Viennese Sablés

Viennese Sablés

Viennese Sablés – Crumbly, soft butter cookies made 100% from egg white, and contain both vanilla and strawberry flavors in one. These homemade Viennese Sablés cookies are the best snacks to enjoy or wrap into gifts.

Viennese Sablés cookies are rich, buttery, and slightly sweet. These butter cookies are dangerously addictive from the taste and the crumbly texture. Each bite of the cookie melts in your mouth immediately with the wonderful scent of both vanilla and strawberry flavors.

The Viennese Sablés cookies recipe is a little tricky than other butter cookies, which use egg white instead of egg yolk. In this case, the cookies turn out even fluffier and tastier. You can simply prepare the cookies with five main ingredients and recreate the cookies by mixing and matching the flavors.

What are the ingredients for Viennese Sablés?

  • Unsalted Butter 
  • Salt
  • Powdered Sugar 
  • Egg white (30g)
  • All-purpose Flour, divided 
  • Freeze Dried Strawberry Powder 
  • Vanilla Extract

How to make Viennese Sablés?

  • Preheat the oven to 350°F (or 175°C).
  • Soften the butter in a bowl at room temperature for 20 minutes. Sift the powdered sugar over the butter and add salt. Beat the butter with a stand mixer (or electric hand mixer) on medium speed for 2 minutes until smooth.
  • Add the egg white to the butter mixture and keep beating it for 2 minutes on medium speed until well combined. Sift all-purpose flour into the mixture and mix well on medium speed until combined.
  • Divide the mixture into two equal portions. Add one tablespoon of freeze-dried strawberry powder to the half portion batter mixtures and one teaspoon of vanilla to the rest.
  • Insert an open star tip into the piping bag and fill it with both batter mixtures. Place both flavors on opposite sides, so you will get both colors pipping out at once. Pipe the batter on the baking pan lined with parchment paper. Pipe the batter on the sheet to make a zigzag shape, and place them 2 inches apart from each.
  • Bake the cookies for 18 minutes or until brown on the edges. Transfer the cookies to a cooling rack and cool down completely.

Tips

  • Softern the butter beforehead, so it is easier to mix with other ingredients. You don’t need to beat the softerned butter into fluffy, only smooth.
  • You can make a different flavor for Viennese Sablés cookies, such as chocolate, Matcha, or Vanilla.

More delicious cookies recipes you may interest.

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CHOCOLATE LANGUE DE CHAT COOKIES

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VANILLA FILLED BUTTER COOKIES

Yield: 18 Pieces

Viennese Sablés

Viennese Sablés

Viennese Sablés - The delicious butter cookies made with egg white. Crumble, soft, and contains both vanilla and strawberry flavors in one. These homemade Viennese Sablés cookies are the best snacks to enjoy or wrap into gifts.

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

Ingredients

  • 7 tablespoons Unsalted Butter 
  • 1/4 teaspoon Salt
  • 3 1/4 tablespoons Powdered Sugar 
  • 1 Egg white (30g)
  • 1 cup All-purpose Flour, divided 
  • 1 tablespoon Freeze Dried Strawberry Powder 
  • 1/2 teaspoon Vanilla Extract

Instructions

  1. Preheat the oven to 350°F (or 175°C).
  2. Soften the butter in a bowl at room temperature for 20 minutes. Sift the powdered sugar over the butter and add salt. Beat the butter with a stand mixer (or electric hand mixer) on medium speed for 2 minutes until smooth.
  3. Add the egg white to the butter mixture and keep beating it for 2 minutes on medium speed until well combined.
  4. Sift all-purpose flour into the mixture and mix well on medium speed until combined. Divide the mixture into two equal portions. Add one tablespoon of freeze-dried strawberry powder to the half portion batter mixtures and one teaspoon of vanilla to the rest.
  5. Insert an open star tip into the piping bag and fill it with both batter mixtures. Place both flavors on opposite sides, so you will get both colors pipping out at once.
  6. Pipe the batter on the baking pan lined with parchment paper. Pipe the batter on the sheet to make a zigzag shape, and place them 2 inches apart from each.
  7. Bake the cookies for 18 minutes or until brown on the edges.
  8. Transfer the cookies to a cooling rack and cool down completely.

Nutrition Information:

Yield:

18

Serving Size:

Pieces

Amount Per Serving: Calories: 71Total Fat: 4.6gSaturated Fat: 2.9gCholesterol: 12mgSodium: 65mgCarbohydrates: 6.7gFiber: 0.2gSugar: 1.4gProtein: 1g
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