Looking for the best holiday cookie recipe? This buttery sable dough is your ultimate baking hack. Start with one simple base and create multiple cookie flavors—no extra bowls, no separate doughs. Just add your favorite mix-ins! —Hetal Vasavada, San Francisco, California
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
Directions
- Add butter, confectioners' sugar and salt to a mixing bowl and mix for 2 minutes with a hand mixer or stand mixer. Add heavy cream and vanilla; mix for an additional minute. Gradually add flour until just combined.
- Divide dough into 3 portions. Add 1 to 1-1/4 cups of your choice of mix-ins into each portion. Split each portion in half and roll into 6-inch logs. Wrap each log in storage wrap or parchment; freeze for 1 hour.
- Preheat oven to 325°, and line a baking sheet tray with parchment or a silicone mat.
- Slice each log into 1/2-in. slices. Place onto parchment-lined baking sheets 1-in. apart.
- Bake until edges begin to brown, 13-15 minutes. Cool on pans for 5 minutes. Remove to wire racks; cool completely. Store in airtight containers.
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