FRENCH SALTED BUTTER COOKIES RECIPE
These delicious French salted butter cookies have crisp golden edges, tender buttery centers, and a beautiful finish of flaky sea salt. An easy homemade cookie recipe that's perfect for sharing or gifting.
Equipment
- Electric hand mixer or stand mixer
- Large mixing bowl
- medium mixing bowl
- Two baking sheets
- Parchment paper
- Cookie scoop
- Fork
- Pastry brush
- Wire cooling rack
Ingredients
- ¾ cup 170 grams salted butter, softened
- ⅔ cup 135 grams granulated sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 cups 250 grams all-purpose flour
- ½ teaspoon baking powder
- 1 large egg yolk for brushing
- 1 teaspoon whole milk for brushing
- 2 tablespoons coarse sparkling sugar optional
- ½ teaspoon flaky sea salt
Instructions
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large mixing bowl, beat the salted butter and sugar on medium speed for about two minutes until creamy.
- Add the two egg yolks and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients and mix on low speed until a soft dough forms. Do not overmix.
- Line two baking sheets with parchment paper. Scoop approximately 1½ tablespoons of dough per cookie and roll into balls.
- Arrange the dough two inches apart and flatten into discs approximately ½ inch thick. Gently press fork marks across the tops.
- Refrigerate the shaped cookies for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Whisk the remaining egg yolk with the milk. Lightly brush over each chilled cookie, then sprinkle with coarse sugar and a small amount of flaky sea salt.
- Bake one sheet at a time for 14 to 17 minutes, until the edges are golden brown and the centers are set. Keep the remaining dough chilled.
- Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack.
- Cool completely before serving or storing.
Notes
- Use softened butter, not melted butter, for the best consistency.
- Chilling the dough helps prevent excessive spreading.
- A kitchen scale provides the most accurate flour measurements.
- For more pronounced fork marks, press the dough before chilling and apply only a thin layer of egg wash.
- Store cooled cookies in an airtight container for up to five days at room temperature, or freeze for up to three months.
- Chilling the dough helps prevent excessive spreading.
- A kitchen scale provides the most accurate flour measurements.
- For more pronounced fork marks, press the dough before chilling and apply only a thin layer of egg wash.
- Store cooled cookies in an airtight container for up to five days at room temperature, or freeze for up to three months.