Butter Cookies

Butter Cookies as authentic Petit Sablé from France

The butter cookies from La Sablésienne are the authentic Petit Sablé from France: round, fluted butter sablés made from a few ingredients, with no fruit and no chocolate. Just butter, flour, sugar, and egg – the classic from which all other varieties are created.

Butter cookies from La Sablésienne are the classic French Petit Sablé from Sablé-sur-Sarthe, baked with plenty of fresh butter, flour, sugar, and free-range eggs. Round, fluted, and crunchy, it is the original that bears the name of the town – known in France as Les Petits Sablés nature au pur beurre frais. Less is more here, and that is precisely where the art lies. A cookie you never grow tired of because it never tries to do too much.

Nothing but butter, and that is enough

The sablé breaks crumbly and delicate, tasting of fresh butter, fine sweetness, and a pinch of salt.

Buttery, sandy, delicate – hence the name sablé, the French word for sandy. The cookie practically melts on the tongue, leaving behind the rounded taste of good butter and a hint of caramel from the baking process. No aroma distracts, no filling – here, only the quality of the ingredients counts. A good butter cookie tolerates no flaws; every ingredient makes itself known. This simplicity is exactly what has made it a favorite across generations.

The loyal companion for coffee and tea

With coffee, espresso, or tea, these butter cookies are a reliable companion, simple and always appropriate, a cookie without airs.

The pure sablé pairs well with any brew and any cup, from morning coffee with milk to evening herbal tea. As a base for desserts, it is a talent: crumbled, it becomes a crust for cheesecake, tiramisu, or fruit tarts, all without an oven. And for those who like a colorful assortment, place the Lemon Sablés and the dark Sablés tout chocolat next to them. Even on its own, eaten by hand, it is a little joy. Children like it just as much as grandmothers, and both for good reason.

The genuine Petit Sablé from Sablé-sur-Sarthe

The recipe for this butter cookie dates back to 1670 and is registered as a genuine Petit Sablé in the French culinary heritage, as well as in the Larousse Culinaire, the great French culinary encyclopedia.

Legend has it that Vatel, the maître d'hôtel to the Grand Condé, served small round butter biscuits in July 1670 that were made famous by a guest of honor: Madeleine de Souvré, the Marquise de Sablé. Ever since, the cookie has carried her name and that of her town. To this day, the recipe manages with a few, good ingredients, without artificial flavors, without dyes, and without preservatives.

Georges Justier founded the biscuiterie in 1962, and Amélie Loret Scherrer has been running the house since 2003. Each sablé is kneaded, shaped, and stamped by hand, placed on metal trays, and picked up individually. You can find the flavored varieties in the La Sablésienne collection, which pair perfectly with a freshly roasted coffee.

For coffee with milk on Sunday morning

The 100g square box contains four bags of four sablés each, so the cookies stay crunchy even after you open one. A pure butter sablé for your Sunday morning coffee needs no accompaniment – but alongside a scoop of vanilla ice cream or a spoonful of jam, it becomes a little celebration. This is the taste of France in its simplest and most beautiful form.