This recipe is inspired by Poilâne bakery.
These cookies are so versatile... you can add flavours and create interesting edges. Suggestions below. 
This dough is crumbly. Squeeze a small handful before putting into the shaper tube. This cookie, plain or with just a sugar edge, is just perfect.


  • 2 sticks unsalted butter, room temperature
  • 1 1/3 cup granulated sugar
  • 1 tsp vanilla
  • 1 large egg + 1 large egg yolk 
  • 3 1/2 cup flour
  • 1/2 tsp salt


  1. In your mixer (with paddle attachment), combine the butter and sugar, on low speed, until smooth (approximately 2 minutes).
  2. Add vanilla and egg to the mixture. Mix thoroughly.
  3. In a separate bowl, mix the flour and salt.
  4. Gradually, mix these dry ingredients with the creamed mixture, with the mixer on low speed.
  5. Add flavours (see below for suggestions).
  6. Follow instructions for My Perfect Cookie.
  7. After the logs have chilled for a minimum of 3 hours, take them out of the tubes.
  8. Optional step to brush egg wash and roll in sanding sugar / sprinkles / crushed nuts / coconut for an interesting edge.  The edge can be added after the cookies have baked and cooled.  See Step 13.
  9. Slice the log into 1/4” thick cookies.  Remember to roll the log about 1/8 after each slice to prevent the log from flattening from the weight of the knife.  Keeps the cookies round with each slice.
  10. Place the cookies on parchment or silpat lined baking sheet. Leave about 1” between cookies.
  11. Bake in a 350 degree Fahrenheit oven for 15 to 18 minutes.  Cookies should be slightly brown. 
  12. Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.
  13. After the cookies have cooled, a candied edge can be added if not added in Step 8.  Brush each cookie with clear corn syrup and roll over sanding sugar, sprinkles, nuts or crushed candies.


Suggestions for Flavours 


After cookies are baked and cooled, brush the edge of each cookie with clear corn syrup and roll over sanding sugar, crushed candy canes, sprinkles or nuts. 

Earl Grey

  • 6 earl grey or decaffeinated earl grey teabags
  • 1 tsp lemon extract
  • Sanding sugar for edge (optional)
Cut the teabags and empty the tea leaves into the cookie dough mixture.

Chocolate Orange

  • Zest of 1/2 orange
  • 1/2 tsp orange extract
  • Sanding sugar for edge (optional)

Press a piece of chocolate on top of each cookie after baking when the cookies are still hot. I found miniature version of the chocolate shaped like an orange slice to place on top. 


  • Zest of 1/2 lemon
  • 1/2 tsp lemon extract
  • Sanding sugar mixed with zest of the remaining 1/2 lemon for edge (optional).
  • Candied lemon peel to garnish.


  • 1/4 cup lavender
  • Sanding sugar for edge (optional)

Decadent Vanilla

In place of 1 tsp of vanilla, add the seeds of 2 vanilla pods, or 2 tsp of vanilla paste.
This will give a more concentrated vanilla taste.


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