French Butter Cookies – A simple yet tasty butter cookie. Perfect for an afternoon snack or accompanying a cup of tea.
We LOVE cookies! I mean, really love cookies!
I love them so much that I’ll be making them for you again tomorrow! Not the same cookies, of course, that would just be plain silly. There have been times that I’ve done that though.
I’ll give you a hint – they’re popular this time of year. That’s all I’m sayin’. Nope, I’m not telling you anything else. Don’t even try to get it out of me. You’ll just have to come see tomorrow. Oh, I can’t wait to eat them.
But alas, it’s these french cookies, and don’t go complainin’ to no one. The hubby will be happy with these ones because you all know that he doesn’t like any toppings on his precious cookies. Just give him some milk and he’s ALL set!
The outside of these french cookies lured me completely. And, on the first bite! You have that crunch with the sugar on the edge. Man oh man, what better snack than some cookies.
SAVE THIS FRENCH COOKIE TO YOUR FAVORITE PINTEREST BOARD!
In the meantime, these cookies came from Martha Stewart Living Cookbook – The Original Classics, p. 530; author, Martha Stewart; publisher, Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc.; ISBN 978-0-307-39382-1.
- 1 cup (2 sticks butter), room temperature
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 1/2 cups sifted flour
- 1 teaspoon salt
- 1/2 cup granulated sugar
- In a bowl of an electric mixer, cream the butter and brown sugar on high speed until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla, mixing thoroughly.
- Gradually add the flour and salt. Mix on low speed until just combined.
- On three separate sheets of plastic wrap, roll the dough into three logs 1 1/2-inches thick. Wrap in plastic and refrigerate for at least one hour to overnight.
- When ready to bake, place a rack into the center of the oven and preheat to 350 degrees F.
- Prepare a cookie sheet by lining it with parchment.
- Remove one log from the fridge and roll it in the granulated sugar, making sure to coat it completely.
- With a sharp knife, cut slices 1/4-inch thick.
- Place the slices on the prepared cookie sheet 1-inch apart.
- Optional – with a toothpick, make 4 decorative holes in each cookie. SEE NOTE
- Bake for about 15-20 minutes, or until lightly golden brown.
- Transfer cookies to a wire rack so that they can cool completely.
I poked each cookie with a toothpick which was time consuming. When they were removed from the oven, I couldn’t really tell that most of them had holes, so you may want to use something larger.
I rate everything I bake on a scale of 1-4 with 4 being the best and these French Butter Cookies earned 3 1/2 rolling pins. They were very simple and very delicious.BE CAREFUL!
A LOT of these can be eaten in one sitting; they’re bite-size and yummylicious! I think you’ll enjoy them.
If you like these French Butter Cookies, you’ll enjoy…
Take a look at these fabulous cookie recipes from my fellow bloggers…
Lemon Meltaways from Saving Room for Dessert
The Best White Chocolate Macadamia Nut Cookies from Chelsea’s Messy Apron
Samoa Truffles from Shugary Sweets
Soft Blueberry Cookies from Grumpy’s Honeybunch
Cinnamon Maple Sugar Cookies from My Sequined Life
Here are some videos with more great cookie ideas…