French Butter Cookies (Sablés Breton) Recipe

If you’re searching for an irresistibly buttery treat that instantly transports you to a quaint French café, look no further than French Butter Cookies (Sablés Breton). With their signature crisp, golden edges and a melt-in-your-mouth crumb, these cookies are both elegant and comforting. They’re the type Dessert.

this Recipe

Ingredients You’ll Need

French Butter Cookies (Sablés Breton) are all about quality and simplicity. Each ingredient plays an important role, from the rich butter to the touch of vanilla for fragrance. Make sure to use the best you have for truly sublime cookies.

• Unsalted Butter: Softened butter is the star here; it creates the tender, crumbly texture and rich flavor these cookies are famous for.
• Granulated Sugar: Provides just enough sweetness while helping to create a delicate crunch around the edge.
• Egg Yolks: They give the dough extra richness and ensure the characteristic melt-in-your-mouth feel.
• Vanilla Extract: Just a splash adds lovely aroma and depth to the dough.
• All-purpose Flour: This gives structure and holds everything together for sliceable, rollable dough.
• Fine Sea Salt: Rounds out the flavor and ensures the cookies aren’t overly sweet—don’t skip it!
• Egg Wash (Egg Yolk + Water): Brush this on top for the signature glossy finish and beautiful golden color.

How to Make French Butter Cookies (Sablés Breton)

Step 1: Cream the Butter and Sugar

Start by creaming together the room-temperature butter and sugar in a large bowl. This step is essential for incorporating air, resulting in lighter, more tender cookies. Use a hand mixer or stand mixer to beat until the mix turns pale and fluffy—it should look almost whipped.

Step 2: Add Egg Yolks and Vanilla

Next, beat in the egg yolks and vanilla extract. The yolks add luxurious richness, while the vanilla infuses every bite with fragrant warmth. Mix just until combined so the dough doesn’t get tough.

Step 3: Incorporate the Dry Ingredients

Sift the flour and sea salt directly into the wet mixture. Gently mix until a soft, cohesive dough forms, being careful not to overwork it. The goal is a dough that holds together but still feels soft enough to roll.

Step 4: Chill the Dough

Divide the dough in half, shape each portion into a flat disk, and wrap tightly in plastic wrap. Chill for at least an hour—this is key for easy rolling, neat cutting, and that signature tender crumb in your French Butter Cookies (Sablés Breton).

Step 5: Roll and Cut the Cookies

Once the dough is properly chilled, roll one disk at a time on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter for traditional buttery rounds. Arrange them with enough space between on your prepared baking sheets.

Step 6: Add the Classic Finish

Brush each unbaked cookie lightly with the prepared egg wash, then use a fork to gently draw a crisscross or crosshatch pattern on top. This step not only looks beautiful but gives that authentic Sablés Breton bakery feel.

Step 7: Bake to Golden Perfection

Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges just start to turn golden. Let them cool on the baking sheet for about five minutes before carefully transferring to a wire rack. They’ll firm up as they cool to the classic crisp-tender charm we love in French Butter Cookies (Sablés Breton).

How to Serve French Butter Cookies (Sablés Breton)

Garnishes

The best part about these cookies is their simple elegance, but you can sprinkle a touch of flaky sea salt or a dusting of powdered sugar over the tops for contrast and extra appeal. For a touch of color, a few candied violets or edible petals can add French countryside charm.

Side Dishes

Serve your Sablés Breton with a cup of rich espresso, fragrant tea, or even a cold glass of milk. These cookies are lovely on a cheese platter alongside fresh fruit, providing a sweet contrast to salty cheeses, or as the closing note to a brunch spread.

Creative Ways to Present

For a festive occasion, stack a few cookies and tie with twine for a rustic, giftable treat. Layer them in a glass jar with parchment between, or serve on a pretty tiered stand for a classic French café effect. For a playful twist, sandwich them with homemade jam or chocolate ganache.

Make Ahead and Storage

Storing Leftovers

French Butter Cookies (Sablés Breton) keep beautifully. Store them in an airtight container at room temperature for up to a week. If you want to maintain their crispness, slip a sheet of parchment between the layers to prevent sticking and absorbing moisture.

Freezing

The dough freezes exceptionally well! Shape into disks, wrap securely, and freeze for up to 2 months. You can also freeze baked cookies; just pack them in a single layer or separated with parchment. To serve, let them thaw at room temperature and enjoy that buttery texture as if freshly baked.

Reheating

If you like your French Butter Cookies (Sablés Breton) warm, pop them in a 300°F (150°C) oven for just 2–3 minutes. This restores a little of their fresh-baked crispness, but don’t leave them too long or they may dry out.

FAQs

Can I use salted butter instead of unsalted?

Yes! Just reduce the added fine sea salt in the recipe by half. Salted butter adds its own subtle flavor, but unsalted helps you control the final taste more precisely.

Is chilling the dough really necessary?

Absolutely. Chilling firms up the dough, makes rolling and cutting neater, and prevents the cookies from spreading out too much in the oven. It’s a small step that yields a big difference in texture.

Can I add flavors or mix-ins to these cookies?

Certainly! Try a hint of lemon zest, a dash of orange blossom water, or even a spoonful of chopped nuts. For tradition’s sake, keep additions subtle as French Butter Cookies (Sablés Breton) truly shine in their simplicity.

What’s the best way to get even cookies?

Roll out your dough to an even thickness—using rolling pin guides helps. When cutting, dip your cookie cutter in flour between each use for clean edges and minimal sticking.

Are these cookies suitable for gifting?

Without a doubt! French Butter Cookies (Sablés Breton) stack well and don’t crumble easily. Package them in a cute tin or wrap with parchment and ribbon for a delightful, elegant homemade present.

Final Thoughts

There’s something deeply satisfying about baking a batch of French Butter Cookies (Sablés Breton) from scratch. Whether you keep them on hand for your own tea break or share with someone special, their buttery perfection and old-world charm always make every bite a little celebration. I hope you give them a try—your kitchen will smell like a Parisian bakery in no time!

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