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These French salted butter cookies give you that dreamy combo of rich French butter and a pinch of sea salt. They melt right in your mouth. You’ll love them with coffee or tea, or whenever you’re craving something sweet. Every bite takes you straight to a cozy Paris café in your mind!
The smell alone will make your day brighter. The first time I made these it was pouring rain, and my buddies finished them off so quick. They turn a regular afternoon into something a little magical.
Delicious Ingredients
- All purpose flour: makes these soft and tender. Use a medium-protein brand for best texture.
- French unsalted butter: brings that classic deep flavor. Choose super high quality—the richer the better! European types have more fat, which is what you want here.
- Baking powder: just a little bit helps them puff up. Fresher is always better.
- Large egg: adds structure and a little chew. Grab fresh free-range if you can for color.
- Sea salt or fleur de sel: gives that hit of saltiness. French sea salt is even more special.
- Vanilla extract: gives a warm sweet background—real vanilla really makes these shine.
- Granulated sugar: for that lovely sweetness. If you’ve got superfine, use it for smoother cookies.
Easy Steps to Follow
- Dive in and Serve:
- Stack ’em on a cute plate. They taste incredible warm, but stash leftovers in a tight tin and they’ll stay tasty for days.
- Let Them Cool:
- Leave them on the tray for a couple of minutes so they harden a bit. After that, move to a rack—they get even crispier once cool.
- Pop in the Oven:
- Bake for 10 to 12 minutes. Switch trays around halfway through. They’re ready when the edges look golden but the middles are still pale.
- Finish with Sea Salt:
- A quick sprinkle of flaky sea salt on top makes the buttery flavor pop.
- Roll and Shape:
- Scoop up some dough with a spoon and roll gently in your hands. Place them on baking sheets, with room for spreading.
- Chill Time:
- Shape dough into a disc and wrap snugly. Stick in the fridge for 30 minutes—don’t skip! This keeps them from spreading out too much and really brings out the buttery flavor.
- Bring Wet and Dry Together:
- Mix in the flour blend just until there’s no streaks left. The dough turns soft and pulls together into a ball.
- Dry Ingredients Get Cozy:
- In another bowl, give flour, salt, and baking powder a quick whisk. This adds air and helps keep things light.
- Add Egg and Vanilla:
- Drop in the egg and vanilla. Beat until it’s glossy and smooth, no lumps hiding.
- Cream Butter with Sugar:
- Whip the French butter and sugar for about five minutes until everything’s super pale and fluffy. Scrape down the bowl here and there for even mixing—it’s worth it!
- Ready the Oven and Trays:
- Crank the oven up and line two cool trays with parchment so your butter doesn’t melt ahead of time.
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Good to Know
- Dough keeps well in the freezer, so you can just slice and bake whenever
- Natural buttery flavor makes these unforgettable
- Lovely with afternoon tea or coffee when you want a treat
You get an awesome subtle crunch from fleur de sel—table salt just can’t compare. Every time I share them with my grandma, I’m honestly whisked away to her sunlit Paris kitchen. She always said the secret was top-notch ingredients.
How to Store
Pack the cooled cookies into an airtight box and leave it on the counter—they’ll last up to 5 days. Slip in a slice of plain bread to keep them crisp. Want warm cookies any time? Just freeze the dough, and pop off some dough slices to bake whenever you want.
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Swaps You Can Make
If you’re out of French butter, high-end American or Irish options will do fine. For dairy-free folks, go for a European-style vegan butter. No eggs? Try a spoonful of plain yogurt for each egg needed, and you’ll still get great cookies.
How to Serve Them
Top these cookies with a dollop of fruit compote or a bit of whipped cream for an easy dessert. They make charming little gifts in a paper sack—tuck in a pinch of fleur de sel for a fancy touch.
Backstory
The inspiration comes from the well-loved sablés in Brittany, France. They’re famous for their melt-in-your-mouth, sandy feel, which comes from gentle mixing and using cold, rich butter. 'Sablé' actually means sand—pretty spot-on!
Frequently Asked Questions
- → What's the best kind of butter to use?
French butter is super creamy and gives that authentic texture, but any European-style, unsalted butter will do the trick and taste great.
- → Can I use table salt instead of sea salt?
Sea salt (or fleur de sel) gives a softer, layered taste. Table salt is fine inside the dough, but only sea salt really gives you that perfect finish on top.
- → Why chill the dough first?
Chilling makes the dough firmer. It means your cookies won’t spread everywhere, and you get that crispy, soft combo you want.
- → How can I tell if my cookies are ready?
Once you see the edges start to turn gold, you're good. Don't worry if the middles look underdone—they'll set up as they cool.
- → Is it okay to freeze the dough?
Absolutely! Shape your dough, freeze the balls on a tray, pop them in a bag once they're solid, and they'll last for two months. You can bake them from frozen—just leave them in the oven for one extra minute.