Description
Indulge in these perfectly buttery French Salted Butter Cookies, a delightful journey of rich butter, a hint of sea salt, and subtle sweetness. Originating from Brittany, these cookies offer a melt-in-your-mouth texture and profound flavor, perfect with coffee or tea. These French butter cookies with sea salt are a delightful treat.
Ingredients
Scale
- 250g (1 cup + 2 tablespoons) high-quality French salted butter, softened to room temperature
- 125g (1/2 cup + 2 tablespoons) granulated sugar
- 2 large egg yolks, separated from the whites
- 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla bean paste
- 250g (2 cups) all-purpose flour, preferably unbleached
- 1 teaspoon baking powder
- Optional: 1 egg white, lightly beaten, for an egg wash
- Optional: A pinch of flaky sea salt for sprinkling on top
- If using unsalted butter: 1/2 teaspoon fine sea salt (to be added to dry ingredients)
Instructions
- In a large mixing bowl, cream the softened French salted butter and granulated sugar until light and fluffy, about 3-5 minutes, scraping down sides of the bowl periodically.
- Beat in the egg yolks one at a time until fully incorporated, then mix in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour and baking powder. If using unsalted butter, add 1/2 teaspoon fine sea salt to this mixture.
- Gradually add the dry ingredients to the wet mixture on the lowest speed, mixing only until the flour is just incorporated and no dry streaks remain. Do not overmix these French salted butter cookies.
- Gently gather the dough into a disc or log, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, preferably 3-4 hours or overnight. This step is crucial for authentic French shortbread with salt.
- Preheat oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone mats. Remove chilled dough; if very firm, let sit at room temperature for 10-15 minutes.
- Lightly flour your work surface and rolling pin. Roll dough evenly to a 1/4-inch thickness. Cut shapes using a 2-2.5 inch fluted cookie cutter and place on prepared baking sheets. Gather and gently re-roll scraps.
- Alternatively, if using a log shape, unwrap and slice dough into uniform 1/4-inch thick rounds and arrange on baking sheets. This method is great for homemade French salted butter cookies.
- Optional: Lightly brush the top of each cookie with beaten egg white. Use a fork to create a cross-hatch or parallel pattern. Sprinkle with a pinch of flaky sea salt if desired for these delicious French salted butter cookies.
- Place the baking sheets with shaped cookies back into the refrigerator for another 15-20 minutes. This helps the cookies hold their shape perfectly.
- Bake for 12-15 minutes, or until the edges are beautifully golden brown and the centers are just set. Rotate baking sheets halfway through for even browning.
- Remove from oven and let cool on the baking sheets for 5-10 minutes. Then, carefully transfer the cookies to a wire rack to cool completely.
- Enjoy your French Salted Butter Cookies! Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for up to one month.
Notes
- Using high-quality French salted butter is essential for the best flavor in these French butter cookies.
- If you only have unsalted butter, remember to add 1/2 teaspoon fine sea salt to the dry ingredients.
- Do not overmix the dough to avoid tough cookies; overmixing develops gluten.
- Chilling the dough is a critical step for achieving the perfect texture and preventing spreading.
- An optional egg wash and flaky sea salt can enhance the appearance and taste of these traditional French salted butter biscuits.
- These cookies can be frozen for up to one month.
- Prep Time: 45 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 150-200
- Sugar: 8-12g
- Sodium: 50-100mg
- Fat: 10-15g
- Saturated Fat: 6-9g
- Unsaturated Fat: 4-6g
- Trans Fat: 0g
- Carbohydrates: 15-20g
- Fiber: 0-1g
- Protein: 1-2g
- Cholesterol: 30-50mg
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