There are cookies, and then there are Authentic French Salted Butter Cookies, known in France as Sablés Bretons—a category entirely their own. Rich, crumbly, deeply buttery, and finished with a whisper of sea salt, these cookies embody everything French baking does best: simplicity, quality ingredients, and impeccable texture.

Unlike overly sweet American cookies, French salted butter cookies celebrate butter as the star, not sugar. The dough is tender yet structured, the crumb melts on the tongue, and the salt doesn’t overpower—it enhances. Each bite feels indulgent but balanced, rustic yet refined.

Originating in Brittany (Bretagne), a coastal region famous for its exceptional salted butter, these cookies have become a cornerstone of French pastry culture. Traditionally enjoyed with coffee or tea, they are equally at home on holiday cookie trays, afternoon goûter spreads, or as a thoughtful edible gift.

This recipe stays true to tradition while remaining approachable for home bakers. No complicated techniques, no unnecessary ingredients—just authentic flavor, classic texture, and timeless appeal.

Why These Cookies Are Truly Authentic

Authentic French salted butter cookies differ from standard butter cookies in several important ways:

European-style butter with higher fat content
Egg yolks only, not whole eggs, for richness
Minimal sugar, allowing butter to shine
Flaky sea salt, never fine table salt
Chilled dough, ensuring perfect structure

The result is a cookie that is tender yet sturdy, crumbly but not dry, and deeply flavorful without being cloying.

Ingredients

1 cup (225g) European-style salted butter, softened
⅔ cup (135g) granulated sugar
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
2¼ cups (280g) all-purpose flour
½ teaspoon fine sea salt (adjust if butter is very salty)
½ teaspoon baking powder
Flaky sea salt for topping (Fleur de Sel preferred)

Instructions

Cream the butter and sugar
In a large mixing bowl, beat the softened salted butter and granulated sugar until pale, smooth, and creamy—about 2–3 minutes. Avoid over-whipping.
Add egg yolks and vanilla
Mix in the egg yolks one at a time, followed by vanilla extract. The mixture should be rich and glossy.
Combine dry ingredients
In a separate bowl, whisk together flour, fine sea salt, and baking powder.
Form the dough
Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough should be soft but not sticky.
Chill the dough
Shape the dough into a log or disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Preheat and prepare
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Slice or shape cookies
Slice chilled dough into ¼-inch rounds or roll and cut with a round cutter. Place cookies 2 inches apart.
Salt the tops
Sprinkle each cookie lightly with flaky sea salt.
Bake
Bake for 12–15 minutes, until edges are lightly golden but centers remain pale.
Cool completely
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Texture & Flavor Profile

These cookies are:

Crumbly yet tender
Deeply buttery
Lightly sweet
Finished with a savory salt contrast

They don’t snap like shortbread; instead, they gently crumble, releasing waves of butter and vanilla.

Expert Tips for Perfect Sablés Bretons

Use European butter whenever possible
Chill dough fully to prevent spreading
Do not overbake—pale centers are correct
Flaky salt matters more than you think
Weigh ingredients for best accuracy

Variations (Still French-Approved)

Lemon zest for brightness
Vanilla bean paste instead of extract
Chocolate-dipped edges for gifting
Orange blossom water for a subtle floral note

Serving Suggestions

With espresso or café crème
Alongside fresh berries
As part of a French cookie assortment
Wrapped in parchment for gifting

Cultural Fun Fact

In Brittany, salted butter is not optional—it’s tradition. For centuries, the region was exempt from salt taxes, allowing salted butter to flourish while the rest of France used unsalted. These cookies are a delicious result of that history.

Why This Recipe Works for SEO

High-intent keywords naturally placed
Long-form educational content
Clear headings and scannable structure
Cultural storytelling increases dwell time
Authenticity builds trust and authority