Ingredients
Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt (plus extra for sprinkling)
Wet Ingredients:
- 1 cup (226g) salted butter, softened (European-style butter is best!)
- 3/4 cup (150g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Egg Wash:
- 1 large egg yolk
- 1 tablespoon milk or cream
The Secret to Sable Breton Success: Butter!
Let’s talk butter, because honestly, it’s the star of these French Salted Butter Cookies! Using high-quality salted butter is absolutely key to achieving that signature flavor and texture. European-style butter, with its higher fat content, will give you the most tender and flavorful results. If you can’t find it, don’t worry, regular salted butter will still work beautifully. Just make sure it’s properly softened – not melted! – before you start. This helps it cream evenly with the sugar and creates a light and airy dough. We want melt-in-your-mouth, not tough, cookies!
Essential Equipment
- Mixing Bowls (various sizes)
- Electric Mixer (stand or hand mixer)
- Measuring Cups and Spoons
- Parchment Paper or Silicone Baking Mat
- Baking Sheets
- Rolling Pin
- Cookie Cutters (optional, but fun!)
- Plastic Wrap
- Wire Rack
Step-by-Step Instructions
Get Started:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze!
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Whisking is important to evenly distribute the baking powder.
Cream Butter and Sugar:
- In a large bowl, cream together the softened salted butter and granulated sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer. Don’t rush this step! It’s crucial for the right texture.
Add Egg Yolks and Vanilla:
- Beat in the egg yolks one at a time, then stir in the vanilla extract. Make sure each yolk is fully incorporated before adding the next.
Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, leading to tough cookies.
Chill the Dough:
- Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably 2 hours. This chilling step is non-negotiable! It prevents the cookies from spreading too much in the oven.
Roll and Cut:
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. If the dough becomes too soft, return it to the refrigerator for a few minutes.
Egg Wash and Salt:
- In a small bowl, whisk together the egg yolk and milk or cream for the egg wash. Brush the tops of the cookies with the egg wash and sprinkle lightly with sea salt.
Bake:
- Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them – they can burn easily!
Cool:
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Troubleshooting Tips & Tricks
- Dough too sticky? Add a tablespoon or two of flour, but be careful not to add too much!
- Cookies spreading too much? The dough likely wasn’t chilled long enough. Try chilling the remaining dough for a longer period. Also, make sure your oven temperature is accurate.
- Cookies browning too quickly? Lower the oven temperature by 25 degrees and bake for a few minutes longer.
- Salt sinking into the dough? Gently press the salt into the egg wash before baking.
Variations & Creative Twists
Want to add your own personal touch to these classic French Salted Butter Cookies? Here are a few ideas:- Lemon Zest: Add the zest of one lemon to the dough for a bright, citrusy flavor.
- Almond Extract: Substitute 1/2 teaspoon of vanilla extract with almond extract for a nutty twist.
- Chocolate Chips: Fold in 1/2 cup of mini chocolate chips for a touch of chocolatey goodness.
- Spices: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, comforting flavor.
- Sandwich Cookies: Make sandwich cookies by filling two cookies with your favorite jam, buttercream, or chocolate ganache.
Serving Suggestions
These French Salted Butter Cookies are perfect for:- An afternoon snack with a cup of coffee or tea
- A simple yet elegant dessert after dinner
- A homemade gift for friends and family
- A sweet treat to bring to a potluck or party
How to Store
Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. Thaw completely before serving. For a melt-in-your-mouth experience, you can gently warm them in the oven before enjoying.Other Cookie Recipes to Try
If you enjoyed making these French Salted Butter Cookies, you might also like:- Cinnamon Roll Cookies: All the flavor of cinnamon rolls in cookie form!
- Sugar Cookie Cheesecake: A delightful combination of two classic desserts.
- Pecan Sandies: Another buttery, melt-in-your-mouth cookie that’s perfect for any occasion.
The Joy of Baking
Baking is more than just following a recipe; it’s about creating something delicious and sharing it with the people you love. These French Salted Butter Cookies are a perfect example of how simple ingredients, when combined with care and a little bit of love, can create something truly special. So, go ahead, give this recipe a try! I promise, you won’t be disappointed. Happy baking!Why is it important to use salted butter, and what kind is recommended?
Using high-quality salted butter is key to the signature flavor and texture of French Salted Butter Cookies. European-style butter, with its higher fat content, is recommended for the most tender and flavorful results. Regular salted butter can also be used.
Why is chilling the dough so crucial in this recipe?
Chilling the dough for at least 1 hour, or preferably 2, is non-negotiable because it prevents the cookies from spreading too much in the oven.
What can I do if the cookie dough is too sticky?
If the dough is too sticky, you can add a tablespoon or two of flour, but be careful not to add too much.
How should I store the French Salted Butter Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 2 months. Thaw completely before serving.
French Salted Butter Cookies (Sablés Bretons)
These French Salted Butter Cookies, also known as Sablés Bretons, offer a delightful balance of sweet and savory with a melt-in-your-mouth texture. The use of high-quality salted butter is key to achieving their signature flavor, bringing a touch of Parisian charm to your home baking.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon sea salt.
- In a large bowl, cream together the softened salted butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in the egg yolks one at a time, then stir in the vanilla extract. Ensure each yolk is fully incorporated before adding the next.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap.
- Refrigerate for at least 1 hour, or preferably 2 hours.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
- Use cookie cutters to cut out desired shapes.
- In a small bowl, whisk together the egg yolk and milk or cream for the egg wash.
- Brush the tops of the cookies with the egg wash and sprinkle lightly with sea salt.
- Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. For a warmer cookie, you can gently warm them in the oven before enjoying. Dough too sticky? Add a tablespoon or two of flour, but be careful not to add too much! If cookies are spreading too much, the dough likely wasn’t chilled long enough. For variations, add lemon zest, almond extract, chocolate chips, or spices to the dough.
