A few winters ago, our town got snowed in for nearly a week. No school buses, no mail, barely any signal. The streets were quiet, like they’d been wrapped in a white blanket and told to hush.
That Thursday, the third day without power, my next-door neighbor, Helen, knocked on the back door holding a tin box. She’d baked by candlelight using her old gas oven—classic French butter cookies, just like her grandmother used to make in Provence.
We sat at my kitchen table wrapped in coats, sipping lukewarm tea, nibbling those delicate, buttery rounds. Each one was golden at the edges, with that faint salty-sweet crumb that melts away like snowflakes on your tongue. She told me stories of her childhood in Lyon, baking with her mémé after school, how the butter had to be cold, the dough handled gently, the patience it took to let them rest.
Since then, every snow day, I bake a batch using her recipe. I’ve made them for Christmas Eve trays, shared them during Sunday brunches with my old book club, and even tucked a few in care packages for my son’s dorm.
Short Description
French butter cookies are tender, buttery shortbread-style treats with crisp golden edges and a soft, melt-in-your-mouth interior. Elegant yet simple, they’re perfect with tea or as a sweet gift.
Key Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 egg yolk (for brushing)
Tools Needed
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Rolling pin
- Cookie cutters
- Parchment paper or silicone baking mat
- Baking sheets
- Cooling rack
Cooking Instructions
Step 1: Cream Butter and Sugar
In a large bowl, beat softened butter and sugar until light, pale, and fluffy. This usually takes about 3 minutes with a hand mixer on medium speed.
Step 2: Add Egg Yolks and Vanilla
Mix in the 2 egg yolks and vanilla extract until smooth. Scrape down the sides of the bowl to ensure everything is combined evenly.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add this dry mixture to the butter base, mixing just until a soft dough forms. Do not overmix.
Step 4: Chill the Dough
Divide the dough into two equal parts. Shape each into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or overnight if planning ahead).
Step 5: Preheat Oven and Roll Dough
Preheat oven to 350°F (175°C). Lightly flour a clean surface and roll out one dough disk at a time to about ¼ inch thick.
Step 6: Cut and Place
Cut out cookies using your favorite cookie cutter shapes and place on a baking sheet lined with parchment paper. Space them about 1 inch apart.
Step 7: Brush with Egg Yolk
Lightly beat the remaining egg yolk and brush over the tops of each cookie for that golden, glossy finish.
Step 8: Bake
Bake for 12 to 15 minutes or until the edges turn lightly golden. Rotate the baking sheet halfway through for even baking.
Step 9: Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Troubleshooting Tips:
Dough too sticky? Chill longer or add 1 tablespoon of flour at a time.
Cookie edges too brown? Your oven may run hot. Check at the 10-minute mark.
Cookies spreading? Make sure butter isn’t too soft and dough is well chilled.
Why You’ll Love This Recipe
Classic French Flavor: Simple ingredients let the rich butter taste shine through.
Perfect Texture: Crisp edges with a soft, tender bite in the center.
Make-Ahead Friendly: Dough can be made in advance and kept chilled or frozen.
Versatile: Great base for chocolate dips, jam centers, or citrus zest upgrades.
Crowd-Pleaser: Elegant enough for gifting, yet comforting enough for everyday tea time.
Mistakes to Avoid & Solutions
Using Cold Butter
The butter should be softened but not melted. Cold butter won’t cream properly, making the dough dense. Let it sit at room temp for 30–45 minutes.
Overmixing the Dough
Overworking activates gluten, resulting in tough cookies. Mix only until the flour disappears.
Skipping Chill Time
If you skip chilling, the cookies may spread too much and lose their shape. Be patient and chill for at least 1 hour.
Baking Too Long
They should be pale with lightly golden edges. If they’re fully browned, they’ll be overdone and dry. Check at 12 minutes.
Flour Measuring Errors
Always spoon flour into your measuring cup and level off. Scooping packs the flour and leads to dry cookies.
Serving and Pairing Suggestions
Serve with hot tea, espresso, or mulled wine for a cozy afternoon treat.
Dress them up by dipping one half in dark chocolate and sprinkling crushed pistachios.
Perfect addition to a dessert platter alongside fresh berries or macarons.
Lovely as part of a brunch spread with fruit salad and quiche.
Wrap in parchment and twine for thoughtful homemade gifts during the holidays.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 1 week.
Freeze dough for up to 2 months; thaw overnight in the fridge before rolling.
Freeze baked cookies for up to 1 month. Use parchment between layers to avoid sticking.
Reheat by letting cookies come to room temp naturally. Avoid microwaving to preserve texture.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt by half to balance the flavor.
2. What if I don’t have cookie cutters?
Use a small glass or even a knife to cut squares. The shape doesn’t affect the taste.
3. Can I add flavors like lemon or almond?
Absolutely. Try ½ teaspoon of almond extract or zest of 1 lemon for a twist.
4. Why are my cookies crumbly?
They may be overbaked or too much flour was added. Use a scale for best accuracy.
5. How do I make them crispier?
Roll the dough slightly thinner and bake a minute longer, watching closely.
Tips & Tricks
Use a metal spatula to transfer delicate cookies after baking.
Sift your flour for a finer, smoother texture.
Brush cookies twice with egg yolk for an extra glossy finish.
Mix in citrus zest or finely chopped herbs like rosemary for a gourmet touch.
Don’t rush the chilling step, it’s key to the dough holding its shape.
Recipe Variations
Lemon Butter Cookies
Swap vanilla extract for lemon extract and add zest from one lemon. Proceed as usual.
Chocolate Dipped Butter Cookies
After cooling, dip half of each cookie into melted dark or milk chocolate. Lay on parchment until set.
Jam Thumbprints
Before baking, press a thumbprint into the center of each cookie and fill with raspberry or apricot jam. Skip the egg yolk glaze.
Hazelnut Butter Cookies
Replace ¼ cup of flour with finely ground hazelnuts. This gives the cookies a nutty, toasty flavor.
Holiday Spice Butter Cookies
Add ¼ teaspoon each of cinnamon and nutmeg for a festive twist.
Final Thoughts
This week, as I packed a tin to bring to the church bake sale, I smiled thinking of Helen, now back in France with her grandchildren. Her recipe has traveled far, found new hands, and brought joy to tables she’s never seen. That’s the beauty of a good cookie, it carries more than flavor. It carries people.
French Butter Cookies
Print ThisIngredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 egg yolk (for brushing)
Instructions
Step 1: Cream Butter & Sugar
Beat softened butter and sugar until pale and fluffy, about 3 minutes.
Step 2: Add Yolks & Vanilla
Mix in egg yolks and vanilla until smooth, scraping bowl as needed.
Step 3: Add Dry Ingredients
Whisk flour and salt in a separate bowl. Add gradually to butter mixture and mix until a soft dough forms.
Step 4: Chill Dough
Divide dough in two, shape into disks, wrap, and chill for 1 hour or overnight.
Step 5: Preheat & Roll
Preheat oven to 350°F (175°C). Roll dough on a floured surface to ¼ inch thick.
Step 6: Cut & Place
Cut cookies with cutters and place on parchment-lined baking sheet, spaced 1 inch apart.
Step 7: Brush with Yolk
Brush tops with beaten egg yolk for shine.
Step 8: Bake
Bake 12–15 minutes until edges are lightly golden, rotating halfway.
Step 9: Cool
Cool 5 minutes on sheet, then transfer to wire rack.
