French Butter Cookies

Dive into the elegance of French baking with these delicate French Butter Cookies. A timeless treat from the Brittany region, these cookies are a showcase of simplicity and indulgence. With a crisp, melt-in-your-mouth texture and a buttery flavor that’s impossible to resist, they’re perfect for elevating your afternoon tea or coffee break.

Why You Will Love French Butter Cookies

Our French Butter Cookies are more than just a dessert—they’re a bite of culinary tradition with modern ease. Here’s why you’ll adore them:

• Simple yet sophisticated: Classic flavors meet a refined texture.
• Perfect for any occasion: Great as a gift, snack, or elegant addition to a dessert platter.
• Made with pantry staples: You likely have most of the ingredients on hand!

Ingredient Notes for French Butter Cookies

Each ingredient in our French Butter Cookies plays a vital role in achieving their classic flavor and texture.

Ingredients:

• ½ cup butter, softened to room temperature – Use high-quality unsalted butter for the best flavor.
• ½ cup powdered sugar, sifted – Creates a smoother dough and delicate sweetness.
• 1 egg yolk, at room temperature – Adds richness and helps bind the dough.
• ½ teaspoon vanilla extract – Enhances the buttery taste with a subtle sweetness.
• 1 ⅛ cups all-purpose or cake flour – For a tender crumb, sift before using.
• ¼ cup granulated sugar, for coating – Adds a crisp, sugary edge to the cookies.

Substitution Tip: If you’re out of powdered sugar, you can pulse granulated sugar in a blender to create a fine texture.

Kitchen Equipment Needed

To make these French Butter Cookies, you’ll need:

• Mixing bowl and whisk
• Rubber spatula or wooden spoon
• Plastic wrap
• Baking sheet
• Parchment paper
• Sharp knife for slicing dough logs
• Cooling rack

How to Make French Butter Cookies

1. Make the Dough

In a mixing bowl, cream together softened butter and powdered sugar until pale and fluffy. Add the egg yolk and vanilla extract, mixing until smooth. Sift in the flour and fold gently to form a soft dough.

2. Refrigerate the Dough

Wrap the dough in plastic wrap and refrigerate for 20 minutes to firm up, making it easier to handle.

3. Divide and Roll

After chilling, divide the dough into two equal parts. Roll each piece into a log approximately 4 inches long and 1 inch in diameter.

4. Freeze the Dough

Wrap the logs in plastic wrap and freeze for 45 minutes. This step helps the cookies hold their shape during baking.

5. Prep for Baking

Preheat your oven to 356°F (180°C). Line a baking sheet with parchment paper. Unwrap the dough logs and roll them in granulated sugar to coat evenly. Slice each log into ⅜-inch thick rounds, arranging them on the prepared sheet with a bit of space between.

6. Bake

Bake for 15–18 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving and Storage Tips

• Serve with style: Pair these cookies with tea, coffee, or a light dessert wine for an elegant treat.
• Storage: Keep in an airtight container at room temperature for up to a week.
• Freezing: Freeze the unbaked dough logs for up to 2 months. Slice and bake directly from frozen, adding 1–2 minutes to the baking time.

Variations and Substitutions

These French Butter Cookies are wonderfully adaptable to suit your preferences.

• Citrus zest: Add a teaspoon of orange or lemon zest for a bright, citrusy twist.
• Almond version: Substitute ¼ cup of the flour with almond flour for a nutty flavor.
• Chocolate-dipped: Dip half of each cookie in melted dark chocolate and allow it to set for an extra indulgence.

Helpful Notes

• Chilling is key: Don’t skip the refrigeration and freezing steps—they ensure the dough is firm and sliceable.
• Even slicing: Use a sharp knife and rotate the log slightly after each cut to maintain its round shape.
• Golden perfection: Keep an eye on the cookies as they bake; their edges should be golden while the centers remain pale.

Tips from Well-Known Chefs

1. Dorie Greenspan: “Always use European-style butter for that extra touch of richness in your cookies.”
2. Jacques Pépin: “Roll your dough evenly for consistent cookie thickness, ensuring even baking.”
3. Claire Saffitz: “Chill your dough logs upright for uniform shape while slicing.”

Frequently Asked Questions (FAQ)

Q: Can I make these cookies without a mixer?
A: Absolutely! Use a whisk to cream the butter and sugar, and a spatula for folding in the flour.

Q: What’s the best way to ensure my dough doesn’t stick?
A: Lightly flour your work surface and hands when shaping the dough into logs.

Q: Can I use salted butter?
A: Yes, but reduce the added salt in the recipe to avoid overpowering the flavor.

Q: How do I know when the cookies are done?
A: Look for golden edges and a firm surface; the centers will set as they cool.

Q: Are these cookies gluten-free?
A: No, but you can experiment with gluten-free all-purpose flour for a similar result.

In conclusion, these French Butter Cookies are a must-try for anyone who appreciates simple, elegant desserts. Whether enjoyed fresh from the oven or shared with friends, they bring a little slice of French patisserie into your home. Happy baking!

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