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French Saint-Michel Cookies

  • This Recipe
  • Cuisine: French Cuisine
  • Course: Cookie, Dessert, Cookies, Sablé Cookie
  • Difficulty: Easy
  • Category: Course
  • Yield: 26 shortbreads of 7 cm (3") in diameter
  • Preparation Time: 15 Minutes
  • Cooking Time: 16 Minutes
  • Readiness Time: 1 H

   La version Française se trouve ICI
Delicious French Butter Cookies originating in Normandy  

Don't forget to share your photos once you tried this recipe! HERE 

About this recipe

Those are delicious French shortbread cookies !

Saint-Michel Cookies

Saint-Michel Cookies
And I found this recipe years ago while living in France, and since then, everyone loves them. I am slowly converting the whole California to these French shortbreads...

Saint-Michel Cookies
Even Julian, the son of my friends Sofia & Paul, has become a number one fan of these treats

Saint-Michel Cookies
You will love it, trust me...


Saint-Michel Cookies


Be aware that...

This recipe is NOT the official recipe for the Galettes Saint-Michel.

Saint-Michel biscuits, also known as Sablés, are French Butter Cookies originating in Normandy and Brittany France (north). The name 'Sablés' is French for "sand", which refers to the sandy texture of the crumbly cookie. It is somehow close to shortbread. The traditional shape is round with fluted edges with a shiny appearance. The finishing touch, which makes them instantly recognizable, is to score a criss-cross pattern on the top of each cookie



Saint-Michel Cookies

26 shortbreads, 2.75" (or 2 3/4" or 7 cm) in diameter


 The powders

1 ½ Cup Flour (220 grams)

1 Cup Almond Flour (100 grams)

½ Cup Sugar (100 grams)

½ Cup Powdered Milk (70 grams)

 The rest

1 Egg. 2 Tablespoons or 50 grams

1 Cup Salted Butter (220 grams)

¼ Lemon Zest


2 Egg Yolks. 3 Tablespoons or 40 grams

1 tablespoon of Water

1 pinch of Salt


20 shortbreads, 2.75" (or 2 3/4" or 7 cm) in diameter


 The powders

1 ¼ Cup Flour (169.2 grams)

¾ Cup Almond Flour (76.9 grams)

⅓ Cup Sugar (76.9 grams)

½ Cup Powdered Milk (53.8 grams)

 The rest

0.7 Egg. 1 Tablespoon or 35 grams

¾ Cup Salted Butter (169.2 grams)

0.1 Lemon Zest


1.5 Egg Yolks. 2 Tablespoons or 30 grams

0.7 tablespoon of Water

1 pinch of Salt


13 shortbreads, 2.75" (or 2 3/4" or 7 cm) in diameter


 The powders

¾ Cup Flour (110 grams)

½ Cup Almond Flour (50 grams)

4 Tablespoons Sugar (50 grams)

⅓ Cup Powdered Milk (35 grams)

 The rest

½ Egg. 1 Tablespoon or 25 grams

½ Cup Salted Butter (110 grams)

1/8 Lemon Zest


1 Egg Yolk. 1 Tablespoon or 20 grams

½ tablespoon of Water

1 pinch of Salt


You will need...


1. Sift over a mixing bowl: the

Almond Flour

(1 Cup or 100 g), the


(1 ½ Cup or 220 g), the


(½ Cup or 100 g) and the

Powdered Milk

(½ Cup or 70 g)

2. The

Salted Butter

doesn't need to be softened, just diced and added, cold

3. For the next steps : You may mix manually with a wooden spatula or with a stand mixer (like a Kitchen Aid appliance), with the 'paddle'
Saint-Michel CookiesSaint-Michel Cookies

4. Add in the mixing bowl : the


(1) and the

Salted Butter

(1 Cup or 220 g)

5. To zest the the

Lemon Zest

(¼), use a microplane or grater. Professional chefs usually scrape the outer skin with the grater placed on the

Lemon Zest

, which will avoid grating the sour white pith ("skin” )

6.  Always leave behind the soft, white pith that lies underneath as it has a bitter, unappealing taste that you simply don't want to include

7. Mix all ingredients, manually with a wooden spatula or in the stand mixer (like a Kitchen Aid appliance), using the 'paddle'
Saint-Michel CookiesSaint-Michel CookiesSaint-Michel CookiesSaint-Michel Cookies

8. The dough is thick

9.  It is essential that you wrap and let the dough rest in the fridge for at least

2 hours

Saint-Michel CookiesSaint-Michel Cookies

Rolling the dough

10. Place the dough between two silicon mats

11. I am using "dough strips" that I place on the side which helps to roll out the dough with the same thickness. To purchase online, see HERE
Saint-Michel CookiesSaint-Michel Cookies

12. Roll out the dough: The dough should be 0.19" (or 13/64" or 0.5 cm) thick
Saint-Michel Cookies

13.  Transfer the dough with the silicon mats onto a baking sheet, and place the baking sheet in the refrigerator for at least

30 minutes

(or in the freezer for at least

10 minutes


14. Prepare the eggwash: Beat the

Egg Yolks

(2), the


(1 tablespoon) and the


(1 pinch)

15. Remove the silicon mat that is on top

16. The dough is hard but will soften pretty quickly
Saint-Michel CookiesSaint-Michel CookiesSaint-Michel CookiesSaint-Michel Cookies

17. Brush the eggwash over the dough

18. Using the tines of a fork, draw parallel lines in one direction
Saint-Michel CookiesSaint-Michel Cookies

19. Make sure the dough is at the right consistency and temperature:

20. Dough too hard : You won't be able to make those lines : wait for the dough to soften at room temperature

21. Dough too soft : You may end up making lines that are too deep... If the dough is too soft, refrigerate for

10 minutes

22. This is the crisscross pattern you want to achieve
Saint-Michel CookiesSaint-Michel Cookies

23. We are going to use a cookie cutter, about 2.75" (or 2 3/4" or 7 cm) in diameter

24. Cut the dough with the cookie cutter

25. Remove the dough between those circles. You will repeat the previous steps : combine the dough, knead, roll out again.
Saint-Michel CookiesSaint-Michel CookiesSaint-Michel CookiesSaint-Michel Cookies


26. Place the cookies on a baking sheet

27.  Bake the cookies for

12 minutes

up to

15 minutes

at 340 °F / 170 °C, until golden brown around the edges : the baking time depends on the size and the thickness of the cookies as well as your oven
Saint-Michel CookiesSaint-Michel Cookies

28. Transfer to a cooling rack right after baking them


They actually taste better after cooling down

Saint-Michel Cookies


Allow the cookies to cool

a few hours

before eating them

Saint-Michel Cookies


Bon appétit!

Saint-Michel Cookies


The result and the pix

Readers' Photos

“These are so delicious. Thin, crisp, and melt in your mouth, perfect with a hot cup of lemon tea.“

FX (François-xavier) answers :

Share Your Photos

Don't forget to share your photos once you tried this recipe!
Click HERE 

Comments for This Recipe

  1. On Saturday May 18, 2019
    John wrote:
    How many grams of cookies does this recipe yield?
  2. On Saturday May 18, 2019
    Oh dear... I wouldn't remember that.
    I indicated the yield as "26 shortbreads of 7 cm (3” ) in diameter"
  3. On Saturday May 18, 2019
    Alex wrote:
    Can almond flour be replaced with whole wheat flour?
  4. On Saturday May 18, 2019
    You may, but the cookies will not be as airy. May actually add some taste.

    I would start trying with half white flour, half whole wheat
  5. On Wednesday May 20, 2020
    Helen wrote:
    How I can replace powdered milk? Could I use normal milk? If so, how much would be the equivalent of 1/3 cup of the powdered one?
    Many thanks
  6. On Wednesday May 20, 2020

    The goal is to give a creamy texture without the liquid. I strongly recommend powdered milk,

    You may try to substitute with almond flour
  7. On Monday January 25, 2021
    Juliet wrote:
    Hi! All the other recipes I’ve read as well as the actual ingredients of the cookies don’t have almond flour. I don’t want them tasting almondy, can I ask why yours has almond flour! I can’t figure that out as it seems so difference from others and the actual cookie tin
  8. On Monday January 25, 2021
    It's just another recipe... French pastry chefs like to add almond flour in it, for the taste
  9. On Saturday January 30, 2021
    Suzanne wrote:
    So delicious. Thin, crisp wafers that melt in your mouth. I ended up using orange zest as I did not have a lemon.

  10. On Saturday January 30, 2021

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1 ½ Cup Flour (220 g)

1 Cup Almond Flour (100 g)

½ Cup Sugar (100 g)

½ Cup Powdered Milk (70 g)

1 Egg

1 Cup Salted Butter (220 g)

¼ Lemon Zest

2 Egg Yolks

1 tablespoon of Water

1 pinch of Salt