Indulge in the divine delight of French Butter Cookies, a treat that combines the richness of butter with the delicate sweetness of powdered sugar. These cookies boast a melt-in-your-mouth texture and a hint of vanilla essence that elevates them to irresistible perfection. Perfect for any occasion, from afternoon tea to a midnight snack, these cookies are sure to become a cherished favorite in your home.
In our cozy household, these French Butter Cookies have become a cherished tradition, eagerly awaited by both my husband and our little ones. I still remember the first time I made them on a lazy Sunday afternoon, the aroma of butter and vanilla wafting through the kitchen, drawing my family to gather around. From that moment on, it became a regular request – “Can we have those delicious butter cookies again?” Whether enjoyed alongside a steaming cup of coffee or snuck as a midnight treat, these cookies have woven themselves into the fabric of our family memories, bringing joy with every bite.
Why This Recipe Is Special:
Savor the simplicity of French Butter Cookies, crafted with love and care using basic pantry ingredients. With their buttery richness and delicate sweetness, these cookies offer a taste of indulgence in every bite. The subtle crunch of granulated sugar coating adds a delightful contrast to the melt-in-your-mouth texture, making them irresistible to cookie lovers of all ages.
Ingredients:
- 113 grams (1/2 cup) butter, softened to room temperature
- 60 grams (1/2 cup) powdered sugar, sifted before measuring
- 1 egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 135 grams (1 1/8 cups) all-purpose or cake flour
- 50 grams (1/4 cup) granulated sugar, for coating the shaped dough before baking
Directions:
- Cream the butter and powdered sugar together until pale and light in texture.
- Mix in the egg yolk and vanilla extract until fully combined.
- Sift in the flour and mix until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes.
- Divide the dough into 2 pieces and roll each into a log shape of approximately 4 inches (10cm) in length and 1 inch (3cm) in diameter.
- Wrap the log shapes separately in plastic wrap and freeze for 45 minutes.
- Preheat the oven to 356°F (180°C) (160°C fan) and line a baking sheet with parchment paper or a baking silicone mat.
- Remove the dough from the freezer and unwrap.
- Sprinkle granulated sugar onto a tray or large plate and roll each log-shaped dough in the sugar to coat evenly.
- Cut each log into slices approximately ⅜ inch (1 cm) thick and arrange them on the prepared baking sheet.
- Bake for 15 to 18 minutes until golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Once cooled, store the cookies in an airtight jar for up to 5 days.
Notes: For a twist, try adding a sprinkle of cinnamon or a dash of almond extract to the dough for extra flavor depth. These cookies can also be frozen after baking and cooled, then thawed at room temperature when ready to enjoy.
