French Salted Butter Cookies
Indulge in the buttery richness of these delightful French Salted Butter Cookies, known as 'Sablés', enhanced with a sprinkle of flaky sea salt for a perfect sweet-salty balance.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened The star of the show, creamy and rich, sets the buttery tone for these cookies.
- 1/2 cup granulated sugar Sweetness that balances perfectly with the saltiness, bringing brightness to the overall flavor.
- 2 cups all-purpose flour Light and fine, this flour forms the structure, resulting in tender, crumbly cookies.
- 1/4 teaspoon flaky sea salt Adds a briny pop that elevates the cookie experience to new heights.
- 1 teaspoon pure vanilla extract The aromatic warmth of vanilla envelops your senses, enhancing the cookie’s buttery nature.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until light and fluffy (about 3-5 minutes).
- Add the vanilla extract and mix until fully combined.
- Gradually incorporate the all-purpose flour into the mixture, mixing on low speed or folding with a spatula until just combined.
- Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and chill in the refrigerator for at least one hour.
- After chilling, unwrap the dough and slice it into 1/4-inch thick rounds.
- Place the rounds on the prepared baking sheet, spaced apart to allow for expansion.
- Lightly sprinkle each cookie with flaky sea salt.
Baking
- Bake the cookies in the preheated oven for 12-15 minutes, watching closely until the edges turn golden and the centers are pale.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter is at room temperature for easy creaming. Measure flour precisely to avoid dense cookies. You can experiment with different flours for unique textures, such as almond or whole wheat.