French Butter Cookies (Sablés Bretons)

In a mixing bowl, whisk together the flour, baking powder, and a pinch of sea salt.

Ingredients

Baking Powder

475 mL of Flour

1¼ mL of Sea Salt

Equipment

Bowl

Whisk

In a separate bowl, use a stand mixer to cream the softened unsalted butter and granulated sugar until the mixture is pale and fluffy.

Ingredients

Sea Salt

180 mL of Unsalted Butter

120 mL of Granulated Sugar

Equipment

Stand Mixer

Bowl

Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.

Ingredients

Unsalted Butter

1 piece of Egg

5 mL of Vanilla Extract

Equipment

Stand Mixer

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.

Ingredients

Flour

Equipment

Stand Mixer

Shape the dough into a log, wrap it in plastic wrap, and chill in the freezer to firm up for easier slicing.

Equipment

Plastic Wrap

Freezer

Slice the chilled dough into rounds and place them on the prepared baking sheet.

Ingredients

Baking Powder

Equipment

Chefs Knife

Baking Tray

Bake the cookies for 25-30 minutes until the edges are golden brown, then transfer to a wire rack to cool completely.

Equipment

Oven

Wire Rack