Classic French Butter Cookies – Easy Recipe

The Joy of Classic French Butter Cookies

There’s something almost magical about the scent of butter and sugar caramelizing in the oven—a fragrance that instantly transports me to my grandmother’s tiny Parisian kitchen. She would pull out her worn baking sheets, dusted with years of love, and whip up these delicate, golden French butter cookies with effortless grace. I remember sneaking bites of the dough when she wasn’t looking, the rich, velvety texture melting on my tongue. Now, whenever I bake these cookies, I feel that same warmth—the kind that turns a simple treat into a cherished memory.

Ingredients You’ll Need

Gathering the right ingredients is the first step to creating these buttery delights. Here’s what you’ll need:

• 1 cup (225g) unsalted butter, softened – The star of the show! Use high-quality European-style butter if you can—it has a higher fat content, which makes these cookies extra tender.
• 2/3 cup (130g) granulated sugar – Just enough sweetness to balance the richness of the butter.
• 1 large egg yolk – This adds richness and helps bind the dough without making it tough.
• 1 teaspoon pure vanilla extract – A splash of vanilla enhances the buttery flavor beautifully.
• 2 cups (250g) all-purpose flour – Measure it properly by spooning it into your cup and leveling it off—no packed flour here!
• 1/4 teaspoon fine sea salt – A pinch to balance the sweetness and elevate the flavors.

Step-by-Step Baking Guide

Now, let’s bring these cookies to life. Follow these steps, and you’ll have a batch of melt-in-your-mouth goodness in no time.

Step 1: Cream the Butter & Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 3-4 minutes. This step is crucial! The air you incorporate here will give your cookies that perfect delicate crumb. If your butter is too cold, microwave it for just 5-10 seconds to soften it slightly.

Step 2: Add the Egg Yolk & Vanilla

Once your butter mixture is pale and creamy, add the egg yolk and vanilla. Mix just until combined—overmixing can make the dough dense. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

Step 3: Fold in the Dry Ingredients

Sift the flour and salt together, then gently fold them into the wet ingredients. I like to use a rubber spatula for this step to keep the dough tender. Stop mixing as soon as the flour disappears—overworking the dough will lead to tough cookies.

Step 4: Shape & Chill the Dough

Turn the dough out onto a lightly floured surface and shape it into a log about 1.5 inches in diameter. Wrap it tightly in plastic wrap and chill for at least 1 hour (or up to 2 days). This resting time allows the flavors to meld and makes slicing easier. If you’re in a hurry, 30 minutes in the freezer will do in a pinch!

Pro Tips for Perfect French Butter Cookies

Every baker has their little secrets, and after years of making these delicate treats, I’ve gathered a few that make all the difference:

• Chill your dough thoroughly—this prevents spreading and keeps those beautiful shapes intact.
• Use European-style butter (like Plugrá) for that extra rich, melt-in-your-mouth texture.
• Roll dough between parchment to avoid adding extra flour that can make cookies tough.
• Bake one tray at a time for even cooking—patience rewards you with golden perfection!

Delicious Variations to Try

While the classic version is heavenly, sometimes it’s fun to play with flavors:

• Citrus zest: Add 1 tbsp lemon or orange zest to the dough for a bright twist
• Almond: Replace ¼ cup flour with almond flour and sprinkle with sliced almonds
• Chocolate-dipped: Melt dark chocolate and dip half of each cooled cookie
• Spiced: Mix in ½ tsp cinnamon or cardamom for cozy warmth

What to Serve With Your Cookies

These buttery delights pair beautifully with:

• A steaming cup of Earl Grey tea with a splash of milk
• Fresh berries and whipped cream for an elegant dessert
• Vanilla ice cream sandwich between two cookies
• Afternoon coffee—they’re perfect for dunking!

Storage & Reheating Tips

To keep your cookies tasting fresh:

• Room temperature: Store in an airtight container for up to 1 week
• Freezing: Layer between parchment in a freezer bag for up to 3 months
• Reviving: Warm chilled cookies at 300°F for 3 minutes to restore crispness

Frequently Asked Questions

Can I make these cookies without a stand mixer?
Absolutely! Use a hand mixer or even mix by hand—just be sure your butter is properly softened.

Why did my cookies spread too much?
This usually happens if the dough wasn’t chilled enough or if your baking sheet was too warm. Try popping the shaped cookies in the fridge for 10 minutes before baking.

Can I use salted butter?
You can, but reduce the added salt by half. Unsalted butter gives you better control over the flavor.

How thin should I roll the dough?
About ¼ inch is perfect—thicker cookies stay softer, thinner ones get crispier.

A Final Word of Butter Love

There’s something magical about pulling a tray of golden French butter cookies from the oven—the way the kitchen fills with that sweet, buttery aroma that feels like a warm hug. Whether you’re making these for a special occasion or just to brighten an ordinary Tuesday, I hope this recipe brings you as much joy as it’s brought me over the years. Don’t forget to share (or not—we won’t judge if you keep them all to yourself!). Happy baking!