French Salted Butter Cookies Recipe

I’m sharing my French Salted Butter Cookies recipe after a surprising pantry swap and a tiny timing trick made pastry friends insist I publish it.

I never thought a cookie could make me pause the day until I baked these French Salted Butter Cookies. There’s something almost sneaky about the way high quality salted butter carries simple flavors, and a scatter of flaky sea salt turns ordinary into something…

complicated, in a good way. They’re crisp at the edges, soft then gone in the center, like they trick you into eating another, and then another.

I keep finding reasons to test different bakes, and every time it surprises me. Want to know the tiny twist that makes everyone ask for more?

Ingredients

Ingredient Quantities

• 250 g (about 1 cup + 2 tbsp) high quality salted butter, softened
• 100 g (3/4 cup) icing sugar, sifted
• 1 large egg yolk
• 1 tsp vanilla extract
• 300 g (2 1/3 cups) all purpose flour, sifted
• 30 g (about 3 tbsp) cornstarch
• flaky sea salt for sprinkling, about 1/2 to 1 tsp

How to Make this

1. Beat the softened salted butter with the sifted icing sugar until pale and fluffy, about 3 to 4 minutes, scraping the bowl down now and then.

2. Add the egg yolk and vanilla extract, mix just until combined, dont overwork it.

3. Sift together the all purpose flour and cornstarch, then fold them gently into the butter mixture with a spatula until a soft dough forms, stop as soon as theres no dry flour.

4. Turn the dough onto a piece of plastic wrap, press into a flat disk, wrap and chill in the fridge for at least 1 hour (or 20 to 30 minutes in the freezer if youre in a rush).

5. Preheat the oven to 170°C (340°F) and line baking sheets with parchment paper.

6. Roll the chilled dough between two sheets of parchment to about 6 mm (1/4 inch) thickness, or fill a piping bag fitted with a large star tip and pipe shapes directly; use cookie cutters or a knife to cut shapes and transfer them to the prepared sheets, leaving a little space between each.

7. Chill the shaped cookies on the baking sheet for 10 to 15 minutes to help them keep their shape while baking.

8. Bake 10 to 14 minutes, until the edges are just starting to turn a pale golden, rotating the trays once for even color; watch closely so they dont brown too much.

9. Remove from oven, immediately sprinkle with flaky sea salt (about 1/2 to 1 tsp total, use as you like), let cool on the sheet for a few minutes then transfer to a wire rack to cool completely so they crisp up; store in an airtight container for up to a week.

Equipment Needed

Youll need:

1. Oven (set to 170°C / 340°F)
2. Large mixing bowl
3. Electric hand mixer or stand mixer (for beating butter and sugar)
4. Fine mesh sieve or flour sifter
5. Rubber spatula (for folding and scraping)
6. Measuring cups, spoons and a kitchen scale (grams make this easier)
7. Plastic wrap
8. Rolling pin plus parchment paper, or a piping bag with a large star tip
9. Baking sheets lined with parchment and a wire cooling rack (plus cookie cutters or a sharp knife)

FAQ

French Salted Butter Cookies Recipe Substitutions and Variations

• Salted butter (250 g): If you only got unsalted, use 250 g unsalted + about 1/2 to 3/4 tsp fine salt mixed into the dough. Or brown the unsalted butter and use the same weight for a nuttier flavor.
• Icing sugar (100 g): No powdered sugar? Blitz 100 g granulated sugar with 1 tbsp cornstarch in a blender until very fine. You can also use 110 g superfine (caster) sugar, though cookies might be slightly less melt-in-your-mouth.
• Cornstarch (30 g): Swap 1:1 with arrowroot or tapioca starch. If you have neither, use 30 g extra sifted flour, but expect a firmer cookie.
• Egg yolk (1 large): For a dairy-rich egg-free option use 2 tbsp Greek yogurt or sour cream plus 1 tsp milk to match richness. For a quick swap, 1 tbsp whole milk + 1 tbsp melted butter works too, texture will be a bit different.

Pro Tips

1) Chill is your friend. If the dough gets too warm it will spread and lose detail, so keep it cold between shaping and baking. If it feels too soft pop the tray in the freezer for a few minutes, but if it’s rock hard let it rest at room temp 5 minutes so it’s workable.

2) Don’t overmix. Mix just until the flour disappears, otherwise the cookies get tough. Same when you’re piping or rolling—gentle handling keeps them tender and crumbly like shortbread.

3) Use parchment or silicone and a thin spatula to move shapes. Roll between sheets of parchment for even thickness, and for piped cookies steady, even pressure gives cleaner ridges. If you want crisp edges, chill the shaped pieces briefly before they go in the oven.

4) Finish while warm and store smart. Sprinkle the flaky sea salt right after they come out so it sticks, let cookies cool a few minutes on the sheet then transfer to a rack to crisp. Keep in an airtight container at room temp, with a piece of bread or a single paper towel to help keep them from drying out too fast.