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These French butter cookies are a melt-in-your-mouth treat, and you only need a few everyday ingredients to make them. They are buttery and crispy, and sure to be a hit with everyone.
The cookies are surprisingly easy, and the best part is that all the magic happens in one bowl! And for a fun presentation, stamp them with the word ‘Butter’ or use a fork to make a simple cross pattern.
Enjoy them as a delicious afternoon snack, or add them to lunchboxes and dessert trays. You can even crumble them onto cupcakes and ice cream for an irresistible bite.
❤️ Why You’ll Love French Butter Cookies
- Easy recipe with a few simple ingredients.
- Allergy-friendly (no egg).
- Great size for lunchboxes and dessert platters.
- Cute design.
French Butter Cookies Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Plain flour: Plain white flour (all-purpose).
- Cane sugar: Or granulated.
- Butter: Cubed and cold. I use salted, but unsalted butter is fine, too.
- Sea salt: Just a little to balance the sweetness.
- Baking powder: To give the cookies a little lift.
- Heavy cream: Hydrates the dough and adds creamy flavor.
How to Make French Butter Cookies
- Prepare the dough: Add all the ingredients apart from the cream. It will resemble sand. Add the cream and gather the dough. Stick the dough in the fridge for 1-1.5 hours.
- Roll out the dough and cut out the cookies with the round cutter.
- Stamp the word ‘Butter’ using a cookie stamp.
- Bake at 175°C (347°F) with the fan on for 10 minutes, until slightly golden. Allow to cool on a rack.
Tips for Success
- Make sure the butter is cold.
- Allow the cookies to cool on a wire rack to crisp up.
Possible Variations
- Flour: Swap for whole-wheat flour or Tipo 00.
- Cane sugar: Or granulated sugar.
- Round cookie cutter: Try a fluted cutter instead. You can also use smaller or larger round cutters, but adjust the baking time accordingly.
- Add-ins: Add vanilla extract, top with egg wash (for a glossy finish), or melted chocolate.
- Presentation: Sandwich two cookies with Nutella or ice cream for a delicious treat.
How to Store Leftovers
Keep leftover cookies in an airtight container at room temperature.
FAQs
Around 5 days.
Absolutely, adjust the bake time accordingly.
Yes, they are called ‘sablés’ because of their sandy texture, and originate from Brittany in France.
Chill the dough for 30 minutes more until it’s easier to work with.
Use a cookie stamp or a fork to make a cross pattern.
More Cookies
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French Butter Cookies
Ingredients
- 200 grams plain flour
- 80 grams cane sugar
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 100 grams butter, cold
- 55 ml heavy cream
Instructions
- Mix the flour, sugar, baking powder, sea salt, and butter in a medium-sized bowl.
- The mixture will resemble sand in texture.
- Add the cream and gather the dough into a ball.
- Cover the dough in plastic wrap.
- Stick the cookie dough in the fridge for 1-1.5 hours.
- Roll the dough between two sheets of parchment paper until it's about 3-4 mm (1/8 inch).
- Preheat the oven to 175°C (347°F) fan.
- Cut out the cookies with the round cutter.
- Place them on a lined baking sheet.
- Press the 'BUTTER' stamp into the center of each cookie.
- Bake for 9-11 minutes until slightly golden around the edges.
- Allow to cool on a wire rack.
- Repeat the process with the leftover dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
