Why You’ll Love This Recipe
I love this recipe for its perfect balance of richness and subtle sweetness. The dough comes together quickly, and once chilled, it’s easy to roll out and cut into shapes. Whether I serve these with afternoon tea or give them as homemade gifts, these cookies always make a beautiful impression. Plus, they store well, so I can enjoy them throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cookies:
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1 cup (2 sticks) unsalted butter, softened
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⅔ cup granulated sugar
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2 large egg yolks
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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½ teaspoon fine sea salt
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1 egg yolk (for brushing)
Directions
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I start by creaming the softened butter and sugar in a large bowl until the mixture is light and fluffy—this gives the cookies their tender texture.
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I mix in the 2 egg yolks and vanilla extract until well combined.
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In a separate bowl, I whisk together the flour and sea salt. I gradually add this to the butter mixture, stirring just until a soft dough forms.
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I divide the dough into two equal portions, shape each into a disk, and wrap them in plastic wrap. I refrigerate them for at least 1 hour to firm up.
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Once the dough is chilled, I preheat the oven to 350°F (175°C).
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Working with one disk at a time, I roll the dough out on a lightly floured surface to about ¼ inch thickness. I use a round cookie cutter to cut out shapes and transfer them to a baking sheet.
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I brush the tops of the cookies with the remaining egg yolk for that beautiful golden finish.
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I bake them for 12–15 minutes, just until the edges are lightly golden. Then I transfer them to a wire rack to cool completely.
Servings and Timing
This recipe makes 24 cookies.
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 35 minutes
Variations
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I sometimes add lemon or orange zest to the dough for a citrusy twist.
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For a festive version, I sprinkle the tops with coarse sugar before baking.
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I’ve used almond extract in place of vanilla for a nuttier flavor.
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When I want to get creative, I dip half of each baked cookie in melted dark chocolate and let them set before serving.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to a week.
They also freeze well—I place them in a sealed container with parchment paper between layers and freeze for up to 2 months.
To enjoy again, I let them thaw at room temperature—no reheating needed.
FAQs
Can I use salted butter instead of unsalted?
Yes, but I usually reduce the added salt to about ¼ teaspoon to compensate for the salt already in the butter.
Why do I need to chill the dough?
Chilling the dough helps it firm up, making it easier to roll and cut. It also prevents the cookies from spreading too much during baking.
Can I make the dough ahead of time?
Absolutely. I often make the dough a day in advance and leave it wrapped in the fridge until I’m ready to bake.
Do these cookies need to be decorated?
Not at all. I love their classic, simple look with just an egg yolk glaze, but a sprinkle of sugar or a chocolate dip can dress them up if I’m feeling fancy.
What’s the best butter to use?
For the richest flavor, I like to use European-style butter—it has a higher fat content and gives the cookies a more luxurious texture.
Conclusion
These French Butter Cookies (Sablés Breton) are a true celebration of buttery simplicity. They’re easy to make, delicately sweet, and perfect for any occasion—whether I’m enjoying them with a cup of coffee or sharing them with friends. With their melt-in-your-mouth texture and golden finish, they always bring a little French charm to my kitchen.
Print
French Butter Cookies (Sablés Breton) Recipe
- Total Time: 1 hour 35 minutes (includes chilling)
- Yield: 24 cookies
- Diet: Vegetarian
Description
Classic French butter cookies with a delicate crumb and rich, buttery flavor—these Sablés Breton are perfect with coffee or tea.
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
⅔ cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon fine sea salt
1 egg yolk (for brushing)
Instructions
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add Yolks and Vanilla: Add the 2 egg yolks and vanilla extract. Mix until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together flour and sea salt. Gradually add the dry mixture into the butter mixture and stir until a soft dough forms.
Chill the Dough: Divide dough in half, shape into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
Roll and Cut: Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface to ¼-inch thickness. Cut into rounds with a cookie cutter and place on a baking sheet lined with parchment.
Brush and Bake: Lightly brush tops with the remaining egg yolk. Bake for 12–15 minutes or until edges are just golden.
Cool and Serve: Transfer cookies to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 1 week.
For an ultra-rich flavor, use high-quality European-style butter.
These cookies also freeze well—store in a freezer-safe container for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
