French Salted Butter Cookies

French Salted Butter Cookies are the classic sweet and salty treat I turn to when I want something easy and undeniably luxurious The secret is using really good French butter and finishing each cookie with a kiss of sea salt for that perfect contrast of flavors

The first time I baked these I remember my kitchen filling with that nostalgic buttery aroma My friends still beg me to whip up a batch for cozy gatherings and rainy weekend afternoons

Ingredients

• French butter: Makes the flavor truly shine Pick a cultured unsalted variety from Brittany if you can
• Granulated sugar: Gives these cookies their light crumb and crisp edges Look for fine baking sugar for easier blending
• Large egg: Adds richness and binds the dough use the freshest you can find
• Vanilla extract: Lends warmth choose pure extract for the best aroma
• All purpose flour: Structural backbone be sure to measure carefully and sift for featherlight cookies
• Baking powder: Lifts and tenderizes the cookies double check its freshness for best results
• Sea salt or fleur de sel: Adds depth and signature French character Taste a pinch before adding finer flakes dissolve best
• Extra sea salt: Irresistible finishing touch Choose flaky salt for a satisfying crunch

Step-by-Step Instructions

Prepare the Oven and Pans:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius Lay sheets of parchment on your baking trays so cookies come off clean and golden

Cream Butter and Sugar:

Place the softened butter in your largest mixing bowl Add sugar Blend with a hand mixer or sturdy wooden spoon for several minutes until the mix turns fluffy and pale yellow This brings in air and builds a tender cookie base

Add Egg and Vanilla:

Crack in the egg Pour in the vanilla extract Mix until everything disappears into a smooth glossy batter The dough should look unified and luscious

Mix Dry Ingredients:

In a separate medium bowl use a whisk to combine flour baking powder and sea salt Blend them thoroughly so leavening and salt are evenly spread This prevents pockets of bitterness or uneven rise

Combine Wet and Dry:

Gradually add the dry mixture to the buttery base Stir gently but confidently scraping the sides as you go Do not overwork Once you cannot see any more dry flour stop mixing

Chill the Dough:

Cover the bowl tightly with plastic wrap and pop it in the fridge for at least thirty minutes Chilling solidifies the butter so your cookies keep their beautiful shape and get those distinct rings once baked

Shape the Cookies:

Take the chilled dough and scoop out mounds about one tablespoon each Roll between your palms to make balls Line them up on the baking sheets leaving plenty of space around each for spreading

Top with Salt:

Take a pinch of flaky sea salt and scatter some on each dough ball Press down gently so it clings This extra seasoning wakes up all the flavors once baked

Bake:

Slide trays into the hot oven Bake for ten to twelve minutes Watch for just kissed golden edges while centers remain soft Every oven is different so check at minute ten

Cool Completely:

Let the cookies settle on the trays for a few minutes to firm up Use a flat spatula to move them gently onto wire racks where they cool and become perfectly crisp at the edges

Serve and Enjoy:

Once fully cooled brew some tea or coffee and savor your French Salted Butter Cookies The baked aroma and melty centers hit every time

Pin it

There is something magical about finishing the cookies with flaky salt I always let my youngest sprinkle the salt before baking It has become a sweet baking ritual that makes every batch feel like a celebration

Storage Tips

Once cooled store the cookies in an airtight tin at room temperature They stay fresh and tender for up to five days For longer keeping freeze fully baked cookies in a zip bag with parchment between layers They thaw nicely and taste just as good as fresh

Ingredient Substitutions

If you cannot find authentic French butter you can use any quality European style butter for a similar flavor Regular unsalted butter works well too Just be sure to use butter with at least eighty two percent butterfat For the sprinkling salt feel free to experiment with pink salt or smoked salt for a twist

Serving Suggestions

Serve with black tea or strong coffee for a Parisian café experience I also love to pair them with whipped cream or tangy crème fraîche for a lovely dessert platter They look gorgeous stacked on a cake stand for brunches or parties

Cultural History

French Salted Butter Cookies have roots in Brittany where salted butter is prized by bakers Traditional versions known as sablés are prized for their melt in the mouth crumb This recipe is inspired by those beloved bakery treats that fill glass jars in French homes year round

Pin it

These cookies are the ultimate comfort with a French twist and taste even better when shared with friends

Frequently Asked Questions

→ What type of butter works best?

High-quality unsalted French butter offers rich flavor and a smooth, tender crumb in these cookies.

→ Can I use regular sea salt instead of fleur de sel?

Yes, regular sea salt is a fine substitute. Fleur de sel adds subtler flavor and delicate crunch if available.

→ Why should the dough be chilled?

Chilling helps the dough firm up, which prevents excess spreading and results in a perfect cookie shape.

→ How do I achieve soft centers?

Bake until edges are golden but centers remain pale. Avoid overbaking to preserve a tender interior.

→ Can these cookies be stored?

Yes, store in an airtight container at room temperature for up to five days to enjoy optimum texture and taste.