Ingredients
Scale
- 1 cup (225g) salted butter, room temperature (preferably European-style)
- 2/3 cup (130g) granulated sugar
- 2 large egg yolks
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp vanilla extract
- Optional: a pinch of flaky sea salt for topping
Instructions
- In a large bowl, beat the salted butter and sugar together until light and fluffy—about 2–3 minutes using a hand mixer or stand mixer.
- Mix in the egg yolks and vanilla extract until well combined.
- Gradually add the flour, mixing just until the dough comes together. Don’t overmix.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll dough to about ¼-inch thick. Cut out cookies using a round or fluted cookie cutter. Re-roll scraps as needed.
- Optional: sprinkle a tiny pinch of flaky sea salt on each cookie.
- Bake for 12–15 minutes or until edges are just golden. Let cool on sheet for 5 minutes, then transfer to wire rack.
Notes
Store in an airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months. You can also freeze the dough up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: French Salted Butter Cookies, sablés bretons, butter cookies, easy cookies, French dessert