French Butter Cookies
Indulge in the classic elegance of French Butter Cookies, a timeless treat that’s rich, buttery, and irresistibly tender. Also known as sablés, these cookies are crafted with simple yet high-quality ingredients like softened unsalted butter, egg yolks, and a touch of vanilla, ensuring every bite melts in your mouth. The dough, shaped and chilled to enhance its delicate flavor, is rolled out and cut into perfect rounds before baking to golden perfection. A sprinkle of sea salt complements the sweetness, while an optional egg wash adds a hint of glossy sophistication. Whether paired with tea, coffee, or savored on their own, these cookies embody the charm of French baking in just 20 minutes of prep. Perfect for gifting, tea parties, or casual snacking, these delightful treats are as versatile as they are delicious!
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Recipe Information
Ingredients
- 170 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 3 Egg yolks
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Sea salt
- 1 teaspoon Baking powder
Instructions
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, using either a hand mixer or a stand mixer set on medium speed.
Add the egg yolks and vanilla extract to the butter mixture. Beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, sea salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the dough comes together. Do not overmix.
Divide the dough in half. Shape each portion into a solid disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight) to allow the dough to firm up and the flavors to meld.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/4-inch (6mm) thickness. Use a round cookie cutter, about 2 inches (5 cm) in diameter, to cut out the cookies. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart. Repeat with the second disk of dough.
Optional: For a traditional touch, use a fork to gently press crisscross patterns onto the tops of the cookies, or lightly brush them with a beaten egg for a glossy finish.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just turning golden brown. Note: Rotate the baking sheets halfway through if baking multiple trays at once.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies plain, or store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 101.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 133 mg | 10% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
