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