Classic Holiday Cookie Recipe

Maia Schifman and Maggie Seidel

Cookies have always been an iconic part of the holidays. Food is a timeless way to bring family and friends together during the snowy season, but embracing the holiday merriment while bombarded by the flurry of homework, finals, and holiday events can be difficult. These fun and festive cookies on your dining room table are sure to spruce up your spirit and strengthen family bonds around a shared enjoyment of traditional French desserts.


French Sable Cookie Recipe

from The Spruce Eats by Rebecca Franklin


Cookie batter:

  • 2 cups flour (all-purpose)
  • 1/2 teaspoon baking powder
  • 10 tablespoons butter
  • ½ cup sugar (granulated)
  • 1 egg
  • 1 teaspoon vanilla extract

Egg Wash:

  • 1 egg white
  • 2 teaspoons water​


  1. Gather the ingredients.
  2. In a medium bowl mix the flour and baking powder and set aside. In a large mixing bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.
  3. Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2 teaspoons of water.
  4. Roll out the disk of dough to ¼-inch thickness, and cut out the ​sables using a 2-inch fluted cookie cutter. If using a log of cookie dough, slice it crosswise into ¼-inch thick coins. Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges.
  5. Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.


(The frosting is not essential to the recipe but we recommend it to add moisture to the rather dry butter cookie.)


  • 2 cups Powdered Sugar
  • 1/2 cup softened Butter
  • 2 teaspoons Vanilla
  • 1 tablespoon Milk


  1. Add softened butter and vanilla to a mixing bowl and mix until completely combined.
  2. Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
  3. Add milk a little bit at a time until frosting is the proper consistency.