Description
Buttery, slightly crumbly rounds finished with a kiss of flaky sea salt — these French-style butter cookies are elegant and simple. They crisp lightly on the edges, stay tender in the center, and smell like a bakery. Perfect for tea, gifting, or a little weekday indulgence.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon flaky sea salt, plus extra for sprinkling on top
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a large mixing bowl, beat the softened butter together with the granulated sugar until the mixture lightens in color and becomes airy (about 3–5 minutes).
- Stir in the vanilla until it’s evenly incorporated.
- Add the flour a little at a time, folding or mixing on low speed just until the dough comes together — it should feel pliable and not overly wet.
- Shape the dough into a log roughly 2 inches wide. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 1 hour so it firms up for slicing.
- When chilled, unwrap and use a sharp knife to cut the log into rounds about 1/4 inch thick. Arrange the slices on the prepared baking sheet, leaving space between them.
- Lightly scatter a few flakes of sea salt over each cookie.
- Bake for 12–15 minutes, or until the edges take on a faint golden color while the centers remain pale.
- Remove the sheet from the oven and let the cookies rest on the pan for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
- For the best texture, don’t skip the chilling step — it helps the cookies keep their shape.
- Store cooled cookies in an airtight container at room temperature for up to two weeks, or freeze in layers separated with parchment for longer storage.