French Salted Butter Cookies

French Salted Butter Cookies are so simple to make at home! I love how these cookies have that perfect sweet and salty taste. You only need a few basic ingredients that you probably already have in your kitchen. The butter makes them super rich and tender.

I think the flaky sea salt on top makes them extra special. These cookies are great for any time you want something sweet but not too fancy.

Ingredients

• 1 cup (250g) unsalted butter, diced and at room temperature
• 1 to 1½ teaspoons flaky sea salt (like Fleur de sel)
• 1¼ cups (250g) sugar
• 3 whole eggs plus 1 egg yolk, at room temperature
• 4 cups (500g) all-purpose flour
• 1 tablespoon milk, at room temperature

Note: Use 1 teaspoon salt if you have salted butter, or 1½ teaspoons if you use unsalted butter.

How To Make French Salted Butter Cookies

1. Mix the base: In a big bowl, mix butter, salt, and sugar until it looks light and fluffy. Add the 3 whole eggs (save the yolk for later) and stir until just mixed in.
2. Add flour: Sift the flour over your butter mixture. Use a spatula to mix everything until it forms a soft ball. Stop mixing as soon as it comes together – don’t overmix or your cookies will be tough!
3. Chill the dough: Wrap your dough in plastic wrap and put it in the fridge for 1 hour.
4. Prep for baking: Heat your oven to 350°F (180°C). Put a rack in the middle.
5. Roll and cut: Put the dough between two sheets of parchment paper. Roll it out until it’s ½-inch thick. Remove the top paper and cut out circles with a 2-inch cookie cutter.
6. Prepare for baking: Move the circles to a baking sheet lined with parchment paper. The dough is sticky, so use a spatula to help move them.
7. Add egg wash: Mix the egg yolk with milk in a small bowl. Brush this on top of each cookie. Use a fork to make a crosshatch pattern on top.
8. Bake: Bake for 20-25 minutes, turning the pan halfway through. They’re done when golden brown. The centers might look soft but they’ll firm up as they cool.
9. Cool: Move cookies to a cooling rack right away.

Tips For Success

• Make sure your butter and eggs are at room temperature before you start. This helps everything mix better.
• Don’t overmix the dough once you add the flour. This keeps your cookies tender.
• If your dough is too sticky to work with, chill it for an extra 30 minutes.
• Use good quality sea salt – it really makes a difference in taste.
• The crosshatch pattern isn’t just pretty – it helps the cookies bake evenly.

Storing And Freezing

Storing: Keep your cookies in an airtight container at room temperature for up to 1 week. They stay crispy this way.

Freezing: You can freeze the baked cookies for up to 3 months in a freezer bag. Let them thaw at room temperature before eating.

Freezing dough: Wrap the dough tightly and freeze for up to 2 months. Thaw in the fridge overnight, then roll and bake as normal.

Recipe FAQs

Q: Can I use regular salt instead of sea salt?
A: Yes, but use a bit less since regular salt is stronger. Start with ¾ teaspoon.

Q: Why are my cookies tough?
A: This usually happens from overmixing the dough after adding flour. Mix just until combined.

Q: Can I make these without eggs?
A: The eggs are important for texture, but you can try using egg replacer. The cookies might be a bit different though.

Q: My dough is too soft to roll. What should I do?
A: Chill it longer! Put it back in the fridge for another 30 minutes.

Q: How do I know when they’re done?
A: Look for golden edges. The centers might look slightly soft but they’ll firm up as they cool.

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