Classic French Salted Butter Cookies – Buttery, Crispy & Irresistible

The first time I tried baking classic French salted butter cookies (also known as sablés), I underestimated them. I thought they’d be simple butter cookies without much flair. But oh, how wrong I was! These cookies are a masterpiece in their own right — buttery, crisp, and with just the right kiss of salt that makes them utterly irresistible. My early attempts came out too hard because I overmixed the dough, and once I even forgot to chill it (a rookie mistake!). But once I mastered the technique, I understood why these cookies are a staple in French baking — they melt in your mouth with the perfect balance of sweet and salty.

These beauties are a perfect tea-time treat, gift, or just something to keep in a tin for those cozy afternoons.

Ingredients

1 cup (2 sticks / 225 g) salted butter, softened
¾ cup (150 g) granulated sugar
2 large egg yolks
2 cups (250 g) all-purpose flour
½ teaspoon fine sea salt
1 teaspoon vanilla extract
Extra granulated sugar (for rolling)

Substitutes & Options

Use unsalted butter + ½ teaspoon extra salt if that’s what you have.
Swap vanilla with almond extract for a nutty twist.
Use whole wheat pastry flour for a slightly healthier version.
For a dairy-free option, use vegan butter (choose one with a high fat content).

Instructions / Method

Cream the Butter and Sugar
- In a large bowl, beat butter and sugar until light and creamy (about 2–3 minutes). Don’t overbeat; you just want it fluffy.
Add the Egg Yolks and Vanilla
- Mix in egg yolks and vanilla extract until combined.
Mix the Dry Ingredients
- Sift flour and salt together. Add gradually to the butter mixture until a soft dough forms.
Shape and Chill
- Divide the dough in half, roll it into logs (about 2 inches thick), wrap it in plastic, and refrigerate for at least 1 hour (or overnight).
Slice and Coat
- Preheat oven to 350°F (175°C). Roll the chilled logs in granulated sugar. Slice into ¼-inch rounds and place on parchment-lined baking sheets.
Bake
- Bake 12–15 minutes, or until edges are golden. Let cool completely before storing.

Tips & Mistakes to Avoid

Don’t skip chilling — it ensures the cookies hold their shape.
Use good-quality butter — it’s the star of this recipe.
Slice evenly to avoid uneven baking.

Preparation & Cooking Time

Prep time: 15 minutes (plus chilling time)
Cook time: 12–15 minutes per batch
Total time: ~1 hour 30 minutes (including chill time)
Servings: ~30 cookies

Serving Suggestions

Perfect with tea, coffee, or hot chocolate.
Sandwich with chocolate ganache or jam for a twist.
Package in a tin as a homemade gift.

Storage & Reheating

Store in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 2 months; thaw at room temperature.
Dough logs can be frozen for up to 3 months — slice and bake as needed.

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FAQs

Can I make the dough ahead of time?
Yes, the dough actually improves in flavor when chilled overnight.

Can I freeze these cookies?
Absolutely — freeze baked cookies or unbaked dough logs for convenience.

What’s the secret to keeping them crisp?
Store them in a metal tin instead of plastic — it prevents sogginess.

Can I reduce the sugar?
Yes, but don’t cut more than 2 tablespoons, or the texture may change.

What if I don’t have salted butter?
Use unsalted butter and add 1 teaspoon sea salt for that signature taste.

Can I add mix-ins?
Traditionally, they’re plain, but a sprinkle of chopped nuts or citrus zest can be lovely.

A Note from My Table to Yours

These cookies may look simple, but they’re the kind of recipe that makes you slow down, savor, and appreciate the magic of butter, sugar, and salt working together. Every time I bake a batch, I’m reminded that sometimes the simplest things in life bring the most joy. If you love buttery, crisp, melt-in-your-mouth cookies, this recipe will quickly become a favorite in your kitchen.