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French Salted Bitter Cookies Recipe

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★★★★★

4.7 from 141 reviews

These French Salted Bitter Cookies are delicately tender, with a perfect balance of buttery richness and a subtle salty bite. The cookies feature a classic fluted shape, a shiny egg wash finish, and a light crisscross score, highlighting their French-inspired elegance. Finished with optional flaky sea salt, they offer an irresistible contrast of salty and sweet.

Ingredients

Scale

Dough Ingredients

  • 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

  • 1 egg yolk (reserved from the large egg)

For Finishing

  • Flaky sea salt (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, fluffy, and smooth, ensuring all sugar crystals are dissolved to create a perfect base for the cookie dough.
  2. Add Wet Ingredients: Beat in the whole egg and vanilla extract until all wet ingredients are fully incorporated and the batter has a cohesive, glossy texture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt to evenly distribute leavening agents and seasoning throughout the flour mixture.
  4. Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring gently to form a soft dough. Be careful not to overmix to maintain a tender texture in the finished cookies.
  5. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up, which makes it easier to roll out and cut into shapes.
  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 cookie texture.
  7. Cut and Arrange: Use a fluted round cookie cutter to stamp out discs from the rolled dough. Place the discs onto a parchment-lined baking tray, spacing them to allow minimal spreading during baking.
  8. Egg Wash and Score: Brush the tops of each cookie with the reserved egg yolk to give a beautiful, shiny finish. Gently score a crisscross pattern on the top of each cookie with a fork to create a classic French look.
  9. Bake: Bake in the preheated oven for 15-18 minutes or until the cookies turn golden around the edges and feel firm to the touch.
  10. Cool and Finish: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack. While still slightly warm, optionally sprinkle with flaky sea salt for an added burst of flavor contrast.

Notes

  • Chilling the dough is essential to prevent excessive spreading and to achieve the right texture.
  • Use high-quality French unsalted butter for authentic flavor and texture.
  • Flaky sea salt finishing is optional but highly recommended for a perfect balance of sweet and salty.
  • If you don’t have a fluted cookie cutter, a plain round cutter or glass rim will work as well.
  • Store cookies in an airtight container to maintain freshness for up to a week.

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

Find it online: https://kitchenbynora.com/french-salted-bitter-cookies-recipe/