Why You’ll Love This Recipe
- Perfectly balanced sweet and salty flavor
- Crisp on the outside and tender inside
- Made with simple, high-quality ingredients
- Elegant enough for gifting or entertaining
French Salted Butter Cookies
- Total Time: 30 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Classic French salted butter cookies, also known as sablés bretons, are crisp, buttery, and delicately sweet with a hint of sea salt — perfect alongside tea or coffee.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 2 cups all-purpose flour
- 1/2 teaspoon flaky sea salt (such as fleur de sel)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Instructions
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg yolks and vanilla extract; beat until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Shape the dough into a log, wrap it in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and arrange them on the prepared baking sheet.
- Bake for 12–15 minutes or until the edges are lightly golden.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use high-quality European-style butter for the richest flavor.
- Sprinkle extra sea salt on top before baking for a stronger salted touch.
- Dough can be frozen for up to 3 months; slice and bake directly from frozen.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salted butter – The heart of this recipe. Choose high-quality European-style butter for that authentic rich, slightly salty flavor. If using unsalted butter, add a pinch more salt.
Granulated sugar – Provides sweetness while helping the cookies achieve that crisp edge and light texture.
Egg yolks – Add richness, tenderness, and a beautiful golden color to the dough. Save the egg whites for brushing if you’d like a glossy finish.
Vanilla extract – Adds a subtle warmth and depth that complements the buttery notes perfectly.
All-purpose flour – Gives structure to the cookies without making them dense. Sift before adding to keep the texture delicate.
Baking powder – A touch of leavening ensures the cookies stay light and slightly airy.
Fine sea salt – Enhances the butter’s flavor and provides that signature salted bite characteristic of traditional French sablés.
Egg wash (optional) – For a beautiful, glossy golden finish that adds a touch of refinement.
Directions
- In a large bowl, beat the salted butter and sugar together until smooth and creamy. This step is key to achieving that classic shortbread texture.
- Add the egg yolks and vanilla extract, mixing until fully incorporated.
- Sift together the flour, baking powder, and salt, then gently fold them into the butter mixture until a soft dough forms.
- Shape the dough into a log or disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. This helps the cookies hold their shape during baking.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough to about ¼-inch thickness on a lightly floured surface. Use a round or scalloped cutter to form cookies.
- Transfer to the baking sheet and, if desired, brush the tops with a beaten egg white for shine.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
The result? Buttery, crisp, and perfectly balanced cookies that crumble delicately with every bite.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 20–24 cookies.
Preparation time: 15 minutes
Chill time: 1 hour
Baking time: 15 minutes
Total time: 1 hour 30 minutes
Storage/reheating
Store the cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months. To refresh their crispness, warm them in a 300°F (150°C) oven for about 5 minutes before serving.
Variations and Customizations
Classic Vanilla Sablés – Skip the salt and use unsalted butter for a traditional, sweeter shortbread flavor.
Lemon Zest Twist – Add a teaspoon of finely grated lemon zest to the dough for a bright, citrusy aroma.
Brown Butter Upgrade – Use browned butter for a deep, nutty richness that enhances the cookie’s flavor complexity.
Chocolate-Dipped Sablés – Dip half of each cooled cookie into melted dark chocolate for a decadent finish.
Almond Infusion – Mix in a tablespoon of finely ground almonds for a nutty undertone.
Espresso Edge – Add half a teaspoon of instant espresso powder to the dough for a subtle coffee flavor that pairs beautifully with the butter.
Coconut Crunch – Stir in a bit of shredded coconut for texture and a gentle tropical touch.
Sea Salt Finish – Sprinkle a few flakes of fleur de sel on top before baking for a delicate gourmet accent.
Cinnamon Sugar Sablés – Dust the tops with a light coating of cinnamon sugar before baking for a warm, spiced version.
Holiday Version – Add a dash of almond extract and shape into festive rounds or stars for a seasonal treat.
FAQs
Can I use unsalted butter instead of salted?
Yes, but add about ¼ teaspoon of extra salt to mimic the flavor of salted butter.
Why do I need to chill the dough?
Chilling helps solidify the butter, preventing spreading and creating a tender, crumbly texture.
What’s the difference between sablés and shortbread?
Sablés are typically richer and slightly more delicate than traditional shortbread, with a hint of salt.
Can I freeze the dough?
Absolutely. Wrap it tightly in plastic and freeze for up to 3 months. Thaw in the fridge before baking.
How can I make them more golden?
Brush the tops with egg wash before baking to achieve a beautiful, shiny finish.
Can I make them gluten-free?
Yes, substitute all-purpose flour with a good-quality gluten-free 1:1 baking blend.
Do these cookies spread while baking?
No, they hold their shape quite well, making them perfect for cut-out designs.
What kind of salt is best?
Fine sea salt or fleur de sel works best for authentic flavor and delicate crunch.
Can I add flavor extracts?
Yes, almond or orange extract adds a lovely aromatic touch without overpowering the butter.
How long do they stay fresh?
They remain delicious for about a week at room temperature, or up to three months when frozen.
Conclusion
These French Salted Butter Cookies capture everything that makes French baking so special—simplicity, quality, and elegance. The balance of salt and sweetness, combined with a melt-in-your-mouth texture, makes them irresistible. Whether enjoyed with tea, given as a thoughtful gift, or served at a gathering, these cookies deliver pure buttery bliss. Once you’ve made them, they’re sure to become a staple in your baking rotation—I know they have in mine.
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