French Salted Butter Cookies bring together the rich, creamy flavor of real butter with a delicate crunch and a subtle touch of flaky sea salt that elevates every bite. Their simple, classic appearance with golden edges and slightly crumbly texture makes them just as visually appealing as they are delicious. Perfect for any occasion from a quiet afternoon tea to a festive holiday gathering, these cookies evoke comfort and tradition with every bite.
Why You’ll Love This Recipe
-
Simple Yet Sophisticated: The balance of buttery sweetness with the touch of sea salt creates a refined flavor profile that appeals to everyone.
-
Melt-in-Your-Mouth Texture: The cookies are tender, slightly crumbly, and perfectly golden, giving them an irresistible texture.
-
Versatile: While the original recipe is minimalistic, it lends itself beautifully to creative variations, like chocolate-dipped cookies, nutty variations, or even adding flavors like citrus zest.
-
Perfect for Gifting: These cookies make a thoughtful and elegant gift, especially when wrapped in parchment and tied with a ribbon.
Ingredients
-
1 cup (225g) unsalted butter, softened
-
½ cup (100g) granulated sugar
-
2 cups (250g) all-purpose flour
-
¼ teaspoon flaky sea salt (or more to sprinkle)
-
1 teaspoon pure vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. -
Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. -
Add the Vanilla:
Stir in the vanilla extract until well combined. -
Add the Flour:
Gradually add the flour to the butter mixture, mixing on low speed or folding in with a spatula until just combined. The dough should be soft but not sticky. -
Shape the Dough:
Shape the dough into a log about 2 inches in diameter, then wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up. -
Slice the Dough:
Once chilled, slice the dough into ¼-inch thick rounds. Place them spaced apart on the prepared baking sheet. -
Add Salt:
Lightly sprinkle each cookie with flaky sea salt before baking. -
Bake:
Bake for 12-15 minutes, or until the edges begin to turn golden but the centers remain pale. Be careful not to overbake. -
Cool:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
Servings and Timing
-
Servings: About 24 cookies
-
Prep Time: 15 minutes
-
Chilling Time: 1 hour
-
Cook Time: 12-15 minutes
-
Total Time: 1 hour 30 minutes
Variations
-
Chocolate-Dipped: Dip half the cookie in dark or milk chocolate for a decadent treat.
-
Nutty: Add finely chopped almonds, pistachios, or hazelnuts to the dough for extra texture and flavor.
-
Flavored Additions: Add citrus zest like lemon or orange for a fresh twist or infuse with lavender or rosemary for a unique, aromatic note.
-
Sandwich Style: Use jam, caramel, or chocolate ganache to sandwich two cookies together for an indulgent dessert.
Storage/Reheating
-
Room Temperature: Store these cookies in an airtight container at room temperature for up to 2 weeks.
-
Freezing: Freeze in an airtight container or heavy-duty freezer bag for up to 3 months. Thaw before serving.
-
Reheat: If you prefer them warm, pop them in the oven at 300°F (150°C) for 5 minutes to refresh them.
FAQs
Can I make these cookies without a stand mixer?
Yes, you can use a hand mixer or even mix by hand with a spatula. Just make sure the butter is softened so it mixes well.
How can I prevent the cookies from spreading too much during baking?
Chilling the dough before baking is key to preventing excessive spreading and ensuring that the cookies hold their shape.
Can I make these cookies without the sea salt?
While the sea salt adds a unique flavor contrast, you can skip it if you prefer a purely sweet cookie. Just know the flavor may not be as complex.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce or eliminate the added salt in the recipe to prevent the cookies from being too salty.
How thick should I slice the dough?
Slice the dough into ¼-inch thick rounds for the best texture. This ensures the cookies are crisp at the edges but still tender in the center.
Conclusion
French Salted Butter Cookies are a beautiful example of simplicity done well. With their rich buttery flavor, tender texture, and just the right amount of sea salt, they make for the perfect treat for any occasion. Whether enjoyed with a cup of tea, given as a gift, or savored on their own, these cookies bring a little touch of French elegance to your kitchen.
Print
French Salted Butter Cookies: A Timeless, Irresistible Treat
- Total Time: 1 hour 30 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
French Salted Butter Cookies are a delightful combination of rich butter, a delicate crunch, and a hint of flaky sea salt. Simple yet elegant, these melt-in-your-mouth cookies are perfect for any occasion, from afternoon tea to festive holiday gatherings. Their classic buttery flavor and golden edges make them irresistibly delicious!
Ingredients
1 cup (225g) unsalted butter (softened)
½ cup (100g) granulated sugar
2 cups (250g) all-purpose flour
¼ teaspoon flaky sea salt (or more to sprinkle)
1 teaspoon pure vanilla extract
Optional:
Fresh herbs (thyme, rosemary, or parsley) for garnish
Grated Parmesan cheese
Drizzle of honey or balsamic glaze
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add Vanilla: Stir in the vanilla extract and mix until combined.
Add Dry Ingredients: Gradually add the all-purpose flour to the butter mixture, mixing on low speed or folding in with a spatula until just combined. The dough should be soft but not sticky.
Shape the Dough: Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
Slice and Bake: Once chilled, slice the dough into ¼-inch thick rounds. Place them spaced apart on the prepared baking sheet.
Add Sea Salt: Lightly sprinkle each cookie with flaky sea salt before baking.
Bake: Bake for 12-15 minutes, or until the edges are golden but the centers remain pale.
Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
“Use high-quality butter for the best flavor.”
“If you prefer, you can try substituting mini chocolate chips, chopped nuts, or citrus zest for an added twist.”
“For a more savory flavor, try sprinkling a bit of Parmesan cheese over the cookies.”
“Store in an airtight container at room temperature for up to two weeks.”
“Freeze the dough before slicing for easier storage, and bake when ready.”
- Prep Time: 15 minutes
- Chill Time:: 1 hour
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: French
