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French Salted Butter Cookies Recipe

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4.9 from 68 reviews

These French Salted Bitter Cookies combine the richness of French unsalted butter with a hint of sea salt for a perfectly balanced, tender cookie. Enhanced by a glossy egg yolk wash and topped with flaky sea salt, these cookies offer a crisp exterior with a delicate crumb inside, making them an elegant treat for any occasion.

Ingredients

Butter Base

  • 1 cup French unsalted butter, softened
  • 3/4 cup granulated sugar

Wet Ingredients

  • 1 large egg (plus 1 yolk for egg wash)
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp sea salt

Finishing

  • Flaky sea salt for finishing (optional)

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened French butter and granulated sugar until the mixture is pale and fluffy, ensuring all sugar crystals are dissolved for a smooth base.
  2. Add Wet Ingredients: Beat in the egg and vanilla extract, mixing until the ingredients are fully incorporated and the batter is cohesive and glossy.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt to evenly distribute the leavening and seasoning throughout the flour.
  4. Mix Dough: Gradually add the dry mixture to the wet ingredients, stirring gently until a soft dough forms—be careful not to overmix to keep the cookies tender.
  5. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to allow it to firm up, making it easier to roll and cut.
  6. Preheat and Roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness for optimal texture.
  7. Cut and Arrange: Use a fluted round cookie cutter to stamp out discs from the dough. Place each disc onto a parchment-lined baking tray, allowing space for minimal spreading.
  8. Egg Wash and Score: Brush the tops of each cookie with the reserved egg yolk for a beautiful shine. Using a fork, gently score a crisscross pattern on each top for a classic French finish.
  9. Bake: Bake in the preheated oven for 15-18 minutes, or until the cookies turn golden around the edges and are firm to the touch.
  10. Cool and Finish: Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack. While still slightly warm, sprinkle with flaky sea salt if desired for extra flavor contrast.

Notes

  • Ensure the butter is properly softened for easier creaming with sugar.
  • Do not overmix the dough to maintain tenderness in the cookies.
  • Chilling the dough is essential to prevent spreading during baking and to enhance flavor.
  • The egg wash gives the cookies a glossy finish and helps the flaky salt adhere.
  • Flaky sea salt can be omitted or adjusted to taste based on salt preference.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://ameliameals.com/french-salted-butter-cookies-recipe/