French Salted Butter Cookies
There is something so comforting about a simple butter cookie that melts a little on your tongue and leaves a gentle salty finish. These French Salted Butter Cookies are the kind of treat I love baking when I want something elegant, easy, and timeless.
Equipment
- 1 Mixing Bowl
- 1 Rolling Pin
- 1 Baking Sheet lined with parchment paper
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract alcohol-free
- 2 cups all-purpose flour
- 0.5 tsp fine salt
- 1 tbsp turbinado sugar or extra granulated sugar, for finishing
Instructions
- In a large bowl, beat the softened butter and sugar together until light and fluffy. This helps create a tender cookie with a delicate crumb.
- Mix in the egg yolk and alcohol-free vanilla extract until smooth and well combined. Scrape down the bowl so everything blends evenly.
- Add the flour and salt, then stir just until the dough comes together. Avoid overmixing, since that can make the cookies less tender.
- Shape the dough into a disk, wrap it, and chill it until firm. This makes the dough easier to roll and helps the cookies keep their shape in the oven.
- Roll the dough on a lightly floured surface, then cut out rounds or your favorite shapes. Place them on a parchment-lined baking sheet with a little space between each cookie. Sprinkle with turbinado sugar if desired.
- Bake until the edges are just lightly golden and the centers look set. Let the cookies cool on the pan briefly before moving them to a rack.
Notes
Store the cooled cookies in an airtight container at room temperature for several days. For longer storage, freeze the baked cookies or the wrapped dough. If you want them warm again, place the cookies in a low oven for a few minutes until gently refreshed.