Classic French Salted Butter Cookies Recipe | Buttery Sablés with Crisp Texture & Elegant Flavor
These Classic French Salted Butter Cookies, or sablés, are a celebration of simplicity and indulgence. Made with high-quality salted butter, sugar, flour, and a touch of vanilla, they bake into golden, tender-crisp rounds with a melt-in-your-mouth texture and a delicate salty-sweet balance. Perfect with tea or coffee, these cookies are ideal for gifting, entertaining, or savoring as a refined everyday treat. Their rustic charm and rich flavor make them a timeless favorite in French patisseries and home kitchens alike.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Rolling Pin
- Cookie cutters (round, square, or fluted)
- Baking sheet
- Parchment paper
- Pastry brush
- Wire rack
Ingredients
Core:
- 1 cup (225g) salted butter (preferably French or European-style)
- ¾ cup (150g) granulated sugar
- 3 large egg yolks (plus 1 extra for brushing)
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- Flaky sea salt or fleur de sel (for garnish)
Optional Add-ins:
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
- ¼ cup almond flour
- ½ cup crushed nuts or sesame seeds
- ½ cup melted dark chocolate (for dipping)
Instructions
- Cream Butter & Sugar Beat salted butter and sugar until light and fluffy.
- Add Egg Yolks Mix in egg yolks one at a time until smooth.
- Combine Dry Ingredients Whisk flour and baking powder separately, then stir into butter mixture. Add optional flavorings if desired.
- Chill Dough Wrap dough and refrigerate for 1–2 hours.Bold Tip: Chilling ensures crisp edges and prevents spreading.
- Shape Cookies Roll dough to ¼ inch thickness. Cut into rounds, squares, or fluted shapes.
- Brush & Garnish Brush tops with beaten egg yolk. Sprinkle with flaky sea salt.
- Bake Bake at 325°F (160°C) for 12–15 minutes until edges are lightly golden.
- Cool & Serve Cool on baking sheet briefly, then transfer to wire rack. Dip in chocolate or add toppings if desired.
Notes
- Make-Ahead: Dough can be frozen for up to 1 month.
- Storage: Baked cookies last 5–7 days in an airtight container.
- Re-crisping: Warm in oven at 300°F for 5 minutes if needed.
- Common Mistakes: Avoid unsalted butter, overmixing, skipping chill time, and overbaking.
- Gifting Tip: Layer cookies in tins with parchment between for freshness.