Description
These French Salted Butter Cookies are tender, buttery, and perfectly balanced with a subtle hint of vanilla and a sprinkle of flaky sea salt. They make an elegant and simple treat suitable for any occasion, featuring a melt-in-your-mouth texture and a hint of savory salt that enhances the rich butter flavor.
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 (or more to sprinkle)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and to help them bake evenly.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer or by hand. Beat until the mixture is light and fluffy, which takes about 3-5 minutes, creating a creamy base for the cookies.
- Add Vanilla Extract: Add the pure vanilla extract to the creamed butter and sugar mixture, then mix until it is thoroughly combined, infusing the dough with warm vanilla flavor.
- Incorporate Flour: Gradually add the all-purpose flour to the butter mixture. Use low speed on your mixer or fold it in gently with a spatula. Mix just until combined — the dough should be soft but not sticky to the touch, careful not to overwork it.
- Shape and Chill Dough: Shape the dough into a log approximately 2 inches in diameter for uniform slices. Wrap the log tightly with plastic wrap and chill it in the refrigerator for at least 1 hour to firm up, making it easier to slice and helping the cookies keep their shape when baking.
- Slice and Sprinkle: Once chilled, unwrap the dough and slice it into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, spacing them about 2 inches apart, and sprinkle each cookie lightly with flaky sea salt to enhance the buttery flavor.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep a close eye to prevent over-baking, as these cookies are delicate and can quickly become too crisp.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up perfectly for a tender, buttery bite.
Notes
- Use unsalted butter to control the amount of salt in the recipe; additional flaky sea salt is sprinkled on top for finishing.
- Do not overmix the dough to avoid tough cookies.
- Chilling the dough is crucial for easy slicing and maintaining cookie shape during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For a slight variation, try adding a teaspoon of finely grated lemon zest for a citrus hint.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie (approx. 20g)
- Calories: 110
- Sugar: 5g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
Keywords: French butter cookies, salted butter cookies, vanilla cookies, flaky sea salt cookies, easy cookie recipe, French dessert, holiday cookies
