French Salted Bitter Cookies Recipe
Introduction
These French salted bitter cookies offer a perfect balance of sweet and savory flavors with a delicate, buttery texture. Their subtle saltiness and crisp finish make them an elegant treat for any occasion.
Ingredients
- 1 cup French unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg (plus 1 yolk for egg wash)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp sea salt
- Flaky sea salt for finishing (optional)
Instructions
- Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy, ensuring all sugar crystals are dissolved.
- Step 2: Beat in the egg and vanilla extract until fully incorporated and the batter is glossy and cohesive.
- Step 3: In a separate bowl, whisk the flour, baking powder, and sea salt to evenly combine.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Step 5: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Step 6: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness.
- Step 7: Use a fluted round cookie cutter to cut discs from the dough. Arrange them on a parchment-lined baking tray, spacing them slightly apart.
- Step 8: Brush the tops with the reserved egg yolk for shine, then gently score a crisscross pattern on each with a fork.
- Step 9: Bake for 15-18 minutes, until cookies are golden around the edges and firm to the touch.
- Step 10: Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack. While still warm, sprinkle with flaky sea salt if desired.
Tips & Variations
- Chilling the dough overnight enhances flavor and helps maintain cookie shape during baking.
- For a richer flavor, try substituting half the granulated sugar with brown sugar.
- If flaky sea salt is unavailable, lightly crush coarse kosher salt as a finishing touch.
Storage
Store the cookies in an airtight container at room temperature for up to one week. To refresh their crispness, warm them briefly in a 300°F (150°C) oven for 3-5 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
It’s best to use unsalted butter to control the salt level precisely. If using salted butter, reduce the added sea salt in the dough to avoid the cookies becoming too salty.
Can I freeze the cookie dough?
Yes, you can freeze the wrapped dough for up to one month. Thaw it overnight in the refrigerator before rolling and baking.
Print
French Salted Bitter Cookies Recipe
- Total Time: 1 hour 33 minutes
- Yield: 24 cookies 1x
Description
These French Salted Bitter Cookies offer a perfect balance of buttery richness and a hint of sea salt, delivering a tender, flaky texture with a delicate crunchy finish. Ideal for those who appreciate classic French baking with a subtle salty twist, these cookies are simple to prepare and make a delightful accompaniment to tea or coffee.
Ingredients
Scale
Dough Ingredients
- 1 cup French unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp sea salt
For Egg Wash and Finishing
- 1 egg yolk (reserved from the large egg)
- Flaky sea salt for finishing (optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened French unsalted butter and granulated sugar until the mixture is pale and fluffy, ensuring all sugar crystals are fully dissolved to create a smooth base for the dough.
- Add Wet Ingredients: Beat in the large egg and vanilla extract into the creamed mixture, mixing thoroughly until the ingredients are fully coordinated and the batter becomes cohesive and glossy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt. This ensures even distribution of leavening and seasoning throughout the dough.
- Mix Dough: Gradually add the dry mixture into the wet ingredients, stirring gently to form a soft dough. Take care not to overmix to preserve the tenderness of the cookies.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms up the dough, making it easier to roll out and cut.
- Preheat and Roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to a thickness of about 1/2 inch for optimal texture and baking consistency.
- Cut and Arrange: Use a fluted round cookie cutter to cut discs from the dough. Place the discs spaced evenly on a parchment-lined baking tray to allow minimal spreading during baking.
- Egg Wash and Score: Brush the tops of each cookie with the reserved egg yolk to give them a beautiful, shiny finish. Gently score a crisscross pattern on each cookie’s top using a fork to achieve a classic French look.
- Bake: Bake the cookies in the preheated oven for 15-18 minutes, or until the edges turn golden and the cookies feel firm to the touch.
- Cool and Finish: Allow the cookies to cool on the baking tray for 5 minutes, then transfer them to a wire rack. While still slightly warm, sprinkle flaky sea salt on top if desired to enhance the flavor with a delicate salty crunch.
Notes
- Chilling the dough is critical to prevent spreading and to maintain the tender texture.
- Use high-quality French unsalted butter for the best flavor and texture.
- Flaky sea salt is optional but recommended for an authentic salty contrast.
- Do not overmix when combining dry and wet ingredients to keep cookies tender.
- Ensure the egg wash is applied just before baking to achieve a glossy finish.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French cookies, salted butter cookies, flaky sea salt cookies, classic French baking, butter cookies
