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French Butter Cookies 6-min

The French have a reputation for their generous use of butter so these French Butter Cookies seem almost too on the nose. They’re sweet, simple, and yet somehow also sophisticated. The batter comes together with pantry staples for a cookie you can turn to whenever a craving strikes. From holiday cookie trays to an after dinner treat, this is a baked good that is appropriate for any occasion. Let’s get into how they’re made…

French Butter Cookies 1-min
French Butter Cookies 2-min
French Butter Cookies 3-min

The simple dough comes together with the pantry staples and one egg yolk . Once the ingredients are fully incorporated, pop the dough in the fridge for about 20 minutes to firm up slight. You’ll then divide the dough into two even portions and form two logs. Seal them tightly with plastic wrap and set them in the freezer for 1 hour or until they’re nice and solid. Unwrap the dough logs and roll them in turbinado sugar until the sides are well coated. Slice rounds about half an inch thick and place them on a parchment lined baking sheet.

French Butter Cookies 8-min
French Butter Cookies 4-min

Bake the cookies for about 12 minutes. They will still appear pale in color when fully baked so don’t worry. Over baking will result in a dry cookie so watch them closely, they will continue to firm up as they cool. Pair them with a good cup of tea or a cold glass of milk for an afternoon pick-me-up or sneak one for a bedtime snack, there’s no going wrong with a classic cookie like this.

French Butter Cookies 9-min

French Butter Cookies 7-min

Yield(s): Serves 14-18

15m prep time

1h 15m inactive

4.7
Rated 4.7 out of 5
Rated by 53 reviewers
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Ingredients
  • ½ cup butter (1 stick), room temperature
  • ½ cup powdered sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup turbinado sugar, for coating
Preparation
  1. In a large bowl, beat butter and sugar until light and smooth.
  2. Add in egg yolk and vanilla, beat until just incorporated.
  3. Slowly add in the flour and salt until dough forms.
  4. Cover the bowl with plastic wrap and chill for 15-20 minutes so the dough is easier to handle.
  5. Remove dough from fridge and divide into two even portions. Roll portions into log shapes and cover tightly with plastic wrap.
  6. Freeze logs for a minimum of 1 hour.
  7. When ready to bake: Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  8. Spread turbinado sugar on a small plate.
  9. Unwrap dough logs and roll the long edges in the sugar. Place on a cutting board and slice into rounds about half an inch thick.
  10. Place cookies on the prepared sheet and bake for 12-14 minutes. If all cookies don’t fit on one sheet, keep the second batch in the fridge until ready to bake.
  11. Cookies will continue to set as they cool. Allow them to sit for 5 minutes after baking then transfer to a plate or cooling rack.

Recipe adapted from Thegardeningfoodie.com