French Butter Cookies
Looking for a buttery, melt-in-your-mouth cookie recipe? Look no further than these French butter cookies, also known as Sablés. These classic treats are simple to make and require just a handful of pantry staples.
Sablés are perfect for beginner bakers or experienced chefs alike. The recipe uses basic ingredients like flour, butter, powdered sugar, and an egg yolk. With minimal prep and baking time, you can whip up a batch in under an hour.
While delicious on their own, Sablés offer endless customization. For a touch of vanilla, add a teaspoon of extract to the dough. Feeling fancy? Dip the tops in granulated sugar before baking for a sparkling finish. Short on time? Pre-made shapes can be used instead of cookie cutters.
French butter cookies are perfect for any occasion. Enjoy them with a cup of tea or coffee for a delightful afternoon snack. Package them up in a decorative tin for a homemade and thoughtful gift. No matter how you serve them, these melt-in-your-mouth cookies are sure to be a crowd-pleaser.
Questions I often get asked about this recipe:
Can I use salted butter instead of unsalted butter?
Yes, but you might want to omit the added salt in the recipe.
What can I substitute for powdered sugar?
You can grind granulated sugar in a food processor until fine.
How long can I chill the dough for?
Up to overnight, but 30 minutes is sufficient.
Do I have to roll out the dough?
No, you can press the dough into a pan for a shortbread-like cookie.
What if my cookies spread too much while baking?
This could be due to over-creaming the butter or using warm dough. Try chilling the dough for longer or using a thicker rolling pin.
How long will these cookies stay fresh?
Stored in an airtight container at room temperature, they should last up to 3 days.
Can I freeze the dough?
Yes, the dough can be frozen for up to 3 months. Thaw it in the refrigerator before rolling and baking.
How do I serve French butter cookies?
They are traditionally served with tea or coffee, but can be enjoyed on their own as well.
What you need to make French Butter Cookies:
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1 large egg yolk
2 ½ cups all-purpose flour
½ teaspoon salt
Granulated sugar, for rolling (optional)
How to make it:
Cream butter and sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the egg yolk until well combined.
Dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This will help the cookies keep their shape while baking.
Preheat oven: Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
Shape the cookies: On a lightly floured surface, roll out the dough to a thickness of about ¼ inch. You can use cookie cutters to cut out shapes, or simply cut the dough into squares. If you want a sugar coating, dip the tops of the cookies in granulated sugar.
Bake: Place the cookies on the prepared baking sheets, leaving a little space between them. Bake for 12-15 minutes, or until the edges are lightly golden brown. The cookies will still look a bit soft in the center, but they will firm up as they cool.
Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Tips:
For a richer flavor, use brown butter instead of regular butter. Just be sure to let the brown butter cool slightly before using it.
You can add a teaspoon of vanilla extract to the dough for extra flavor.
If you don’t have powdered sugar, you can make your own by grinding granulated sugar in a food processor until it becomes fine.
Let the chilled dough sit at room temperature for a few minutes before rolling it out. This will make it easier to handle.
Latest Reviews:
These cookies are amazing! – So easy to follow along and they turned out perfectly crisp on the outside and melt-in-your-mouth soft in the middle. Definitely using brown butter next time for an extra decadent treat! Leeanne P.
Huge hit with my friends! – The dough came together so quickly and chilling it made it easy to roll out. I used cookie cutters for fun shapes and everyone loved the buttery flavor. Thanks for a keeper recipe! Penny L.
These are just like the French butter cookies I had in Paris! – So light and delicious. I loved the option to add sugar for a bit of sparkle. Perfect for afternoon tea with my book club. Rachel L.
Printable Recipe:
French Butter Cookies
These melt-in-your-mouth cookies are a French classic, perfect for afternoon tea or a delightful treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 large egg yolk
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- Granulated sugar, for rolling (optional)
Instructions
- Cream butter and sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the egg yolk until well combined.
- Dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This will help the cookies keep their shape while baking.
- Preheat oven: Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
- Shape the cookies: On a lightly floured surface, roll out the dough to a thickness of about ¼ inch. You can use cookie cutters to cut out shapes, or simply cut the dough into squares. If you want a sugar coating, dip the tops of the cookies in granulated sugar.
- Bake: Place the cookies on the prepared baking sheets, leaving a little space between them. Bake for 12-15 minutes, or until the edges are lightly golden brown. The cookies will still look a bit soft in the center, but they will firm up as they cool.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
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