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French Salted Butter Cookies

French Salted Butter Cookies
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★★★★★

4.9 from 15 reviews

Classic French salted butter cookies featuring a tender, melt-in-your-mouth texture with a perfect balance of sweetness and a hint of flaky sea salt. These buttery cookies are easy to prepare with simple ingredients and make an elegant treat for tea time or dessert.

Ingredients

Scale

Butter Mixture

  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon flaky sea salt, plus more for sprinkling

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light, fluffy, and creamy, approximately 3 to 5 minutes. This process incorporates air, giving the cookies a light texture.
  3. Add Vanilla Extract: Mix in the pure vanilla extract until fully combined, infusing the dough with a sweet aromatic flavor.
  4. Incorporate Flour: Gradually add the all-purpose flour and 1/4 teaspoon flaky sea salt to the butter mixture. Mix on low speed or fold gently with a spatula until just combined. The dough should be soft but not sticky, to maintain its delicate crumb.
  5. Chill the Dough: Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to slice and helping the cookies maintain their shape while baking.
  6. Slice and Season: Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds. Arrange the slices spaced apart on the prepared baking sheet. Lightly sprinkle each cookie with additional flaky sea salt to enhance the buttery flavor.
  7. Bake: Bake the cookies for 12 to 15 minutes, until the edges start to turn a light golden color while the centers remain pale, ensuring a tender bite.
  8. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely and develop their final texture.

Notes

  • Use unsalted butter to control the amount of salt in the cookies accurately.
  • Do not overmix the dough once the flour is added to prevent tough cookies.
  • Chilling the dough is essential for easy slicing and preventing spreading during baking.
  • Flaky sea salt adds a pleasant crunch and intensifies the buttery flavor but can be adjusted to taste.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Nutrition

Keywords: French butter cookies, salted butter cookies, buttery cookies, easy cookie recipe, tea time cookies

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