French Butter Cookies, also known as Sablé Breton, are delicate, crumbly cookies that melt in my mouth with every bite. Made with just a few basic ingredients, these cookies bring a touch of elegance to even the simplest afternoon tea or dessert tray. Their buttery flavor and soft, sandy texture are what make them a beloved classic.
Why I Love This Recipe
I always reach for this recipe when I want something simple yet luxurious. Here’s why:
- The buttery richness is unmatched and gives each bite a melt-in-my-mouth feel.
- The dough is easy to make and perfect for slicing and baking later.
- I can customize the flavors with zest, extracts, or even a dip in chocolate.
- These cookies stay fresh for days, making them ideal for gifting or sharing.
- They look as beautiful as they taste—golden, crisp edges and soft centers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ½ cup (1 stick) unsalted butter, softened
- ½ cup powdered sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ cup granulated sugar (for coating the edges)
Directions
- I start by creaming the butter and powdered sugar together in a bowl until the mixture is light and fluffy.
- I add the egg yolk and vanilla extract, mixing until fully incorporated.
- Then I stir in the flour and salt until a soft dough forms.
- I divide the dough in half and roll each portion into a log about 1 inch in diameter and 4–5 inches long.
- I wrap the dough logs in plastic wrap and freeze them for at least 45 minutes to make slicing easier.
- When I’m ready to bake, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- I roll each dough log in granulated sugar to coat the edges, then slice into ⅜-inch rounds.
- I place the cookies on the baking sheet about an inch apart and bake for 12–14 minutes, until the edges are golden.
- Once out of the oven, I let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and Timing
- Servings: 18–20 cookies
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Bake Time: 12–14 minutes
- Total Time: About 1 hour and 30 minutes
Variations
When I want to change things up, here are a few ways I adapt the recipe:
- I add lemon or orange zest to the dough for a citrusy twist.
- I switch out vanilla for almond extract to bring a subtle nuttiness.
- For an elegant finish, I dip half of each baked cookie in melted dark or white chocolate.
- I mix in finely chopped nuts or press them on the edges before baking for added crunch.
Storage and Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the unbaked dough logs and slice and bake whenever I’m craving a fresh batch. There’s no need to reheat them—they’re perfect at room temperature.
FAQs
Why is it important to chill the dough?
Chilling the dough makes it firm and easier to slice. It also helps the cookies keep their shape and prevents spreading in the oven.
Can I use salted butter?
Yes, I sometimes use salted butter, but then I skip the added salt in the recipe.
How do I get perfect edges on my cookies?
Rolling the dough logs in sugar and slicing with a sharp knife gives me clean, crisp edges. I also make sure the dough is thoroughly chilled before cutting.
Can I make the dough in advance?
Absolutely. I often prep the dough logs ahead of time and keep them in the freezer until I’m ready to bake.
Do these cookies hold their shape well?
Yes, they do—especially when I chill the dough well. They come out round with beautiful golden edges every time.
Conclusion
These French Butter Cookies are a beautiful balance of simplicity and indulgence. With their soft, crumbly texture and deep buttery flavor, they’re a cookie I come back to again and again. Whether I’m enjoying one with coffee or sharing them with friends, they always feel like a little luxury.
Print
French Butter Cookies
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: About 1 hour and 30 minutes
- Yield: 18–20 cookies
- Category: Cookies, Dessert
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Description
These classic French Butter Cookies, also known as Sablé Breton, are rich, crumbly, and melt-in-your-mouth delicious. Made with simple pantry ingredients, they deliver a luxurious buttery flavor with a tender texture, making them perfect for tea time, gifting, or an elegant dessert tray.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup powdered sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ cup granulated sugar (for coating the edges)
Instructions
- Cream the softened butter and powdered sugar together until light and fluffy.
- Mix in the egg yolk and vanilla extract until well combined.
- Stir in flour and salt until a soft dough forms.
- Divide dough in half and shape each into a log about 1 inch thick and 4–5 inches long.
- Wrap in plastic wrap and freeze for at least 45 minutes.
- Preheat oven to 350°F (175°C); line a baking sheet with parchment paper.
- Roll each dough log in granulated sugar, then slice into ⅜-inch rounds.
- Place cookies on the baking sheet about 1 inch apart.
- Bake for 12–14 minutes, until edges are golden.
- Cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.
Notes
- Add citrus zest (lemon or orange) for a fresh twist.
- Swap vanilla extract with almond extract for a nuttier flavor.
- Dip cooled cookies in melted chocolate for an elegant finish.
- Freeze dough logs and slice as needed for freshly baked cookies anytime.
- Use salted butter if preferred, but omit the added salt.
