Oh, the French! They just *get* it when it comes to simple, elegant baking, don’t they? There’s something so incredibly comforting about a perfectly crisp yet ever-so-slightly tender butter cookie. That delicate crunch, the rich aroma of butter, and just a whisper of salt to make everything pop – it’s pure bliss. These French Salted Butter Cookies are my absolute go-to when I want something lovely but don’t want to spend hours in the kitchen. I remember my Aunt Carol making these for our family picnics; they always disappeared first! It’s amazing how a few basic ingredients, handled just right, can create something so special. They’re the kind of cookies that make you feel like you’re having a little moment of fancy, even if you’re just enjoying one with your morning coffee.
Why You’ll Love These French Salted Butter Cookies
Seriously, these cookies are a dream! Here’s why you’ll be making them again and again:
- Super Easy: We’re talking minimal ingredients and a straightforward process. You can whip these up in a flash!
- Irresistibly Delicious: That blend of rich butter and just a hint of salt? Pure magic.
- Classic & Elegant: They look so sophisticated, perfect for any occasion, but they taste like pure homemade goodness.
- Perfect Texture: Crispy around the edges, tender in the middle – the best of both worlds!
Ingredients for Authentic French Salted Butter Cookies
Alright, let’s talk ingredients! The beauty of these French Salted Butter Cookies is that they really don’t ask for much, but the quality of what you use totally makes a difference. You’ll want to grab these essentials:
First up, you’ll need 1 cup (that’s two sticks!) of unsalted butter. Make sure it’s softened to room temperature – this is super important for creaming properly. And please, use the good stuff! Real butter is key here; it gives these cookies their rich, buttery flavor that just can’t be faked. Next, we’ve got 1/2 cup of granulated sugar. This gives them just the right amount of sweetness without being overwhelming.
For that lovely hint of flavor, we’ll add 1 teaspoon of pure vanilla extract. It really rounds everything out! And of course, since we’re talking *salted* butter cookies, we need a little salt in the dough itself – 1/4 teaspoon of salt will do the trick. It just helps all those flavors sing together. And then, the star of the dry ingredients: 2 cups of all-purpose flour. Just plain old all-purpose is perfect here.
Now, for my favorite part – the topping! You’ll want about 1/2 teaspoon of coarse sea salt, like kosher salt or a flaky variety. This is totally optional, but trust me, it adds this amazing little crunch and salty pop that just makes these cookies irresistible. It really balances out the sweetness perfectly!
Essential Equipment for Making French Salted Butter Cookies
Honestly, you don’t need a fancy pastry kitchen for these! Just a few basics from your everyday baking arsenal will do the trick. You’ll want a couple of good mixing bowls, some sturdy measuring cups and spoons for accuracy, and of course, your trusty baking sheets. Don’t forget parchment paper – it’s a lifesaver for easy cleanup and making sure your cookies don’t stick! Oh, and a wire rack for cooling is a must, so they get perfectly crisp all around.
Step-by-Step Guide to Perfect French Salted Butter Cookies
Alright, let’s get baking! This is where the magic really happens. Don’t worry, it’s super simple, and I’ll walk you through every step to get those perfect little French Salted Butter Cookies.
Preparing the Cookie Dough for French Salted Butter Cookies
Okay, first things first: preheat your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper. This is my little secret for cookies that slide right off and don’t ever stick! Now, grab your softened butter and sugar – this is the part that really makes a difference. Cream them together in a big bowl until it’s light and fluffy, almost like pale yellow whipped cream. It should look really creamy and airy! Then, beat in your vanilla extract and that bit of salt. In goes the flour, all at once. Mix it on low speed until it *just* comes together. Seriously, be good and don’t overmix it! We want tender cookies, not tough ones, so stop as soon as you don’t see any dry flour streaks anymore.
Shaping and Baking Your French Salted Butter Cookies
Now for the fun part – shaping them! I like to roll my dough into little balls, about an inch wide. They bake up nicely this way. Make sure you give them some space on those prepared baking sheets, like 2 inches apart, because they’ll spread out a little. Give each little dough ball a gentle hug or flatten it with the bottom of a glass – just a gentle press is all you need. If you’re feeling fancy (and I usually am!), this is the time to sprinkle that coarse sea salt on top. It really makes them pop! Pop them into the oven for about 10 to 12 minutes. You’re looking for the edges to be just lightly golden brown. They might still look pale in the middle, but trust me, they’re done. Let them hang out on the baking sheet for a few minutes to firm up a bit before you carefully move them to a wire rack to cool completely. Patience here, if you can! It’s worth it for that perfect crunch. You can find more tips on getting flavours to really meld well over on my Garlic Butter Chicken post, it’s all about layering those flavours!
Tips for Achieving the Best French Salted Butter Cookies
You know, even with simple recipes like these French Salted Butter Cookies, a few little tricks can make a world of difference. It’s all about those little details! If your cookies tend to spread out too much, or if they come out a bit too soft, don’t worry! First off, butter temperature is EVERYTHING. Make sure it’s soft, but not melty. If it’s too warm, the cookies will spread like crazy. I learned this the hard way with some banana muffins once, and it’s the same rule for cookies!
If you’re not a fan of coarser sea salt on top, just skip it! Or, you could try a finer salt in the dough, but remember that 1/4 teaspoon is already there to enhance the butter flavor. For an even crispier cookie, you can bake them for an extra minute or two until they’re a touch more golden. Just keep a close eye on them so they don’t burn – they go from perfect to burnt faster than you think! These cookies freeze really well too, uncooked dough balls work great for that. Just bake them from frozen, maybe add a couple extra minutes to the bake time. It’s like having homemade cookies ready anytime, just like my nut energy cookies. Happy baking!
Storing and Reheating Your French Salted Butter Cookies
Okay, so you’ve made these amazing French Salted Butter Cookies, and now you’ve got… leftovers? Lucky you! To keep them tasting just as fabulous as day one, store them in a truly airtight container. Seriously, no peeking allowed for those containers! They’re happiest chilling at room temperature. This way, they’ll stay perfectly crisp and buttery for about 4 to 5 days. Honestly, they usually get devoured way before then, but it’s good to know they keep well!
Frequently Asked Questions about French Salted Butter Cookies
Got questions about these lovely French Salted Butter Cookies? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up any little doubts.
Can I use unsalted butter instead of salted for these French cookies?
Absolutely! The recipe calls for unsalted butter in the dough and then we add our own salt separately. This way, you have total control over how salty they get. If you only have salted butter on hand, you can still use it, but you’ll want to skip the extra 1/4 teaspoon of salt in the dough itself. Just taste your butter first to get an idea of its saltiness!
What kind of salt should I use for the topping on these butter cookies?
For that little bit of sparkle and crunch on top, I really love using a coarse sea salt, like kosher salt or flaky sea salt. It gives a gorgeous visual and a delightful pop of saltiness that contrasts beautifully with the sweet cookie. Regular table salt just doesn’t give you that same textural experience. But honestly, any salt you have will add that extra something special!
Why are my French butter cookies spreading so much?
Oh, spreading is the most common cookie woe! Usually, it’s from the butter being too soft or even melted. Make sure your butter is just softened, not gooey. Also, don’t overmix the dough once you add the flour – that can develop gluten and make them spread more. If you live somewhere really warm, chill the dough balls for about 15 minutes before baking; that can help keep them a little more contained.
How can I make these cookies extra crispy?
For that super satisfying crunch, you’ve got a couple of options! Baking them for an extra minute or two until the edges are a bit more golden brown usually does the trick. Just watch them closely so they don’t burn! Another trick is to ensure they cool completely on a wire rack. This lets air circulate around them, crisping them up nicely. And definitely avoid overmixing the dough, as that can lead to a softer cookie texture.
Nutritional Information for French Salted Butter Cookies
Just so you know, all the nutritional info here is an estimate, because depending on how you bake them or the exact brands you use, things can change a little! But generally, one of these lovely French Salted Butter Cookies has about 120 calories, with around 7g of fat (mostly good butter fat, of course!). You’ll get about 13g of carbs and 7g of sugar, plus a little bit of protein and sodium to round it out. For the full breakdown, you can always check out the disclaimer page!
For more recipes follow me on PINTEREST
Print
French Salted Butter Cookies
- Total Time: 27 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Simple and delicious butter cookies with a hint of salt.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 teaspoon coarse sea salt, for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract and salt.
- Gradually add the flour, mixing until just combined. Do not overmix.
- Shape the dough into 1-inch balls. Place them on the prepared baking sheets, about 2 inches apart.
- Flatten each cookie slightly with the palm of your hand or the bottom of a glass.
- If desired, sprinkle the tops with coarse sea salt.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a crispier cookie, bake for an additional 1-2 minutes.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: French butter cookies, salted butter cookies, shortbread, simple cookies, easy baking, classic cookies