Description
French Butter Cookies, also known as Sablés Breton, are rich, tender, and buttery shortbread cookies that melt in your mouth. This classic French recipe uses simple ingredients like high-quality butter, sugar, egg yolks, and vanilla to create a delicately sweet and crisp treat perfect for teatime or gifting.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Prepare the Dough: Cream together the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-5 minutes. This step incorporates air, helping produce a tender cookie. Beat in the egg yolks and vanilla extract thoroughly to combine all the flavors.
- Add the Dry Ingredients: Gradually sift in the all-purpose flour and salt to the butter mixture. Gently mix until the dough just comes together, being careful not to overwork it to maintain a tender texture.
- Chill the Dough: Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step firms the dough, which makes it easier to roll out and helps the cookies hold their shape during baking.
- Roll and Cut the Cookies: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut the dough into your desired shapes. Arrange the cookies on a parchment-lined baking sheet, leaving space between them for slight spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop their signature crumbly texture.
Notes
- Ensure the butter is softened but not melted for optimal creaming with sugar.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Chilling the dough is essential for easier rolling and crisp edges.
- Use parchment paper on the baking sheet to prevent sticking and for easy cleanup.
- Store the cookies in an airtight container at room temperature for up to a week.
