If you’re on the hunt for a buttery, melt-in-your-mouth treat that feels like a little piece of French heaven, look no further than this French Butter Cookies (Sablés Breton) Recipe. These classic cookies are simple yet richly flavorful, boasting a perfectly tender crumb that comes from generous amounts of real butter and egg yolks. Whether you want something to pair with your afternoon tea or an elegant treat to impress guests, these sablés capture the essence of buttery indulgence with every bite.
Ingredients You’ll Need
Making these delightful French Butter Cookies is all about using a handful of straightforward yet essential ingredients that lend flavor, texture, and that signature golden color to each cookie. Here’s what you’ll want on hand to create these sablés at home.
- Unsalted butter (1 cup or 2 sticks, softened): The star of the recipe, providing richness and the delicate sandy texture these cookies are known for.
- Granulated sugar (2/3 cup): Adds just the right amount of sweetness and helps create a tender crumb.
- Large egg yolks (2): Contribute to the richness and ensure a soft, chewy texture inside.
- Vanilla extract (1 teaspoon): Brings a warm, aromatic note that beautifully complements the butter.
- All-purpose flour (2 cups): Provides structure without weighing down the cookies.
- Salt (1/4 teaspoon): Enhances all the flavors, balancing sweetness and intensifying the buttery notes.
How to Make French Butter Cookies (Sablés Breton) Recipe
Step 1: Prepare the Dough
Start by creaming the softened butter and granulated sugar together in a large bowl until the mixture turns light and fluffy. This step is key for achieving an airy, tender texture. Next, beat in the egg yolks and vanilla extract until every ingredient blends into a smooth, luscious batter.
Step 2: Add the Dry Ingredients
Now, gradually sift in the flour and salt, folding them into the wet mixture with care. You want the dough to just come together, so be gentle—overmixing can make the cookies tough, and that’s the last thing you want with this French Butter Cookies (Sablés Breton) Recipe.
Step 3: Chill the Dough
Divide the dough into two equal disks and wrap them tightly in plastic wrap. Refrigerate for at least 30 minutes. This resting time firms up the dough, making it easier to roll out and helping the flavors meld beautifully.
Step 4: Roll and Cut the Cookies
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one dough disk to about 1/4-inch thickness. Use cookie cutters to create your desired shapes—classic rounds are lovely, or you can get creative with patterns. Arrange the cut cookies on a parchment-lined baking sheet, leaving just a bit of space between each.
Step 5: Bake the Cookies
Bake for 12 to 15 minutes until the edges turn a light golden brown, signaling they’re perfectly baked. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. That little waiting game lets the cookies set without breaking apart.
How to Serve French Butter Cookies (Sablés Breton) Recipe
Garnishes
Although these cookies are delicious on their own, you can add a simple dusting of powdered sugar or a light drizzle of dark chocolate to amp up their charm. Fresh berries on the side also add a cheerful burst of color and a hint of tartness that pairs perfectly.
Side Dishes
Serve these buttery sablés alongside a cup of rich coffee, a soothing cup of black or green tea, or even a glass of dessert wine for an extra special indulgence. Their delicate sweetness makes them a fantastic complement to many drinks and small bites.
Creative Ways to Present
For a festive occasion, stack the cooled cookies into small towers tied with twine or arrange them in decorative tins as gifts. You can also sandwich two cookies with a bit of lemon curd or chocolate ganache for an elegant twist that anyone would drool over.
Make Ahead and Storage
Storing Leftovers
Keep your French Butter Cookies (Sablés Breton) fresh by storing them in an airtight container at room temperature. They will stay crisp and flavorful for up to a week, making it easy to enjoy a cookie whenever the craving strikes.
Freezing
If you want to prepare the dough ahead of time, wrap it tightly in plastic and freeze for up to 3 months. When you’re ready to bake, just thaw the dough in the fridge overnight and proceed with rolling and cutting. You can also freeze baked cookies in an airtight container, separated by parchment paper.
Reheating
To bring a little freshness back to your stored cookies, pop them in a preheated oven at 300°F (150°C) for 3–5 minutes. This helps crisp up the edges and revives that fresh-from-the-oven feeling that we all love.
FAQs
Can I use salted butter instead of unsalted butter?
While you technically can, it’s best to use unsalted butter to control the saltiness in your French Butter Cookies (Sablés Breton) Recipe. Salted butter may alter the balance of flavors, so if you only have salted, reduce the added salt slightly.
What’s the secret to getting that sandy crumb texture in sablés?
The sandy crumb comes from creaming the butter and sugar well and making sure not to overwork the dough after adding flour. Gentle mixing and chilling the dough help keep the texture tender and crumbly.
Can I substitute vanilla extract with another flavor?
Absolutely! While vanilla is classic, you can experiment with almond extract, lemon zest, or even lavender essence to give your sablés a unique twist that still honors the delicate butter base.
How thick should I roll out the dough?
A thickness of about 1/4 inch is perfect. It ensures the cookies bake evenly and stay tender without becoming too flimsy or overly crunchy.
Are these cookies gluten-free?
This particular recipe uses all-purpose flour, so it’s not gluten-free. However, you can try substituting with a gluten-free flour blend designed for baking, though texture variations may occur.
Final Thoughts
I cannot recommend enough giving this French Butter Cookies (Sablés Breton) Recipe a try if you want a simple, yet insanely delicious cookie to brighten your day. With just a few quality ingredients and some easy steps, you’ll have a batch of buttery, flaky sablés that taste like pure little hugs from the French countryside. Trust me, once you’ve made and tasted these, they’ll become a staple you come back to again and again.
Print
French Butter Cookies (Sablés Breton) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Classic French Butter Cookies, known as Sablés Breton, with a rich, buttery flavor and a tender, crumbly texture. These cookies are easy to make, featuring simple ingredients like butter, sugar, egg yolks, and vanilla, perfect for a delightful treat or gift.
Ingredients
Butter Mixture
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Prepare the Dough: Cream together the softened butter and granulated sugar in a large bowl until light and fluffy, which ensures a smooth texture for the cookies. Then beat in the egg yolks and vanilla extract to incorporate richness and flavor.
- Add the Dry Ingredients: Gradually sift in the flour and salt, mixing gently until the dough just comes together to avoid overworking which can toughen the cookies.
- Chill the Dough: Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This step firms the dough, making it easier to roll out and helps improve the texture of the cookies.
- Roll and Cut the Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut into desired shapes and place them on a parchment-lined baking sheet to prevent sticking.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden, signaling they are perfectly baked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set with the perfect crumbly texture.
Notes
- Ensure the butter is softened at room temperature for easier creaming and better texture.
- Do not overmix the dough once the flour is added to keep cookies tender and crumbly.
- Chilling the dough is crucial for handling and helps prevent spreading while baking.
- Use parchment paper to avoid sticking and to help in even baking.
- Store cookies in an airtight container at room temperature for up to one week.
