Discover the magic of authentic French Salted Butter Cookies, also known as Breton Sablés. These cookies are a masterclass in simplicity, proving that with just a few high-quality ingredients, you can create something truly extraordinary. With a rich, buttery flavor, a delicate, sandy texture, and a hint of sea salt, they are irresistibly delicious. This recipe will guide you through creating bakery-quality cookies in your own kitchen.
Perfect for an afternoon treat with coffee, a simple dessert, or a holiday gift, these cookies are a timeless classic. We’re focusing on the traditional method to give you a foolproof recipe that delivers a tender, melt-in-your-mouth experience every single time.
What Makes These French Salted Butter Cookies So Special?
Unlike many American-style cookies, the star of this show is unequivocally the butter. The flavor profile is rich and deeply savory-sweet, not just sugary. The texture is another key differentiator; it’s a “sandy” or shortbread-like crumble that dissolves on the tongue. We achieve this by using powdered sugar and egg yolks, which creates a tender crumb that is simply divine.
The final touch of coarse sea salt on top before baking doesn’t just add saltiness; it enhances the rich butter flavor and provides a delightful textural contrast. If you’re looking to explore more classic cookie recipes, you might also enjoy these Mexican Wedding Cookies, which share a similar melt-in-your-mouth quality.
Key Ingredients for Success
The beauty of this recipe lies in its simplicity. Because there are so few ingredients, the quality of each one is paramount to achieving the perfect cookie.
- High-Quality Salted Butter: This is the most crucial ingredient. Opt for a European-style butter, which has a higher fat content and a richer, more cultured flavor. This will make a world of difference in your final French Salted Butter Cookies.
- Powdered Sugar: Also known as confectioners’ sugar, this dissolves completely into the butter, creating a smooth, tender texture without the graininess that granulated sugar can sometimes leave.
- Egg Yolks: Using only the yolks adds richness and fat, contributing to the cookies’ signature tenderness and crumbly texture.
- All-Purpose Flour: Standard all-purpose flour provides the perfect structure. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.
- Vanilla Extract: Use pure vanilla extract to add a layer of aromatic warmth that complements the butter.
- Coarse Sea Salt: A sprinkle of flaky or coarse sea salt (like Fleur de Sel) on top before baking is the classic finish. It provides a little crunch and a burst of flavor that cuts through the richness.
How to Make French Salted Butter Cookies Step-by-Step
Follow these simple steps to create the most delicious butter cookies you’ve ever had. The key to the perfect texture is keeping the dough cold and not overworking it.
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened salted butter and powdered sugar together until the mixture is light, creamy, and smooth. This step incorporates air and ensures the sugar is fully dissolved.
Step 2: Add the Egg Yolks and Vanilla
Add the egg yolks and pure vanilla extract to the butter mixture. Beat again until they are just combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 3: Incorporate the Flour
Add the all-purpose flour to the wet ingredients. Mix on low speed until the flour is just incorporated and a soft dough forms. It’s very important not to overmix at this stage, as it can develop the gluten and make the cookies tough.
Step 4: Chill the Dough
Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour. This step is critical. Chilling the dough solidifies the butter, which prevents the cookies from spreading too much in the oven and helps develop a deeper flavor.
Step 5: Roll, Cut, and Bake
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Cut out your cookies using a round or fluted cookie cutter. Place them on a baking sheet lined with parchment paper. Lightly brush the tops with a beaten egg yolk (optional, for a golden sheen) and sprinkle with a little coarse sea salt. Bake for 12-15 minutes, or until the edges are a beautiful golden brown.
Tips for Perfect Breton Sablés
- Don’t Skip the Chill Time: Seriously. Chilling is the secret to cookies that hold their shape and have the perfect tender texture. If your kitchen is warm, you can even chill the cut cookies on the baking sheet for 15 minutes before baking.
- Use Cold Ingredients: Ensure your egg yolks are cold, and don’t let the butter get too soft. Room temperature is good, but mushy is not.
- Be Gentle: Overmixing the dough after adding the flour is the number one enemy of a tender cookie. Mix until just combined and then stop.
- Bake by Sight, Not Just Time: Ovens vary. The perfect visual cue for these cookies is golden brown edges and a paler center.
If you enjoy this recipe, consider trying another European-inspired dessert like these unique Tiramisu Crinkle Cookies. For a savory meal before your dessert, this Classic Boeuf Bourguignon is a fantastic choice.
Storage Instructions
Store your French Salted Butter Cookies in an airtight container at room temperature. They will stay fresh and delicious for up to a week. The buttery flavor actually deepens after a day or two! The dough can also be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight before rolling and baking.
Absolutely. The dough can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months. This actually helps to deepen the flavor. Thaw frozen dough in the refrigerator overnight before using.
The most important step is to chill the dough thoroughly for at least one hour before rolling and cutting. If your kitchen is warm, you can also chill the cut-out cookies on the baking sheet for 15-20 minutes before they go into the oven. This ensures the butter is very cold and won’t melt too quickly.
Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to one week. Their texture holds up very well, and the buttery flavor often improves by the second day.
For the most authentic flavor, use a high-quality European-style salted butter. These butters have a higher fat content (typically 82% or more) and a richer, more complex flavor that is essential for this recipe.
They are very similar, but the key difference often lies in the enrichment. Traditional Breton Sablés are made with egg yolks, which gives them a richer flavor and a more tender, sandy (sablé) texture, whereas many shortbread recipes do not contain eggs.
Absolutely. The dough can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months. This actually helps to deepen the flavor. Thaw frozen dough in the refrigerator overnight before using.
The most important step is to chill the dough thoroughly for at least one hour before rolling and cutting. If your kitchen is warm, you can also chill the cut-out cookies on the baking sheet for 15-20 minutes before they go into the oven. This ensures the butter is very cold and won’t melt too quickly.
Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to one week. Their texture holds up very well, and the buttery flavor often improves by the second day.
For the most authentic flavor, use a high-quality European-style salted butter. These butters have a higher fat content (typically 82% or more) and a richer, more complex flavor that is essential for this recipe.
They are very similar, but the key difference often lies in the enrichment. Traditional Breton Sablés are made with egg yolks, which gives them a richer flavor and a more tender, sandy (sablé) texture, whereas many shortbread recipes do not contain eggs.
Share Your Creations!
I hope you love this simple yet elegant French Salted Butter Cookies recipe. It’s a testament to the power of quality ingredients and classic technique. If you make these cookies, please leave a comment below or share a photo of your beautiful creations on Pinterest! We love seeing what you bake.
French Salted Butter Cookies (Breton Sablés)
Discover the best French Salted Butter Cookies recipe! These Breton Sablés are rich, tender, and melt-in-your-mouth delicious. Made with high-quality salted butter and a touch of sea salt, they are an easy and elegant classic.
Ingredients
Equipment
Instructions
- In a large bowl, using an electric mixer, beat the softened butter and powdered sugar on medium speed until light and fluffy, about 2 minutes.
- Add the egg yolks and vanilla extract. Mix until just combined.
- Reduce the mixer speed to low and gradually add the all-purpose flour, mixing until just a soft dough forms. Do not overmix.
- Shape the dough into a 1-inch thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough out to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out the cookies. Re-roll scraps as needed.
- Place the cookies on the prepared baking sheets, about 1 inch apart. Sprinkle the tops with coarse sea salt. Bake for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a richer, golden finish, you can brush the tops of the cookies with a beaten egg yolk before sprinkling with salt.
Ensure your butter is softened but not melted. This is key to the texture.
The dough can be frozen for up to 3 months. Thaw in the refrigerator before use.
French Salted Butter Cookies (Breton Sablés)
Ingredients
Equipment
Instructions
- In a large bowl, using an electric mixer, beat the softened butter and powdered sugar on medium speed until light and fluffy, about 2 minutes.
- Add the egg yolks and vanilla extract. Mix until just combined.
- Reduce the mixer speed to low and gradually add the all-purpose flour, mixing until just a soft dough forms. Do not overmix.
- Shape the dough into a 1-inch thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough out to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out the cookies. Re-roll scraps as needed.
- Place the cookies on the prepared baking sheets, about 1 inch apart. Sprinkle the tops with coarse sea salt. Bake for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your butter is softened but not melted. This is key to the texture.
The dough can be frozen for up to 3 months. Thaw in the refrigerator before use.
