Cookies Starting with the Letter S: Snickerdoodles, Speculoos, and Sablé

Here’s a list of cookies or biscuits that start with the letter S: Snickerdoodles from the United States, Sablé from France, and Speculoos from Belgium and the Netherlands.

Snickerdoodles (United States)

Ingredients:

• 375 gm flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 ½ tsp cinnamon powder
• 220 gm room temperature butter, preferably unsalted
• 267 gm granulated sugar
• 1 egg
• 1 yolk
• 2 tsp vanilla extract

 For the cookie topping:

• 70 gm granulated sugar
• 1 tsp cinnamon powder

Instructions:

• Preheat the oven to 190°C and line two baking trays with parchment paper.
• Mix the dry ingredients in a large enough mixing bowl and set aside.
• Cream the butter and granulated sugar until pale and smooth, then add vanilla extract, the egg and one yolk.
• Incorporate the dry ingredients in batches until you achieve a dense dough.
• Scoop out a generous tablespoonful of the cookie dough and roll it into a ball. You can also use an ice cream scooper if you want chunkier cookies.
• Flatten them slightly onto the lined baking tray and sprinkle with the sugar and cinnamon topping.
• Rinse and repeat this process until you run out of the dough. Ensure that the cookies are spaced at least a few inches apart so they have space to spread out during the cooking process.
• Bake the cookies for 10 minutes in two batches, especially if you have a small oven.
• Once done, they will be soft and fluffy, but gain some structural integrity as they cool down. 

Speculoos (Belgium and the Netherlands)

Ingredients:

• 185 gm flour
• 115 gm room temperature unsalted butter
• 110 gm dark brown sugar
• 100 gm white sugar
• 1 egg
• ¼ tsp salt
• ½ tsp baking powder
• 3 ½ tsp of the following spice blend:
• ¼ tsp cinnamon powder
• 1 ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp cardamom powder
• ¼ tsp ground anise

 Instructions:

• Combine flour, salt, the spice blend and baking powder in a bowl.
• In another bowl, cream the unsalted butter along with the sugar until you get a light brown paste. Then mix in the egg.
• Add the flour to this and mix well. You will soon get a well-combined dough.
• Flatten and wrap it in cling film, then refrigerate for a couple of hours.
• Preheat the oven to 175°C and line a baking tray with parchment paper.
• Take the dough out from the fridge and roll it out on a lightly floured surface. It should be about ½ inch thick.
• Cut the dough into rectangles and place them onto the baking tray.
• Bake for about 12 to 15 minutes. Let them cool on a wire rack before enjoying them with a warm beverage or some milk. 

Sablé (France)

Ingredients:

• 240 gm flour
• 170 gm unsalted butter
• 133 gm sugar
• 2 egg yolks
• Pinch of salt
• 1 tsp vanilla extract
• 1 egg yolk for brushing the cookies before baking

Instructions:

• Line the baking sheet with parchment paper.
• Cream the butter and sugar, then add the egg, salt and vanilla extract. Mix well.
• Incorporate the flour slowly into the wet ingredients. Keep mixing until you get a soft cookie dough.
• Roll it into a floured surface, flatten it into a rectangle, wrap in cling wrap and chill in the fridge for at least an hour.
• Flour your surface liberally and place the chilled dough on it. Cover with parchment paper and roll it out to an ⅛ inch thickness.
• Use a cookie cutter of your desired shape, and cut out as many cookies as you can. Place on the lined baking tray.
• Use up all the dough or save some for later. You can freeze it.
• Chill the prepared cookies for half an hour. In the meantime, preheat the oven to 175°C.
• Before placing the baking tray on the oven, brush each cookie with the egg yolk. Bake for about 12 to 15 minutes.