French Salted Bitter Cookies Recipe

Introduction

French Salted Bitter Cookies offer a delightful balance of rich butteriness and a touch of sea salt that enhances their flavor. These crisp, buttery treats are perfect for tea time or a sophisticated snack.

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 French butter and granulated sugar until the mixture is pale and fluffy, ensuring all sugar crystals are dissolved for a smooth base.
2. Step 2: Beat in the egg and vanilla extract, mixing until fully incorporated and the batter is cohesive and glossy.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt to evenly distribute the leavening and seasoning.
4. Step 4: 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. Step 5: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to roll and cut.
6. Step 6: 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. Step 7: 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.
8. Step 8: 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 top for a classic French finish.
9. Step 9: 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. Step 10: 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 extra flavor contrast.

Tips & Variations

• For a deep buttery flavor, use high-quality French butter or European-style butter with higher fat content.
• Substitute vanilla extract with almond extract for a different aroma.
• Chilling the dough longer than an hour can improve rolling and texture.
• If you prefer less salty, skip the flaky sea salt finishing or reduce the amount added to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To maintain crispness, avoid storing them in the fridge. Reheat briefly in a low oven (300°F / 150°C) for a few minutes if they lose crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted French butter?

It’s best to use unsalted butter to control the salt level precisely. If using salted butter, omit or reduce the added sea salt in the recipe to prevent the cookies from becoming too salty.

How should I properly score the cookies before baking?

Use the tines of a fork to gently press a crisscross pattern onto the top of each cookie without cutting through the dough. This adds a classic French look and helps the cookies bake evenly.

French Salted Bitter Cookies Recipe

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★★★★★

4.4 from 53 reviews

These French Salted Bitter Cookies combine rich unsalted French butter with a touch of sea salt, creating a perfect balance of sweet and savory. Crispy edges and a tender crumb make these cookies ideal for a sophisticated snack or elegant dessert, adorned with a delicate egg wash shine and optional flaky sea salt finishing.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 24 cookies 1x
• Category: Dessert/Cookies
• 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

Finishing

• 1 egg yolk (for egg wash)
• Flaky sea salt, for sprinkling (optional)

Instructions

1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened French butter and granulated sugar until the mixture becomes pale and fluffy, ensuring all sugar crystals dissolve for a smooth, creamy base.
2. Add Wet Ingredients: Beat in the whole egg and vanilla extract into the creamed butter and sugar mixture until 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.
4. Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Take care not to overmix to maintain tender cookies.
5. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm it up, making it easier to roll and cut.
6. Preheat and Roll: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about 1/2-inch thickness to achieve the optimal cookie texture.
7. Cut and Arrange: Use a fluted round cookie cutter to cut out discs from the dough. Place them on a parchment-lined baking tray, spaced slightly apart to allow minimal spreading.
8. Egg Wash and Score: Brush the cookie tops with the reserved egg yolk to add a beautiful shine. Gently score a crisscross pattern on each cookie top with a fork for a classic French finish.
9. Bake: Bake in the preheated oven for 15-18 minutes or until the edges turn golden and cookies are firm to the touch.
10. Cool and Finish: Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack. While still warm, optionally sprinkle flaky sea salt over the cookies for an enhanced flavor contrast.

Notes

• Make sure the butter is softened but not melted for the best creaming results.
• Chilling the dough helps prevent excessive spreading during baking and improves texture.
• Use flaky sea salt sparingly to enhance the salted contrast without overpowering sweetness.
• The crisscross scoring adds a traditional French aesthetic and subtle texture to the cookies.
• Store cookies in an airtight container at room temperature for up to a week.

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