French Butter Cookies (Sablés Breton) Recipe
If you have a soft spot for buttery, melt-in-your-mouth treats, then the French Butter Cookies (Sablés Breton) Recipe is about to become your new obsession. These classic French cookies boast a tender crumb and a rich, buttery flavor that’s perfectly balanced by a subtle hint of vanilla. Their delicate, crumbly texture makes them the ideal accompaniment to a cup of tea, coffee, or simply a sweet little indulgence anytime you need a pick-me-up. Once you try this recipe, you’ll appreciate how simple ingredients combine to create a cookie that feels both rustic and elegant, the quintessential taste of French baking tradition.
Ingredients You’ll Need
The beauty of this French Butter Cookies (Sablés Breton) Recipe lies in its simplicity. Each ingredient plays a crucial role, from the creamy butter that creates the crumbly texture, to the subtle sweetness of the sugar enhancing every bite. Together, they form the perfect blend of flavor and texture that makes these cookies so irresistible.
- Unsalted butter: Using softened unsalted butter ensures a rich flavor and perfect dough consistency.
- Granulated sugar: Adds the right amount of sweetness without overpowering the buttery notes.
- Egg yolks: Provide richness and help bind the dough for that tender crumb.
- Vanilla extract: Infuses the cookies with a warm, aromatic essence.
- All-purpose flour: The base of the dough, it contributes to the soft yet slightly crisp texture.
- Salt: A pinch balances the sweetness and enhances the overall flavor profile.
How to Make French Butter Cookies (Sablés Breton) Recipe
Step 1: Prepare the Dough
Start by creaming together the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy. This step is key because it incorporates air into the dough, which helps give the cookies a tender texture. Once well combined, beat in the egg yolks along with the vanilla extract, allowing their richness and aroma to meld into your buttery base.
Step 2: Add the Dry Ingredients
Next, gradually sift in the flour and salt, folding the mixture gently until the dough just comes together. Be careful not to overmix at this stage; you want to maintain a tender, crumbly quality, not develop gluten that might make the cookies tough. The dough will be soft but firm enough to handle after chilling.
Step 3: Chill the Dough
Divide the dough into two equal disks, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling refreshes the butter, making the dough easier to roll out and helps the cookies keep their shape while baking. This patience pays off with perfectly buttery, melt-in-your-mouth Sablés Breton.
Step 4: Roll and Cut the Cookies
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out each disk of dough to about 1/4-inch thickness. Then, using your favorite cookie cutter or a simple glass, cut the dough into shapes. Place the cut cookies on a parchment-lined baking sheet, spacing them out slightly to prevent sticking.
Step 5: Bake the Cookies
Bake your French Butter Cookies (Sablés Breton) Recipe for 12 to 15 minutes, or until the edges just begin to turn a delicate golden color. Keep an eye on them, as their crumbly texture means they can brown quickly. Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This ensures they finish setting up with that signature crumbly bite.
How to Serve French Butter Cookies (Sablés Breton) Recipe
Garnishes
While these cookies stand out wonderfully on their own, dusting them lightly with powdered sugar adds an elegant touch and a whisper of extra sweetness. For festive occasions, a simple dunk in melted dark chocolate or a drizzle of caramel can elevate their flavor while maintaining their delicate texture.
Side Dishes
Serve your Sablés Breton alongside a steaming cup of Earl Grey tea or a freshly brewed espresso. The buttery richness of the cookie pairs beautifully with the bright citrusy or bold coffee flavors, offering a perfect balance that will delight your palate every time.
Creative Ways to Present
Tray them alongside fresh berries and a selection of fine cheeses for a charming French-inspired dessert board. You can also sandwich a bit of homemade fruit jam or ganache between two cookies to create irresistible little cookie sandwiches, perfect for sharing and impressing guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra French Butter Cookies (Sablés Breton), don’t worry—they store beautifully. Keep them in an airtight container at room temperature, and they will stay fresh and crumbly for up to a week. This makes them an easy treat to enjoy throughout the week or to pack for a picnic.
Freezing
These cookies freeze exceptionally well, too. Place the baked and fully cooled cookies in a single layer on a baking sheet and freeze until hard. Then, transfer them to a freezer-safe bag or container. They can be kept in the freezer for up to 3 months without losing their delicate texture or flavor.
Reheating
When you’re ready to enjoy frozen French Butter Cookies (Sablés Breton), bring them back to room temperature naturally or warm them briefly in a low oven for a couple of minutes. This will revive their crisp edges and buttery aroma, making every bite just as delightful as fresh.
FAQs
Can I use salted butter instead of unsalted butter?
While salted butter can work in a pinch, it’s best to use unsalted butter to control the salt level in your cookies precisely. Using unsalted butter ensures the balance of flavors is just right without being overly salty.
Why use egg yolks instead of whole eggs?
Egg yolks add richness and tenderness to the dough without the extra moisture that egg whites bring. This helps give Sablés Breton their signature crumbly yet soft texture.
How thick should I roll out the dough?
Aim for about 1/4-inch thickness. This thickness allows the cookies to bake evenly, maintaining a delicate balance of crisp edges with a tender center.
Can I add flavors like lemon zest or spices?
Absolutely! Adding a bit of lemon zest, cinnamon, or nutmeg can introduce a lovely twist while preserving the traditional buttery base of the cookies. Just don’t overdo it—keep the additions subtle to let the butter shine.
What is the best way to store these cookies for maximum freshness?
The best approach is to store them in an airtight container at room temperature, away from heat or humidity. This keeps the cookies crisp and buttery for several days.
Final Thoughts
If you’ve been searching for a cookie recipe that epitomizes simplicity, elegance, and mouthwatering flavor, this French Butter Cookies (Sablés Breton) Recipe is exactly what you need. It’s a wonderful way to bring a little slice of French pâtisserie magic into your kitchen, and once you bake these cookies, they are sure to become a beloved favorite. So go ahead, give them a try—you won’t regret it!
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French Butter Cookies (Sablés Breton) Recipe
- Total Time: 1 hour
- Yield: 24 servings 1x
Description
Traditional French Butter Cookies, known as Sablés Breton, are rich, crumbly, and buttery biscuits perfect for any occasion. These cookies have a delicate texture with a subtle vanilla flavor, baked to a golden perfection, making them a delightful treat alongside tea or coffee.
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Prepare the Dough: Cream together the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, which helps create a tender cookie texture. Then, beat in the egg yolks and vanilla extract until fully incorporated for added richness and flavor.
- Add the Dry Ingredients: Gradually sift in the all-purpose flour and salt into the butter mixture, gently mixing until the dough just comes together to avoid overworking which could make the cookies tough.
- Chill the Dough: Divide the dough into two disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period firms the dough making it easier to roll and cut.
- Roll and Cut the Cookies: Preheat the oven to 350°F (175°C). On a floured surface, roll out the chilled dough to 1/4-inch thickness. Use cookie cutters to cut the dough into your desired shapes, then place them evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges begin to turn a light golden color, indicating they are perfectly baked. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely to ensure they set properly and achieve the ideal texture.
Notes
- Ensure the butter is softened but not melted for the best creaming result.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Chilling the dough is essential to prevent spreading during baking.
- Use parchment paper or a silicone mat to prevent the cookies from sticking to the baking sheet.
- Store cooled cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
