A stack of chocolate cookies with sugar-crusted sides on a white plate with more cookies on a wire cooling rack

Chocolate Cherry Sables

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Assiette blanche avec une pile de biscuits au chocolat avec rebords en croûte de sucre

High-end gourmet cookies can be very expensive. The good news is you can make them at home for a fraction of the cost and they’ll taste just as delicious! Sables are delicate, shortbread-style cookies that come from France. Our version is rich with the flavours of dark chocolate and cherries, with a satisfying crunch of sugar rimming the outside. Decadent taste doesn’t have to come with a decadent price tag when you bake with Mirage!

Yield: approximately 24 cookies
Prep Time: 2 hr 45 minutes
Cook Time: 12 to 14 minutes


  • 208 g / 1 ⅔ cup all-purpose flour
  • 35 g / ⅓ cup cocoa powder (preferably dark)
  • 8 g / 1 ½ tsp baking powder
  • 3 g / ½ tsp baking soda
  • 87 g / ½ cup dried cherries, chopped fine
  • 170 g / ¾ cup Mirage margarine
  • 72 g / ⅓ cup dark brown sugar
  • 40 g / ⅓ cup icing sugar
  • 2 egg yolks, lightly whisked
  • 5 ml / 1 tsp pure vanilla extract
  • 3 ml / ½ tsp pure almond extract

For the egg wash:

  • 1 egg
  • 15 ml / 1 tbsp water
  • 100 g / ½ cup sanding or turbinado sugar


  1. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and baking soda until thoroughly mixed and no lumps remain. Stir in the finely chopped dried cherries.
  2. In the bowl of a stand mixer, using the paddle attachment, cream together the Mirage margarine, dark brown sugar, and icing sugar on low speed until creamy and smooth. Add in the yolks, vanilla extract, and almond extract. Mix on low speed until combined.
  3. Add in the dry ingredients. Mix on low speed until just combined. The dough should be quite soft.
  4. Turn the dough out onto a work surface. Form dough into a ball and divide in half. Wrap each half with plastic wrap. Place into the fridge to rest and chill; about 30 minutes.
  5. Remove chilled dough from the fridge. Form each dough ball into a log. Roll dough back and forth until an even cylindrical shape forms, with a diameter of 1 ¼ to 1 ½ inches with the help of plastic wrap or parchment paper. Wrap well in plastic wrap or parchment paper. Place into the freezer to firm up; at least 2 hours.
    two hands rolling dark dough wrapped in plastic into a cylinder
  6. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
  7. Remove one of the logs from the freezer.
  8. Whisk together the egg and water. With a pastry brush, lightly brush the entire surface of the log with the egg wash. Roll log in the sanding or turbinado sugar until evenly coated. Repeat with the second log.
     A log of dark dough in a glass baking dish lined with sanding or turbinado sugar
  9. With a sharp chef’s knife cut log into ¼ inch to ½ inch slices. Because of the delicate nature of sable cookies, you may need to press the slices together after cutting. Place slices about an
  10. inch apart onto the prepared baking sheets. Place sheet into the freezer for 5 minutes to chill.
    Unbaked dark chocolate cookies on a parchment-lined baking sheet
  11. Place into the preheated oven and bake for 12 to 14 minutes, or until edges are lightly browned. Remove from oven. Cool completely on the baking sheet.
  12. Best eaten the next day or when completely cooled.
  13. Store in an airtight container between sheets of parchment or wax paper for up to a week.

Chefs Notes:

  • Rotate baking sheets halfway through the baking time to ensure even browning of the cookies.
  • Finely chopped nuts, sesame seeds, cocoa nibs, or even shredded coconut can be used in place of the sanding/turbinado sugar.
  • Dough can be made in advance, shaped into logs, wrapped well in plastic and placed in the freezer for up to 2 months.
  • Freeze logs upright in a freezer-safe container to preserve the cylindrical shape.

A stack of chocolate cookies with sugar-crusted sides on a white plate with more cookies on a wire cooling rack

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