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
