Salted Butter Cookies (Easy Homemade Recipe)

Bake these salted butter cookies with just a few pantry ingredients. Buttery, crisp and lightly salted, perfect with coffee or tea.

Prep Time 10

Cook Time 25

Rest time 1

Total Time 1 35

Course Sweets and Sweet Baking

Cuisine European Cuisine, French

Servings cookies

Calories 97 kcal

Ingredients you need per step are listed below the step in Italic

Put flour, sugar and salt in a food processor and pulse to mix.
1⅔ cup all-purpose flour, ¾ cups sugar, ⅙ teaspoon sea salt
Add the butter and pulse until the mixture looks like coarse crumbs.
1¼ stick butter
Add the cold water and pulse until a dough ball forms.
3-5 tablespoons water
Place the dough on the work surface, shape it into a circle, flatten it slightly, and wrap it in plastic.
Chill for at least 1 hour in the refrigerator.
Preheat the oven to 355 °F.
Line a baking tray with baking paper.
Let the dough rest 5 minutes at room temperature, then roll between two sheets of waxed paper to about ½ cm thick.
Cut out cookies with a cookie cutter and place them on the tray, leaving space between them.
Mix the egg yolk with a few drops of cold water and brush the tops of the cookies.
1 egg yolk
Bake for about 25 minutes, until golden brown.
Cool on a wire rack.

1. Can I make the dough a day ahead?

Yes. Keep it wrapped in the fridge and let it soften slightly at room temperature before rolling.

2. Can I freeze the dough?

You can. Freeze it as a flat disc and thaw it overnight in the fridge before using.

3. Why is my dough crumbly?

Add a teaspoon of cold water at a time until it comes together, but don’t overdo it.

4. Variations

5. Storage

Room temperature: Keep in an airtight tin for up to 5 days.
Freezer (baked): Freeze in layers with baking paper between cookies for up to 1 month. Thaw at room temperature.
Dough: Wrap well and chill up to 2 days or freeze up to 1 month.

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