French Butter Cookies (Sablés Breton): Easy, Buttery Recipe
Classic French Butter Cookies, known as Sablés Breton, are rich, crumbly, and melt-in-your-mouth cookies made with salted butter and egg yolks. These buttery delights have a subtle balance of sweetness and saltiness, perfect to enjoy with tea or coffee. Their traditional cross-hatch pattern and fluted edges add a charming touch.
Ingredients
- 170 g 3/4 cup salted European-style butter, very soft
- 100 g 1/2 cup caster sugar
- 3 large egg yolks at room temperature
- 340 g 2 3/4 cups all-purpose flour
- 1 teaspoon flaked sea salt or fleur de sel
- 1 egg yolk for optional egg wash
- 1 tablespoon water for egg wash
Instructions
- Preheat oven to 160°C (325°F). Line baking sheets with parchment paper.
- Beat softened butter and sugar until light and creamy.
- Add egg yolks and mix until combined.
- Gradually add flour and salt; mix until a soft dough forms.
- Roll dough between two sheets of parchment paper to about 6 mm thick. Chill for at least 30 minutes or overnight.
- Cut into rounds (about 6 cm) with a fluted cookie cutter.
- Optional: Brush tops with egg yolk mixed with water and create traditional cross-hatch pattern with a fork.
- Bake for 15-18 minutes until pale golden. Cool on wire rack.
- Store in airtight container at room temperature for up to 5 days.
Notes
- Use quality European-style salted butter for authentic flavor.
- Chilling dough is essential to maintain shape and texture.
- Dough can be made ahead and frozen for convenience.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made