Why did my cookies spread too much during baking?

This usually happens when the butter is too warm or the dough wasn't chilled enough. Make sure to freeze the dough logs for at least an hour, and if your kitchen is particularly warm, work with one log at a time, keeping the other in the freezer until ready to slice and bake.

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly different, but they'll still be delicious. Consider adding 1/4 teaspoon of xanthan gum if your blend doesn't already include it to help with structure.

How do I know when the cookies are done baking?

These cookies should remain quite pale, with just a hint of golden color around the very edges. The centers will seem slightly underdone, but they'll firm up as they cool. If you wait until they look completely done in the oven, they'll end up overbaked and dry.

Can I roll the entire cookie in sugar instead of just the edges?

Absolutely! For an extra-sparkling appearance and more sweetness, you can roll the sliced cookie rounds in sugar before baking. Press gently to adhere the sugar to both flat surfaces as well as the edges.

Classic French Butter Cookies Recipe

Name: Classic French Butter Cookies Recipe
Prep time: 20 min
Cook time: PT-484956H8M1S
Total time: 1 h 40 min
Cuisine: French
Ingredients: ½ cup butter (1 stick), room temperature; ½ cup powdered sugar; 1 egg yolk; 1 teaspoon vanilla extract; 1 cup all-purpose flour; ¼ teaspoon salt; ⅓ cup turbinado sugar

These elegant French Butter Cookies are a perfect balance of simplicity and sophistication. Crisp on the edges with a tender center, they feature the rich flavor of quality butter enhanced by a sparkling coat of turbinado sugar. In just about 30 minutes of active time, you can create these bakery-worthy treats that pair perfectly with your afternoon tea or coffee

Why You’ll Love This Recipe

Incredibly Simple: With just 7 basic ingredients, these cookies are remarkably easy to make yet taste like they came from a French patisserie.
Make-Ahead Friendly: The dough can be prepared in advance and stored in the freezer until you’re ready to bake, making these perfect for unexpected guests or cookie cravings.
Versatile Base: These cookies can be adapted with various flavors and mix-ins while still maintaining their delicate, buttery character.
Impressive Results: Despite their simplicity, these cookies look and taste sophisticated enough for gifting or special occasions.

Ingredients You’ll Need

Butter: The star of the show! Use high-quality unsalted butter at room temperature for that rich, unmistakable flavor. The better your butter, the better your cookies.
Powdered Sugar: Creates a delicate sweetness and contributes to the cookies’ melt-in-your-mouth texture. Don’t substitute with granulated sugar if you want that authentic texture.
Egg Yolk: Adds richness and helps bind the dough together. Save the white for another recipe or your morning omelet!
Vanilla Extract: Enhances the buttery flavor – pure vanilla extract makes a noticeable difference here.
All-Purpose Flour: The foundation of our cookie structure. No need for fancy flours; regular all-purpose works perfectly.
Salt: Just a pinch balances the sweetness and enhances all the other flavors. Don’t skip it!
Turbinado Sugar: This coarse sugar creates a delightful crunch and sparkling exterior. It’s worth seeking out, but in a pinch, regular granulated sugar will work.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Infusions

Add the zest of one lemon or orange to the dough for a citrus twist
Incorporate 1 teaspoon of lavender buds for a sophisticated floral note
Mix in 1/2 teaspoon of almond extract and 1/4 cup of finely chopped almonds

Chocolate Lovers

Dip half of each baked and cooled cookie in melted dark chocolate
Add 1/3 cup mini chocolate chips to the dough
Drizzle finished cookies with melted white chocolate for contrast

Festive Touches

Roll the edges in colored sanding sugar for holiday cookies
Add 1/2 teaspoon of cinnamon or pumpkin spice for a seasonal flavor
Press a candied cherry into the center of each cookie before baking

How to Make French Butter Cookies

Step 1: Prepare the Dough

Beat the room temperature butter and powdered sugar in a large bowl until the mixture becomes light and fluffy, about 2-3 minutes. This creates air pockets that contribute to the cookies’ tender texture. Add the egg yolk and vanilla extract, mixing just until incorporated. Overmixing at this stage can make your cookies tough.

Step 2: Add Dry Ingredients

Gradually add the flour and salt to the butter mixture, mixing on low speed until a smooth dough forms. The dough should pull away from the sides of the bowl but still feel soft and pliable. If it seems too sticky, resist the urge to add more flour – the chilling step will fix this.

Step 3: Chill and Shape

Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to firm up the dough slightly. Divide the chilled dough into two equal portions and roll each into a log about 1.5 inches in diameter. Wrap each log tightly in plastic wrap, twisting the ends to secure. Place the logs in the freezer for at least 1 hour.

Step 4: Prepare for Baking

Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread the turbinado sugar on a small plate. Unwrap one frozen dough log and roll it in the sugar, pressing gently to coat the exterior. Using a sharp knife, slice the log into rounds approximately 1/2 inch thick.

Step 5: Bake to Perfection

Place the sliced cookies on your prepared baking sheet, leaving about 1 inch between each cookie. Bake for 12-14 minutes, until the edges just begin to turn golden while the centers remain pale. They might seem slightly underdone, but they’ll continue to set as they cool.

Step 6: Cool and Enjoy

Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack. This short rest helps them firm up enough to move without breaking. Once completely cool, they’re ready to serve or store.

Pro Tips for Making the Recipe

Cold Butter Is the Enemy: Ensure your butter is genuinely at room temperature for proper creaming with the sugar.
Measure Flour Correctly: Spoon flour into your measuring cup and level with a knife rather than scooping directly from the bag, which can pack in too much flour.
Freeze Thoroughly: Don’t rush the freezing step – properly frozen dough slices cleanly and holds its shape during baking.
Keep it Even: Try to make your dough logs as uniform as possible for even baking. A ruler can help!
Sharp Knife: Use your sharpest knife for clean cuts through the frozen dough without squishing the log shape.

How to Serve

These elegant cookies deserve thoughtful presentation and pairings that complement their buttery flavor.

Perfect Beverages

Serve with Earl Grey tea, French press coffee, or a small glass of dessert wine for an afternoon indulgence. The buttery richness pairs beautifully with slightly bitter or acidic drinks.

Dessert Platter

Include these cookies on a dessert board alongside fresh berries, chocolate truffles, and a small pot of high-quality jam. The textural contrast makes for an impressive finish to a dinner party.

Ice Cream Companion

Sandwich a small scoop of vanilla bean or coffee ice cream between two cookies for an elevated dessert. The warm cookies and cold ice cream create a delightful temperature contrast.

Make Ahead and Storage

Storing Leftovers

Keep baked cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking and maintain the crisp texture.

Freezing

The shaped dough logs can be frozen for up to 3 months! Wrap the plastic-covered logs in aluminum foil and label with the date. This is perfect for emergency cookie preparation – just slice and bake when needed.

You can also freeze baked cookies in an airtight container with parchment between layers for up to 1 month.

Reheating

While these cookies are wonderful at room temperature, you can refresh slightly stale cookies by warming them in a 300°F oven for 3-4 minutes. This restores their crispness and releases more of their buttery aroma.

FAQs

Why did my cookies spread too much during baking?

This usually happens when the butter is too warm or the dough wasn’t chilled enough. Make sure to freeze the dough logs for at least an hour, and if your kitchen is particularly warm, work with one log at a time, keeping the other in the freezer until ready to slice and bake.
Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly different, but they’ll still be delicious. Consider adding 1/4 teaspoon of xanthan gum if your blend doesn’t already include it to help with structure.
How do I know when the cookies are done baking?

These cookies should remain quite pale, with just a hint of golden color around the very edges. The centers will seem slightly underdone, but they’ll firm up as they cool. If you wait until they look completely done in the oven, they’ll end up overbaked and dry.
Can I roll the entire cookie in sugar instead of just the edges?

Absolutely! For an extra-sparkling appearance and more sweetness, you can roll the sliced cookie rounds in sugar before baking. Press gently to adhere the sugar to both flat surfaces as well as the edges.

Final Thoughts

These French Butter Cookies may seem simple, but they’re a testament to how exceptional basic ingredients can become when handled with care. There’s something magical about transforming humble butter, sugar, and flour into such an elegant treat. Whether you’re baking for yourself, your family, or guests, these cookies bring a touch of Parisian charm to any occasion. The best part? Having a log or two in the freezer means you’re always just 15 minutes away from freshly baked cookies. Go ahead and treat yourself!