Classic French Salted Butter Cookies
Buttery, crisp, melt-in-your-mouth French sablés with a delicate balance of sweet and salty. Perfect for tea time, gifting, or keeping in a cookie tin for 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 tsp extra salt if needed.
- Swap vanilla with almond extract for a nutty twist.
- Whole wheat pastry flour works for a heartier version.
- For dairy-free: use high-fat vegan butter.
Instructions
- Cream the Butter and Sugar
- Beat butter and sugar until light and creamy (2–3 minutes). Don’t overbeat.
- Add the Egg Yolks and Vanilla
- Mix until just combined.
- Mix the Dry Ingredients
- Sift flour and salt, then gradually add to butter mixture until a soft dough forms.
- Shape and Chill
- Divide dough in half. Roll into 2-inch-thick logs, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
- Slice and Coat
- Preheat oven to 350°F (175°C). Roll chilled logs in sugar, slice into ¼-inch rounds, and place on parchment-lined baking sheets.
- Bake
- Bake 12–15 minutes until edges are golden. Cool completely before storing.
Notes
Chilling is non-negotiable — it keeps cookies from spreading.
Good butter = best flavor (choose a high-quality salted butter).
Slice evenly to ensure consistent baking.