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FRENCH SALTED BITTER COOKIES Recipe

FRENCH SALTED BITTER COOKIES Recipe
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4.6 from 36 reviews

Classic French Salted Bitter Cookies, also known as Palets Bretons, offer a decadent blend of rich butter, subtle bitterness, and a whisper of sea salt. These crisp, golden cookies are finished with a glossy egg wash and delicate flakes of salt for the perfect balance of sweet, savory, and slightly bitter flavors—making them the ultimate treat for afternoon tea or elegant gifting.

Ingredients

Units Scale

Butter Base

  • 1 cup French unsalted butter, softened
  • 3/4 cup granulated sugar

Wet Ingredients

  • 1 large egg (plus 1 yolk for egg wash)
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp sea salt

Finishing

  • 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 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 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 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.
  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 top 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 extra flavor contrast.

Notes

  • For the most authentic flavor, use high-quality French butter.
  • Chilling the dough thoroughly is essential for crisp, thick cookies that hold their shape.
  • The crisscross pattern isn’t just decorative; it also allows for even baking.
  • Adjust sea salt topping to taste—just a light sprinkle brings out the cookie’s flavors beautifully.

Nutrition

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