This month I have 6 new cookie recipes in the Holiday Cookies issue from Bake From Scratch! My favorite contribution is Chocolate Orange Sablés (recipe below), but I also have Cheesecake Bars with Chocolate and Caramel, Cranberry Streusel Bars, Ginger Sugar Cookies, Pumpkin Blondies, and Chocolate-Peppermint Pan-Banging Cookies. Meringues with Cacao Nibs and Carmel Swirl (a recipe from 100 Cookies), is also included.
Chocolate Orange Sablés
Sablés are rich and buttery on their own, and are easily adapted to any flavor whim one may have. Chocolate and orange pair beautifully here; candied orange peel is delicious and elegant, and mini chocolate chips add just enough chocolate without overwhelming the flavor of the orange.
Note: Candied Orange Peels are called for here, but can be omitted. Orange Jammy Bits from King Arthur Flour also work well.
More Cookie Recipes:
Chocolate Orange Sables
- 1 cup [227 g] unsalted butter at room temperature
- 1 cup [200 g] granulated sugar
- 1 tablespoon [3 g] orange zest
- 1/2 teaspoon salt
- 1 large egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups [284 g] all-purpose flour
- 1/4 cup [32 g] finely chopped candied orange peel
- 1/4 cup [43 g] semisweet mini chocolate chips
- 1 cup [200 g] turbinado sugar or sanding sugar
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar, orange zest, and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolk and vanilla, and mix on low speed until incorporated. Add the flour and mix on low speed until just combined. Add the candied orange peel and chocolate chips and mix again until combined.
- Transfer the dough to a workspace and form the dough into a 12 inch [30.5 cm] long log. Place the log on a large piece of plastic, a few inches longer than the log. Sprinkle the turbinado sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands. Wrap the log in plastic and refrigerate until firm, about 2 hours.
- Position the oven rack in the middle of the oven, and preheat the oven to 350F [180C]. Line 3 baking sheets with parchment paper.
- Using a serrated knife, slice the dough log into ¼ inch [6mm], and place the rounds about 2 inches [5 cm] apart on the prepared pans.
- Bake, one batch at a time, until the edges are very light golden brown and the centers are still pale, 14 to 16 minutes, rotating the pan halfway through baking. Move the pans to wire racks and let cool completely. Store in an airtight container for up to 3 days.
Wendy NMonday, December 26, 2022 at 5:53 pm
Where does one purchase candied orange peel?!
MinnieFriday, March 10, 2023 at 3:03 pm
I found some at Trader Joe’s
FrancescaMonday, December 19, 2022 at 10:48 am
Sarah I made these exactly the way they are in your book (the ones with bourbon) and they spread way more than any other shortbread cookie I have ever made. What did I do wrong?
SaraSunday, December 11, 2022 at 7:41 pm
Hello Sarah – if I wanted these in a star shape, would it be best to follow the recipe as is and use the molds after I’ve cut the logs into rounds, or would it be best to roll the dough out after it comes out of the fridge and then use the molds? Thanks!
Jenifer SmithThursday, December 23, 2021 at 2:45 pm
These are so good! My cousin and I did some baking 2 weekends ago. These where all our favorite cookies of the ones we made.!
SueWednesday, December 22, 2021 at 12:14 pm
I’ve made these twice. Some of them were shared with my 92 year old mother in law and she LOVES them as much as I do. They are my new favorite cookie and I think hers as well.
I’ve frozen logs so I can bake more of them to share over the holidays.
Thanks for such a great recipe.
AmandaTuesday, December 14, 2021 at 2:21 pm
Just made these and they’re awesome! I didn’t use any candied orange peels, though, and I can only imagine how much more incredible the cookies would be with that addition. Thanks, Sarah!
Lindsey ChandlerMonday, December 13, 2021 at 8:49 am
These were such a hit! Couldn’t find regular candied orange peel, so used chocolate covered candied oranges from Whole Foods (omitted chocolate chips) and wowww so good.
EllenFriday, December 10, 2021 at 12:12 pm
I made these a few weeks ago. They are now one of our favorite cookies. Was hoping to get the opportunity to let you know. (I might try adding a bit of cardamom next time I make these.)
Sarah KiefferSunday, December 12, 2021 at 10:48 am
so glad you liked them!
SueWednesday, December 8, 2021 at 6:09 pm
My dough is in the refrigerator chilling. It seems nearly impossible to press all of the turbinado sugar into the outside of the log. Should I press harder once it’s chilled?
Sarah KiefferSaturday, January 8, 2022 at 6:37 pm
Yes, you can press it again! I usually wrap the dough in plastic with all the sugar in it and refrigerate, and then give it a few rolls to collect any extra sugar before I slice it.
DonniMonday, December 6, 2021 at 4:59 am
I made these today (grated the dark chocolate instead of chocolate chips) A beautiful buttery cookie, lovely texture. They will be part of my holiday cookie collection for sure!
DottieFriday, February 12, 2021 at 3:03 pm
What a lovely cookie! I held back some of the flour, having read that instruction elsewhere on this blog. The only substitution I made, and this was out of necessity, not preference, was for the candied orange peel. In COVIDland, it’s not worth the risk going to a few stores looking for it. You said the KA jammy bits would work, so why not tiny pieces of DOTS candy? On a sugared cutting board, I sliced and chopped orange DOTS and tossed them with more sugar. I added the candy to the dough and the cookies baked up beautifully. Really delicious!