French Butter Cookies (Sablés Breton) Recipe
Soft, tender, and sumptuously buttery, French Butter Cookies (Sablés Breton) are what dreams are made of for anyone who loves a classic European treat. Each bite delivers the perfect harmony of crisp edges and melt-in-your-mouth centers, all delicately perfumed with vanilla. These iconic cookies are a testament to the beauty of simplicity, and once you master them, you’ll find yourself reaching for the recipe every time you crave something comforting and elegant with your afternoon coffee or tea.
Ingredients You’ll Need
The magic of French Butter Cookies (Sablés Breton) lies in just a handful of humble ingredients. Each one plays a special role, ensuring you get those signature crumbly, buttery bites every single time. Invest in good quality butter, and let these simple building blocks shine!
- Unsalted Butter (1 cup, softened): The star of the show, lending rich flavor and a tender crumb—be sure it’s truly soft for easy creaming.
- Granulated Sugar (2/3 cup): Adds the perfect sweetness and helps achieve light, airy cookies when creamed with the butter.
- Egg Yolks (2 large): Bring extra richness and a golden hue to the dough, creating that classic French biscuit texture.
- Vanilla Extract (1 teaspoon): Infuses warmth and depth—opt for pure vanilla extract for an authentic flavor.
- All-Purpose Flour (2 cups): Forms the cookie’s foundation and gives just the right amount of body to the dough.
- Fine Sea Salt (1/2 teaspoon): Enhances every flavor and balances the sweetness so the cookies never taste flat.
- Egg Yolk + Water (1 yolk mixed with 1 teaspoon water): This simple egg wash gives the cookies that glossy, golden finish and their signature French bakery look.
How to Make French Butter Cookies (Sablés Breton)
Step 1: Cream the Butter and Sugar
Start by grabbing a large mixing bowl (or use your stand mixer if you prefer), and beat the softened butter together with the granulated sugar. You’re looking for a mixture that’s light and fluffy—the more air you whip in now, the more delicate your French Butter Cookies (Sablés Breton) will be. This usually takes about three minutes, and yes, it’s worth every second!
Step 2: Add Egg Yolks and Vanilla
Once your butter and sugar are pale and cloudlike, introduce the egg yolks and vanilla extract. Mix until everything comes together smoothly and you’re left with a luscious, golden batter. The added yolks enrich the dough and contribute to that signature tender texture.
Step 3: Incorporate Flour and Salt
Next, sift the all-purpose flour and fine sea salt right into your bowl. Mix everything gently—just until no dry spots remain and a soft, smooth dough forms. Over-mixing at this stage can make the cookies tough, so stop as soon as everything is combined.
Step 4: Shape and Chill the Dough
Divide the dough in half, then pat each half into a log or a flat disk, whichever you find easier for rolling later. Wrap tightly in plastic wrap and let your dough chill in the fridge for at least one hour. Chilling is essential: it makes the dough firm and easy to handle, plus it helps those beautiful buttery flavors develop fully.
Step 5: Roll and Cut
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a round or fluted cookie cutter (or any shape you love) to cut out the cookies. Arrange them on your lined baking sheet, ensuring a little space between each one.
Step 6: Glaze and Score
Brush each cookie lightly with the egg wash, which gives them that irresistible golden sheen. For their signature look, gently draw a crosshatch pattern on the tops with the tines of a fork. This tiny extra step transforms homemade cookies into French patisserie magic.
Step 7: Bake to Perfection
Bake the cookies for 12 to 15 minutes, keeping a close eye as they turn lightly golden around the edges. Let them cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to finish cooling completely. Now comes the hardest part: waiting to taste one!
How to Serve French Butter Cookies (Sablés Breton)
Garnishes
For a sophisticated flourish, dust your French Butter Cookies (Sablés Breton) with a light shower of powdered sugar just before serving. You can also sprinkle a pinch of flaky sea salt on the warm cookies if you enjoy sweet-salty contrasts, or finish with a delicate drizzle of dark chocolate for extra decadence.
Side Dishes
These cookies are delightful alongside a cup of strong coffee, black tea, or an herbal tisane. For something special, pair them with a scoop of vanilla bean ice cream, stewed fruit, or even a ramekin of rich chocolate mousse—pure bliss with every bite.
Creative Ways to Present
Arrange the sablés in a pretty tin lined with parchment for gift-giving, or present them stacked and tied with ribbon at the center of a dessert platter. For a whimsical touch, you can sandwich two cookies together with a layer of jam or chocolate ganache in the middle. French Butter Cookies (Sablés Breton) are endlessly versatile for every celebration.
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully at room temperature. Place any extras in an airtight tin or container and store for up to one week. The texture stays crisp and buttery, and if anything, the flavor deepens a little over time—a real treat with minimal fuss!
Freezing
If you want to bake ahead, you can freeze the unbaked dough (shaped as logs or disks) for up to two months. Just thaw in the refrigerator overnight before rolling and baking. You can also freeze baked French Butter Cookies (Sablés Breton) in an airtight container—stack them with layers of parchment for easy separation.
Reheating
Should your cookies lose their crispness, simply pop them on a baking sheet in a preheated 300°F (150°C) oven for 3 to 5 minutes. This quick refresh brings back that just-baked texture and releases all that amazing buttery aroma once again.
FAQs
Can I use salted butter?
Yes, you can substitute salted butter if that’s what you have on hand. Just reduce the added fine sea salt by half to avoid oversalting your French Butter Cookies (Sablés Breton). Unsalted butter gives you more control over the final flavor, but both will deliver delicious results.
How do I prevent the cookies from spreading too much?
Chilling the dough thoroughly before rolling and again just before baking helps the cookies keep their shape. For crisp edges, pop the cut-out cookies back in the fridge for 10 minutes before they go into the oven.
Can I add other flavors?
Absolutely! A little lemon zest or a drop of almond extract is wonderful for a fresh twist. Just keep any additions subtle, so they don’t overpower the buttery base that makes French Butter Cookies (Sablés Breton) so irresistible.
My dough seems too crumbly. What should I do?
If your dough isn’t coming together, it could be a touch too dry—especially if your kitchen is cool or if you’ve slightly overmeasured the flour. Try kneading the dough gently with your hands, or add a teaspoon of milk just until it smooths out.
Are these cookies suitable for gifting?
French Butter Cookies (Sablés Breton) are perfect for gifting! Their sturdy texture, elegant appearance, and timeless flavor make them ideal for cookie boxes, hostess treats, or festive trays. Just be sure to pack them in an airtight container to keep them fresh on their journey.
Final Thoughts
Once you bake your first batch of French Butter Cookies (Sablés Breton), you’ll understand why these simple, elegant treats have charmed cookie lovers for generations. There’s nothing quite as lovely as sharing a plate of golden, buttery sablés with friends or family—give them a try and watch them disappear!
Print
French Butter Cookies (Sablés Breton) Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- 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 shortbread-like treats are perfect for any occasion.
Ingredients
For the cookies:
- 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
- 1/2 teaspoon fine sea salt
- 1 egg yolk mixed with 1 teaspoon water (for egg wash)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in egg yolks and vanilla extract until smooth.
- Combine Dry Ingredients: Sift in flour and salt, then mix until a soft dough forms.
- Chill the Dough: Divide dough, shape into logs or disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat and Prepare: Preheat oven, roll out dough, cut into shapes, place on baking sheet lined with parchment paper.
- Egg Wash and Score: Brush cookies with egg wash, score with a fork in a crosshatch pattern.
- Bake: Bake for 12-15 minutes at 350°F until lightly golden.
- Cool and Serve: Cool on baking sheet, then transfer to a wire rack to cool completely.
Notes
- For an extra crisp edge, chill cut cookies before baking for 10 minutes.
- Enhance flavor with lemon zest or almond extract for a twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 45mg
