Make these sweet and tasty French Butter Cookies. Also known as Sables Breton, these are a simple cookie that are simply delicious. Made with a high-quality butter, these easy cookies are perfect for an afternoon snack or to accompany a cup of tea.
The elegance of these delicious French cookies is in the simplicity. These crumbly cookies are made with a handful of basic ingredients, but when combined together, they melt in your mouth. I’d make these for a bridal or baby shower, a holiday baking tray, or for yourself when you need an indulgent treat!
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French Butter Cookies (also called Sablés Bretons)
If you’re wondering why these cookies are called “French” cookies, let me enlighten you! It’s all about the butter- French butter.
In America, our butter generally contains less butterfat, around 80%. French butter, on the other hand, has a higher fat content. It must contain a minimum of 82% butterfat.
French butter is also cultured, meaning live active cultures are added to the cream before churning the butter, improving that “butter” taste. We don’t do that here in America.
While you can certainly use regular American butter in this recipe, for the best results, look for European-style butter if you can. Trust me; you’ll notice a difference!
These Sable Breton cookies are a staple in French grocery stores. They often have a crisscross pattern on the top of each cookie, which you can mimic with the tines of a fork if desired.
Love butter cookies, but need a gluten-free version? Make these Gluten Free Butter Cookies.
Ingredient List: Sable Bretons
These delicious cookies came from the Martha Stewart Living Cookbook: The Original Classics – see publishing information below the recipe.
To make the best butter cookie you’ve ever had, you’ll need the following ingredients:
- 1 cup (or 2 sticks) of European butter, room temperature
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour, sifted
- 1 teaspoon salt
- ½ cup granulated sugar
How to make French Butter Cookies
- In a bowl of a stand mixer, cream the butter and brown sugar on high speed until light and fluffy, about 2 to 3 minutes. (You can also use a hand mixer.) Add the egg and vanilla, mixing thoroughly.
- In a small bowl, stir together the flour and salt. Gradually add these dry ingredients to the wet ingredients. Mix on low speed until just combined.
- On three separate sheets of plastic wrap, roll the cookie dough into three logs 1 ½ inches thick. Wrap in plastic and refrigerate for at least one hour or overnight.
- When ready to bake, place a rack into the center of the oven and preheat to 350 degrees F. Prepare a cookie sheet by lining it with parchment.
- Remove one log from the fridge and roll it in the granulated sugar, making sure to coat it completely. With a sharp knife, cut slices 1/4-inch thick. Place the slices on the prepared baking sheets 1 inch apart.
- Optional – with a toothpick, make 4 decorative holes in each cookie. Or, drag a fork lightly across the tops of the cookies, then repeat in the other direction for a crisscross pattern. See note in the recipe card.
- Bake in the preheated oven for about 15-20 minutes or until lightly golden brown. Transfer baked cookies to a wire rack so that they can cool completely.
Can I use salted butter in this recipe?
Yes, you can use salted butter to make French sable cookies. In fact, if you’re going to use French or European butter, I prefer the salted variety over unsalted butter. Just make sure to omit the salt in the recipe.
How to store leftover Butter Cookies
If you have any of these classic cookies left over, you can store them on the counter in an airtight container. They will be good for up to 3 days if they last that long!
You can also freeze leftovers. It’s great if you want to stop yourself from eating all of them in one sitting! Place them in a freezer bag or other airtight container, then freeze for up to 2 months.
Can I make the dough ahead of time?
You can make this dough following the recipe up to the point where you would chill it for an hour. Then instead, wrap it tightly in plastic wrap, place it in a freezer bag, and freeze it for up to 2 months.
The dough must be thawed enough to slice before baking, but don’t let it get too warm or it will be too soft and difficult to work with.
Wouldn’t this be a nice treat to give as a gift? You could freeze a log of cookie dough, then wrap it in festive paper with baking instructions! I’ve done that with sugar cookie dough, but these French Butter cookies are even better!
If you like these French Butter Cookies, you’ll enjoy these other cookie recipes:
- Linzer Cookies– these beautiful cookies are perfect for any holiday or special event
- Lace Cookies– these delicate cookies look complicated and elegant but are so easy!
- Coconut Macadamia Sugar Cookies– the crunch of the nuts in these sugar cookies elevates them to a new level!
- Cream Cheese Cookies– these soft cookies melt away in your mouth!
- Joan’s Coconut Ranger Cookies– packed full of goodness and flavor, these are a hit with the whole family!
- Funfetti Cookies– these sweet cookies are perfect for a birthday treat or just for fun!
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French Butter Cookies
Ingredients
- 1 cup European butter room temperature, *See Note
- ⅔ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 ½ cups sifted flour
- 1 teaspoon salt
- ½ cup granulated sugar
Instructions
- In a bowl of an electric mixer, cream the butter and brown sugar on high speed until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla, mixing thoroughly.
- Gradually add the flour and salt. Mix on low speed until just combined.
- On three separate sheets of wax paper, roll the dough into three logs 1 1/2-inches thick as follows. Take one third of the dough and place it in the center of the wax paper with the long edge closest to you. Fold the edge of the paper over the dough and using the straight edge of a ruler or dough cutter, pull the ruler towards you applying moderate pressure. The paper and ruler will roll the dough for you. I've found it easiest to form even and rounded rolls using this method, but if you have your own way using some plastic wrap, go for it.
- Twist the ends of the wax paper or plastic wrap to seal and put into a tall glass or glasses so that each roll is standing on its' end. Refrigerate for at least one hour to overnight.
- When ready to bake, place a rack into the center of the oven and preheat to 350 degrees F.
- Prepare a cookie sheet by lining it with parchment.
- Remove one log from the fridge and roll it in the granulated sugar, making sure to coat it completely.
- With a sharp knife, cut slices 1/4-inch thick.
- Place the slices on the prepared cookie sheet 1-inch apart.
- With a toothpick, make 4 decorative holes in each cookie or using the tines on the back of a fork, make a criss-cross pattern as you would for a peanut butter cookie.
- Bake for about 15-20 minutes, or until lightly golden brown.
- Transfer cookies to a wire rack so that they can cool completely.
Notes
Nutrition
These cookies came from Martha Stewart Living Cookbook – The Original Classics, p. 530; author, Martha Stewart; publisher, Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc.; ISBN 978-0-307-39382-1.
This post was originally published on February 23, 2012 and was Day 350 of my original 365 Days of Baking. It has been updated in format and with pictures on October 20, 2023.
Comments & Reviews
OMG – these cookies look so good (and so dangerous).
We love cooking with butter and adore French food for that very reason.
We have also started our own foodie blog;
http://earthwalkersfpcp.blogspot.com.au/
We’d love you to visit us and let us know your thoughts.
I’m off to make some cookies 😉
Cheers,
Adam & Kristy.
These are very good and easy but I made with Brown Butter and they were fighting over.Excellant!!!
Hi, good post. I have been thinking about this issue, so thanks for sharing. I will definitely be coming back to your blog.
What is rows butter and where can I get it
Hi, they look good, but did you try them, are they good?
Salted or unsalted butter?
Since she adds salt my guess would be unsalted butter
Correct, Donna. I always use UNsalted butter in my baking unless I specify otherwise. 🙂
If it dont specify then it is slted unless otherwise started lol
Do you use self rising flour?? I am only asking because there is no baking soda or baking powder listed.
Renae,
I always use all-purpose flour in all of my recipes unless I specify otherwise.
Thanks for asking!
Lynne
I made these, and rolled them in chocolate sprinkles, and put a thumbprint in them and added fudge frosting when cooled, as have a recipe for fudge thumbprint cookies from my mom, who worked in a bakery, but it made a ton of cookies. Worked well, so plan to use this dough to do all kinds of refrigerator type cookies.
Ooh, Sandra, those sound delicious!! Thanks for your comment and letting me know. 🙂
Hi Sandra, would u mind share your recipe please, I’ve been looking for a bulk recipe, one that as you describe I can Miley use and just do one batch. Would be awesome. Thank you!
I plan on making these today. Can freeze two of the rolls of dough? If so, do I thaw them later or slice from frozen to bake?
Lauren, I would thaw them first and then freeze them.
I haven’t frozen the dough at all, so don’t know what the result will be, but I don’t see why you couldn’t freeze the dough.
Let me know how it turns out!
Pls can you send me the recipe in grams. And what sort of flour did you use. Self raising or plain. Thank you.
Modupe,
you can do a Google search to convert cups, tablespoons, and teaspoons to grams.
I always use unbleached all-purpose flour in my recipes unless I specify otherwise.
R these cookie hard or soft after baking?
Lea,
these cookies are hard after baking.
Not much flavor. I was disappointed.
I’m sorry you didn’t enjoy them and appreciate your honesty, Dianne.
Thanks for the feedback.
I would like to know if you used salted or unsalted butter, I am guessing salted since you didn’t add any salt. I always use unsalted butter and wondered how much salt you would add.
Amy, I always use unsalted butter in all of my recipes unless I specify otherwise. I followed the recipe from the cookbook and it didn’t call for salt.
I am confused..the recipe I see has 1 tsp. salt in it. Is that a misprint ? I don’t want to add if not supposed to. Thanks
No, Nana, not a misprint. The recipe does call for one teaspoon of salt.
Could you use pecans or some other kind of nut ?
Naomi, there are no nuts in this cookie, so I’m confused by your question, but you could add them if you wanted I’m sure.
I just made these cookies and they turned out really good. Eating them right now! :p
Thanks so much, dalal! SO glad you liked them!!
Have you ever used a pudding mix in the cookies with subtracting the same amount of flour in order to have soft cookies?
Heidi, I have never used pudding mix in any of my cookies. It is on my to-do list.
If you try it with these, let me know what you think.
Hi! I am planning to make this. Would it be possible to frost them like any other sugar cookies? TIA! 🙂
Char, I think you could frost them. I haven’t done it as I think they’re perfect as is.
would like to have option to print recipe
Vicki, some of my recipes haven’t been changed over into that format yet as I’m only one persona and I have LOTS of recipes to convert. Until I do, please use https://www.printfriendly.com/. There you can copy and paste the url of the recipe you want to print and select with or without images.
you have so many adds and pop ups on your site it’s making my computer do funny things. and I have a brand new Macbook.
do you really need so many McDonalds adds on every single photo?
Nope, no you don’t. I’ve recently changed my ad providers, but is necessary for me to have the ads. It provides me the income to continue purchasing the needed items I use to make these recipes and continue the blog.
Could you add lemon juice? I love lemon cookies, I live in Florida and grow organic lemons in my yard.
I don’t see why not, Patricia. I love lemons as well, especially lemon cookies. Just be sure to not add too much as you don’t want the dough to be too moist. Try adding two teaspoons and omit the vanilla.
How do I print this recipe? I can’t find the PRINT button.
Jodi, if you can’t find a way to print it, you can copy the url of the recipe and then print it here: https://www.printfriendly.com/
Then choose to print without images.
can you do self rising flour
Missy, I wouldn’t recommend it as it has a leavening agent and can affect the final product.
This might help you out.
http://msue.anr.msu.edu/news/know_the_difference_between_all-purpose_and_self-rising_white_flour
Hi dear! I am excited to prepare them!!!
Question: If this is 3,5 in your ranking scale, which is 4?
Kisses from Uruguay!!
Thanks, Jenni! A four is out-of-this-world-you-haven’t-lived-til-you’ve-tried-it. 😉
These Copycat Texas RoadHouse Rolls with the Cinnamon Honey Butter are a great example.
Can I not share this recipe onto my Allrecipes page?
thank you!
Lynda, I’m unfamiliar with how Allrecipes works, so I don’t have any idea. I’m sorry!
Can i freeze the cookie dough to use in parts? how do i go about defrosting?
Mel, Martha says the dough can be frozen for up to one month. To defrost it, I would place it in the refrigerator 24 hours before you plan to bake them.
These sound delish! Will try them today…can i roll it out and use cookie cutter? Thanks.
By now you’ve probably made the cookies, so I’m interested to see how they turned out if you rolled them. My suggestion would be that if you are to roll them out, do so between two pieces of parchment, so that you don’t add any unnecessary flour to the dough. Roll the dough to 1/4-inch in thickness and use a cookie cutter about 1 1/2 inches in diameter. Enjoy them!
Hi Lynn,
Saw your recipe and with all the good comments, I can’t resist but to try out. Thanks for sharing. However, need to confirm is the dough suppose to be soft even ofter refrigerated? Cause as I cut it I can feel it is soft. Is it suppose to be that way ?
Hence, mine is not as round as yours. Can smell the goodness of the cookies now 🙂 Just another few minutes to be out of oven …
I made these and gave them to neighbors as a gift!! They were delicious!! I used the small end of a chopstick to make the “button holes”. It worked beautifully, they were very cute. Thank you for the easy and tasty recipe!! This one is going in my keeper file!
That butter cookie recipe is wonderful. Made them this morning. Perfect size and texture. I added a bit of coca powder for a chocolatey version.
That’s awesome, Kosh, thank you! I love the addition of the cocoa, too. Great idea!
hey, just wondering… how many cookies does this recipe make?
I just made these! They are a simple and perfect butter cookie! They don’t need anything except maybe a cup of coffee or tea! Delicious and perfect texture crispy on the outside but with that softness when you bite in that you can only get from home baked cookies that is so special! Thank you for sharing this simple and perfect recipe.
You’re welcome, Jessica. They are pretty awesome, aren’t they and so simple, too. Thanks for reading and making them!
Is it 1 cup plus 2 sticks of butter? I made these today with 1 cup of butter and they taste like flour!
Suzanne, I’m sorry the cookies didn’t turn out for you. The recipe calls for 1 cup of flour which is the two sticks of butter. I’ve made changes to the recipe so that it is more clear, thank you.
As for why the cookies may have tasted like flour, my guess is that the flour wasn’t sifted or sifted after you measured it and not remeasured again. The recipe calls for 2 1/2 cups sifted flour. Not 2 1/2 cups flour, sifted. When I make a recipe that calls for 2 1/2 cups sifted flour, I’ll measure the 2 1/2 cups flour, sift it and then measure the 2 1/2 cups flour needed again. Sifting it aerates the flour allowing the liquids in the recipe to cling to the dry ingredients better. It also will leave you with MORE flour than what the recipe calls for and definitely alter the outcome of the recipe. I think this might be what happened. Looking back, could this be a possibility?
If you see a recipe with 2 1/2 cups flour, sifted – you measure the 2 1/2 cups and then sift. No need to remeasure because you have the right amount called for in the recipe.
Try adding a pinch of dryer lavender. It’s delicious.
Great cookie recipe! Thanks for sharing!
Thanks, Janie! So very glad you like them!
I plan to bake Butter cookies today.!!!
Enjoy them, Lee!
I love slice & bake cookies. These are unbelievably wonderful. These are now my number1 favorite cookie!
Susan, that’s so great to hear, thank you!
How much is a stick of butter.
Therese, in the U.S. a stick of butter is equal to 8 tablespoons or a 1/2 cup.