French Salted Bitter Cookies Recipe

These French salted bitter cookies offer a delightful balance of rich butteriness and a touch of sea salt that enhances every bite. Crisp and tender with a subtle vanilla aroma, they make an elegant treat perfect 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

1. Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy, ensuring all sugar crystals are dissolved for a smooth base.
2. Step 2: Beat in the egg and vanilla extract until fully incorporated and the mixture is glossy.
3. Step 3: In a separate bowl, whisk the flour, baking powder, and sea salt to evenly combine.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms; avoid overmixing to keep cookies tender.
5. Step 5: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
6. Step 6: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/2-inch thickness.
7. Step 7: Use a fluted round cookie cutter to cut discs and place them on a parchment-lined baking tray, spaced to allow minimal spreading.
8. Step 8: Brush the tops with the reserved egg yolk for shine and score a crisscross pattern gently with a fork.
9. Step 9: Bake for 15-18 minutes until golden at the edges and firm to the touch.
10. Step 10: Cool on the tray for 5 minutes, transfer to a wire rack, and sprinkle with flaky sea salt while slightly warm if using.

Tips & Variations

• For a deeper flavor, try using browned butter instead of softened butter.
• Substitute vanilla extract with almond extract for a different aroma.
• Chilling the dough overnight enhances flavor and makes rolling easier.
• Use coarse sea salt for finishing to add a satisfying crunch and flavor contrast.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a sealed container for up to three months. Reheat gently in a warm oven for a few minutes to refresh crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the exact amount of salt in the recipe. Using salted butter might make the cookies too salty or affect the balance.

Why do I need to chill the dough?

Chilling firms up the dough, making it easier to roll and cut into shapes. It also helps prevent the cookies from spreading too much during baking, keeping them tender and crisp.

French Salted Bitter Cookies Recipe

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★★★★★

4.6 from 149 reviews

These French Salted Bitter Cookies are buttery, lightly sweetened cookies with a distinct salty edge and a crisp texture. Made with high-quality French unsalted butter, a touch of sea salt, and topped with flaky sea salt, they offer a delightful balance of flavors. Their delicate crisscross finish and golden edges make them perfect for serving with tea or coffee.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 15-18 minutes
• Total Time: 1 hour 38 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened French butter and granulated sugar until the mixture is pale and fluffy, ensuring all sugar crystals are dissolved for a smooth base.
2. Add Wet Ingredients: Beat in the whole egg and vanilla extract, mixing until the ingredients are fully incorporated and the batter is cohesive and glossy.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt to evenly distribute the leavening agent and seasoning throughout the flour.
4. Mix Dough: Gradually add the dry mixture to the wet ingredients, stirring gently until a soft dough forms. Be careful not to overmix to keep the cookies tender.
5. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 1 hour to allow it to firm up, making it easier to roll and cut.
6. Preheat and Roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness for optimal texture.
7. Cut and Arrange: Use a fluted round cookie cutter to stamp out discs from the dough. Place each disc onto a parchment-lined baking tray, allowing space for minimal spreading during baking.
8. Egg Wash and Score: Brush the tops of each cookie with the reserved egg yolk for a beautiful shine. Using a fork, gently score a crisscross pattern on each cookie for a classic French finish.
9. Bake: Bake in the preheated oven for 15-18 minutes, or until the cookies turn golden around the edges and are firm to the touch.
10. Cool and Finish: Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack. While still slightly warm, sprinkle with flaky sea salt if desired for an extra flavor contrast.

Notes

• Ensure the butter is softened but not melted to achieve the right cookie texture.
• Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
• Chilling the dough is essential to prevent spreading and to enhance flavor.
• Use flaky sea salt for finishing to add a delicate salty crunch complementing the cookie’s sweetness.
• Store cookies in an airtight container to maintain crispness.

Keywords: French cookies, salted butter cookies, flaky sea salt cookies, crunchy butter cookies, classic French dessert