Every December, my kitchen becomes the heartbeat of our home. It’s where the music plays softly in the background, where my kids pop in just to “sample” dough, and where butter seems to disappear at alarming speed. Last winter, I had one of those chaotic days: laundry half done, dinner unplanned, and the dog managed to chew up my favorite oven mitt. So, naturally, I did what any slightly frazzled mom does… I baked cookies.
Not just any cookies—French butter cookies. They’re the kind of treat that feels special without being complicated, and that’s my favorite kind of magic. I remember pulling the first batch out of the oven, golden at the edges and buttery-sweet in the air. My daughter swirled one through a little puddle of jam, declared it the best cookie she ever had, and demanded another before I even answered.
It’s funny how something so simple, just butter, sugar, and flour, can feel like a little pause button in your day. This recipe became my go-to ever since. I’ve made them plain, dipped them in chocolate, even added lemon zest or cinnamon here and there. But it always comes back to the classic. And today, I’m sharing that classic with you.
Short Description
Crisp, buttery, and melt-in-your-mouth tender, these French butter cookies are an easy yet elegant treat perfect for any season. They’re made with simple pantry staples and come together in just a few steps.
Key Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 egg yolk (for brushing tops)
Tools Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Plastic wrap
- Rolling pin
- Cookie cutter
- Baking sheets
- Parchment paper
- Pastry brush
- Wire cooling rack
Cooking Instructions
Step 1: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using a hand or stand mixer. This takes about 2–3 minutes on medium speed.
Step 2: Add Eggs and Vanilla
Beat in the two egg yolks and vanilla extract until the mixture looks smooth and glossy.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour and salt. Gradually add this to the butter mixture, mixing just until a soft dough forms. Do not overmix, it should be tender, not tough.
Step 4: Chill the Dough
Divide the dough into two equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. This helps the dough firm up and makes rolling easier.
Step 5: Roll and Cut
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one dough disk at a time to ¼ inch thickness. Cut into rounds with your favorite cookie cutter and place them 1 inch apart on the baking sheet.
Step 6: Brush and Bake
Lightly beat the remaining egg yolk and brush it over the tops of each cookie. Bake for 12 to 15 minutes or until the edges are just turning golden. Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Why You’ll Love This Recipe
Buttery Richness: These cookies are soft, crisp, and deeply flavorful thanks to the high butter content.
Foolproof and Easy: Simple pantry ingredients and basic steps make this great for beginners.
Freezer-Friendly: Make the dough ahead or bake a batch to freeze for last-minute dessert needs.
Elegant and Versatile: Lovely enough for a holiday platter, but simple enough for an everyday treat.
Customizable: Add lemon zest, dip in chocolate, or sandwich with jam for a unique twist.
Mistakes to Avoid & Solutions
Using Cold Butter: Cold butter won’t cream properly. Let it sit at room temperature for 30 minutes before starting.
Fix: If you’re short on time, cube the butter and microwave in 5-second bursts until just soft.
Overmixing the Dough: Overworking the dough can make cookies dense or chewy.
Fix: Stop mixing once the flour is incorporated and the dough holds together.
Skipping Chill Time: Warm dough spreads too much and won’t hold shape.
Fix: Chill at least 1 hour. For cleaner edges, chill the cut-out cookies again for 10 minutes before baking.
Overbaking: These cookies are meant to be lightly golden, not brown.
Fix: Set a timer for 12 minutes and keep a close eye after that. They continue to firm up as they cool.
Serving and Pairing Suggestions
Serve with a warm cup of tea, coffee, or even hot chocolate on a cold day.
Pair with a scoop of vanilla ice cream for a simple dessert.
Use as a base for sandwich cookies—spread raspberry or apricot jam between two cookies.
Serve on a holiday platter with chocolate-dipped biscotti or almond crescents for variety.
Beautiful for brunches, afternoon tea, or gifting in clear cellophane bags tied with ribbon.
Storage and Reheating Tips
Room Temperature: Store cookies in an airtight container for up to 1 week. Keep away from direct sunlight.
Freezer: Freeze the unbaked dough disks or baked cookies in a freezer-safe bag for up to 2 months. Thaw before serving or baking.
Reheat: If desired, warm baked cookies at 300°F for 3–5 minutes to refresh texture.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to just a pinch. Keep in mind, flavors may vary slightly.
2. Why did my cookies spread too much?
Most likely the dough was too warm or not chilled long enough. Be sure to chill for at least an hour.
3. Can I make the dough ahead of time?
Absolutely. The dough can be made up to 3 days in advance and kept wrapped in the fridge.
4. What’s the best way to get clean cookie edges?
Roll the dough while cold and use a sharp cutter. Re-chill cut cookies before baking if needed.
5. Can I add flavorings or spices?
Yes! Try lemon or orange zest, almond extract, or a pinch of cardamom for extra depth.
Tips & Tricks
Use European-style butter for a richer flavor if you can find it.
Don’t skip the egg yolk wash, it gives the cookies their signature golden sheen.
For even thickness, use rolling pin rings or two wooden rulers as guides.
To keep cookies from sticking, roll dough between two sheets of parchment paper.
Rotate the baking sheet halfway through for even coloring.
Recipe Variations
Chocolate-Dipped Butter Cookies: After cooling, dip half of each cookie in melted dark or white chocolate. Let set on parchment.
Jam-Filled Sandwich Cookies: Use a smaller cutter to make “windows” in half the cookies. Bake and cool, then sandwich with raspberry or apricot jam.
Lemon Zest Twist: Add 1 tablespoon of fresh lemon zest to the dough along with vanilla for a bright, citrusy profile.
Spiced Butter Cookies: Mix in ½ teaspoon cinnamon or a pinch of nutmeg with the flour for a warm, cozy vibe.
Almond Version: Replace ¼ cup flour with finely ground almond flour and add ¼ teaspoon almond extract.
Final Thoughts
Making these French butter cookies always feels like pressing pause on a busy day. They’re comforting in the way only butter and sugar can be, and making them from scratch somehow brings things back into balance. I love that they’re simple, yet still feel like a small indulgence and my family agrees. My husband sneaks a few with his evening tea, and my kids call dibs on the ones with the crispiest edges.
They’ve also become a go-to gift during the holidays. Packed in a tin or a small glass jar with ribbon, they never fail to bring a smile. And truthfully, baking them gives me that same warm feeling every time. I hope these become a favorite in your home too—whether you keep them classic or make them your own. Happy baking, and from my kitchen to yours, bon appétit.
French Butter Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 egg yolk for brushing tops
Instructions
- Beat softened butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in egg yolks and vanilla until smooth.
- Whisk flour and salt separately, then slowly mix into butter mixture until a soft dough forms.
- Divide dough in half, shape into disks, wrap, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll dough to ¼ inch thick, cut into shapes, and place on lined baking sheet.
- Brush tops with beaten yolk, bake for 12–15 minutes until edges are golden. Cool on sheet 2 minutes, then transfer to rack.
