There’s something about baking that just feels like the ultimate expression of love in a household. Whether it’s a birthday, a holiday, or just a typical rainy afternoon, the smell of freshly baked cookies drifting through the house always draws everyone together. One of my all-time favorites, that has practically become a family tradition, is French Butter Cookies. They’re those delightful little treats that managed to disappear as soon as they hit the table at our last family gathering. Simple, yet incredibly delicious, these cookies have a way of turning an ordinary day into something a bit more special.
For me, baking has always been about more than just ingredients and ovens. It’s about memories. It’s about the Saturday mornings when the kids are still in pajamas and we decide to whip up a batch of these cookies. The kitchen might end up a bit messy, but those moments of laughter and the scent of buttery goodness lingering in the air make it all worthwhile. Plus, they’re crazy easy to make. If I can do it while keeping an eye out for whatever mischief the cat is up to, anyone can.
What’s even better? These cookies don’t require a cupboard full of fancy ingredients or hours of slaving away. All you need is a few simple items that you probably already have lying around in your kitchen. A bit of butter, some sugar, an egg yolk, and flour, and voila! Before you know it, your family will be munching on these melt-in-your-mouth cookies. And trust me, they melt like nothing else.
So, why not give them a go? You might just find yourself creating a new tradition in your home—or at the very least, winning some brownie points with your loved ones. The recipe is so forgiving that even if you’re a baking newbie, you’ll look like a seasoned pro. And don’t worry if they get devoured instantly; they are known to have that effect! Pour yourself a cup of tea or coffee, dive into this journey of baking, and feel the warmth of homemade happiness.
How to Make French Butter Cookies
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Ingredients:
- ½ cup unsalted butter, softened
- ½ cup confectioners’ sugar, sifted
- 1 room-temperature egg yolk
- ½ teaspoon vanilla extract
- 1 1/8 cups all-purpose flour
- ¼ cup granulated sugar for coating
Directions:
- First, take the softened butter and mix it with the powdered sugar until the blend turns fluffy, using a spatula.
- Next, introduce the egg yolk and vanilla extract to the mix and blend thoroughly until the concoction is consistent.
- Following this, incorporate the sifted all-purpose flour and stir until a soft dough forms.
- Wrap the formed dough in plastic wrap and chill it in the refrigerator for about 20 minutes to set.
- Once chilled, remove the dough and divide it into two equal halves.
- Roll each half into a cylindrical shape, roughly 4 inches in length and 1 inch in thickness.
- Wrap these cylinders individually in plastic, placing them in the freezer for approximately 45 minutes.
- Preheat your oven to 356°F and line a baking tray with parchment paper for easy transfer and baking.
- Unwrap the dough, spread granulated sugar on a flat surface, and roll each dough log to coat thoroughly in sugar.
- Slice the sugared logs into coins about 3/8 inch thick and arrange them on the prepared baking tray.
- Bake the slices for 15 to 18 minutes until they achieve a light golden color.
- Allow the baked cookies to rest on the tray for 5 minutes to firm up as they cool before transferring to a wire rack.
- Once entirely cooled, store them in an airtight container where they’ll stay delightful for up to 5 days.
Storing Suggestion:
Keep these buttery French delights fresh by storing them in an airtight container at room temperature. They’ll remain deliciously crisp and mouth-watering for up to five days, making them perfect for whenever you need a quick treat.
Cooking Tips:
For an extra zing, consider adding a half teaspoon of almond extract alongside the vanilla. Chilling the dough is a vital step, so don’t skip it; this helps in firming up the dough, making slicing neater and easier.
Serving Suggestions:
These cookies are perfect companions for a hot beverage. Serve them with tea or coffee, or pair them with a light dessert wine for a more indulgent treat. Add a fruit platter on the side for a refreshing balance.
Ingredient Substitutions:
If you’re low on confectioners’ sugar, blend granulated sugar and a pinch of cornstarch for a quick substitute. In place of vanilla, you could try a dash of cinnamon or nutmeg for a more spiced version of this classic.
Seasonal Variations:
Add a holiday twist by incorporating a teaspoon of grated orange or lemon zest into the dough. In summer, serve these cookies with a scoop of your favorite sorbet or gelato for a refreshing combination.
Allergen Information:
This recipe contains common allergens including dairy and eggs. For a dairy-free version, use margarine instead of butter. Those with egg allergies might consider an egg replacer like flaxseed meal mixed with water.
FAQ
Can I freeze the cookie dough for longer than 45 minutes?
Yes, you can freeze the cookie dough for up to a month. Just make sure it is tightly wrapped in plastic wrap to prevent freezer burn. When you’re ready to bake, simply let the dough thaw slightly to make slicing easier.
What’s the best way to soften butter?
You can soften butter by leaving it at room temperature for about 30 minutes. If you’re in a hurry, you can cut it into small cubes to speed up the process. Avoid using the microwave as it can melt the butter unevenly.
Can I use salted butter instead?
While unsalted butter is preferred to control the salt content, you can use salted butter if that’s what you have. Just omit any additional salt the recipe might call for, to maintain the flavor balance.
Why are my cookies spreading too much in the oven?
If your cookies are spreading excessively, try chilling the dough logs longer and ensure the oven is properly preheated. Too soft dough or uneven baking temperature can cause more spreading than desired.
How can I ensure my cookies remain soft?
To keep your cookies soft, ensure they are not overbaked and store them in an airtight container. You can add a slice of bread in the container; it will maintain moisture without affecting the cookies’ flavor.
What can I do with leftover egg whites?
Leftover egg whites can be used to make delicious meringues, added to omelets for extra protein, or used as a binder in meatballs. Store them in the fridge and use within a couple of days for best results.
French Butter Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup confectioners' sugar sifted prior to measuring
- 1 egg yolk room temperature
- 1/2 teaspoon vanilla extract
- 1 1/8 cups all-purpose flour
- 1/4 cup granulated sugar to coat before baking
Instructions
- Cream together the softened butter and powdered sugar using a spatula until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until well combined.
- Sift in the all-purpose flour and stir until a soft dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.
- Divide the dough into two sections and roll each into a log about 4 inches long and 1 inch thick.
- Wrap the logs separately in plastic wrap and freeze for 45 minutes.
- Preheat the oven to 356°F and line a baking sheet with parchment paper.
- Unwrap the chilled dough, roll in granulated sugar to coat evenly, and slice into rounds roughly 3/8 inch thick.
- Arrange the slices on the baking sheet and bake for 15 to 18 minutes until lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
