Why You’ll Love This Recipe
This recipe is cherished for its simplicity and the luxurious taste it delivers. With just a handful of basic ingredients, you can create cookies that boast a melt-in-your-mouth experience. The use of high-quality butter imparts a depth of flavor that is both comforting and indulgent.
Ingredients
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) powdered sugar, sifted
- 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (140g) all-purpose flour
- 1/4 cup (50g) granulated sugar (for coating)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cream the Butter and Sugar: In a mixing bowl, use a spatula to blend the softened butter and powdered sugar until the mixture becomes pale and fluffy.
- Incorporate Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the butter-sugar mixture, stirring until fully combined.
- Add Flour: Sift in the all-purpose flour and mix gently until a soft dough forms.
- Initial Chill: Wrap the dough in plastic wrap and refrigerate for about 20 minutes to firm it up slightly.
- Shape the Dough: Divide the chilled dough into two equal portions. Roll each portion into a log approximately 4 inches (10 cm) in length and 1 inch (3 cm) in diameter.
- Freeze: Wrap each log in plastic wrap and place them in the freezer for 45 minutes until firm.
- Preheat Oven: Set your oven to 356°F (180°C).
- Coat with Sugar: Spread the granulated sugar on a flat surface. Unwrap the dough logs and roll them in the sugar until evenly coated.
- Slice: Cut each log into slices about 3/8 inch (1 cm) thick.
- Bake: Place the slices on a baking sheet lined with parchment paper, spacing them slightly apart. Bake for 15 to 18 minutes, or until the edges are golden.
- Cool: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Yield: Approximately 18 to 20 cookies
- Preparation Time: 20 minutes
- Chilling Time: 1 hour 5 minutes
- Baking Time: 15 to 18 minutes
- Total Time: Approximately 1 hour 43 minutes
Variations
- Flavor Enhancements: Incorporate finely grated lemon or orange zest into the dough for a citrusy twist.
- Chocolate-Dipped: Once cooled, dip half of each cookie into melted dark or milk chocolate and allow to set for an added layer of indulgence.
- Nutty Addition: Fold in finely chopped nuts, such as almonds or hazelnuts, to introduce a delightful crunch.
Storage/Reheating
- Storage: Place the cooled cookies in an airtight container, separating layers with parchment paper to prevent sticking. Store at room temperature for up to one week.
- Freezing: Both the dough and the baked cookies freeze well. For the dough, wrap tightly in plastic wrap and freeze for up to two months. Thaw in the refrigerator before slicing and baking. Baked cookies can be frozen in an airtight container for up to three months; allow them to come to room temperature before serving.
FAQs
What makes French butter cookies different from other butter cookies?
French butter cookies, or Sablé Breton, are distinct due to their use of high-quality butter and a crumbly, melt-in-your-mouth texture. The term “sablé” translates to “sandy,” describing their delicate consistency.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter. If you do, consider omitting any additional salt called for in the recipe to maintain the desired flavor balance.
Is it necessary to chill the dough before baking?
Chilling the dough is essential as it firms it up, making it easier to handle and slice. It also helps the cookies maintain their shape during baking.
Can I add other flavors to the dough?
Absolutely! You can experiment by adding almond extract, spices like cinnamon, or even finely chopped dried fruits to the dough.
How do I prevent the cookies from spreading too much?
Ensuring the dough is well-chilled before baking helps prevent excessive spreading. Additionally, using parchment paper or a silicone baking mat can aid in maintaining their shape.
Why are my cookies too hard or overbaked?
Overbaking can lead to hard cookies. Keep a close eye on them during the baking process and remove them once the edges turn golden. Remember, they will continue to firm up as they cool.
Can I freeze the dough for later use?
Yes, the dough freezes well. Wrap it tightly in plastic wrap and store it in the freezer for up to two months. When ready to bake, thaw it in the refrigerator until it’s firm enough to slice.
What’s the best way to achieve a uniform shape?
Rolling
Sablé Breton
- Total Time: 1 hour 43 minutes
- Yield: 18-20 cookies
- Diet: Vegetarian
Description
Discover the art of baking French Butter Cookies, or “Sablé Breton,” from Brittany. These crumbly, buttery treats melt in your mouth and are perfect with tea or coffee. Learn how to make them step-by-step with simple ingredients and elevate your baking game.
Ingredients
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) powdered sugar, sifted
- 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 1 cup + 2 tablespoons (140g) all-purpose flour
- 1/4 cup (50g) granulated sugar (for coating)
Instructions
- Cream Butter and Sugar: Blend softened butter and powdered sugar in a mixing bowl until pale and fluffy.
- Add Egg Yolk and Vanilla: Mix in egg yolk and vanilla extract until fully incorporated.
- Incorporate Flour: Sift in flour and gently mix to form a soft dough.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for 20 minutes.
- Shape and Freeze: Divide dough into two logs (4 inches long, 1 inch in diameter), wrap, and freeze for 45 minutes.
- Preheat Oven: Set oven to 356°F (180°C).
- Coat with Sugar: Roll chilled dough logs in granulated sugar until coated.
- Slice and Bake: Slice logs into 3/8-inch rounds, place on parchment-lined baking sheet, and bake for 15-18 minutes or until edges are golden.
- Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a citrusy twist, add lemon or orange zest to the dough.
- Dip baked cookies in chocolate for an indulgent variation.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
