Diamond Cookies: the delicious, fun cookie recipe made in two ways
Add a bit of sparkle to your day with these gorgeous diamond cookies! Inspired by the French Diamond Butter Cookies, also known as Diamant Sablé, these treats are not only delicious but also a feast for the eyes.
Made with powdered sugar and butter, they have a delicate and crumbly structure (similar to shortbread), and with a generous coating of granulated sugar, they look just as sparkly as real diamonds! The cookies can be made in both vanilla and chocolate flavors. Choose your favorite, or make both. It’s quick to make and is the perfect cookie for guests. Who doesn’t love diamonds?
Diamond Cookies Ingredients
Flour – all-purpose flour (or plain flour)
Butter – use real butter, do not substitute for vegetable fat or margarine
Vanilla extract – use vanilla extract or essence; feel free to add a bit of almond essence
Egg – eggs add richness to the cookies
Powdered Sugar – the recipe uses powdered sugar which adds a lighter texture to the cookies
Granulated sugar – granulated sugar adds the sparkle that puts the ‘diamonds’ in the cookies!
Tips
Don’t overmix the cookie dough. Mix the ingredients until just combined and the dough is smooth.
Don’t skip the refrigeration step. This firms up the dough to make it easier to cut into slices. If you’re making these cookies on a hot day, you might need to refrigerate them again halfway through slicing so the dough does not become too soft. You can even put them in the freezer for a few minutes.
The recipe will also work with cookie cutters. Instead of rolling the dough into a dough, roll it out onto a clean surface and use cookie cutters to cut out shapes of your choice.
Feel free to use other extracts (like almond, orange, or caramel). You can also add lemon or arrange zest to the dough.
How to Store Diamond Cookies
Store the cookies in an airtight container at room temperature for up to one week.
Can You Freeze Diamond Cookies?
The unbaked logs (without the milk and sugar) can be frozen. To freeze the rolled logs, wrap them tightly in plastic wrap and freeze them for up to 3 months. Allow thawing in the fridge before brushing with milk, covering with sugar, slicing, and baking.
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Instructions
Place the butter, powdered sugar, salt, and vanilla in a mixing bowl.
Place the butter, powdered sugar, salt, and vanilla in a mixing bowl.
Beat the mixture until smooth.
Beat the mixture until smooth.
Add one egg and beat again.
Add one egg and beat again.
Combine the butter mixture with flour and knead to form a smooth dough.
Combine the butter mixture with flour and knead to form a smooth dough.
Roughly divide the dough into quarters and roll each into a log. Wrap in plastic and chill for at least 2 hours.
Roughly divide the dough into quarters and roll each into a log. Wrap in plastic and chill for at least 2 hours.
Unwrap the dough and brush it with milk. Using two of the dough logs, roll the dough in granulated sugar, making sure it’s completely covered.
Unwrap the dough and brush it with milk. Using two of the dough logs, roll the dough in granulated sugar, making sure it’s completely covered.
Cut the sugared rolls into 1-inch-thick slices.
Cut the sugared rolls into 1-inch-thick slices.
For the remaining two dough logs, add the cocoa to the sugar and mix. Cut these logs into 1-inch slices as well.
For the remaining two dough logs, add the cocoa to the sugar and mix. Cut these logs into 1-inch slices as well.
Arrange the cookie slices on a baking sheet lined with parchment paper, then bake for 18 minutes at 180°C/350°F.
Arrange the cookie slices on a baking sheet lined with parchment paper, then bake for 18 minutes at 180°C/350°F.
When golden brown, remove the sheet pan from the oven and let the diamond cookies cool. Serve and enjoy!
When golden brown, remove the sheet pan from the oven and let the diamond cookies cool. Serve and enjoy!
