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French Salted Butter Cookies

Delightful French cookies with a chewy center, enhanced by the rich taste of salted butter and a sprinkle of flaky sea salt.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: French
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Room temperature is key! Aim for a creamy texture. I recommend using Kerrygold Irish Butter for a rich flavor.
  • 3/4 cup granulated sugar A fine sugar will blend nicely; try C&H.
  • 1/4 cup brown sugar For that deep caramel undertone, I prefer Light Brown Sugar.
  • 1 large egg Use the best quality you can find; organic or farm-fresh makes a difference.
  • 2 teaspoons vanilla extract Always opt for pure vanilla extract; it really elevates the flavor!
  • 2 cups all-purpose flour I like King Arthur Flour for consistency.
  • 1/2 teaspoon baking powder A fresh packet works best.
  • 1/4 teaspoon salt Just a pinch to balance flavors.
  • to taste flaky sea salt for topping Maldon or Fleur de Sel is perfect here.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
  3. Beat in the egg and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking powder, and salt until thoroughly combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Scoop tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  7. Sprinkle a pinch of flaky sea salt on top of each cookie.
  8. Bake for 12-15 minutes or until the edges are lightly golden.
  9. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies can be stored at room temperature in an airtight container for up to one week. For longer freshness, freeze them layered with parchment paper in an airtight container for up to three months.