Diamants or Vanilla butter cookies

Vanilla butter cookies by Bake Bellissima
This classic french cookie, called a diamant, for the sparkling effect of the sugar surrounding it, is very similar to a shortbread, with a delicious buttery and vanilla scent. My husband has a much less fancy name for these, he calls them crack cookies, because they are just insanely addictive and once you start eating, you cannot stop! To be totally honest, I just ate 5 cookies while writing this post… My point is, you should really make these cookies.

When preparing this cookie dough, your butter should be room temperature but still firm. You do not want it completely soft. This will result in a grainy cookie. I set a timer for 30 minutes after I remove the butter from the fridge and then begin preparing my ingredients. Other than that, the recipe is super straightforward and easy peasy.

Enjoy these diamants, or crack cookies, whichever name you like best!

Vanilla butter cookies by Bake Bellissima

Diamants or Vanilla butter cookies
  • 1½ cups all purpose flour
  • ½ tsp fine sea salt
  • 1 stick (8 tbspns) + 5 tbspns (190 g) butter, softened but still firm
  • ½ cup sugar
  • 2 tsps pure vanilla extract (you can also use 2 seeds of 2 vanilla bean pods)
  • ½ cup crystal sugar
  • 1 egg yolk, lightly beaten
  1. Allow the butter to remain at room temperature for approx. 30 minutes before baking. It should be nearing room temperature but still firm.
  2. Mix ½ cup sugar with butter and vanilla in a stand mixer with the paddle attachment for just 1-2 minutes max. Do not overmix to maintain the right consistency.
  3. In a medium bowl, combine the flour with the salt and add in 3 parts to the butter mixture.
  4. Again mix for 1-2 minutes max.
  5. Gather dough into a disc, wrap in plastic, and place in the fridge for 30 minutes.
  6. Divide the dough into 3 parts and shape into 3 logs, about 1½ inch in diameter.
  7. Put back in the fridge for another 15 minutes.
  8. Preheat oven to 390 F.
  9. Spread crystal sugar on a clean surface and coat the logs with the beaten egg yolk. Roll in the sugar to coat, then cut into 1cm (less than ½ thick) slices.
  10. Bake on a lined baking sheet for 11-12 minutes, or until golden around the edges. Cool on a rack.


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