Description
Delicate, buttery, and melt-in-your-mouth tender, these French Butter Cookies—also known as Sablés Breton—are a timeless classic. With their crisp edges, soft crumb, and rich flavor from real butter, they’re perfect with a cup of tea, for holiday cookie trays, or as elegant homemade gifts. Simple to make yet full of charm, these cookies bring a taste of France right to your kitchen.
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Ingredients
1 cup (225g) unsalted butter, room temperature
⅔ cup (130g) granulated sugar
1 large egg yolk
1 tsp vanilla extract
2 cups (250g) all-purpose flour
¼ tsp salt
Optional Garnishes:
Extra egg yolk (for egg wash)
Coarse sugar for sprinkling
Sea salt flakes
Instructions
Step 1: Cream the Butter & Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
Add the egg yolk and vanilla extract. Mix until well combined.
Step 2: Add the Dry Ingredients
Gradually mix in the flour and salt.
Mix just until the dough comes together—do not overwork.
Step 3: Chill the Dough
Shape the dough into a flat disk, wrap in plastic, and refrigerate for at least 1 hour (or up to overnight).
Chilling helps the cookies hold their shape when baking.
Step 4: Roll and Cut
Preheat oven to 350°F (175°C).
Roll dough on a lightly floured surface to about ¼ inch (6 mm) thickness.
Cut into rounds or rectangles using a cookie cutter or sharp knife.
Place on a parchment-lined baking sheet, spacing slightly apart.
Step 5: Optional Egg Wash
For a golden finish, beat an egg yolk with 1 tsp water.
Brush the tops of the cookies and sprinkle with coarse sugar if desired.
Step 6: Bake
Bake for 12–15 minutes, or until the edges are just golden.
Let cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
Use High-Quality Butter – The butter is the star—choose a good one.
Don’t Overmix – For a tender crumb, stop mixing once the dough forms.
Chill Thoroughly – Cold dough is easier to cut and helps maintain shape.
Even Thickness – Roll evenly so all cookies bake at the same rate.
Customize – Add citrus zest, almond extract, or dip half in chocolate for variation.
- Prep Time: 15 minutes
- Cuisine: French / European