Sable cookies with chocolate ganache - Surprise Bake Along MOLLYJWILK

Sable Cookies with Chocolate Ganache Filling

This recipe makes about 20-24 cookies.


For the ganache:

  • 130g bittersweet chocolate (60-70%) (3/4 cup)
  • 130ml heavy cream (1/2 cup)

For the cookies:

  • 290g all-purpose flour (2 1/4 cup + 1 tbls)
  • 250g unsalted butter (room temp) (1 cup + 2 tbls)
  • 100g powdered/confectioners/icing sugar (3/4 cup)
  • 1 egg white
  • citrus zest or extract (lime, lemon, grapefruit..) or vanilla extract
  • Optional: sprinkles, unsweetened coconut, toasted nuts


  1. Preheat your oven to 350F/175C.

Start with the Ganache:

  1. Heat the cream over medium flame until it is steaming and just comes to a boil.

  2. Pour over the chocolate in a bowl and whisk until it comes together. 

  3. Set aside at room temperature, or if you are pressed for time, in the refrigerator, to firm up.

Make the sables cookies:

  1. In an electric mixer, beat the butter until it is soft and looks a bit like mayo.

  2. Add the powdered sugar and the zest and/or extract. Mix to combine, and then add the egg white. (At this point it will look separated).

  3. Mix in the flour starting on low speed and then increasing to medium until it's combined.

  4. Transfer a quarter of the batter to a piping bag with a large star tip and pipe shapes, making sure that they will match up with at least one another form.

  5. Continue until you have piped all the dough. They will spread just a little bit, but not too much.

  6. Bake for 10-12 minutes, until just starting to brown at the edges.

To assemble:

  1. Pipe the chocolate ganache onto one half and sandwich two together. Repeat until all the cookies are paired.

  2. Optional: You can roll the sides of the cookies in sprinkles, coconut, or toasted nuts for extra pizazz!