✨ Classic French Salted Butter Cookies (Sablés Breton)
Crisp, buttery, and delicately salty—these French cookies melt in your mouth with every bite. Made with rich salted butter and topped with flaky sea salt, they’re simple, elegant, and absolutely irresistible.
🧾 Ingredients
For the Dough
1 cup (225 g) salted butter, softened
1 cup (200 g) granulated sugar
2 large egg yolks
2 cups (250 g) all-purpose flour
1 teaspoon vanilla extract
1 teaspoon flaky sea salt (mixed into the dough)
For Finishing
1 egg yolk + 1 teaspoon water (egg wash)
Extra flaky sea salt for topping
👩🍳 Preparation Method
1️⃣ Cream the Butter & Sugar
Beat the softened salted butter and sugar together for 2–3 minutes until pale, fluffy, and smooth.
This creates the signature crisp-crumbly French texture.
2️⃣ Add Egg Yolks & Vanilla
Mix in the egg yolks and vanilla extract until fully combined and velvety.
3️⃣ Add Dry Ingredients
Gently fold in the flour and 1 tsp flaky sea salt.
Mix just until the dough comes together — overmixing can make the cookies tough.
4️⃣ Shape the Dough
Form the dough into a log about 2 inches thick.
Wrap tightly in parchment or plastic wrap.
Refrigerate at least 1 hour (or overnight for the cleanest slices).
5️⃣ Slice the Cookies
Preheat the oven to 350°F (175°C).
Cut the chilled log into ¼-inch slices and place on a parchment-lined baking sheet.
6️⃣ Add Egg Wash & Salt
Brush the tops lightly with the egg wash.
Sprinkle each cookie with a pinch of flaky sea salt.
7️⃣ Bake
Bake 12–15 minutes, or until the edges turn light golden.
Cool completely on a wire rack for best texture.
🌟 Tips for Perfect French Sablés
Don’t overmix once the flour is added to keep the cookies tender.
If using unsalted butter, add ½ teaspoon extra salt.
Longer chilling = cleaner slicing and better shape.
Add lemon zest, orange zest, or almond extract for a flavor twist.
Store cooled cookies in an airtight container to keep them crisp.