Description
These classic French Butter Cookies are rich, tender, and buttery with a delicate vanilla flavor. Perfectly crisp on the edges and soft in the center, they make an elegant treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- ½ tsp salt
Egg Wash
- 1 egg yolk
- 1 tsp milk or water
Instructions
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add Egg Yolks and Vanilla: Mix in the 2 large egg yolks and vanilla extract thoroughly until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt through the flour.
- Incorporate Dry Ingredients into Butter Mixture: Gradually add the flour mixture to the butter mixture, folding carefully to combine without overworking the dough, until you have a smooth, cohesive dough.
- Chill the Dough: Shape the dough into a log or disc, wrap it tightly in plastic wrap, and chill it in the refrigerator for 30 minutes. This helps to firm up the dough for easier slicing and better texture when baked.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Remove the dough from the fridge and slice it into rounds about ¼ inch thick. Optionally, mix the egg yolk with milk or water to brush on the cookies for a shiny, golden finish.
- Bake the Cookies: Arrange the sliced cookies on a baking sheet lined with parchment paper, brush them lightly with the egg wash if using, and bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy these delicate, buttery French cookies.
Notes
- For best results, use high-quality unsalted butter and fresh egg yolks.
- Chilling the dough is essential to prevent spreading and to achieve the right texture.
- You can store baked cookies in an airtight container at room temperature for up to a week.
- For added flavor, consider sprinkling a little coarse sugar on top before baking.
- If you prefer, the egg wash can be omitted for a more matte finish on the cookies.