Authentic French Salted Butter Cookies Recipe | Sablés Bretons
Delight in the rich, crumbly texture and irresistible flavor of traditional French salted butter cookies. Made with premium salted butter and a touch of sea salt, these sablés bretons are the perfect balance of sweet and savory.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Rolling Pin
- Parchment paper
- Cookie cutters or molds
- Baking sheet
- Cooling rack
Ingredients
Dough
- 1 cup (225 g) salted European-style butter (at least 82% butterfat)
- ¾ cup (150 g) granulated sugar
- 3 large egg yolks
- 2 cups (250 g) all-purpose or pastry flour
- 1 tsp vanilla extract (optional)
- ½ tsp lemon zest (optional)
Garnish (optional)
- Sea salt flakes
- Melted dark chocolate for dipping
Instructions
- Cream butter & sugar: Beat salted butter and sugar until light and fluffy.
- Add yolks & vanilla: Mix in egg yolks and vanilla extract until smooth.
- Incorporate flour: Gradually add flour, mixing gently until a soft dough forms.
- Chill dough: Wrap in plastic and refrigerate for at least 1 hour.
- Shape cookies: Roll dough to ¼-inch thickness and cut into rounds, or press into molds.
- Bake: Place on parchment-lined sheet. Bake at 325°F (160°C) for 12–15 minutes, until edges are lightly golden.
- Cool: Transfer to wire racks.
- Optional garnish: Sprinkle with sea salt flakes or dip in chocolate.
Notes
- Make-ahead: Dough can be made 2–3 days ahead and refrigerated.
- Storage: Keep baked cookies in an airtight container for up to 1 week.
- Freezing: Freeze dough logs or baked cookies for up to 2 months. Thaw slightly before slicing.
- Avoid mistakes: Don’t use unsalted butter, don’t overwork dough, and always chill before baking.
- Variations: Add citrus zest, dip in chocolate, or mix in nuts/herbs.
- Nutrition: Rich in butter and sugar—best enjoyed in moderation. Substitute part of flour with almond flour for a nutty twist.