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A close-up featured image showcases golden brown French Salted Butter Cookies, tempting viewers to indulge in their buttery goodness.

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.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course: Dessert, Snack
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt, plus extra for sprinkling
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 large egg yolk for egg wash
  • 1 tablespoon milk or cream for egg wash

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)
  • Plastic wrap
  • Wire rack
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon sea salt.
  3. In a large bowl, cream together the softened salted butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
  4. 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.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap.
  7. Refrigerate for at least 1 hour, or preferably 2 hours.
  8. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
  9. Use cookie cutters to cut out desired shapes.
  10. In a small bowl, whisk together the egg yolk and milk or cream for the egg wash.
  11. Brush the tops of the cookies with the egg wash and sprinkle lightly with sea salt.
  12. Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie.
  13. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  14. 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.