Ruby Gelati cookie sable

  • Good to go
  • High profit
  • Timeless Classics
  • Quick & easy (production)
These Gelati‑Inspired Sablé Cookies reinterpret classic gelato flavors through a crisp, buttery format, combining chocolate, pistachio, and strawberry with the bright, creamy profile of RB2. The chocolate’s natural color and fruitiness enhance each variation—from strawberry to cocoa to pistachio—while maintaining a cohesive flavor identity across the range. As Chef Jenny McCoy shares, “The bright and creamy flavor of the Ruby chocolate, and its dreamy color, make for a fun combination with chocolate, pistachio, and strawberry.” Ruby chocolate not only brings visual appeal but also unifies the flavors, delivering cookies that are playful, recognizable, and ideal for retail or gifting.  
Level:
Easy
Makes:
6 dozens cookies
Shelf life:
30 days
Conservation:
Freezer

Ruby & Strawberry Sable

Ingredients

  • 7.9 oz
    Butter
  • 2.5 oz
    Granulated sugar
  • 1.4 oz
    Confectioner sugar
  • 0.1 oz
    Salt
  • 0.7 oz
    Egg yolk
  • 0.2 oz
    Vanilla extract
  • 1.2 lb
    All purpose flour
  • 0.5 oz
    Freeze dried strawberries

Preparation

  1. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugars, and salt until fully combined.
  2. Add the egg yolks and vanilla and mix until fully incorporated.
  3. Add the flour and mix until just combined.
  4. Add the chopped Ruby and freeze-dried strawberries and mix until just combined on low speed.
  5. Roll the soft dough between parchment paper to 8 mm thick.
  6. Freeze until ready to use.
  7. Cut out small rounds of the dough and freeze.
  8. Bake at 150C for 10 minutes. Increase the heat of the oven to 160C and bake for 4 more minutes.
  9. Let cool to room temperature before decorating.
  10. Drizzle with Ruby chocolate and garnish with freeze-dried strawberries.

Ruby & Cocoa Sable

Ingredients

Preparation

  1. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugars, and salt until fully combined.
  2. Add the egg yolks and vanilla and mix until fully incorporated.
  3. Add the flour and cocoa powder mix until just combined.
  4. Add the chopped Ruby and mix until just combined on low speed.
  5. Roll the soft dough between parchment paper to 8 mm thick.
  6. Freeze until ready to use.
  7. Cut out small rounds of the dough and freeze.
  8. Bake at 150C for 10 minutes. Increase the heat of the oven to 160C and bake for 4 more minutes.
  9. Let cool to room temperature before decorating.
  10. Drizzle with Ruby chocolate.

Ruby & Pistachio Sable

Ingredients

Preparation

  1. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, pistachio butter, sugars, and salt until fully combined.
  2. Add the egg yolks and vanilla and mix until fully incorporated.
  3. Add the flour and mix until just combined.
  4. Add the chopped Ruby and pistachios and mix until just combined on low speed.
  5. Roll the soft dough between parchment paper to 8 mm thick.
  6. Freeze until ready to use.
  7. Cut out small rounds of the dough and freeze.
  8. Bake at 150C for 10 minutes. Increase the heat of the oven to 160C and bake for 4 more minutes.
  9. Let cool to room temperature before decorating.
  10. Drizzle with Ruby chocolate and garnish with granulated pistachios.

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