Description
Classic French Salted Butter Cookies, also known as sablés, featuring a delicate crumbly texture made with high-quality butter and a touch of flaky sea salt. Perfect for a refined dessert or elegant teatime treat.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon flaky sea salt, plus extra for topping
Egg Wash
- 1 egg, beaten
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until the mixture becomes light and smooth, providing the base for tender cookies.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the butter mixture, mixing thoroughly until fully combined for flavor and richness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and flaky sea salt to evenly distribute the leavening and salt throughout the dough.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms, ensuring not to overmix to maintain the delicate crumb.
- Chill Dough: Shape the dough into a log approximately 2 inches in diameter. Wrap it tightly with plastic wrap and refrigerate for at least 1 hour to firm up the dough for easy slicing.
- Slice Cookies: Once chilled, slice the dough into 1/4-inch thick rounds and place them about 2 inches apart on the prepared baking sheet to allow space for spreading.
- Apply Egg Wash and Salt: Lightly brush the tops of each cookie with the beaten egg for a golden finish, then sprinkle with additional flaky sea salt for that signature salted butter flavor.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges turn a delicate golden brown, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely for best texture.
Notes
- These cookies are traditionally called sablés and have a tender, crumbly texture that is characteristic of French butter cookies.
- Use high-quality unsalted butter for the best flavor impact.
- The dough can be prepared ahead of time: refrigerate for up to 2 days or freeze for longer storage to save time.
- Ensure cookies are spread evenly on the baking sheet to prevent sticking together during baking.
- If you prefer a less salty taste, sprinkle less flaky sea salt on top before baking.
