Description
French Salted Butter Cookies are delicate, buttery treats with a hint of flaky sea salt that perfectly balances sweetness and richness. Made with European style butter for a deep, creamy flavor, these cookies are crisp on the edges and tender inside, embodying the classic French sable biscuit tradition.
Ingredients
Scale
Main Ingredients
- 1 cup salted European style butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon flaky sea salt, plus extra for topping
- 1 egg, beaten for egg wash
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened European style butter and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth texture for the dough.
- Add Egg Yolks and Vanilla: Incorporate the two large egg yolks and vanilla extract into the butter-sugar mixture, mixing until the batter is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and flaky sea salt to evenly distribute the rising agent and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture into the creamed butter mixture, mixing until a soft dough forms, taking care not to overwork it.
- Shape and Chill Dough: Shape the dough into a log approximately 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes so it firms up for easier slicing.
- Slice and Arrange Cookies: Remove chilled dough from the refrigerator and slice into 1/4 inch thick rounds. Lay the slices evenly spaced on the prepared baking sheet.
- Apply Egg Wash and Salt: Lightly brush the tops of each cookie with the beaten egg for a golden finish, then sprinkle a small pinch of flaky sea salt atop each to enhance flavor.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden, indicating perfect crispness.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely and retain their crisp texture.
Notes
- European style butter is preferred due to its higher fat content, lending a richer flavor and better texture.
- For a classic bakery appearance, gently press the cookies with a fork or a cookie stamp before baking.
- The dough can be frozen wrapped in plastic wrap for up to one month; slice and bake directly from frozen as needed.
