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-484958H21M17S
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

Description

Classic French Butter Cookies, also known as sablés, are delicate, crumbly treats with a rich, buttery flavor and a subtle vanilla aroma. Coated in crunchy turbinado sugar, these simple yet elegant slice-and-bake cookies melt in your mouth and make a perfect pairing for coffee or tea.

Ingredients

Units Scale

Cookie Dough

- 1/2 cup butter (1 stick), room temperature
- 1/2 cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt

For Coating

1/3 cup turbinado sugar

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Instructions

Cream the Butter and Sugar: In a large bowl, beat the room temperature butter and powdered sugar together until the mixture becomes light and smooth, ensuring that the butter is well aerated for a tender cookie texture.
Incorporate Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the butter mixture. Beat until just incorporated, avoiding overmixing to keep the dough tender.
Add Dry Ingredients: Gradually add the flour and salt to the bowl. Mix until a soft dough forms, making sure there are no dry patches of flour remaining.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. This helps firm up the dough for easier shaping.
Shape into Logs: Divide the chilled dough into two even portions. Roll each into a log shape, about 1.5 inches in diameter. Wrap each log tightly in plastic wrap.
Freeze the Dough: Place the dough logs in the freezer for at least 1 hour. Freezing ensures that the cookies will slice cleanly and hold their shape during baking.
Prepare for Baking: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place turbinado sugar on a small plate.
Coat and Slice Cookies: Unwrap the dough logs and roll the sides in turbinado sugar to coat the edges evenly. Place the logs on a cutting board and slice into ½-inch thick rounds.
Bake the Cookies: Arrange cookies on the prepared baking sheet, spacing them slightly apart. If necessary, keep the second batch in the fridge while the first bakes. Bake for 12-14 minutes, until the edges are just starting to turn golden.
Cool and Serve: Allow the cookies to set for about 5 minutes on the baking sheet after baking, then transfer them to a plate or cooling rack to cool completely before serving.

Notes

Make sure the butter is at room temperature for easy creaming and optimal cookie texture.
If you don’t have turbinado sugar, coarse sanding sugar works as an alternative for coating.
Cookies can be stored in an airtight container for up to a week.
Dough logs can be prepared ahead and kept frozen for up to 1 month before slicing and baking as needed.

Nutrition

Serving Size: 1 cookie
Calories: 80
Sugar: 4g
Sodium: 35mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 1g
Cholesterol: 17mg