Perfect French Salted Butter Cookies Recipe Made Easy

Name: Perfect French Salted Butter Cookies Recipe Made Easy
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 1 cup (225g) salted butter; 3/4 cup (150g) granulated sugar; 2 egg yolks; 1 teaspoon vanilla extract; 2 cups (250g) all-purpose flour; Sea salt (optional)

Posted on November 10, 2025

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Introduction

Have you ever bitten into a cookie so buttery and delicate that it practically melts in your mouth? That’s exactly the magic of French salted butter cookies, also known as sablés Breton. These tender treats are a staple in French bakeries, but guess what? You can make them right at home with just a handful of ingredients.

I first fell in love with these cookies on a trip to Brittany, France. Every café and bakery seemed to have their own version, and each bite was pure heaven—rich butter, a touch of salt, and a crumbly texture that was just irresistible. After much experimentation in my own kitchen, I’ve created a foolproof recipe that gives you that authentic French flavor without the need for a passport.

Whether you’re a seasoned baker or just someone who appreciates a good cookie, this recipe is for you. It’s straightforward, uses simple ingredients, and delivers show-stopping cookies perfect for gifting or savoring with a cup of tea. Let’s dive in and unlock the secret to perfect French salted butter cookies!

Why You’ll Love This Recipe

Simple Ingredients: You likely already have everything you need in your pantry.
Quick Prep: Ready in under an hour, including chill time!
Authentic French Flavor: The combination of salted butter and just the right amount of sugar creates a perfectly balanced taste.
Versatile: These cookies are perfect for holidays, afternoon tea, or even dessert platters.
Irresistibly Delicious: Crumbly, buttery, and lightly salted—every bite is pure bliss.

Unlike ordinary sugar cookies, these French salted butter cookies have a richness that sets them apart. The secret lies in the salted butter, which enhances the flavor and creates that signature melt-in-your-mouth texture. Trust me, once you make these, you’ll never look at store-bought cookies the same way again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create the perfect buttery flavor and texture. Here’s what you’ll need:

Salted Butter: High-quality salted butter is key. I recommend European brands like Président or Kerrygold for the best flavor.
All-Purpose Flour: Provides structure and that crumbly texture.
Granulated Sugar: Adds sweetness without overpowering the butter.
Egg Yolks: Helps bind the dough and adds richness.
Vanilla Extract: A touch of vanilla complements the buttery flavor beautifully.
Sea Salt (optional): Sprinkle a pinch on top for extra flavor and texture.

These ingredients are pantry staples, but their simplicity is what makes them shine. If you need substitutions, unsalted butter with a pinch of added salt works too, and you can swap vanilla extract with almond extract for a nutty twist.

Equipment Needed

To make these cookies, you don’t need fancy gadgets—just the basics:

Mixing Bowls: One large and one medium for combining wet and dry ingredients.
Electric Mixer: A hand or stand mixer works great for creaming the butter and sugar.
Rolling Pin: For flattening the dough.
Cookie Cutter: Use round or scalloped cutters for classic sablés shapes.
Baking Sheets: Line them with parchment paper for easy cleanup.
Plastic Wrap: Useful for chilling the dough.

If you don’t have a cookie cutter, you can simply use a glass or shape the dough into a log and slice it into rounds. Easy peasy!

Detailed Preparation Method

Prepare the Dough: In a large mixing bowl, cream 1 cup (225g) of salted butter and 3/4 cup (150g) granulated sugar until light and fluffy. Add 2 egg yolks and 1 teaspoon of vanilla extract, and mix until well combined.
Mix the Dry Ingredients: In a separate bowl, whisk 2 cups (250g) of all-purpose flour. Gradually add the flour to the butter mixture, mixing on low speed until the dough comes together. It will be soft but not sticky.
Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This makes it easier to roll out and ensures the cookies hold their shape.
Roll and Cut: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Roll out the dough to about 1/4-inch thickness and use a cookie cutter to cut out shapes. Place them on the prepared baking sheets.
Bake: Bake the cookies for 12-15 minutes, or until the edges are just starting to turn golden. Keep a close eye on them, as they can brown quickly.
Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Sprinkle with a pinch of sea salt before serving, if desired.

Pro tip: Don’t skip chilling the dough—it’s a game-changer for texture and shape retention. Also, if the dough feels too crumbly while rolling, let it sit at room temperature for a few minutes.

Cooking Tips & Techniques

Room Temperature Ingredients: Make sure your butter and egg yolks are at room temperature for smoother mixing.
Don’t Overmix: Once the flour is added, mix just until the dough comes together. Overworking can make the cookies tough.
Chill the Dough: This step is crucial for perfect texture and clean shapes.
Watch the Oven: These cookies bake quickly, so keep an eye on them to avoid over-browning.
Customize the Thickness: If you prefer thicker cookies, adjust the rolling thickness to 1/2 inch—just increase the baking time slightly.

These little tips can make all the difference between good cookies and truly unforgettable ones.

Variations & Adaptations

Gluten-Free: Substitute all-purpose flour with a gluten-free baking mix for a celiac-friendly version.
Chocolate Dipped: Once cooled, dip the cookies halfway into melted dark chocolate for an indulgent twist.
Almond-Flavored: Swap vanilla extract with almond extract for a nutty aroma.
Seasonal Shapes: Use holiday-themed cookie cutters to make these festive for any occasion.

Personally, I love adding a sprinkle of coarse sugar along with sea salt for a little extra crunch and sparkle.

Serving & Storage Suggestions

These French salted butter cookies are best served at room temperature, arranged on a pretty platter. Pair them with coffee, tea, or a glass of milk for a classic treat.

For storage, keep them in an airtight container at room temperature for up to 5 days. To freeze, place them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

If you’re gifting these cookies, wrap them in cellophane bags tied with ribbon—they’re as beautiful as they are delicious!

Nutritional Information & Benefits

Here’s a quick breakdown of the estimated nutrition per cookie (based on a batch of 24):

Calories: 120
Fat: 7g
Carbohydrates: 12g
Protein: 1g

The salted butter provides a good dose of healthy fats, while the cookies are relatively low in sugar compared to other desserts. Just be mindful of portion sizes if you’re watching calories!

Conclusion

French salted butter cookies are a timeless treat that’s easy to make and impossible to resist. Whether you’re baking for yourself, your family, or a special occasion, these cookies are sure to impress. They’re simple, elegant, and packed with flavor in every bite.

Give this recipe a try, and don’t be afraid to make it your own—add a sprinkle of sea salt, dip them in chocolate, or experiment with extracts. I’d love to hear how yours turn out, so leave a comment below and let me know!

Happy baking, and remember, the best recipes are made with love!

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter and add about 1/4 teaspoon of salt to the dough for a similar flavor.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 2 days or freeze it for up to a month. Just thaw it slightly before rolling.

Why do I need to chill the dough?

Chilling the dough helps it firm up, making it easier to roll and ensuring the cookies hold their shape while baking.

Can I substitute all-purpose flour with whole wheat flour?

You can, but it will slightly change the texture and flavor. Try a 50/50 mix to maintain a balance between taste and nutrition.

How do I prevent the cookies from spreading too much?

Make sure the dough is properly chilled before baking, and avoid over-creaming the butter and sugar.

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