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French Butter Cookies Recipe

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★★★★★

4.9 from 144 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract thoroughly until fully combined to enrich the dough.
  3. Sift in the flour: Gradually add the sifted flour to the mixture, folding it carefully until a soft dough forms, avoiding overmixing.
  4. Chill the dough: Wrap the dough in plastic wrap and refrigerate for 20 minutes to firm up for easier handling and better texture.
  5. Divide and shape: Remove the dough from the fridge and divide it into two equal pieces.
  6. 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.
  7. Freeze the dough logs: Wrap each log in plastic wrap separately and freeze for 45 minutes to make slicing neat and precise.
  8. 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.
  9. 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.
  10. 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.
  11. Bake the cookies: Bake in the preheated oven for 15 to 18 minutes until the edges turn golden brown.
  12. 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.
  13. 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

Find it online: https://tastewithamy.com/french-butter-cookies-recipe/