Classic French Butter Cookies (Sablés Breton)

Instructions

Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until light, fluffy, and pale in color. This step incorporates air into the dough, which helps create the cookies’ tender texture.

Add Egg Yolks and Vanilla

Add the two egg yolks and vanilla extract to the butter mixture. Mix until fully combined, scraping down the sides of the bowl to ensure everything blends evenly.

Incorporate Dry Ingredients

In a separate bowl, whisk together the flour and fine sea salt. Gradually add the dry ingredients to the butter mixture, mixing gently just until a soft dough forms. Avoid overmixing, which can make the cookies dense.

Chill the Dough

Divide the dough into two equal portions and shape each into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to roll and helping the cookies hold their shape during baking.

Roll and Cut

Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough at a time to about ¼ inch thickness. Use a round cookie cutter to cut out cookies and place them on lined baking sheets, leaving space between each.

Bake

Brush the tops of the cookies lightly with the remaining egg yolk to create a shiny, golden crust. Bake for 12–15 minutes, or until the edges are set and the tops are lightly golden. Transfer cookies to a wire rack to cool completely.

Notes & Tips