork or spoon before measuring. Also, only dry measuring cups should be used for flour, sugar, chopped nuts, etc. (the kind that are in individual graduated amounts: 1 cup, 1/2 cup, 1/3 cup, etc.). If you're using a glass Pyrex liquid measurement cup to measure dry ingredients, this recipe won't come out correctly. 

Also, overworking any pastry dough (and cookies are considered pastry) will make the finished product hard and tough.

This is the simplest cookie recipe ever, and one of the best. Ina gives weight measurements, which is the most precise way of putting together any baked good. If you don't have a kitchen scale, use a light hand and the proper measuring cups to do this recipe.  Agree with other posters: rolling them into logs, wrapping, chilling and slicing them is the way to go with these cookies.

So good!  I made them smaller - used a 1" round cookie cutter - and thinner - about 1/4" - and baked them about 18 minutes.  Perfect little one-bite cookie for an event at my store. I had to use my bench scraper to get them onto the cookie sheet because they probably were not cold enough but smashed out the scraps and cut more rounds and they look perfect!

For even faster, easier cookies, try using your food processor. Put all the ingredients into the processor at once, adding the softened, cubed butter and extracts last (on top of the flour and sugar). Process just until a soft dough has begun to form. Don't overdo it! The nuts will get finely ground, but my family and I don't mind that since the texture and flavor are always perfect. One caveat: make sure all the ingredients will fit in your food processor. Some are smaller than others.<div><br /></div><div><br /><div>  </div></div>

I prepped the dough yesterday and rolled into a log like another reviewer suggested, wrapped it up in plastic wrap and refrigerated overnight. Fast forward to this morning...I took my log out, sliced, and baked as directed. 

OMG, these are the best cookies ever!!! I enjoyed one with my morning coffee. 

The best cookies ever!  One suggestion to make it even easier:  Instead of rolling the dough out and cutting shapes, make a log wrapped in wax paper and refrigerate for an hour or so, then cut into slices for cookies.  Lickity split!

https://www.foodnetwork.com/videos/inas-pecan-shortbread-0168980

Making perfect pecan shortbread cookies is a snap: watch how Ina does it.

Ina's Pecan Shortbread

Sable in French means "sandy" — these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.

Double Chocolate Sable Cookies (France)

bittersweet chocolate, frozen for 10 minutes

cocoa powder

fine sea salt

(11 tablespoons) unsalted butter, softened

Grate the chilled chocolate with a fine grater or rasp and set aside.

Whisk together the flour, cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

Transfer cookies to a rack to cool completely. Serve.

Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.

Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.

Really needed to see the video to understand how to make the dough stick together. My first attempt the log crumbled too easily when cutting it and forced me to make slices that were too thick.<br /><br />Next time I'll do better.<br />

Half way through wrapping the dough in the parchment paper, i realized i forgot to put the egg. So, I decided that the cookies would have no real reason to go into the oven without raw egg in the mix. Before I put the egg in, the dough was hard to work with. It was very sandy and my logs would break at least 5 times before it held together fine. After I put the egg in the sandy dough, it did become moist and squishy. But, it definitely became more easy to work with, because it would hold together perfectly when I rolled it up. After they came out of the oven the cookies were still sandy, soft yet still with a crunch. I do think you should add the egg at the end, I don't know if it defeats the sandy texture of the Sable cookies, but the dough did become much easier to work with and at the end of baking, the cookies still were delicious!

Loved these! Although a little more time-intensive than the average cookie, they are worth the effort. 2 Keys: Make sure the butter is fully softened, otherwise it's hard to get the dough to come together. And FN is right - do not overwork the dough or they'll lose their texture. Overall, a hit at the party I hosted.
If you live in a dry climate or high altitude, I would recommend adding at least some of the egg white to keep them from being too dry after baking.

Could not get the dough to hold together. Not sure this recipe is worth the substantial effort.

I am a beginner at the whole baking thing and i get frustrated me when something comes out wrong but these cookies came out great. I am so happy I making even more dough and freezing it so I can make them throughout the week. 

Difficult recipe turned out not horrible. 

I had sablÃ©s growing up, so thought this would be a nice reminder of my childhood, but like others have said the dough would just not come together; we were even using the stand mixer. So called the mom, she said doesn't have a sablÃ©s recipe but grandmother in France is a baker and probably does. Hmm, it was 9 pm in France but we call my grandmother and Yay, she's awake, and Yay she's alright to skype. 

So she hears the recipe and thinks not enough liquid, we try adding the egg white from the egg the dough comes together better and we can form and bake, but I also took the time to write down and work on converting my grandmothers recipe, next time I'll just use that one. 

In the end they taste good, the smell is great!

This is one of the best chocolate cookie recipes I have ever found. It is not a "sweet kids" recipe. It is more for grown-ups. It is not an easy recipe to make if you are just starting out baking. It needs a very good chocolate and you have to grate the chocolate very fine. Part of what makes the dough start to come together is the fine grated chocolate beginning to soften and hold shape. If the chocolate is not grated fine enough, your dough will not form. A cool trick is to use a clean coffee grinder to grate your chocolate. (This also works for spices. 

I made this recipe for my end of the year french class party. I was asked to make double chocolate chip cookies, but i never liked the recipes. When i saw this, it was perfect, and they taste delicious too!

Also you must use high grade bitter sweet chocolate and ensure it is finely chopped or grated. a food processor is best for this, and i don't recommend grating chocolate by hand - it is messy and dangerous. Go ahead and freeze a single bar of something nice like Shaeffen berger 70% and then give it a gentle, fine chop. it will take several minutes, but the finer you get it chopped the better texture your cookies will have. Keep chopping without making skin contact until you have finely grated or almost powdery looking chocolate and gently dump into your bowl. Mix quickly and gather dough into lump before rolling out as I said below. 

These were just terrible.  Never even got to bake them as they turned into dirt!  I make 7-8 different cookies each Christmas and the last two years, I have had a problem with Food Network recipes.  These were just a waste of time.  The "dough" never came together, I wasted a ton of money and time.  Perhaps the recipe is not worded correctly and I undermixed the "dough" because of the repetitiveness of the warning of not overworking the "dough".  Never again will I try another Food Network cookie recipe.  The only reason for one star is because they do not allow zero stars.

https://www.foodnetwork.com/videos/double-chocolate-sable-cookies-78931

Delicate double chocolate shortbread cookies are a classic French favorite.

Double Chocolate Sable Cookies

Chocolate Shortbread With White Chocolate Sauce

bittersweet chocolate

semisweet chocolate

unsalted butter, softened,

heavy cream

white chocolate,

sour cream,

Chocolate Shortbread with White Chocolate Sauce

In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler. Cool chocolate to room temperature.

Make the shortbread dough: In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar. Blend until smooth and "creamed," 3 to 5 minutes. Mix in the cooled melted chocolate.

Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour. Do not over mix . Remove the dough from the bowl and refrigerate for a few minutes to chill.

Make the chocolate sauce: In a medium-sized pot, bring the cream to a gentle simmer. Remove the pot from the heat and whisk in the white chocolate pieces. Allow the mixture to sit and cool for a minute. All of the white chocolate should easily melt into the cream. Whisk in the sour cream and taste for seasoning. Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot. If so, cool a little before incorporating. Set aside at room temperature.

Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan. Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch. Remove from the oven and allow the shortbread to cool for about 10 minutes. Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping.

Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping.

I just found this cookie recipe on the internet.  I loved these cookies.  Easy to make.  Good with or without the dipping sauce. Without the dipping sauce, they taste dark chocolaty.  With the dipping sauce they are sweeter.  So a combination for all to enjoy.  

The cookie came out great and the sauce was excellent. I made them to give as little gifts to friends and everyone said how good they were.  Will be making again but this time for myself since i had to give most of them away.

I wasn't interested in the sauce, but the cookie was quite good. Probably could have cut out some of the butter with no harm to the recipe -- they were a little too greasy. But overall, a good shortbread recipe. Very simple and quick.

I didn't have any white chocolate or sour cream available, so I didn't make the sauce. I had no issue making these cookies and didn't even have to use my electric mixer! I just used a whisk. I also melted my chocolate in the microwave (with just a little water, since microwaves remove precious h2o, which is NO BUENO for chocolate!). These were SO easy to make and are ow going to be one of my stand-by quick cookies! Thanks, Alex!

This was one of the most unbelievable cookies I have ever made. The sauce was decadent, the cookie rich and delicious. Definitely add these to your holiday treat repertoire!

I decided to make these as our 'cookies for Santa' this past Christmas. THE most decadent, fabulous cookie recipe I've ever eaten! I didn't have quite the right pan for the dough, but it still turned out great. The whole family loved them, and I thought the dipping sauce was just divine!

Nothing about this worked for me. I thought I followed the recipe exactly, but... The cookie crumbled, literally. The dipping sauce set up like icing. 

The recipe says bake until firm to the touch. After baking 40 minutes the cookie was still goo in the middle. I baked another 10 minutes and took it from the oven, still not firm to the touch. Let it cool in the pan and it was brittle and crumbly.

The icing I don't know what to say. I measured everything with a kitchen scale. Maybe I should have used a measuring cup. I'm really not normally a cooking failure. But, this one really takes the cake... or, the cookie.

Who needs a dipping sauce when you have near chocolate perfection already? I made these as directed but did not refregerate the dough at all before I put it into the baking pan.I was able to get it to a perfectly even thickness by using the back of a pancake turner/spatula(after I first pushed it out well with my hands).
I had to try one of these as soon as I could let them cool enough to get out of the pan. at first I was sorely dissappointed, but after they sit for 24 hours in a tightly covered pan the flavor takes on a more subtle, but still boldly Chocolate taste with the flakeyness of shortbread. How could you go wrong with Butter and chocolate??

this isn't the most fantastic shortbread, but it isn't bad. 4 stars on that, since i couldn't bring myself to add cream, chocolate, and sour cream to an already fattening treat. i think i might drizzle some white chocolate on top though, just to make it pretty :)

I JUST WANTED PLAIN SHORTBREAD, THIS "TWELVE DAYS OF CHRISTMAS' RECIPE CAME IN MY MAILBOX SO I TWEAKED IT &amp; LEFT OUT THE CHOCOLATE AS WELL AS THE DIP.  ONCE YOU DO THAT, IT IS JUST AVERAGE SHORTBREAD.......HOW CAN YOU INPROVE OR DETRACT FROM BUTTER, SUGAR, &amp; FLOUR????.......THEREFORE, IT GOT A 4-STAR RATING.  THE IDEA OF USING THE 9X13 PAN WAS A NEW/GOOD IDEA, BUT I HAD TO PLACE PLASTIC WRAP ON TOP OF THE DOUGH TO REALLY PUSH IT AROUND THE PAN.......DIFFICULT DOUGH TO WORK WITH.  WITH SHORTBREAD, YOU HAVE TO MAKE SURE ALL DOUGH IS EVEN OR THE BAKING TIME WILL BE OFF FOR THE PAN AS A WHOLE.  I GUESS I PREFER COOKS ILLUSTRATED METHOD.....PUT DOUGH IN A 9" ROUND CAKE PAN, &amp; FLATTEN WITH ANOTHER 9" PAN INSIDE......NICE &amp; EVEN, WISH I WOULD HAVE USED THAT RECIPE INSTEAD.

https://www.foodnetwork.com/videos/chocolate-shortbread-cookies-0112591

Chef Alex makes chocolate shortbread cookies with a dipping sauce.

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