French Butter Cookies (Sablés Breton) are the epitome of simple elegance with their golden, tender crumb and richly buttery flavor. Every bite takes you straight to the sun-dappled coast of Brittany, where this cookie has delighted locals for generations. With only a handful of pantry staples, you’ll be amazed at how these humble ingredients deliver a melt-in-your-mouth treat that’s as perfect with afternoon tea as it is next to a scoop of vanilla ice cream. If you’ve been searching for a classic cookie recipe that’s both easy to master and impossible to resist, look no further: these French Butter Cookies (Sablés Breton) will effortlessly become your new favorite for holidays, gifting, or just a cozy night in.
Ingredients You’ll Need
The beauty of French Butter Cookies (Sablés Breton) lies in their minimalistic ingredient list—each element plays a starring role in creating that signature rich, crumbly texture and deep, golden color. Don’t skimp or substitute here; the charm is in celebrating these classic components at their best!
- Unsalted Butter (1 cup, softened): This is the heart and soul of the cookie, providing flavor and that unforgettable melt-in-your-mouth richness. Use European-style butter for an even richer taste.
- Granulated Sugar (⅔ cup): Adds sweetness and helps create the cookies’ delicate, sandy texture.
- Egg Yolks (2, plus 1 extra for brushing): The yolks lend a beautiful golden hue and rich, tender bite, while the extra yolk on top adds a shiny finish.
- Vanilla Extract (1 teaspoon): Just a splash brings out the buttery notes and adds an alluring aroma.
- All-Purpose Flour (2 cups): The structure of your sablés, making them perfectly crumbly without being dry.
- Fine Sea Salt (½ teaspoon): A pinch sharpens all the flavors and balances the sweetness beautifully.
How to Make French Butter Cookies (Sablés Breton)
Step 1: Cream the Butter and Sugar
Start by grabbing a large mixing bowl and creaming your softened butter and sugar together until the mixture is light, fluffy, and inviting. This step is essential because it aerates the dough and ensures that melt-in-your-mouth texture these cookies are known for. Don’t rush: give it a good two to three minutes with an electric mixer, scraping down the bowl as needed.
Step 2: Add Egg Yolks and Vanilla Extract
Next, blend in the two egg yolks and the vanilla extract, mixing until everything is beautifully combined. The dough should become silkier and turn a pale shade of yellow, thanks to those rich yolks. This step adds not only flavor but also the signature color of French Butter Cookies (Sablés Breton).
Step 3: Mix in the Dry Ingredients
In a separate bowl, whisk together the flour and salt to distribute them evenly. Gradually add the flour mixture into your wet ingredients, mixing gently until just combined. Be careful not to overmix—stop as soon as you have a soft dough, as this preserves the cookies’ delicate crumb.
Step 4: Chill the Dough
Divide the dough into two equal halves, shaping each into a flat disk. Wrap both in plastic wrap and chill them in the fridge for at least 1 hour. Chilling is the secret to cookies that are easy to roll out and keep their beautiful shape in the oven.
Step 5: Roll, Cut, and Prepare for Baking
Once your dough is well chilled, preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment. Roll out one disk at a time on a lightly floured surface to about ¼ inch thickness. Use a round cookie cutter to cut out your shapes and arrange them onto the baking sheets. Brush the tops with the remaining egg yolk, then, if you’re feeling fancy, use a fork to create a classic crosshatch pattern.
Step 6: Bake and Cool
Pop the cookies in the oven and bake for 12 to 15 minutes, until the edges take on a lovely golden blush. Allow them to cool on the baking sheet for a few minutes (they’re fragile when hot!) before transferring to a wire rack to finish cooling completely. Now is the moment you’re rewarded with the irresistible aroma of real French Butter Cookies (Sablés Breton) fresh from the oven.
How to Serve French Butter Cookies (Sablés Breton)
Garnishes
For a simple yet stunning finishing touch, you can add a light dusting of powdered sugar once the cookies have cooled. Alternatively, a sprinkle of flaky sea salt just before baking adds a delightful contrast to all that buttery sweetness. Sometimes, the forked crosshatch pattern itself is garnish enough—classic and elegant.
Side Dishes
French Butter Cookies (Sablés Breton) pair like a dream with a steamy mug of coffee, a delicate cup of Earl Grey, or a bowl of vanilla bean ice cream. For a truly French experience, serve them alongside a dish of berries or a scoop of lemon curd for a tart counterpoint to their rich flavor.
Creative Ways to Present
Stack a tower of cookies and tie them with a ribbon for a charming homemade gift, or arrange them on a vintage platter for an afternoon tea spread. If you’re hosting a party, set up a DIY cookie sandwich bar—let guests pair French Butter Cookies (Sablés Breton) with jam, chocolate hazelnut spread, or clotted cream for a playful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your French Butter Cookies (Sablés Breton) at their peak by storing them in an airtight container at room temperature. They’ll stay perfectly fresh and tender for up to one week—if you can keep them around that long!
Freezing
To freeze, place the baked and cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment. They’ll keep their flavor and texture beautifully for up to one month. You can also freeze the unbaked dough discs, thawing them in the fridge before rolling and baking as usual.
Reheating
While these cookies are delicious as-is, if you love a little warmth, briefly reheat them in a low oven (about 250°F) for 3-4 minutes. This will revive that freshly baked aroma and make them taste like they’ve just come out of your oven again.
FAQs
Can I make French Butter Cookies (Sablés Breton) with salted butter?
You can, but it’s best to use unsalted butter so you can control the salt content in the recipe. If you only have salted butter, reduce or omit the added fine sea salt to keep the flavors balanced.
Why should I chill the dough?
Chilling the dough is crucial because it solidifies the butter, making the dough less sticky and easier to handle. It also helps the cookies keep their shape during baking and enhances their tender, melt-away texture.
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend, and you’ll have French Butter Cookies (Sablés Breton) that are every bit as delicious as the classic version.
Is it necessary to brush the cookies with egg yolk before baking?
The egg yolk glaze gives the cookies their beautiful golden sheen and a slightly crisp top, but if you skip it, your cookies will still be buttery and flavorful—just a little paler in color.
Can I flavor these cookies with citrus or other extracts?
Definitely! A touch of lemon or orange zest, or a few drops of almond extract, can add a unique spin to your French Butter Cookies (Sablés Breton) without overpowering their classic buttery charm.
Final Thoughts
The magic of French Butter Cookies (Sablés Breton) is that they’re as easy to make as they are to love. Give them a try—you’ll find yourself reaching for this recipe again and again, and your friends and family will thank you for every buttery, golden bite!
Print
French Butter Cookies (Sablés Breton) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the rich, buttery goodness of these classic French Butter Cookies, known as Sablés Breton. With a delicate crumb and a hint of sweetness, these cookies are perfect for any occasion.
Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter (softened)
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 egg yolk (for brushing)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Add the 2 egg yolks and vanilla extract, mixing until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Chill the Dough: Divide the dough into two equal parts, shape each into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Roll and Cut: Preheat the oven to 350°F (175°C). Roll out one disk at a time on a lightly floured surface to about ¼ inch thick. Cut into rounds using a cookie cutter and place on baking sheets.
- Bake: Brush the tops with the remaining egg yolk and bake for 12 to 15 minutes, or until lightly golden. Cool on a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For richer flavor, use European-style butter.
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