What is crucial when making Sablé dough?

When making Sablé dough, keeping the mixing time as short as possible is essential for achieving the desired sandy texture characteristic of this type of cookie. Sablé cookies are known for their crumbly, tender bite, which results from a specific technique where the ingredients are mixed just enough to combine without overworking the dough. Overmixing can lead to the development of gluten, which would result in a tougher texture rather than the delicate, crumbly quality that defines Sablé.

The sandy texture is achieved by only mixing until the dry ingredients are just incorporated with the butter and sugar, creating a crumbly mixture. This method ensures that the fat remains well-distributed throughout the dough while preventing the formation of gluten, which is critical for maintaining that light and crumbly quality in the final product.