Description
Classic French salted butter cookies (Sablés Bretons) with rich, crumbly texture and buttery flavor — perfect for tea time or gifting.
Ingredients
1/2 cup + 1 tbsp granulated sugar
1/2 cup + 5 tbsp salted butter
3 egg yolks, separated
1 tsp vanilla extract
2 cups + 2 tbsp all-purpose flour, plus more for dusting
Instructions
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Beat butter and sugar on medium speed until light and fluffy, about 1 minute.
3. Add 2 egg yolks and vanilla extract, mixing until fully incorporated. Scrape down the bowl.
4. Add flour and mix on low speed just until the dough begins to clump together.
5. Lightly flour a work surface and shape the dough into a ball. Sprinkle flour on top and roll to 1/4-inch thickness.
6. Cut out cookies with a 2.25″ round cutter. Use a spatula to transfer rounds to the baking sheet.
7. Beat the remaining egg yolk and use a fork to make cross-hatch marks on each cookie. Brush tops with the beaten yolk.
8. Bake for 12–15 minutes until cookies are a deep golden color.
9. Transfer cookies to a wire rack and allow to cool completely.
Notes
If using unsalted butter, add a scant 1/2 tsp of salt to the dough.
Dough can be chilled for easier rolling or to prepare ahead.
Cookies store well in airtight containers for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: French