French Salted Butter Cookies (Print Version)
# Ingredients:
→ Dough
01 -
1 teaspoon sea salt or fleur de sel
02 -
0.5 teaspoon baking powder
03 -
250 grams all-purpose flour
04 -
1 teaspoon vanilla extract
05 -
1 large egg
06 -
150 grams granulated sugar
07 -
225 grams unsalted French butter, softened
→ Finishing
08 -
Extra sea salt for sprinkling
# Instructions:
01 -
Once the cookies are totally cool, go ahead and grab one with your coffee or tea.
02 -
Allow the cookies to sit on the hot trays a few minutes, then move to a wire rack and let them cool down all the way.
03 -
Slide the trays into your hot oven. Let those cookies go for about 10 to 12 minutes. Edges should look golden but the middles will still be soft.
04 -
Just before they bake, give each dough ball a light touch of sea salt on top.
05 -
Scoop chilled dough by the tablespoon, roll it into balls by hand, and drop each one on your tray. Leave about 5 centimeters between each for spreading.
06 -
Wrap your dough up in plastic and toss it in the fridge for half an hour. This keeps them nice and crisp around the edges.
07 -
Dump the dry stuff in slowly, mixing until it looks like one even dough. That’s your cookie batter done.
08 -
In another bowl, use a whisk to mix the flour, baking powder, and salt together.
09 -
Crack in the egg and pour the vanilla, then beat until it's smooth and you see no streaks.
10 -
Drop the butter and sugar in a big bowl, then use a mixer (or a sturdy spoon) to beat them until they look pale and airy.
11 -
Get your oven hot at 175°C, and line your baking trays with some parchment.
# Notes:
01 -
Popping the dough in the fridge first gives you cookies that are crisper at the edges but still soft inside.