Sablé cookie in the shape of my favorite barista! Serve it with a cup of piping hot coffee… Coo.
ABOUT ROOST SABLÉ COOKIE
Delicious sablé cookie in the shape of Brewster from Animal Crossing: New Horizons! This sablé cookie goes great with coffee for a sweet afternoon snack. Sablé cookies are known for their sandy and tender texture. They are also called butter cookies, but the difference between this sablé cookie recipe and my butter cookies recipe is that the sablé cookies are more crumbly and slightly crisper than the butter cookies which are richer and have a melt in your mouth texture. Both are really delicious, so try them both out and see what you like!
A theory I have about why this is in the game is that this is a reference to hato sabure cookies. Hato Sabure (鳩サブレー) means dove sablé and are a famous cookie from Kamakura, Japan. The name and dove design of the cookie is very iconic and quite famous in Japan. Additionally, the kanji for hato (鳩) also means pigeon (because doves and pigeons are in the same bird family), and the character Brewster is a pigeon. Because the sablé cookie in the game is in the shape of him, I’ve assumed it’s a reference to the famous dove sablé cookie. What do you think?
MATERIALS
- ☆ Brewster shaped cookie cutter. I got mine from Etsy, but any shape will work! For reference, mine is about 11cm by 9.5cm which gave me 8 large cookies.
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Unsalted butter
- ☆ Granulated sugar
- I used powdered sugar for my butter cookies recipe, but for this recipe I used granulated sugar. The larger crystals of the granulated sugar incorporate more air when mixed in with the butter, compared to powdered sugar, resulting in a crispier cookie. If you’d like the cookie to be softer and melt in your mouth, you can use powdered sugar in a 1:1 ratio by weight.
- ☆ Egg
- In most baking recipes, the whole egg is used. The whites of the egg provide structure, while the egg yolk adds moisture, softness, and a rich flavor. In this sablé cookie, I wanted a balance of a firm, crispy cookie and a soft, moist cookie.
- ☆ All-purpose flour
- Instead of using cake flour, I used all-purpose flour for a crisper cookie. However, if you’d like a softer cookie, you may substitute all-purpose flour for cake flour.
TIPS FOR MAKING ROOST SABLÉ COOKIE
- ☆ Make sure to refrigerate the dough before baking so the sablé cookie maintains its shape. Refrigerate the dough as many times as you need to while you work with it.
- ☆ The baking time depends on the size of your sablé cookies. If your cookies are smaller than how I made it, it may need to bake for a shorter amount of time. The sablé cookies are done baking once the edges are golden, so keep a bit of a close eye on them.
MORE COOKIE RECIPES! ♡
If you recreate this Roost Sablé Cookie recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Roost Sablé Cookie
Ingredients
- 140 g unsalted butter softened
- 100 g granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 260 g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Combine the flour, baking powder, and salt in a medium sized bowl.
- In a large bowl, beat the butter with a hand mixer until creamy and lightened a bit. You can also use a stand mixer or whisk. Add the sugar and continue to beat until light and fluffy.
- Add in the egg and vanilla and mix until fully incorporated.
- Add in the flour mix and fold using a silicone spatula until just combined. Be careful not to overmix or overwork the dough.
- Scrape the dough out of the bowl and transfer onto a silicone mat or sheet of parchment. Cover with another silicone mat or sheet of parchment and roll to 5mm or ¼ inch thickness. Place the dough on a board or baking sheet and place in the freezer for 10 minutes or refrigerator for 30 minutes.
- Once the dough is chilled and firm, remove the top sheet and begin cutting out shapes of your choice. Transfer the cut cookie shapes onto a baking sheet lined with parchment paper.
- Transfer the baking sheet to the refrigerator to firm up while the oven heats to 350°F/180°C. In the meantime, continue to roll the dough, freeze, and cut out shapes until you’ve used all the remaining cookie dough.
- Once the oven has heated up, place the tray of cookies in the oven and bake for 15 minutes or until the edges have become golden brown.
- Transfer the sablé cookies to a cooling rack and allow to cool completely, and the sablé cookies are done! 完成です！