French Butter Cookies (Sablés Breton) are the kind of treat that instantly transports you to a sun-washed café in Brittany, where the air is scented with butter and sugar. These delicate, buttery shortbread cookies are crisp at the edges, meltingly tender in the center, and adorned with that classic crosshatch pattern that whispers “homemade.” With just a handful of pantry staples, you can craft the most irresistible cookies that pair perfectly with a cup of tea or an afternoon espresso. Let’s bring a bit of French magic to your kitchen!
Ingredients You’ll Need
The beauty of French Butter Cookies (Sablés Breton) lies in their simplicity. Each ingredient is essential, enhancing the cookies’ rich flavor and signature crumbly texture. Here’s what you’ll gather before you start baking:
- Unsalted butter (1 cup, room temperature): The star of the show, providing richness and a melt-in-your-mouth quality—opt for European-style butter for authentic flavor.
- Granulated sugar (3/4 cup): Adds sweetness while helping to create that delicate, tender crumb.
- Egg yolks (2 large): Bring richness and a beautiful golden hue to the dough.
- Vanilla extract (1 teaspoon): Infuses the cookies with a warm, aromatic note that elevates every bite.
- All-purpose flour (2 cups): The foundation of the dough, giving the cookies their structure without overpowering the buttery flavor.
- Fine sea salt (1/2 teaspoon): Just enough to balance the sweetness and deepen the flavor.
- Egg yolk (1, for brushing): Used for the glossy, golden finish on top of each cookie.
- Water (1 teaspoon, for egg wash): Helps the egg yolk glide smoothly over the cookies for perfect browning.
How to Make French Butter Cookies (Sablés Breton)
Step 1: Cream the Butter and Sugar
Start by placing your softened butter and granulated sugar in a large mixing bowl. Using a hand mixer or a sturdy wooden spoon, beat them together until the mixture becomes light, fluffy, and noticeably paler in color. This step is key—it incorporates air, ensuring your French Butter Cookies (Sablés Breton) are as tender as can be.
Step 2: Add Egg Yolks and Vanilla
Next, blend in the two egg yolks and vanilla extract. Mix until everything is luscious and fully combined. The egg yolks are responsible for that lovely golden color and rich, almost custardy flavor that sets these cookies apart.
Step 3: Incorporate the Dry Ingredients
Sift the all-purpose flour and fine sea salt right into your bowl. Stir gently with a spatula or wooden spoon, just until the dough comes together. Don’t overwork the dough—this is what keeps the French Butter Cookies (Sablés Breton) delicate and crumbly.
Step 4: Chill the Dough
Shape the dough into a disc, wrap it snugly in plastic wrap, and chill it in the refrigerator for at least one hour. This resting period makes the dough easier to handle and ensures the cookies hold their shape while baking.
Step 5: Roll and Cut
Once chilled, roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter (or any shape you love) to cut out the cookies. Gather any scraps, re-roll, and cut until all the dough is used.
Step 6: Prepare the Egg Wash and Decorate
Whisk together one egg yolk with a teaspoon of water. Brush the tops of each cookie generously with this egg wash. For that classic French Butter Cookies (Sablés Breton) look, lightly score a crosshatch pattern on the surface of each cookie with a fork.
Step 7: Bake to Perfection
Arrange the cookies on a parchment-lined baking sheet, leaving a bit of space between each one. Bake in a preheated 350°F (175°C) oven for 12 to 14 minutes, until the edges are lightly golden but the centers remain pale. Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This moment is the hardest part—resist the urge to nibble while they’re still warm!
How to Serve French Butter Cookies (Sablés Breton)
Garnishes
For a truly charming finish, dust your French Butter Cookies (Sablés Breton) with a touch of powdered sugar or add a sprinkle of flaky sea salt while they’re still slightly warm. If you’re feeling extra decadent, a drizzle of melted dark chocolate is always welcome.
Side Dishes
These cookies shine alongside a creamy café au lait or a bracing cup of black tea. For a festive spread, serve them with fresh berries, a scoop of vanilla ice cream, or even a dollop of lemon curd for a zesty contrast.
Creative Ways to Present
Arrange your cookies on a vintage cake stand or tuck them into cellophane bags tied with ribbon for gifting. For a rustic French touch, line a basket with a linen napkin and pile the cookies high—perfect for sharing at a picnic or afternoon gathering.
Make Ahead and Storage
Storing Leftovers
French Butter Cookies (Sablés Breton) keep beautifully in an airtight container at room temperature for up to one week. Be sure to let them cool completely before storing so they stay crisp and fresh.
Freezing
To freeze, place cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep their flavor and texture for up to two months—simply thaw at room temperature when you’re ready to indulge.
Reheating
If you crave that just-baked taste, pop the cookies in a 300°F (150°C) oven for 2-3 minutes. This will revive their crisp edges and delicate aroma, making them taste freshly made.
FAQs
Can I use salted butter instead of unsalted?
While you can use salted butter in a pinch, unsalted butter allows you to control the salt level in your French Butter Cookies (Sablés Breton) for a more balanced flavor.
Why does the dough need to be chilled?
Chilling the dough firms up the butter and relaxes the gluten, making it easier to roll and cut. It also ensures the cookies hold their shape and bake up perfectly tender.
Can I make the dough ahead of time?
Absolutely! The dough for French Butter Cookies (Sablés Breton) can be wrapped and refrigerated for up to three days, or frozen for up to two months. Just thaw in the fridge before rolling out.
How do I get that classic crosshatch pattern?
After brushing the cookies with egg wash, gently score the tops with the tines of a fork in a criss-cross pattern. This simple touch gives them their iconic look.
What’s the best way to store these cookies for gifting?
Arrange the cooled cookies in a sturdy tin or cellophane bag, layered with parchment to prevent sticking. They travel well and make lovely gifts for any occasion!
Final Thoughts
If you’ve been searching for a cookie that blends effortless elegance with pure, buttery joy, French Butter Cookies (Sablés Breton) are it. I hope this recipe inspires you to treat yourself and your loved ones to a taste of France right in your own kitchen—happy baking!
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French Butter Cookies (Sablés Breton) Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
French Butter Cookies, also known as Sablés Breton, are classic buttery shortbread cookies with a tender, crumbly texture and rich vanilla flavor. Perfect for holiday treats or everyday indulgence, these cookies are easy to make and delightfully satisfying with their traditional crosshatch design and delicate golden edges.
Ingredients
Main Ingredients
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
For Egg Wash
- 1 egg yolk
- 1 teaspoon water
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, which usually takes about 3-4 minutes using an electric mixer on medium speed.
- Add Egg Yolks and Vanilla: Incorporate the 2 large egg yolks and 1 teaspoon vanilla extract into the creamed mixture, mixing until well combined and smooth.
- Mix Dry Ingredients: Sift in the 2 cups all-purpose flour and 1/2 teaspoon fine sea salt. Stir gently just until the dough comes together, being careful not to overmix to maintain tenderness.
- Chill Dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up for easier rolling.
- Preheat Oven and Prepare Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll and Cut Dough: On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness. Use a cookie cutter to cut rounds or desired shapes, then place them spaced out on the prepared baking sheet.
- Prepare and Apply Egg Wash: In a small bowl, whisk together 1 egg yolk and 1 teaspoon water. Brush this egg wash gently over each cookie’s surface, then score a crosshatch pattern lightly using a fork for a traditional finish.
- Bake Cookies: Bake in the preheated oven for 12–14 minutes, or until the edges turn a light golden color, indicating doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps set the texture.
Notes
- For authentic flavor, use European-style butter with higher fat content for a richer taste.
- Store these butter cookies in an airtight container at room temperature for up to one week to maintain freshness.
- They can be frozen for longer storage; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg
