French Butter Cookies Recipe
Introduction
French Butter Cookies are delicate, buttery treats with a crisp texture and a sweet, subtle vanilla flavor. These elegant cookies are perfect for afternoon tea or a simple homemade gift.
Ingredients
- ½ cup butter, softened to room temperature
- ½ cup powdered sugar, sifted
- 1 egg yolk, at room temperature
- ½ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose or cake flour
- ¼ cup granulated sugar (for coating)
Instructions
- Step 1: Cream the butter and powdered sugar using a spatula until the mixture becomes pale and light in texture.
- Step 2: Add the egg yolk and vanilla extract to the creamed butter mixture and mix until combined.
- Step 3: Sift the flour and gradually add it to the mixture, stirring until a soft dough forms.
- Step 4: Wrap the dough in plastic wrap and refrigerate for 20 minutes to chill.
- Step 5: Remove the dough from the fridge and divide it into two equal pieces.
- Step 6: Roll each piece into a log about 4 inches (10 cm) long and 1 inch (3 cm) in diameter.
- Step 7: Wrap each log separately in plastic wrap and freeze for 45 minutes.
- Step 8: Preheat the oven to 356°F (180°C), or 160°C for fan ovens, and line a baking sheet with parchment paper or a silicone mat.
- Step 9: Remove the dough logs from the freezer and unwrap them.
- Step 10: Spread the granulated sugar on a tray or large plate and roll each dough log in the sugar to coat evenly.
- Step 11: Slice the logs into 3/8 inch (1 cm) thick pieces and arrange them on the prepared baking sheet.
- Step 12: Bake the cookies for 15 to 18 minutes until golden.
- Step 13: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.
Tips & Variations
- Use cake flour for a lighter, more tender cookie texture.
- Chilling and freezing the dough helps maintain the cookie shape and enhances texture.
- For extra flavor, add a pinch of salt or a small amount of citrus zest to the dough.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. They can be reheated briefly in a low oven to regain crispness if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter so you can control the salt content. If using salted butter, omit any added salt and be mindful of the total saltiness.
Can these cookies be frozen after baking?
Yes, once baked and cooled, the cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature before serving.
PrintFrench Butter Cookies Recipe
Classic French Butter Cookies offer a tender, buttery flavor with a delicate crisp edge, perfect for teatime or as a sweet treat anytime. These cookies are made by creaming softened butter with powdered sugar, enriched with egg yolk and vanilla, then combined with flour to form a dough that’s chilled, sliced, coated in sugar, and baked until golden. They provide a simple yet elegant texture and taste.
- Prep Time: 25 minutes
- Cook Time: 15-18 minutes
- Total Time: 50-55 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Cookie Dough
- ½ cup unsalted butter, softened to room temperature
- ½ cup powdered sugar, sifted
- 1 egg yolk, at room temperature
- ½ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour (or cake flour)
Coating
- ¼ cup granulated sugar (for coating before baking)
Instructions
- Cream the butter and sugar: Using a spatula, mix the softened butter and sifted powdered sugar until the mixture becomes pale in color and light in texture, which helps incorporate air for a tender cookie.
- Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract thoroughly until fully combined to enrich the dough.
- Sift in the flour: Gradually add the sifted flour to the mixture, folding it carefully until a soft dough forms, avoiding overmixing.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for 20 minutes to firm up for easier handling and better texture.
- Divide and shape: Remove the dough from the fridge and divide it into two equal pieces.
- Roll into logs: Roll each piece into a cylindrical log approximately 4 inches (10 cm) long and 1 inch (3 cm) in diameter, for even slicing.
- Freeze the dough logs: Wrap each log in plastic wrap separately and freeze for 45 minutes to make slicing neat and precise.
- Preheat oven and prepare baking tray: Set the oven to 356°F (180°C) or 160°C if using a fan-forced oven. Line a baking sheet with parchment paper or a silicone mat.
- Coat logs in sugar: Remove the logs from the freezer and unwrap. Sprinkle ¼ cup granulated sugar on a tray or plate, then roll each log thoroughly in the sugar for a sweet crispy coating.
- Slice the logs: Cut each sugared log into slices about 3/8 inch (1 cm) thick and arrange the slices spaced evenly on the prepared baking sheet.
- Bake the cookies: Bake in the preheated oven for 15 to 18 minutes until the edges turn golden brown.
- Cool the cookies: Remove from the oven and let the cookies sit on the baking sheet for 5 minutes. They will be soft initially but will crisp as they cool.
- Transfer to rack and store: After cooling on the baking sheet, transfer the cookies to a wire rack to cool completely. Store cooled cookies in an airtight container for up to 5 days.
Notes
- Ensure the butter is softened but not melted for proper creaming with sugar.
- Sifting both powdered sugar and flour ensures a smooth dough and tender crumb.
- Chilling and freezing the dough logs helps maintain shape and makes slicing easier.
- The cookies will be soft when first baked but firm up to crisp as they cool.
- Use parchment or silicone mats to prevent sticking and promote even baking.
Keywords: French butter cookies, butter cookies, French cookies, crisp butter cookies, homemade butter cookies, easy French cookies, teatime cookies
