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French salted butter cookies bring together the delicate richness of French butter and a kiss of sea salt in a melt in your mouth bite These cookies are perfect for afternoon tea or as a simple treat any time of year and evoke cozy memories of Parisian bakeries in every nibble
The irresistible aroma fills the kitchen I first baked these on a rainy afternoon and my friends devoured every last one They make even a simple day feel special
Ingredients
- French unsalted butter: brings the signature richness so choose the highest quality you can find European butter has a higher fat content which really boosts flavor
- Granulated sugar: for perfect sweetness use superfine if possible for a smoother crumb
- Large egg: gives the dough structure and chew choose fresh free range eggs for best color and texture
- Vanilla extract: adds lovely warmth pure vanilla elevates the cookie so steer clear of artificial
- All purpose flour: forms the soft bite look for a brand with medium protein for tenderness
- Baking powder: helps the cookies puff just a touch make sure it is fresh for best results
- Sea salt or fleur de sel: creates the signature salty spark use French sea salt if you can
Step-by-Step Instructions
- Prepare the Baking Trays and Oven:
- Preheat your oven to the correct temperature and line two baking sheets with parchment paper Make sure the trays are cool so butter does not start melting early
- Cream the Butter and Sugar:
- In a large bowl beat the softened French butter and sugar for at least five minutes on medium speed until it looks pale and fluffy Scraping down the sides often ensures everything is evenly mixed This step is key for that tender melt
- Add Egg and Vanilla:
- Mix in the egg and vanilla until there are no streaks left The dough should look creamy and glossy at this point which means it is perfectly emulsified
- Combine Dry Ingredients:
- In a separate bowl whisk together the flour baking powder and salt Fluffing the flour helps avoid dense cookies
- Mix the Wet and Dry Together:
- With a spatula or mixer on low speed slowly blend the dry into the wet ingredients The dough will pull away from the sides of the bowl and come together into a soft mass Stop mixing as soon as you do not see dry flour
- Chill the Dough:
- Press the dough into a disk wrap tightly and chill for about half an hour Do not skip this step it stops spreading in the oven and really develops the buttery flavor
- Shape the Cookies:
- Using a tablespoon measure portion out dough balls Roll them gently in your palms and space them on the prepared sheets with enough room to spread
- Top with Sea Salt:
- Sprinkle each dough ball lightly with flaky sea salt This little touch brings out the caramel notes in the cookies
- Bake the Cookies:
- Bake in the preheated oven for exactly ten to twelve minutes Rotate the trays halfway for even baking The cookies should have golden edges and soft centers
- Cool the Cookies:
- Leave the cookies on the baking sheet for three minutes This helps them set before you move them to a cooling rack where they will crisp up slightly as they become fully cool
- Serve and Savour:
- Arrange your cookies on a pretty plate These taste best fresh from the oven but keep beautifully in an airtight tin
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You Must Know
- Naturally high in butter for a rich taste
- Wonderful with coffee or tea as a special treat
- Dough can be made ahead and frozen for easy baking
Fleur de sel brings a subtle crunch you cannot get from plain table salt Sharing these with my grandmother always transports me back to her sunny Paris kitchen where she insisted the best cookies start with the best ingredients
Storage Tips
Store the baked cookies in an airtight container at room temperature for up to five days If you want them to stay extra crisp tuck a piece of bread into the container with the cookies You can also freeze the dough tightly wrapped and slice off pieces as you like for fresh cookies on demand
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Ingredient Substitutions
While French butter gives the best flavor a high quality American or Irish unsalted butter also works in a pinch For a dairy free version try a European style plant based butter If you need to skip eggs use a tablespoon of plain yogurt for each egg with good results
Serving Suggestions
Pair these cookies with a light fruit compote or layer with whipped cream for an easy dessert They also make lovely gifts packaged in a simple paper bag with some extra fleur de sel tucked inside
Cultural Context
These cookies are inspired by the famous sablés of Brittany which are prized throughout France for their sandy meltaway texture The name means sandy referring to the crumbly bite that comes from careful mixing and cold rich butter
Frequently Asked Questions
- → What type of butter is best for these cookies?
Using high-quality French butter imparts a rich, creamy flavor and traditional texture, but any European-style unsalted butter works well.
- → Can I use regular salt instead of sea salt?
Sea salt or fleur de sel offers a delicate, nuanced flavor. Regular salt works in the dough, but finishing with sea salt enhances the taste.
- → Why should the dough be chilled before baking?
Chilling helps the dough firm up, preventing the cookies from spreading too much and ensuring a tender, crisp texture.
- → How do I know when the cookies are done?
Look for lightly golden edges with soft centers. The cookies will continue to firm up as they cool on the baking sheet.
- → Can I freeze the dough for later use?
Yes, portion and freeze the dough balls on a tray. Once firm, transfer to a bag for up to two months and bake directly from frozen, adding a minute to the bake time.