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French Butter Cookies 🍪✨

This recipe keeps it delightfully minimalistic, in true French fashion. Here’s everything you’ll need for a batch of 18–20 cookies:

 

Ingredients

  • ½ cup unsalted butter, softened to room temperature
    (Use European-style butter if possible—it has a higher fat content and brings out a richer flavor.)

  • ½ cup powdered sugar, sifted
    (Provides a tender, melt-in-the-mouth texture.)

  • 1 egg yolk, at room temperature
    (Adds richness and helps bind the dough.)

  • ½ teaspoon vanilla extract
    (For that warm aromatic finish. You can use pure vanilla bean paste for a fancier touch.)

  • 1⅛ cups all-purpose or cake flour
    (Cake flour gives a lighter crumb, but all-purpose works perfectly.)

  • ¼ cup granulated sugar, for rolling
    (Creates a crisp, sparkly coating.)

Instructions

Step 1: Make the Dough

In a medium mixing bowl, cream together the butter and powdered sugar until pale and fluffy. This is where the magic begins—creaming incorporates air and creates the soft, pillowy texture French cookies are known for.

Add the egg yolk and vanilla extract, and mix until fully combined.

Sift in the flour, and use a spatula to gently fold the mixture together until a soft dough forms. Be careful not to overmix—this dough is delicate, and minimal handling ensures a crumbly, tender cookie.

Step 2: Chill and Shape

Wrap the dough in plastic wrap and refrigerate for 20 minutes. This helps it firm up and makes it easier to shape.

Once chilled, divide the dough into two equal parts, and roll each into a log about 4 inches long and 1 inch thick. These logs will later be sliced into perfect cookie rounds.

Step 3: Freeze for Precision

Wrap the dough logs in plastic and freeze for 45 minutes. This step is essential—it makes the dough easier to slice and helps the cookies maintain their shape while baking.

Step 4: Preheat and Slice

Preheat your oven to 356°F (180°C). Line a baking sheet with parchment paper.

Unwrap the chilled dough logs, and roll them in granulated sugar until evenly coated. This gives the cookies a sparkly, golden crust.

Use a sharp knife to slice the logs into ⅜-inch thick rounds and place them on the baking sheet about 1 inch apart.

Step 5: Bake to Golden Perfection

Bake the cookies for 15–18 minutes, until the edges are just beginning to turn golden. They should look pale and feel just firm to the touch. Remember, they’ll continue to cook slightly after you remove them from the oven.

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freshness

Once completely cooled, store your French butter cookies in an airtight container at room temperature for up to 5–6 days. They also freeze beautifully—just pop them in a freezer-safe bag or container, and they’ll keep for up to 2 months.

  • Author: niold.com